Best 3 Hacienda Colorado Style Beans Ala Charra Recipes

Would you like to indulge in a culinary journey that captures the essence of Mexican flavors? We present to you "Hacienda Colorado Style Beans Ala Charra," a delightful recipe that combines the zest of spicy peppers with the comfort of tender beans. This dish offers a vibrant blend of textures and colors, making it a feast for both the taste buds and the eyes. In this article, we will take you on a step-by-step adventure to create this authentic Mexican masterpiece, ensuring that you can savor this flavorful dish right in your own kitchen. So, grab your apron, gather your ingredients, and get ready to embark on a culinary expedition that will tantalize your senses while honoring Mexican culinary traditions.

Here are our top 3 tried and tested recipes!

FRIJOLES A LA CHARRA

Frijoles a la Charra image

This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck.

Provided by KIM93306

Categories Side Dish Vegetables Tomatoes

Time 5h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
½ pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
⅓ cup chopped fresh cilantro

Steps:

Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 39.8 g, Cholesterol 19.3 mg, Fat 13.8 g, Fiber 12.8 g, Protein 16 g, SaturatedFat 4.5 g, Sodium 741 mg, Sugar 2.1 g

HACIENDA COLORADO-STYLE BEANS ALA CHARRA

Hacienda Colorado-style Beans Ala Charra image

This bean dish can be either served as a side, or as a main course with white cooked riced added just before serving.

Provided by Major K.

Categories Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs dried pinto beans
3 quarts water
1/2 teaspoon salt
3/4 lb smoked bacon
1 large white onion, diced
1/2-1 teaspoon salt
1/2 teaspoon garlic powder
2 cups diced tomatoes
3 tablespoons chopped fresh cilantro
1 -2 drop liquid smoke

Steps:

Sort beans and remove any debris.
Add beans to water in pressure cooker.
Add 1/2 teaspoon salt.
Soak overnight.
Add the rest of the salt to taste, bacon, onion, and garlic powder.
Pressure cook beans until tender, but firm.
Cooking times will vaary with altitude, but 15-20 minutes on a medium rock will cook them well.
Run cool water over pressure cooker lid before removing lid.
Wait for vents to drop before rotating the lid from the pot.
Add tomatos and cilantro.
Stir and simmer on low until heated through.
Add liquid smoke, if desired.

BEANS A LA CHARRA

Beans a la Charra image

Categories Bean Roast Simmer Boil

Yield serves 8 to 12

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans (about 2 cups)
12 cups water
1 poblano chile
2 dried ancho chiles, stemmed and seeded
12 slices applewood-smoked bacon
3 cups chopped yellow onions
2 jalapeño chiles, stemmed, seeded, and diced
3 tablespoons minced garlic (about 9 cloves)
1 (10-ounce) can tomatoes with green chiles, with juice
1 tablespoon kosher salt
1 (12-ounce) bottle Corona (or other Mexican) beer
1/2 cup chopped fresh cilantro, for garnish

Steps:

Sort through the beans and rinse them in cold water. In a large stockpot set over high heat, boil the beans in the 12 cups water for 2 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred. Rinse it in cold water to remove the charred skin, then stem, seed, and chop it into small dice; set aside.
Place the ancho chiles in a medium bowl and cover with hot water. Use a plate or small bowl to weigh down the chiles, keeping them submerged. Soak them until softened, about 15 minutes. Drain the chiles, reserving 1/4 cup of the soaking water. Puree the softened chiles and the reserved chile soaking water in the jar of a blender or the work bowl of a food processor fitted with the metal blade. Use a wooden spoon to push the pureed chiles through a strainer and into a bowl; set aside.
In a large skillet, brown the bacon over medium heat until crisp; drain on paper towels. In the same skillet, sauté the onions, jalapeños, garlic, and poblano in the bacon fat over medium heat. Add the onion mixture to the beans and their soaking water in the stockpot.
Add the tomatoes, pureed ancho chiles, salt, and beer. Bring the beans to a gentle simmer over medium heat and cook, uncovered, until the beans are tender, about 1 1/2 hours. Crumble the cooked bacon and stir into the beans. Serve warm in small bowls, sprinkled with cilantro.
do it early
The beans can be made up to 5 days in advance and refrigerated.

Tips:

To save time, you can use canned beans instead of dried beans. Just be sure to rinse them well before using.
If you don't have any chorizo, you can substitute ground beef or turkey.
If you like your beans spicy, add a diced jalapeño pepper to the pot.
Serve the beans with warm tortillas, rice, or your favorite Mexican side dish.

Conclusion:

Hacienda Colorado-Style Beans ala Charra is a delicious and easy-to-make Mexican dish that is perfect for a weeknight meal. The beans are simmered in a flavorful broth with chorizo, vegetables, and spices, and they are sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!