Crock Pot Frijoles Charrosmexican Beans Recipes

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.....

MEXICAN CHARRO PINTO BEANS, FRIJOLES CHARROS PINTOS

Steps:

• 1. Clean sort and rinse pinto beans in cold water. Put into a deep heavy pot add about 10/12 cups cold water. Put on stove over a high flame, add all of the meats and the salt pork. Do not add the stew meat yet.
• 2. In a separate pot add the oil, heat and brown the stew meat until seared on all sides then add to the pot of beans with the remaining oil in the pot.
• 3. Add all of the vegetables, onions, peppers, tomatoes, cilantro, bay leaves, spices, and seasonings. Add vinegar and stir well cover and lower the flame cook for about 5 to 6 hours.
• 4. While cooking check beans and stir about once every hour. Taste bean broth to make sure the beans are seasoned just right "Salt" Cook until beans are tender and meats are fork tender. Taste to see if they have enough salt and pepper.
• 5. Serve with hot buttered tortillas, and some Pico de Gallo or Salsa on the side. You can also serve along side Mexican rice (see my post for Mexican rice) with the salsa and tortillas. No need to make any other meat. Charro beans are loaded with Meat. Enjoy

EASY COWBOY BEANS (FRIJOLES CHARROS)

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.

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!

CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
• Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
• Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
• Reserving liquid, drain beans & place in bowl.
• Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
• Add chilies, cumin, and jalepenos, and blend until smooth.
• Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
• Stir well and gradually add reserved liquid until beans reach desired consistency.
• Cook on high 20-30 minutes.

SLOW COOKER CHARRO BEANS

Steps:

• Directions: In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans. Add beans to slow cooker along with chicken broth and beer. In a skillet over medium heat, add oil, onion, garlic, and chopped bacon, and sauté until onions are translucent, about 4 minutes. Add tomatoes, salt and black pepper to taste, and cook about 5 minutes longer. Add marjoram and cumin, and stir to combine. Scrape mixture into slow cooker. Set slow cooker on high for 8 hours. When there's 1 hour of cooking time left, add green chilies and cilantro; stir thoroughly to combine. Finish cooking and serve with lime wedges and tortillas. Garnish with additional fresh cilantro. Served warm and with a soupy consistency, frijoles charros (cowboy beans) is a traditional pinto bean dish named for Mexican horsemen, or charros. Makes a great side dish to pulled pork sandwiches or other BBQ favorites.

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.