Frijoles Charros

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La canción that will start us out is “Muchachita” by Miguel Gallardo. Cuando era chica, I always thought I was like my father. But in my heart of hearts, I am more like my mom. Those songs that sung about lost loves and then found again was beyond my understanding. I sometimes saw my mom while waiting for the food to be ready staring off into the distance while listening to her music. It’s as if she communicated her current mood con las canciones que escuchaba. To the day, I will sometimes send my mom music through text old and new alike. To her I realized early on, was like a loving hug that I was giving her. I love that at this stage in our lives, we have become more friends than the roles we played when she was raising me.

Los frijoles charros is a dish that often graces us with it’s presence at parties or gatherings. Pero tambien puedes hacerlos cuando tengas una ólla de frijoles que no sabes que mas hacer con ella. Specially us peeps que vivimos en el Midwest con sus inviernos pesados, cae como pan caido del cielo. It’s a very hearty dish and can quickly warm you up. The one I’m sharing here is one that I often make for my family and have made it not too spicy para que lo puedan disfrutar los más chiquititos. I close con “He Venido a Pedirte Perdón” by Juan Gabriel.

What type of beans should I use for frijoles charros?

The most traditional beans for frijoles charros are pinto beans because they have a creamy texture and absorb flavors well. However, black beans or Peruano beans (also called canary beans) can be used if that’s what you have on hand. If you’re short on time, canned beans can work, but for the best flavor, cooking dried beans from scratch is ideal. If using canned beans, rinse them first and adjust the seasoning since they may already contain salt.

What are the best ways to serve frijoles charros?

Frijoles charros can be served as a side dish alongside carne asada, grilled chicken, or tacos. They can also be a hearty main meal when paired with warm tortillas or cornbread. For a complete dish, try adding a spoonful over rice or topping them with crumbled queso fresco and fresh cilantro. Some people even enjoy them as a base for a bean soup by adding extra broth.

How do I make frijoles charros?

Ingredients:

• 1 lbs bacon
• 1 lbs hotdogs
• 1/2 lbs ground beef
• 1tbs oil
• 8 cups of frijoles de la olla with the bean broth
• 1/2 white onion
• 3 garlic cloves
• 4 jalapeño peppers
• 2-3 plump tomatoes
• half a ramo of cilantro
• salt to taste

Directions:

1. preheat oven to 400f , in the meantime line bacon on a cookie sheet. Bake for about 10 minutes.
2. Place frijoles de la olla in a large stock pot and heat on low/medium heat.
3. In the meantime, heat a pan to medium. Then add 1 tbs of oil.
4. Slice hotdogs, add to pan and fry for about 5 minutes. Add to the pot of beans.
5. In the same pan, add the ground beef and brown. Add to the pot.
6. After the bacon is done, remove from the oven to allow it to cool so that it is easier to handle.
7. While it cools, dice the onions and mince the garlic.
8. Remove stem from the jalapeños and then slice in half. Devein and remove seeds from the jalapeño peppers, then slice.
9. Add the chopped onions, minced garlic, and sliced jalapeño peppers to the pan after removing the ground beef. Fry for about 8 minutes.
10. Medium dice the tomatoes and add to the pan with the onions and peppers. Cook for 5 minutes on medium heat.
11. Add the vegetables to the pot.
12. Dice cooked bacon for about 1/2 inch in length. Add to the pot.
13. Wash the cilantro. Cut the stems, will not need them for this recipe. Thinly slice the rest of the cilantro. Add to the pot.
14. Allow it to simmer for about 10 minutes.
15. Serve and enjoy!

Good to know:

• You can use serrano peppers instead or in addition to the jalapeño peppers to add more spicy to the dish. You would prepare the serranos in the same way as the jalapeño peppers minus removing the veins.
• I have used chorizo instead of the ground beef when it’s available at my local grocery store. It adds an amazing flavor and my boys really enjoy it. Use the same amount the recipe asks for or adjust it to your preference.
• You can store in an airtight container for up to a week. To reheat I suggest doing so in a pot. Using the microwave might take longer and heat unevenly.

I hope that your family ejoys it como la mia. Especially cuando se los conbinas con un arroz o unas tortillitas de maiz. This has also been an easy last minute dinner. O cuando te inviten a un convivio, ya tienes que traer. Let me know how if you tried it. Buen provecho!