Mexican Charro Pinto Beans, Frijoles Charros Pintos


Juliann Esquivel Recipe

By Juliann Esquivel Juliann


Rating:
Serves:
8 to 10
Prep Time:
Cook Time:
Comments:

This is an authentic recipe right out of Mexico "Frijoles Charros"
Mexican Cowboy Beans, These beans are delicious you can eat them right out of the bowl with hot buttered tortillas, and some hot salsa. Yum Yum. They are a meal by themselves. They cook for about 5/6 hours but the time is well worth it. You can serve along side Mexican rice, and add some Pico De gallo or Salsa with the tortillas. You need not make any meat dish with the Charro beans as they are loaded with meat. Delicious Enjoy

Ingredients

1 1/2 lb
pinto beans sorted, cleaned, and rinsed
1 medium
onion peeled and quarted
1/2 large
green pepper, seeded and cut in half, do not dice
1 large
jalapeno seeded, cored, and cut in strips
10 clove
fresh garlic peeled and smashed
3 medium
fresh tomatoes chopped in small pieces
2 medium
tomatillos shucked, rinsed and diced
1/2 c
diced fresh cilantro
2 large
smoked pork shanks cut into quarters, by the butcher
2 large
ham hocks
1 1/2 lb
stew beef or beef soup meat cut into bite size pieces
4 medium
slices of salt pork or fat back, gives beans great flavor
1/2 lb
diced ham, i use hormel diced ham to flavor beans.
1 large
fresh poplano seeded and pepper diced
1 tsp
dried oregano
2 tsp
salt
1 Tbsp
apple cider vinegar
2 large
dried bay leaves
1/4 tsp
cayanne pepper (optional)
2 Tbsp
chile powder
1 tsp
ground cumin powder
2 small
envelopes sazon goya seasoning
1/4 tsp
dried red pepper flakes
1/4 c
good olive oil
1/2 tsp
fresh ground black pepper
1 tsp
garlic powder

Directions Step-By-Step

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. In a seperate pot add the oil, heat and brown the stew meat until seared on all sides then add to the pot of beans with the remaing oil in the pot. Add all of the vegetables, onions, peppers, tomatos, cilantro, bay leaves, spices, and seasonings. Add vinegar and stir well cover and lower the flame cook for about 5 to 6 hours. 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.
2
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

About this Recipe

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy


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34 Comments

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Juliann Esquivel Juliann
Aug 19, 2015
Thank you Angel so glad you liked the recipe. This recipe has helped me out in a pinch many a time. They are filling and nutritious. A real treat with tortillas and salsa or pico de gallo. Great thing is they go a long way. Feed a whole bunch. LOL
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Angel Schur Angel_Schur
Aug 19, 2015
These are absolutely delicious. I did these in the crock pot so that they could cook while I was at work - I had to halve the recipe - and they were absolutely perfect. I made pico de Gallo and buttered corn tortillas and my teenager and his friends cleaned me out! I came back for the recipe today so that I can crock pot these again tomorrow. Thanks!
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Veronica Montanez vern0918
Mar 25, 2014
Made this for a family BBQ. I have never made beans before and these came out fantastic. Will be making again soon.
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Juliann Esquivel Juliann
Mar 13, 2014
Thank you Rae glad you tried my recipe. These beans are really a meal all by themselves. Enjoy. LOL
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Rae Hahn Rae_Hahn
Mar 12, 2014
Pintos have been a staple food for my family for many years. Have never made any that were better than this recipe gave me. LOVED the beans.