Mexican Charro Pinto Beans, Frijoles Charros Pintos

Recipe Rating:
 4 Ratings
Serves: 8 to 10
Prep Time:
Cook Time:

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
find more delicious recipes at www.porkbeinspired.com
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

The Cook

Juliann Esquivel Recipe
x5
Well Seasoned
Key Largo, FL (pop. 44,216)
Juliann
Member Since Jun 2010
Juliann's notes for this recipe:
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
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Directions

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

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Comments

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user Juliann Esquivel Juliann - Oct 9, 2010
Juliann Esquivel [Juliann] has shared this recipe with discussion groups:
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user Bonnie D. Utahn - Oct 9, 2010
I am saving this for the future. I was looking for a good bean recipe! Thanks for posting it!
user Bonnie D. Utahn - Oct 9, 2010
Bonnie Dare [Utahn] has shared this recipe with discussion group:
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user Lillian Russo Lilliancooks - Oct 10, 2010
OMG!!!! I can almost taste this! YUM YUM is right!!!
user FREDA GABLE cookin4me - Oct 10, 2010
Oh Yum . . We love beans and Have fixed them many ways. But this has more items I need to find here in the Northwest. Not Sure I have ever even Heard of, much less seen on our store shelves. But Now I'll be looking for these. Thanks.

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