Frijoles Charros

Frijoles Charros

If you’ve been with me for a while, you know that Mexican food is my most favorite food on earth.  I love the vibrant colors, authentic flavors, and bold spices of nearly every dish I’ve ever had.  In the Mexican culture, food is an important part of their identity, symbolizing the significance of family and tradition.

As a vegan, beans are a staple in my diet.  As a fan of Mexican cuisine, bean recipes are varied and plentiful!  Black beans, pinto beans, fried or refried, served in soups, stews, tostadas, burritos, enchiladas, tacos, dips, molletes (think bruschetta), tetelas (stuffed masa cakes), tamales, nachos the list honestly goes on and on.  There is no shortage of delicious, flavorful recipes.

So, when my friend Kathy asked me if I had a recipe for Charros (Mexican Cowboy beans), I jumped to it! The traditional dish comprises pinto beans stewed with onion, garlic, and bacon.  We will use vegan chorizo, and our bacon is smoky breadcrumbs. I love this recipe so much!

The key to making good beans is often a slow and gentle process.  Cooking beans too fast can mean they are not cooked evenly and can be a bit chewy instead of creamy.  Herbs and spices can be added at any cooking stage, and I like to give my beans a good salting while they are soaking.

Here are a few more tips:

  1. Buy fresh beans. I cannot stress this enough.  Old beans in the pantry or from a dusty old store shelf should be avoided at all costs.  Old, dried beans are less flavorful and become tougher.  It’s hard to get that soft creaminess you want.  Trust me on this. Beans that have been around for too long will be cracked, chipped, and can even be split open.
  2. Add herbs and spices at any time but be sure to add some at the end of cooking. Herbs/spices added too early can lose flavor during their long cook time.
  3. Adding acids (lemon/lime juice, vinegar) to your beans is fantastic! It brightens the flavors of your dish, but just be sure to add it at the end, as acids can prevent beans from becoming tender.
  4. Simmer your beans. With about 2-3” covering them, bring beans to a boil.  Reduce heat and over.  You want a slow, steady simmer and then cover them.   The gentler the cooking, the better the beans will cook evenly and hold their shape.  Cook them too fast, and they can burst out of their skins!  Patience is key.
  5. Add fat. I cannot stress this point enough.    Fat adds depth, compliments other dishes’ flavors, and makes your beans super creamy!

I always finish my beans with a drizzle of olive oil in the bowl before serving!  As always, let me know how you like them, and tag me!

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Frijoles Charros

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 2 hours 30 minutes
  • Total Time: Soak for 12 hours plus cooking time
  • Yield: Serves 6-8 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 pound dried fresh pinto beans (@ 2 cups)
  • 8 cups cold water
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 1 poblano chili pepper, diced
  • 1 large Roma tomato, diced
  • 3 cloves garlic, minced
  • 1 chipotle chili pepper in adobo, minced
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 bunch cilantro
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 8oz package of vegan chorizo
  • 2 slices sourdough bread
  • 2 tablespoons bacon flavored oil (vegan), or olive oil and 1/8 teaspoon liquid smoke

Instructions

  1. Clean and soak beans overnight (add 1 teaspoon of salt to water)*
  2. The next day, remove any additional debris from the beans.
  3. Add beans to a large dutch oven with 8 cups water and salt. Bring beans to a boil and reduce heat.  You do not want a rapid boil.***
  4. Skim any foam from the top of the beans. **
  5. Cook beans for approximately 2.5 hours on low.  Taste for tenderness around the 2-hour mark.
  6. Heat a medium skillet over medium heat in the last 15 minutes of bean cook time.
  7. When the oil shimmers, add onions and peppers.  Saute until onion begins to soften and turn opaque about 7-8 minutes.
  8. Add garlic and saute until it becomes fragrant about 30 seconds.  Add spices (except cilantro) and stir well.
  9. Add diced tomatoes and chipotle pepper.  Add chorizo and cook until browned. Cook for about 5-7 minutes.   If the ingredients begin to stick, add 2 tablespoons of stock or water and deglaze.   Taste for seasoning.
  10. Taste beans for doneness.  Add tomato/pepper mixture to the beans if they are almost ready.  Stir well to incorporate.  Top beans with 1/3 cup of olive oil or other rendered fat.
  11. Add cilantro and cover, and cook for 20-30 minutes.
  12. While the beans are in the final cooking stage, pulse breadcrumbs in a blender or food processor.  Do not over-process.   You want medium size bread crumbs.
  13. Add 2 tablespoons of bacon-flavored oil (or olive oil and liquid smoke) in a small skillet, and when oil is shimmering, add breadcrumbs.  Cook over medium heat until bread crumbs have browned.  About 4 minutes.  Do not let them burn.
  14. When beans are done, taste for seasoning.  They may need more salt.  Remove the strings of cilantro.
  15. Add beans to a bowl and top with bread crumbs and minced cilantro to serve.   I drizzled with a little bit more olive oil to finish.
  16. Enjoy!

Notes

*Add to a colander to rinse, then add to a pot and fill with water.  Pick out any rocks or beans that are broken.  Much of the debris should float.

**This is referred to as “scum.” The scum has some amino acids and impurities, which could include toxins.

***Slowly cooked beans equal tender, creamy, and evenly cooked beans.

Keywords: Mexican beans, charros, bean dish

Creole Smoky Black-Eyed Peas

Creole Smoky Black-Eyed Peas

Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t remember, but I’m sure Grandma opened a can of beans, threw in a ham bone, added some salt, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super-smoky deliciousness!

Though called a pea, black-eyed peas are a variety of cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.

It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, and the greens represent paper money. Cornbread is often served with black-eyed peas and greens, representing gold.

Serve over rice with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!

 

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Creole Smoky Black-Eyed Peas

  • Author: Stephanie Bosch
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings 1x

Description

I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.


Ingredients

Scale
  • 4 cups dry black-eyed peas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, minced
  • 4 cloves garlic, minced
  • 1  jalapeno pepper, minced
  • 2 (15-ounce) can fire roasted tomatoes 
  • 5 cups vegetable stock 
  • 3 tablespoons tomato paste
  • 1 tbsp voodoo magic spice mix*
  • 1 tsp salt
  • 1/8 tsp liquid smoke
  • 1 bay leaf
  • Freshly ground black pepper (to taste)
  • Tabasco, parsley, and green onions, for garnish

Instructions

    • Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
    • Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes. 
    • Add vegetable stock, tomatoes, tomato paste, and bay leaf.
    • Drain the soaked beans, rinse, and add the beans to the pot. 
    • Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
    • At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
    • Cook until beans are tender and slightly thickened.
    • Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
    • Remove the bay leaves.
    • Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
    • Add lots of Tabasco and enjoy it! 


Nutrition

  • Serving Size: 6
  • Calories: 210

 

Cuban Black Beans & Rice

Cuban Black Beans & Rice

This dish is a perfect accompaniment to my Ropa Vieja, or it’s an easy meal served by itself! I used canned beans to make it a quick weeknight meal-It can be ready in 25 minutes or less! But if you have the time you can slow cook your beans for an extra layer of flavor.

Black beans are legumes. Also known as turtle beans because of their formidable, shell-like appearance, black beans are, in fact, the edible seeds of the plant. Black beans are rich in carbohydrates, and they are also an excellent source of fiber (both soluble and insoluble). Black beans also do not contain sugar. So depending on how they’re cooked, they can have a low glycemic index. Black beans are also protein powerhouses, with 7 grams of protein in a 1/2 cup serving!

If you want a little heat feel free to add a jalapeño, or your favorite hot sauce! I like to serve this with a long grain white rice. Enjoy!

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Cuban Black Beans & Rice

  • Author: Stephanie Bosch

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 large green bell pepper, cut into 1/2-inch pieces
  • 1 jalapeño, seeded and minced (optional)
  • 4 large garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 15- to 16-ounce cans black beans, rinsed, drained
  • 3/4 cup vegetable broth 
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon salt
  • Long-grain rice, to serve

Instructions

  1. Heat a heavy large saucepan over medium heat.
  2. When the pan is sufficiently heated, add oil. When oil begins to shimmer, add onion, bell pepper, jalapeño, if using, and oregano and sauté until vegetables start to soften about 5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add 1 cup of beans to the pan. Using the back of a fork, mash beans coarsely.
  5. Add remaining beans, broth, and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally about 15 minutes. 
  6. Season beans to taste with salt and pepper.
  7. Long-grain rice, to serve.