Recipe by Witch Doctor
This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Frijoles Charros Rapidos (Quick Cowboy Beans). This is my version of cooking Pinto Beans. To Soak or Not: Mexican cooks don’t soak beans because they know that throwing out the soaking liquid isn’t good. It doesn’t do much to make them more digestible and it makes the beans turn out pale in color and flavor. Variations: Cut 1 ½ to 2 pounds of boneless pork shoulder roast into 1 inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transfer to a slow cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas.
Top Review by Kim D.
I used this recipe to make Recipe #221894, which was delicious. Being a native Texan, I'm very picky when it come to Mexican food and this recipe produced charro beans that were just as good, if not better than my favorite traditional Mexican restaurants. I use vegetable shortening for the fat in the recipe. Thank you Witch Doctor for posting. I will use this recipe for my charro beans from now on.
- 1 lb about 2 1/2 cups dried beans (No lentils, garbanzos or favas)
- 2 tablespoons fresh pork fat (or use vegetable or bacon drippings)
Directions See How It's Made
- Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn’t care to eat. Scoop into a colander and rinse. If using a slow cooker, first pour the beans into a medium large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (Lightly toast the avocado leaves in a dry skillet).
- Cook the beans in the slow cooker for at least 6 hours for the beans to become tender, though you can leave them cooking for up to 10 hours. When the beans are tender, stir in 1 ½ tsp salt and simmer for a few minutes longer. Taste and season with additional salt if needed. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.