Ninfas Frijoles A La Charra Soup Recipes

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CHARRO BEANS - AUTHENTIC MEXICAN RECIPE



Charro Beans - Authentic Mexican Recipe image

Charro Beans is an authentic Mexican recipe that is mainly consumed in the northern part of Mexico and is commonly served alongside carne asada.

Provided by Charbel Barker

Categories     Main Course     Soup

Time 1h50m

Number Of Ingredients 12

16 oz uncooked pinto beans
5 slices bacon (cut into smaller pieces)
3 beef franks (cut into cubes)
1 cup ham (cut into cubes)
1 pound Mexican chorizo
2 tomatoes (diced)
1/2 bunch of cilantro (chopped)
1/2 onion (diced)
jalapeño (if desired)
1 more chipotle peppers depending on how spicy you want it
1 clove garlic (chopped)
pepper (oregano, paprika, cumin, and salt to taste.)

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.

Nutrition Facts : ServingSize 1 Cup, Calories 619 kcal, Carbohydrate 39 g, Protein 33 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 1212 mg, Fiber 9 g, Sugar 2 g

FRIJOLES A LA CHARRA



Frijoles a la Charra image

This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck.

Provided by KIM93306

Categories     Side Dish     Vegetables     Tomatoes

Time 5h15m

Yield 8

Number Of Ingredients 9

1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
½ pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
⅓ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 39.8 g, Cholesterol 19.3 mg, Fat 13.8 g, Fiber 12.8 g, Protein 16 g, SaturatedFat 4.5 g, Sodium 741 mg, Sugar 2.1 g

CHARRO BEANS (FRIJOLES CHARROS)



Charro Beans (Frijoles Charros) image

A hearty Mexican charro bean soup that is perfect for any day of the year.

Provided by Brent Hull

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 12

4 hocks smoked ham hocks
1 white onion
6 slices thick-cut bacon, cut into chunks
½ pound fresh chorizo sausage
2 medium whole (2-3/5" dia) (blank)s tomatoes, chopped
2 each jalapeno peppers, sliced
5 (15 ounce) cans pinto beans, undrained
4 cups water as needed
2 cloves garlic, chopped
3 tablespoons chopped fresh cilantro
1 teaspoon chicken bouillon granules
1 pinch salt to taste

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.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 33.3 g, Cholesterol 95.5 mg, Fat 34.2 g, Fiber 9.5 g, Protein 34.9 g, SaturatedFat 11.8 g, Sodium 1113.2 mg, Sugar 2.6 g

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



Boracho Bean Soup or Frijoles a La Charra (Restaurant Style) image

This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita) LOVE this Soup!!

Provided by Recipe USA

Categories     Beans

Time P1DT12h

Yield 8 , 8 serving(s)

Number Of Ingredients 8

4 cups pinto beans, raw
1/2 lb bacon, lean diced
1 medium onion, diced
1 jalapeno pepper, chopped
1 bunch cilantro, fresh chopped
1 (12 ounce) can rotel tomatoes and green chilies
1 teaspoon salt, to taste
water (to cover beans)

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.

NINFA'S FRIJOLES A LA CHARRA SOUP



Ninfa's Frijoles a La Charra Soup image

Another wonderful recipe's from Ninfa's restaurant, a legendary Mexican restaurant chain in the Houston area. This is usually served as a side with their fajitas.I found this in the food section of the Houston Chronicle.This doubles or triples well and freezes beautifully.

Provided by Leslie in Texas

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups pinto beans, cooked and drained (reserve 1 pint liquid from cooking beans)
1/4 cup diced tomato
2 tablespoons onions, chopped
1 jalapeno pepper, chopped (or to taste)
1/4 lb bacon, cut into 1/8 inch dice
2 -3 tablespoons fresh cilantro, chopped (or to taste)
1/4 teaspoon fresh lemon juice

Steps:

  • Bring beans and liquid to a boil in a pot.
  • In a small skillet,saute tomatoes,onions,and jalapeno with bacon.
  • Remove skillet from heat and drain excess fat.
  • Add bacon mixture to boiling beans.
  • When soup comes to a boil again, add cilantro and lemon juice.
  • Simmer 5 minutes and serve.

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