Frijoles Charros Recipe

I believe unfortunately straightforward pinto beans can be changed into such a large number of dishes. The most perfect and least complex pinto beans will be beans from the pot, Frijoles de la Olla. Cook them in lager and include bacon and they become Borracho Beans, or include a couple of additional fixings like chorizo, wiener cuts, ham, chicharrón (pork skins), and it turns into a generous dish called Frijoles Charros.

I generally anticipated family summer picnics growing up on the grounds that somebody was in every case sure to contribute this Northern Mexican dish.

To be completely forthright, I am not a fanatic of such a large number of additional fixings and I needed to share a formula where the beans are the superstar. These frijoles charros are seasoned with smoky bacon, onions, garlic, fire broiled diced tomatoes, and jalapeño cuts.

Frijoles Charros

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Recipe by muybuenocookbook Course: Soups, MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

7

minutes
Cooking time

3

hours 

13

minutes
Total time

3

hours 

20

minutes

Here is a basic recipe the way I prepare Frijoles Charros in my kitchen, you can add other meats to the soup, that is what most cooks do, right?

Ingredients

  • 4 to 5 slices thick cut bacon, cut crosswise into ½-inch pieces

  • 1 medium white onion, cut into ½-inch pieces

  • 2 garlic cloves, peeled and finely chopped

  • 1 jalapeño, sliced

  • 1(15 ounce) can diced tomatoes in juice , (preferably fire-roasted)

  • 1 pound dried pinto beans, about 2 1/2 cups

  • Salt

  • 1 cup loosely packed, roughly chopped cilantro

Directions

  • 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.

Notes

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