Recipe: Spicy Charro Beans with Simple Chorizo, Charo Beans (using pork rinds), and Charro Beans (Frijoles Charros)

Hopefully one of these recipe will be enough to start you experimenting. Good luck.

Spicy Charro Beans

"This is a variation of a dish served on the open prairies of the SW more than a century ago. Cowboys put whatever in their beans and often ate them many days in a row, each time enjoying different tastes."

FOR THE SIMPLE CHORIZO:
1 lb ground pork
3 tbsp chili powder
1 tbsp distilled vinegar
2 tsp ground cumin
1 tsp salt
1/2 tsp granulated garlic
1/2 tsp dried oregano
1/4 tsp black pepper
FOR THE CHARRO BEANS:
2 cups pinto beans
6 cups water
1 lb simple chorizo
2 cloves garlic; crushed
1 cup onion; finely chopped
2 cups tomatoes; diced fresh
4 whole jalapenos; fresh
1 cup chopped fresh cilantro, loosely packed

TO PREPARE THE SIMPLE CHORIZO:
In a bowl, mix all the ingredients together and put in the fridge overnight. Can be frozen.

TO PREPARE THE CHARRO BEANS:
In a large pot, bring the beans and water to a boil. Cover the pot and simmer the beans on low heat.

After an hour, saute the Simple Chorizo in a skillet.

Add the garlic, onions and tomatoes to the chorizo and saute for 2-3 minutes, until the onions are translucent.

Add this mixture to the bean pot along with the jalapenos and cilantro. Cover the pot and cook over low heat until the beans are tender. About 1 1/2 to 2 hours more.

When the beans are ready, crush open the jalapenos one at a time with a spoon against the side of the pot, until you reach the spiciness you desire. Remove any remaining jalapenos. Leftover jalapenos may be crushed into a small bowl and used by those who prefer spicier beans.

Servings: 6
Source: Matt Martinez's Culinary Frontier, A Real Texas Cookbook by Matt Martinez , Jr. and Steve Pate

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CHARRO BEANS

1 lb black beans, presoaked
1 1/2 quarts boiling water
salt
200 g bacon
1 tablespoon cooking oil
1/2 onion, chopped
1 garlic clove, finely chopped
1 sprig epazote
1 small jalapeno or serrano chili, raw, seeded, and finely sliced
1/2 lb pork rinds, in small pieces
1 sprig cilantro (for garnish)

Cook the beans, stirring occasionally, in the boiling water until when squished between two fingers they skin opens. If you need to add more water occasionally, it should be very hot. since cold water will toughen the beans. Add salt to taste 10 minutes before turning off flame. Take away from flame and set aside.

Brown the bacon in hot cooking oil and add to it the onion and garlic. Add to the bacon mixture the beans along with the epazote sprig. Let it come to a boil, and then add the chile and the pork rind. Check seasoning and serve hot. Garnish each served bowl with cilantro.

Makes 6-8 servings
Source: Mexi-Rosie

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CHARRO BEANS (FRIJOLES CHARROS)

1 pound dried pinto beans
2 large onions, chopped
6 garlic cloves, minced
4 or 5 fresh jalapenos, stemmed, seeded and diced
6 bacon strips, chopped
1/2 cup chopped, thinly sliced ham
4 tomatoes, chopped
1/2 cup cilantro leaves chopped
4 green onions, chopped
1/2 chicken boullion cube
salt to taste.

Sort beans to remove rocks and foreign matter. Place beans in colander and rinse under hot water about 2 or 3 minutes. Place beans in large sauce pan and add water. Add bacon, chopped onion, jalapenos, tomatoes, ham and garlic. Bring to a boil, cover and reduce heat. Simmer on low heat until beans are almost done (about 1 1/2 hours) Add green onions and chopped cilantro. Add boullion cube and salt to taste. Simmer for another 30 minutes. Serve beans in bowl with both.

Source: The Jalapeno Cafe