Charro Beans - Bacon, chiles, soupy
Charro Beans, also known as 'Frijoles Charros' or 'Cowboy Beans', is a traditional Mexican dish that boasts a hearty combination of pinto beans stewed with bacon, jalapeños, tomatoes, garlic, and onions. Typically simmered for hours in a savory broth flavored with various spices, Charro Beans are a soupy, smoky delight perfect for pairing with rice, tortillas, or as a fulfilling accompaniment to any Mexican-inspired meal. The dish embodies a robust blend of flavors and is often enjoyed during cookouts, barbecues, and family gatherings, offering a comforting taste of rustic Mexican cuisine. Description by ChatGPT.
Greetings, culinary enthusiasts! Today, I'm thrilled to share a cherished family secret entrusted to me by Simply Mamá Cooks – a delectably straightforward, flavor-packed dish called Speedy Home-Style Charro Beans. This recipe is an homage to homemade comfort, streamlined for those bustling weeknights without compromising on the warm, soulful embrace that only beans can offer.
Ingredients:
- 5-6 slices of bacon (approximately 6 ounces)
- 1 jalapeño, finely chopped
- 1 small piece of yellow onion, diced
- 1 Roma tomato, diced
- 2-3 cloves of garlic, minced
- 2 (15-ounce) cans of pre-cooked pinto beans (aquafaba included)
- 1 tablespoon chicken bouillon powder
- 1 cup of water (optional, according to preference)
- Salt to taste
- Black pepper to taste
- Cooked rice, for serving (optional)
- 1 sunny-side up egg per serving (optional)
- Salsa, for garnish (optional)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Equipment:
- Frying pan
- Stirring spoon
- Can opener
- Measuring spoons
Instructions:
1. Begin with a cold frying pan and lay out the bacon slices. Turn the heat on to medium, allowing the bacon to slowly heat up and render its fat, creating a more flavorful base for your beans.
2. Once the bacon is crisp, remove it from the pan, leaving the bacon renderings behind. Cut the cooked bacon into bite-sized pieces and set them aside for later incorporation.
3. In the same pan with the bacon fat, sauté the diced onions with a pinch of salt and a sprinkle of black pepper over medium heat. Cook until the onions are soft and translucent.
4. Add the diced Roma tomato and chopped jalapeño to the sautéed onions, continuing to cook for an additional minute to blend the flavors harmoniously.
5. Carefully introduce the minced garlic into the mix, ensuring it doesn't burn by stirring constantly and attentively managing the heat.
6. Pour the two cans of pinto beans along with their liquid (aquafaba) into the pan. Here, you may choose to use the bean liquid for a creamier texture or opt to drain and rinse the beans, replacing with three cups of chicken stock or water.
7. Stir in the chicken bouillon powder and, if needed, up to one cup of additional water to adjust the consistency to your preference.
8. Bring the beans to a simmer and let everything cook together for about 10 to 15 minutes, during which the flavors meld together, creating a comforting and savory broth.
9. Reintroduce the cooked bacon pieces, stirring them into the beans just before serving.
10. Serve your aromatic charro beans on a bed of fluffy rice, topped with a sunny-side up egg and a dollop of salsa if desired.
Cooking Tips:
- Using pre-cooked canned beans is a time-saving trick that doesn't sacrifice taste, making this recipe ideal for a quick turnaround.
- If you prefer, you can replace the aquafaba with broth or water for a less creamy texture.
Servings: 4-5
Acknowledgment:
This user-friendly family recipe is brought to you by Simply Mamá Cooks. For more delectable recipes that marry convenience with tradition, visit her channel at https://www.youtube.com/c/SimplyMamáCooks.
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