Charro Beans
Howdy y'all, and thanks for stopping by the website! If you are looking for the best tasting beans I've ever made, you have come to the right place. Charro beans are a full meal, with four different types of meat and a whole lot of flavor.
Charro beans were originally made to feed a bunch of hungry cowboys after a long day of hard work. I have probably cooked several thousand pounds of beans in my life and this here recipe is by far the most flavorful. Grab you a stockpot and let's get to it.
We appreciate you sharing our recipes with your friends and family!
Prepare the Beans
People always ask if I rinse the beans and pick the rocks out of them. The truth is, I don't. Any beans with rocks in them are going to sink to the bottom.
To Soak or Not to Soak?
If you are like me and you live close to sea level, you do not need to soak your beans. If you are above 5,000 feet or so, go ahead and soak the beans in cold water for a couple of hours before you start to cook.
Tip: In elevations above 2,800 feet, soak the beans in ice water for a couple of hours and the beans will cook in half the time.
How Much Water do I Use to Boil Beans?
Start by adding the rinsed beans into the stock pot. Pour water about 2 inches over the top of the beans and bring to a boil.
Tip: On another burner nearby, keep a pot of water hot, so when the water in the bean pot cooks down you can add more water in without lowering the temperature of the beans and slowing the cooking process down.
Season with our Mesquite Seasoning and dried cilantro. I prefer dried but you can use fresh cilantro if you have it on hand. Cook over medium high heat while you prepare the rest of the ingredients.
Prepare the Meat
Like I mentioned earlier, there are four different types of meat in Charro beans. Bacon, ham, hot dogs, and pork chorizo. Yes! In Mexico, hot dog is always in these beans. Traditionally, deli-sliced ham is what is used, but I prefer a ham steak.
Cook the bacon for a few minutes to render the bacon grease, and then add the rest of the meats all together. Cook for 2-3 minutes, stirring constantly. Remove the meat from the pan and add to the simmering bean pot.
The Final Flavor Kick
Melt the butter in the same pan. Add a diced white onion and jalapeno and cook until soft. Add the tomato, garlic, ancho, and guajillo chilies and let the flavors all cook together for a few minutes.
When the vegetables and chilies are tender and beginning to brown, that's when you want to add them to the bean pot. You're done now! Let simmer over medium high heat, put a lid on it and let it cook another 20-25 minutes, checking frequently in case they need some more water.
When done, add some pork rinds (Chicharrones) to add extra flavor. The chicharrones will work as a thickening agent and they will add so much delicious flavor.
If you want to get fancy, serve with a garnish of fresh cilantro, sour cream, and some pork rinds.
As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! We’ll see you down the trail! For a new recipe every week, sign up for our newsletter! We never share information or SPAM your inbox.
Charro Beans - Cowboy Kent Rollins
Ingredients
- 2 lbs beans
- 2 tablespoon dried cilantro
- 2 tablespoons Kent Rollins’ Mesquite Seasoning
- ½ tablespoon salt
-
8
slices
thick cut bacon
cut into 1” - 2” pieces
-
1 12
ounce
ham steak
cubed
-
6
hot dogs
cut into 1” pieces
- 9 ounces ground pork chorizo
- 2 tablespoons butter
- 1 large white onion diced
-
3
jalapenos
seeded and diced
-
5
Roma tomatoes
chopped
-
3
garlic cloves
minced
-
1
dried ancho chili
crushed
-
1
dried guajillo chili
crushed
-
Pork rinds
optional
- Queso fresco for crumbling
Instructions
- In a large stockpot, add the beans and cover with 2 to 3 inches of water. Place the stockpot on medium high heat.
- Add the dried cilantro and Kent Rollins’ Mesquite Seasoning and stir well. Cook for 2 to 3 hours or until beans are tender, then turn the heat down to low.
- While the beans are cooking, preheat a large cast iron skillet to medium-high. Add the bacon and cook until it is half done, then add the diced ham and hot dogs. Cook for about 4 to 5 minutes, stirring occasionally.
- Crumble in the chorizo and mix well. Cook for another 2 to 3 minutes, stirring occasionally.
- Remove the meat from the skillet and add to the beans. In the same skillet, over medium heat, add the butter. When it is melted, add the onion and cook for about 2 to 3 minutes, stirring occasionally. When the onions are beginning to soften, add the jalapenos and tomatoes and cook for about 4 to 5 minutes or until the tomatoes are soft. Last, add the garlic and crushed peppers. Cook for another 2 minutes.
- Add the onion mixture to the beans and stir well. Turn the heat to medium-low and cook for another 30 to 40 minutes, stirring occasionally, Add the crumbled pork rinds and cheese, and cook for another 10 to 15 minutes, stirring occasionally.
- Let cool slightly and serve.