Mexican Charro Pinto Beans, Frijoles Charros Pintos

1
Juliann Esquivel

By
@Juliann

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

Rating:

★★★★★ 8 votes

Comments:
Serves:
8 to 10
Prep:
20 Min
Cook:
6 Hr
Method:
Stove Top

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

How to Make Mexican Charro Pinto Beans, Frijoles Charros Pintos

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.
  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

Printable Recipe Card

About Mexican Charro Pinto Beans, Frijoles Charros Pintos

Course/Dish: Beef Vegetables Pork
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy



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