Frijoles Charros | Mexican Cowboy Beans
🌱Vegan Food Inspiration: https://www.instagram.com/mas_vegan/
Receta en Español en el primer comentario. El video comienza al minuto 1:47
🌱Slow Cooked Bean Recipe
4 cups dry Pinto or Peruvian beans
1 onion wedge
3 garlic cloves
1-2 bay leaves
14 cups water + more if needed
1 tsp salt OR NO Salt for Frijoles Charros Recipe *Be careful not to over salt the beans for your Frijoles Charros.
Separate beans, remove any rocks or debris.
Rinse until clean.
In a large pot add clean beans, bay leaves, onion and garlic plus 10 cups of water (save the rest for later)
Cover and cook over a low medium flame.
Check periodically to ensure they have enough water.
Add the remaining water as needed + more to preference.
After 2 hours of cooking they should be tender and almost done cooking.
Add salt, mix.
When beans are completely tender to the bite or touch they are ready. Turn off flame.
🌱FRIJOLES CHARROS RECIPE (Mexican Cowboy Beans)
1 cup diced onion
1 tsp minced garlic
1-1/2 to 2 tsp minced serrano pepper
1/4 cup chopped cilantro
1-1/2 cup diced tomatoes
3/4 cup deli slices cut into squares
1 cup soy chorizo (About 5.80 oz)
1/2 TBSP vegan vegetable bouillon paste mixed with 1 cup water= vegan broth
3 cups cooked whole beans +add more to taste
2 cups bean broth +add more to taste
1 tbsp vegetable oil I used avocado oil + more if needed.
You’ll need a large pot over a medium flame, add vegetable oil.
Lightly fry deli slices, once browned add onion, serrano pepper, garlic. Cook until onion becomes translucent.
Add soy chorizo cook for 4 minutes.
Add tomatoes, cook down until they become tender.
Add vegan bouillon paste water mixture.
Simmer for 7 minutes.
Add whole beans and broth.
Simmer for 10 minutes.
Add fresh cilantro towards the end.
Turn off flame.
●As always we all have different preferences be sure to adjust any of the ingredients to your taste.
Enjoy warm by themselves or as a side dish.
*I’ve made Vegan nachos out of Frijoles Charros, they were a hit!