Frijoles charros (charro beans)
Cooking Con Claudia · ♥ 2.9K likes · 89.6K views · 6 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb chicharrones
- ¼ cup chopped cilantro
- 2 tsp oregano
- 3 cup dried pinto beans
- 2 lb country style pork ribs
- 10 oz weenies
- 1 lb bacon
- 10 oz chorizo
- ½ whole onion
- 3 cloves small garlic cloves
- 3 whole roma tomatoes
- ½ whole small white onion
- 1 whole small bell pepper
- 1 whole chile serrano or jalapeño
- 1 tbsp chicken bouillon
Clean and rinse the beans and put them in the pressure cooker (or a pot on the stove) with the garlic, a piece of onion, the chicken bouillon, cumin and black pepper; cover with water to the max line.
Pressure-cooking the beans
Heat a Dutch oven over medium-high and cook the bacon through, about 8 minutes; remove it and pour off as much grease as possible.
- 1½ tsp salt
- black pepper
- 1 tsp New Mexico powder
Add the pork pieces, season with salt, black pepper and New Mexico powder, and cook about 15 minutes until fully cooked and tender; remove and set with the bacon.
Cook the chorizo, breaking it up, 5 minutes; add the weenies and cook 3 minutes.
Chorizo, weenies and vegetables
- 5 whole chile de arbol
Add the chile de arbol and cilantro, then the cooked meats, holding back some bacon to keep it crispy.
Remove the onion and garlic from the beans and add the beans with all their broth.
- salt
Add the chicharrones, submerging them to soften and shrink; taste for salt and simmer a couple of minutes more.