SLOW COOKER CHARRO BEANS (FRIJOLES CHARROS)
This delicious Mexican Charro Beans are packed with flavor from a rich broth made with bacon, jalapeno peppers, onions, garlic, and spices. Easy to make and delicious.
Provided by Kristen McCaffrey
Categories Side Dish
Time 8h10m
Yield 10
Number Of Ingredients 13
Steps:
- Chop the bacon slices into small pieces and saute until crispy in a small pan.
- In your slow cooker, add the beans, onions, jalapeños, pepper, tomatoes, garlic, salt, cumin, and oregano.
- Cover the beans with about 6 cups of boiling chicken or vegetable broth. You could also use water but I like the additional flavor of broth. Make sure the water is boiling - this essentially eliminates the need to soak the beans overnight and is a good trick when cooking beans in the crockpot.
- Add in the crispy bacon and the bacon drippings from the pan. Stir together and cook on low for 6-8 hours until beans are soft and tender.
Nutrition Facts : ServingSize 2/3 cup (213g), Calories 187 cal, Carbohydrate 33 g, Fat 7 g, Protein 16 g, Fiber 8 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 387 mg, Sugar 3 g
CHARRO BEANS (FRIJOLES CHARROS)
Charro Beans (Frijoles Charros) is a tasty and hearty stew made with bacon, hot dogs, and other meats. Deep with flavor that you will love to savor.
Provided by Maggie Unzueta
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large stock pot.
- Add the bacon. Cook until crispy.
- Remove the cooked bacon from the pot. Set aside.
- Drain the excess fat. Do not wash the pot.
- In the same pot, cook the chorizo.
- Drain any excess fat from the chorizo.
- Return the bacon to the pot.
- Add onion and jalapeno. Cook for 2 minutes.
- Add the diced tomato. Stir to combine.
- Cook for 5 minutes, or until the tomatoes have released their juices.
- Add the garlic, salt, cooked beans, and the bean broth.
- Stir to combine. Put a lid on the pot.
- Cook for 10 minutes.
- Add the hot dogs. Stir to combine.
- Cover and cook for an additional 5 minutes.
- Serve with tortillas and enjoy!
Nutrition Facts : Calories 435 kcal, Carbohydrate 37 g, Protein 21 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 2206 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving
CHARRO BEANS (FRIJOLES CHARROS)
A hearty Mexican charro bean soup that is perfect for any day of the year.
Provided by Brent Hull
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
- Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
- Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
- Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
- When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 33.3 g, Cholesterol 95.5 mg, Fat 34.2 g, Fiber 9.5 g, Protein 34.9 g, SaturatedFat 11.8 g, Sodium 1113.2 mg, Sugar 2.6 g
FRIJOLES CHARROS (COWBOY BEANS)
These frijoles charros are flavored with smoky bacon, onions, garlic, fire roasted diced tomatoes, and jalapeño slices. They can be made in a slow cooker, in a dutch oven on the stovetop, or in a magical Instant Pot.
Provided by Yvette Marquez
Categories Main Course Side Dish
Time 3h20m
Number Of Ingredients 8
Steps:
- Measure out the beans. Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
- Place beans in a colander. Rinse the beans thoroughly with cool water.
- In a removable insert of a 6-quart slow cooker (or a large 10-inch skillet if your slow cooker does not have a stove-top safe insert) set over medium heat, cook the bacon several minutes, stirring regularly, until bacon starts to brown and renders its fat. Add the onion and cook until golden, about 6 to 8 minutes. Add garlic and jalapeños and cook until the garlic begins to brown and is fragrant, about 1 minute. Stir in the tomatoes and cook another minute.
- Fit the insert into the slow cooker (or transfer the mixture from the skillet to the slow cooker) and add the beans, 1 teaspoon of salt, and 7 cups of water. Cover and turn the slow cooker to high. Your beans will be done in 3 to 4 hours, though you can hold them for longer.
- When ready to serve, remove 2 cups of the beans and process in a blender or food processor until smooth. Add the smooth beans back to pot and stir in the cilantro. Taste and season with more salt if needed. Ladle into bowls and serve.
Nutrition Facts : Calories 559 kcal, Sugar 4 g, Sodium 255 mg, Fat 16 g, SaturatedFat 5 g, Carbohydrate 75 g, Fiber 18 g, Protein 29 g, Cholesterol 24 mg, ServingSize 1 serving
EASY COWBOY BEANS (FRIJOLES CHARROS)
This is a tasty, zesty side dish that can easily become a main meal. Serve soupy with warm flour tortillas or crusty bread, crumble corn bread on top, or scoop up with tortilla chips. Like mac and cheese, it's a great comfort food. It is easy to make because it doesn't require constant attention and is good for everything from a family meal to a football party. It can easily be doubled. Check flavor before serving and alter seasonings to taste if necessary. Top with more onion and cilantro as desired. If there are any leftovers, they hold up well and taste great the next day.
Provided by Nancy
Categories Side Dish Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 25.2 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 913.2 mg, Sugar 0.6 g
FRIJOLES DE LA OLLA TRADICIONAL (HOME COOKED BEANS)
This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Recipe #221894. This is my version of cooking Pinto Beans. To Soak or Not: Mexican cooks don't soak beans because they know that throwing out the soaking liquid isn't good. It doesn't do much to make them more digestible and it makes the beans turn out pale in color and flavor. Variations: Cut 1 ½ to 2 pounds of boneless pork shoulder roast into 1 inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transfer to a slow cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas.
Provided by Witch Doctor
Categories Beans
Time 6h30m
Yield 7-8 cups
Number Of Ingredients 2
Steps:
- Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn't care to eat. Scoop into a colander and rinse. If using a slow cooker, first pour the beans into a medium large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (Lightly toast the avocado leaves in a dry skillet).
- Cook the beans in the slow cooker for at least 6 hours for the beans to become tender, though you can leave them cooking for up to 10 hours. When the beans are tender, stir in 1 ½ tsp salt and simmer for a few minutes longer. Taste and season with additional salt if needed. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.
Nutrition Facts : Calories 257.7, Fat 28.6, SaturatedFat 14.2, Cholesterol 31.1
FRIJOLES CHARROS RAPIDOS (QUICK COWBOY BEANS)
This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Recipe # 222108 explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans.
Provided by Witch Doctor
Categories Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large (4 quart) saucepan, cook the bacon over medium heat, stirring frequently until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3 to 4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium low heat for about 15 minutes.
- While the beans are simmering, stem the chilis, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans. Taste and season with salt, if needed. Ladle into small bowls, sprinkle with the cilantro and serve.
Nutrition Facts : Calories 328.9, Fat 11.3, SaturatedFat 3.6, Cholesterol 15.4, Sodium 341.1, Carbohydrate 41.9, Fiber 14.1, Sugar 1.6, Protein 16.5
FRIJOLES CHARROS(COWBOY BEANS)
Categories Soup/Stew Bean Low Carb Quick & Easy Lunch Tailgating Simmer
Yield 10-12 bowls
Number Of Ingredients 13
Steps:
- FOR BEANS: Take beans and rinse with warm water. take a large pot and fill 3/4 with water. once beans are rinsed pour into water throw in quartered onion and peeled garlic cloves. cover and set temperature to medium heat and allow to cook, will take about 2 hrs. Once beans are cooked set aside and heat a large dutch oven or another large soup pot. once pot is heated throw in ham (or bacon if you substitute) and stir well try not to allow to stick to bottom, once it begins to brown throw in chorizo and allow to browna s well and stir continously mix chorizo in well with ham chunks. once chorizo is cooked through add jalapenos and chopped onion and sautee until almost cooked fully. Add tomato sauce and bouillion cube to mixture aand begin to break up cube and blend well into chorizo and ham. take beans and begin to slowly pour into ham and chorizo mix including water that it is in. but before adding water determine whether you wnat tit to be soupy or a little thicker consistency. once you have transferred beans to pot stir and blend well to allow all ingredients to blend together. bring to a boilon medium to low heat. TO SERVE: you can serve with sour dough or plain rolls. Garnish bowls with sour cream, jack and cheddar cheese blend and sprinkle the green onions on top.
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