Boracho Bean Soup Or Frijoles A La Charra Restaurant Style Recipes

FRIJOLES A LA CHARRA

Steps:

• Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
• Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
• Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

CHARRO BEANS - AUTHENTIC MEXICAN RECIPE

Steps:

• Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
• Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
• Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.
• Turn the slow cooker on to high and heat for 3 hours.
• Add the bacon to a large pot and cook for about 5 minutes.
• Add the chorizo and continue cooking until cooked through.
• After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
• Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
• Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
• If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
• Serve hot as a side dish or on its own.

DON PABLO'S FRIJOLES A LA CHARRA

Steps:

• Saute bacon, jalapeno and onion until well browned.
• Add the beans, tomato and spices.
• Bring to a boil and add cilantro.
• Reduce heat to a simmer and cook for 15 minutes.

BORACHO BEAN SOUP OR FRIJOLES A LA CHARRA (RESTAURANT STYLE)

Steps:

• 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
• 2. Put (cut up) bacon pieces in skillet and fry until half done.
• 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.
• 4. Add to cooked pinto beans and blend. Serve hot.
• Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
• You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.
• This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).
• CAN BE FROZEN.