Charro Beans

One of my favorite type of beans to eat with Mexican food is Charro Beans.  Charro beans are so flavorable and satisfy the palate. If you are looking for a Mexican food side dish that goes well with tacos, enchiladas, casseroles or any type of Mexican food, then this is it.

These beans are made with pinto beans and require soaking before cooking.  On most packages they have instructions for a quick soak but I prefer to soak overnight or 6-8 hours before cooking.

 

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For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

 

Another recipe that you can use this Charro Beans recipe is on Chicken Tostadas.  For the recipe, click here: https://majorgates.com/recipes/easy-chicken-tostadas/

 

Ingredients

• 16 ounce (1 lb – 454g) bag of Pinto Beans
• 1 package  (around 6 ounces) of Salt Pork – I buy the pre-sliced package but the come in various weights and sizes.  You need a small package.
• 1 can of Tomato Sauce (15 oz – 425 g)
• 2 bottles of Mexican Beer like Dos Equis (Green Bottle)
• 1 cup of chopped onions
• 1 can of Diced Tomatoes or Rotel Diced Tomatoes Original (14.5 oz – 411 g)
• 3  1/2 cups of cold water
• 1 Tablespoon of Chili Powder
• 1 bunch of fresh Cilantro (about 1/2 of cup once chopped) – not added until cooked
• 3 cloves of garlic finely chopped or 3 teaspoons of minced garlic
• Seasonings:  1 teaspoon of Ground Cumin, 1 teaspoon of Celery Salt, 1 teaspoon of onion powder, 2 teaspoons of garlic powder or granulated garlic, 1 1/2 teaspoons of salt, 2 Tablespoons of Dried Cilantro Flakes
• 2-3 Jalapenos  – chopped, seeds removed and optional but add if you want the beans to be more spicy

Supplies

• Stock Pot
• Strainer
• Large Bowl
• Mini Food Processor
• Large Cooking Spoon
• Measuring Cup

 

Directions For Charro Beans

• Soak beans in a large bowl covered with cold water overnight or for 6-8 hours.  Some packages offer quick soak instructions, so just follow the soaking instructions on the package.

 

• Next, drain the water from the beans in a strainer and rinse with cold water to remove any dirt.  Then add the rinsed beans to the stock pot.

 

• Then add the beer, water, diced tomatoes and seasonings (but not the fresh Cilantro).

 

• Chop the onion in the mini food processor and add to pot.

 

• Next add the salt pork.

 

• Mix all ingredients and cover.  Cook on medium heat for 1 1/2 – 2 hours.

 

• Add the tomato sauce and stir in.  Next, cover and cook on medium heat for 1 1/2 – 2 hours.

 

• Once it is cooked, add the chopped parsley and stir in.

 

• Use tongs and remove all the cooked salt pork before serving.

 

• If you did not contaminate the beans by using a spoon that you tasted with, the beans will store in the fridge for 1 week.  Never continue using the same cooking spoon after you tasted food.  Get another spoon or wash it before putting it back in the food.  They also can be freezed in smaller batches for future use for up to 3 months.  Store in an air tight container and write on some masking tape the date and contents.

 

Try Charro Beans with my recipe for Chicken Quesadillas here: https://majorgates.com/recipes/chicken-quesadillas/

 

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