Slow Cooker Charro Beans, Mexican Cowboy
- Serving Size: 1 (262.5 g)
- Calories 115.9
- Total Fat - 3.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 7.2 mg
- Sodium - 1350.5 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 3.3 g
- Sugars - 3.2 g
- Protein - 12.6 g
- Calcium - 74.7 mg
- Iron - 2.7 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Put everything in crockpot cook low for 8 hours
You could add a couple whole jalapenos for snacking ,go easy on cumin
Season to taste
Add water as needed
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting bacon, look for a high quality brand with a good amount of fat.
- Adjust the amount of cumin, chili powder, and cayenne pepper to your desired level of spiciness.
- Substitute black beans for pinto beans - Black beans are a great substitute for pinto beans as they are similar in texture and flavor. The benefit of using black beans is that they are higher in fiber, which can be beneficial for digestive health.
- Substitute vegetable broth for chicken broth - Vegetable broth is a great substitute for chicken broth as it adds a similar flavor profile and can be used to make the dish vegetarian. The benefit of using vegetable broth is that it is lower in fat and calories than chicken broth, making it a healthier option.
Vegetarian Version Substitute the bacon with 1/2 cup of diced mushrooms and substitute the chicken broth with vegetable broth.
Mexican Rice: Mexican Rice is a classic accompaniment to Charro Beans. It's simple to make and adds a delicious flavor to the dish. The rice can soak up all the delicious flavors of the beans, making it a great side dish.
Chile Rellenos: Chile Rellenos are a delicious, traditional Mexican dish that pairs perfectly with Mexican Rice and Charro Beans. The mild, roasted flavor of the chiles complements the hearty beans and rice, and the creamy cheese filling adds a delicious richness to the dish. It's a great way to round out a Mexican-inspired meal!
Q: How can I make these beans spicier?
A: You could increase the amount of chili powder, cayenne pepper, and jalapeños to make the beans spicier. You could also add other hot peppers such as habaneros or serranos. Alternatively, you could add some hot sauce or a pinch of red pepper flakes.
Q: What is the best way to cook black beans?
A: The best way to cook black beans is to soak them overnight in water, then drain and rinse them before cooking. Place the beans in a pot and cover with water, bring to a boil and simmer for 1-2 hours, or until the beans are tender. Add salt to taste before serving.
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The word "Charro" is derived from the Spanish word for "cowboy" and is a popular term used in Mexico to describe a traditional Mexican cowboy.
The dish of Charro Beans is said to have been served to Pancho Villa and his troops during the Mexican Revolution of 1910-1920.