Chuckwagon Beans Frijoles A La Charra Recipes

MOM'S CHUCKWAGON BEANS

Steps:

• Cook bacon.
• Brown ground beef with the diced onion.
• Place first 3 items in a large oven roaster (I use an Enamelware roaster).
• To this, add the 3 cans of beans; do not drain beans.
• Mix all other ingredients together in a medium bowl.
• Pour over meat and beans and stir well.
• Bake at 350 for 1 hour covered.
• Remove lid or foil and bake for 20 more minutes.

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 (FRIJOLES CHARROS)

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!

CHUCKWAGON BEANS (FRIJOLES A LA CHARRA)

Steps:

• Rinse beans thoroughly with cold water.
• Combine beans, water, and ham hock in dutch oven. Heat to boiling, and reduce heat to low (simmer) and cover. Simmer about 1 1/2 hours. Beans should be tender, but not soft.
• After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft. Add tomato paste, garlic, and jalapeño peppers to onion, stirring well for approximately 30 seconds.
• Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
• Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
• Add cilantro to beans and serve with chips.

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.

BEANS A LA CHARRA

Steps:

• Sort through the beans and rinse them in cold water. In a large stockpot set over high heat, boil the beans in the 12 cups water for 2 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred. Rinse it in cold water to remove the charred skin, then stem, seed, and chop it into small dice; set aside.
• Place the ancho chiles in a medium bowl and cover with hot water. Use a plate or small bowl to weigh down the chiles, keeping them submerged. Soak them until softened, about 15 minutes. Drain the chiles, reserving 1/4 cup of the soaking water. Puree the softened chiles and the reserved chile soaking water in the jar of a blender or the work bowl of a food processor fitted with the metal blade. Use a wooden spoon to push the pureed chiles through a strainer and into a bowl; set aside.
• In a large skillet, brown the bacon over medium heat until crisp; drain on paper towels. In the same skillet, sauté the onions, jalapeños, garlic, and poblano in the bacon fat over medium heat. Add the onion mixture to the beans and their soaking water in the stockpot.
• Add the tomatoes, pureed ancho chiles, salt, and beer. Bring the beans to a gentle simmer over medium heat and cook, uncovered, until the beans are tender, about 1 1/2 hours. Crumble the cooked bacon and stir into the beans. Serve warm in small bowls, sprinkled with cilantro.
• do it early
• The beans can be made up to 5 days in advance and refrigerated.