Slow Cooker Frijoles Charros Gorditos Beans With Chorizo Recipes

CHARRO BEANS (FRIJOLES CHARROS)

Steps:

• Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.
• Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.
• Add the garlic and cook for an additional 30 seconds.
• Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.
• Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for about 45 minutes, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
• Serve with fresh chopped cilantro.
• Rinse the pinto beans in cold water, drain off any water. Add the pinto beans and 8 cups of water to a slow cooker and cook on high for about 2 hours.
• In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.
• Add the onion and diced jalapeño and saute in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
• Add the onion, garlic and chopped bacon to the beans in the slow cooker.
• Cook beans for an additional 2 hours on high.
• Season with salt, cumin, and oregano. Cook for an additional 30 minutes on low.
• Serve with fresh cilantro. Enjoy!

SLOW COOKER CHARRO BEANS (FRIJOLES CHARROS)

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.

SLOW COOKER FRIJOLES CHARROS GORDITOS (BEANS WITH CHORIZO)

Steps:

• In a large pot, combine the beans and enough cold water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat, cover the pot, and let stand for 1 hour; drain well (The beans can also be soaked overnight in a large bowl with enough water to cover by 2 inches, then drained). Return the beans to the pot and add enough fresh water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low, and simmer until the beans are barely tender, about 45 minutes. Drain, reserving 3 cups of the cooking liquid (The beans can be prepared 1 day ahead; cover and refrigerate the beans and the cooking liquid separately). In a large skillet over medium heat, cook the chorizo, onion, garlic and chile pepper, stirring often, until the onion is softened and the sausage is sizzling, about 5 minutes. Stir in the oregano and marjoram. In a crockpot, combine the drained beans, the reserved 3 cups cooking liquid and the chorizo mixture. Cover and slow-cook until the beans are very tender, 8 to 10 hours on low. Skim the fat from the surface of the beans. Stir in the salt and red pepper. Using a large spoon, crush enough of the beans against the sides of the crockpot to thicken the beans to desired consistency.

CROCK POT FRIJOLES CHARROS(MEXICAN BEANS)

Steps:

• 1. Put dry beans, half of quartered onion, a garlic clove and bacon in crock pot. Cover with water up to just a little below where the lid rest. Place lid. Cook on Hi for 4 hrs. They are good cooked on Lo also.
• 2. The last 30 minutes of cooking time add the following to the beans;rotel tomatoes,smoked sausage, chili powder, cumin and salt to taste. Stir. Replace lid. Continue cooking for 20 to 30 minutes or until beans are done. When beans are ready, turn off crock pot, add cheese and cilantro. Let set for about 5 more minutes so cheese can melt. Enjoy.....

CHARRO BEANS (FRIJOLES CHARROS)

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.

SLOW COOKER CHARRO BEANS

Steps:

• Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
• Place beans in a slow cooker with just enough water to cover.
• Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
• Cook on Low for 8 hours. Serve.

CHARRO BEANS

Steps:

• Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
• Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
• Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water (or reduce liquid if needed) to make 2 ½ cups of total liquid. Stir in 1 teaspoon chicken bouillon. Set aside.
• Add the bacon and chorizo to a large pot and cook for about 5 minutes or until bacon is cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (sausages, if using), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
• Add cooked beans and broth and simmer for 15 minutes. Taste and season with salt and pepper, or additional spices if needed. Garnish with cilantro before serving.
• Serve as a main dish, wish warm tortillas, or as a side dish. When serving as a side dish I like to thicken the beans by adding a cornstarch slurry at the end (1 tablespoon of corn starch mixed with 2 tablespoons of water).