Cowboy Pinto Beans Recipe
1 pound dried pinto beans
1 large yellow onion, sliced
1-2 jalapeños, diced
1 ham hock (8 to 10 ounces)
1 1⁄2 tablespoons dried cilantro
½ tablespoon Red River Ranch Original Seasoning
½ tablespoon Mesquite Seasoning
1. Pour the beans into a large soup pot. Pour enough water over the beans until they are covered by about 2 - 3 inches.
2. Add the onion, jalapeño, ham hock, and cilantro. Cook over high heat until the mixture reaches a rolling boil, stirring occasionally.
3. Cover and boil hard for 30 minutes, stirring occasionally. As soon as the beans are boiling, you may need to add more warm water to keep them slightly covered and throughout the cooking process.
4. Reduce the heat to medium. Stir in the spices. Cover and simmer for 11/2 to 2 hours, stirring occasionally, until the beans soften. Season again to taste, if necessary.
How to Make Tex-Mex Charro Beans – Mexican Cowboy Beans
Charro beans are a traditional tasty Mexican bean dish named after the Mexican Cowboys or Charros. This Tex-Mex Charro Bean recipe is simple to make and is the perfect side dish for steaks and BBQ.
Frijoles charros is Cowboy Beans in Spanish. This traditional Mexican dish is a favorite throughout Texas and the southwest United States.
Charro beans can be made with bacon, ham, chorizo, sausage or most cuts of pork. Stewed with onions, garlic, tomatoes, cilantro and chilli peppers… they are delicious!
I hope you enjoy this Tex-Mex Charro bean recipe as much as we do!
Thanks for watching and subscribe to get my newest recipe and gardening videos.
Hilllbilly Jilly
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Hillbilly Jilly Tex-Mex Charro Beans Recipe – Cowboy Charros
Ingredients
● 2/3 pound (2 cups) dried pinto beans
● 1 onion chopped
● 1 bell pepper – any color chopped
● 3 large tomatoes
● 3 cloves garlic
● 1 cup Hatch Green Chiles, Anaheim peppers or Jalapenos
● 1/8 cup chopped Cilantro
● 5 strips of cooked bacon – reserve bacon grease
● 1 teaspoon cumin powder
● 1 teaspoon black pepper
● Salt to taste – we usually use about a teaspoon and a half -
beans can really soak up a lot of salt so be sure to taste
Directions
1. Wash and soak beans overnight or for at least a couple of
hours
2. Bring beans to a boil in a large pot of water over medium heat
for 1½ to 2 hours
3. Fry bacon - save bacon grease
4. Sauté onions, bell peppers, garlic and tomatoes
5. Add bacon to vegetable mixture and sauté another minute or
two
6. Add sauteed vegetables and Cumin to pot
7. After simmering for about an hour, add Cilantro and green
chiles to pot
8. Simmer over medium low heat for additional 1 1/2 to 2 hours
or until done
Note: Add jalapenos to increase heat. Be sure to keep an eye on
beans, adding water when necessary. Be careful not to
overcook, as Charros are meant to be firm, not mushy.
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Hillbilly Jilly
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Traditional Cowboy Beans
Beans just the way the old cook made going down the trail.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #bestpintobeans #oldfashionbeans
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Used in this video:
Cowboy Apron
Hash Knife
Mesquite wood spatula
Rode wireless mic:
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Printable Recipe:
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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How to Make Texas Pinto Beans | Allrecipes.com
Get the recipe @
Watch how to make an authentic Texas bean stew using dry pinto beans, chicken broth, and a lot of spices and veggies to give it a kick. And bonus: No overnight soaking required. This is so easy, and so healthy!
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Slow Cooker Spicy Pinto Beans {The BEST Mexican side dish}
--------------Click on SHOW MORE to see the FULL RECIPE--------------
I often make these beans instead of refried beans along with enchiladas or taco night. These beans have quite the spicy kick to them!
RECIPE:
INGREDIENTS:
1 lb. dried pinto beans no need to presoak
1 cup diced yellow onion
1-2 jalapenos sliced
2 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper
32 oz. container chicken broth
2 cups water
Add at the end:
¼ tsp. salt or more to taste.
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Rinse and drain the beans, discard any dirt clumps or rocks. Add to the slow cooker.
Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. Or you can put a scoop in a bowl and mash with a fork and add back to the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste, I usually use 1/4 tsp.
Serve as a side dish or as a main with tortillas or cornbread. Enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Cowboy Beans
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