Frijoles Charros
Mexican Cowboy Beans
Frijoles charros is a hearty, traditional Mexican bean dish named after Mexican cowboys, or charros. Sometimes the dish is referred to as Mexican charro beans or Mexican cowboy beans.
It is said that, after a long day on the ranch, charros would gather together to share a meal of beans, vegetables, sausage, and anything else they had on hand, cooked over an open fire.
What to Expect from This Recipe
This frijoles charros recipe uses bayo beans cooked in broth as its star, so you'll need to whip up a pot of frijoles de la olla (beans in a pot) first. Note: caqnned beans will also work.
Feel free to substitute pinto, black beans, or Flor de Junio (June flower) as we do in our own frijoles de la olla recipe.
Once the beans are cooked, all you need to do is chop the veggies and meat, sauté, add the beans and garnish with a bit of cilantro. Heat up some fresh corn tortillas or a nice, crusty bread and you're ready to eat!
Learn How to Make Frijoles Charros
Ingredients:
6 cups cooked bayo beans in broth
¼ onion, diced
2 cloves garlic, chopped
9 ounces chorizo
14 ounces sausage for grilling
9 ounces bacon, diced
2 ½ cups tomatoes, diced
2 serrano chilis, finely chopped
1 cup cilantro, finely chopped (for garnish)
Chop the Veggies and Prepare the Meat
Dice the bacon, remove the casing and shred the chorizo, and slice the sausage into ¼ inch rounds.
Then, dice the tomato and onion, and finely chop the garlic and chilis.
Cook the Meat, Veggies and Beans
Heat a pot over high heat. Add the bacon and cook until the fat is released. Next, add the chorizo to the bacon and grease. Stir and cook for two minutes. Stir the sausage into the pot and cook for two to three minutes.
Sprinkle the onion into the pot, stir, lower the heat to medium, and cook for one minute. Add the serrano chilis to the pot, stir to combine, and cook for one minute. Next, sprinkle in the garlic, stir, and cook for a minute.
Spoon the diced tomatoes into the pot and simmer until the tomatoes release their juices and the liquid reduces slightly.
Here’s what your dish should look like after the juice has reduced slightly.
Next, spoon in the beans, stir, and cook for 10 minutes over medium heat. No need to cover, but be sure the liquid doesn’t reduce down too much.
Now your beans ar ready to serve.
Serve and Eat
Ladle your frijoles charros into a bowl and top with freshly chopped cilantro. Heat up a stack of fresh corn tortillas for dipping, and enjoy!
Original post from our website - The Mexican Food Journal