Mexican Charro Beans
When you’re craving a bowl of soul-soothing heat, look no further than a steaming bowl. Charro beans (cowboy beans) will do. Sometimes called Mexican jharro beans or Mexican cowboy beans, this delicious stew delivers authentic flavors of Mexican cuisine with every spoonful.
What are Frijoles Charros?
Charro beans is a hearty, traditional Mexican dish named after Mexican cowboys, or charros:. It is said that after a long day on the ranch, the charros would gather together to share beans, vegetables, sausage, and whatever else they had over an open fire. Reward your own hard day’s work with a delicious cuppa Charro beans using our step-by-step recipe.
What to expect from this recipe?
This Charro beans The recipe uses bayou beans cooked in broth as the star, so you’ll need to whip up a pot. pot beans (beans in a pot) first. Feel free to substitute pinto, black beans, or June flower (June flower) as we do our own pot beans the recipe. After the beans are cooked, all you have to do is chop the vegetables and meat, sauté, add the beans and garnish with some cilantro. Heat up some fresh corn tortillas or nice, crusty bread and you’re ready to eat.
How the Frijoles Charros recipe is made
This recipe is divided into three simple sections.
- Grinding vegetables and meat
- Cooking vegetables, meat and beans
- Serving and eating
Ready to make a Mexican Charro Bean Casserole?
Learn how to make Frijoles Charros
Ingredients
- 6 cups cooked broad beans in broth (See the recipe here)
- ¼ onion, chopped
- 2 cloves of garlic, chopped
- 9 ounces chorizo
- 14 oz sausage for grilling
- 9 ounces bacon, sliced
- 2 ½ cups tomatoes, diced
- 2 serrano chiles, finely chopped
- 1 cup cilantro, finely chopped (for garnish)
Cut the vegetables and prepare the meat
The first step to great tasting Mexican Cowboy Beans is to prepare the vegetables and meat. Dice the ham, remove the casing and slice the chorizo and cut the sausage into ¼ inch rounds. Then chop the tomato and onion, and chop the garlic and pepper into small pieces.
Cook the meat, vegetables and beans
Heat a pot over high heat. Add the bacon and cook until the fat is rendered.
Next, add the chorizo to the bacon and fry. Stir and cook for two minutes.
Stir the sausage into the pot and cook for two to three minutes.
Sprinkle the onion in the pot, stir, reduce the heat to medium and cook for one minute.
Add the serrano chilis to the pot, stir and cook for one minute.
Next, sprinkle the garlic, mix and cook for a minute.
Add the diced tomatoes to the pot and simmer until the tomatoes have released their juices and the liquid has reduced slightly.
Our Mexican charro beans are shaping up well. This is what your dish should look like when the juice has reduced a bit.
Then pour the beans with a spoon, mix and cook for 10 minutes on medium heat. No need to cover, but make sure the liquid doesn’t reduce too much.
This is what your Mexican Cowboy Beans should look like when done. Mmmm
It looks so good.
Serve and eat
Scoop yours Charro beans in a bowl and top with fresh chopped cilantro.
Heat up a pile of fresh corn tortillas for dipping and enjoy!
Charro beans
Enjoy a bowl of Frijoles Charros, a traditional Mexican dish made with beans, sausage, chorizo and vegetables.
Equipment:
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Kitchen knife
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Preparation bowls
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Cutting board
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Serving spoons
Ingredients
- 6:00 cups Baked bayo beans in broth (See the recipe pot beans here)
- ¼: Onion diced
- 2: clove Garlic chopped
- 9:00 ounce Chorizo
- 14:00 ounce Sausage for barbecue
- 9:00 ounce Bacon diced
- 2 ½ cups Tomato diced
- 2: Serrano Chiles finely chopped
- 1: glass musket finely chopped
Instructions:
Cut the vegetables and prepare the meat
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Dice the ham, remove the casing and mince the chorizo.
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Cut the sausage into ¼-inch rounds.
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Cut the tomato and onion into small pieces.
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Finely chop the garlic and chilies.
Cook the meat, vegetables and beans
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Heat a pot over high heat. Add the bacon and cook until the fat is rendered.
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Next, add the chorizo to the bacon and fry. Stir and cook for two minutes.
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Stir the sausage into the pot and cook for two to three minutes.
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Sprinkle the onion in the pot, stir, reduce the heat to medium and cook for one minute.
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Add the serrano chilis to the pot, stir and cook for one minute.
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Next, sprinkle the garlic, mix and cook for a minute.
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Add the diced tomatoes to the pot and simmer until the tomatoes have released their juices and the liquid has reduced slightly.
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Then pour the beans with a spoon, mix and cook for 10 minutes on medium heat. No need to cover, but make sure the liquid doesn’t reduce too much.
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