These are a nice change from refried beans. These are make for a fine soup that is inexpensive to make. You can make these ahead of time and the flavor will only get better.
Pappasito’s Cantina Frijoles a la Charra
Pappasito’s Cantina Frijoles a la Charra
Make the much loved Pappasito’s Cantina Frijoles a la Charra at home.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 328kcal
Ingredients
- 1 1/2 pounds pinto beans uncooked
- 1 gallon cold water
- 3/4 pound bacon cut into 1 inch cubes
- 1/2 cup chopped garlic
- 4 tablespoon cilantro plus more for garnish
- 1 cup chopped white onions
- 1 tablespoon Cumin
- 1 tablespoon Chili Powder
- 1/2 gallon cold water
- 1 1/2 tablespoons salt
- 2 cups chopped Roma tomatoes
Instructions
- Soak beans in 1-gallon cold water for 8 hours. Drain when ready to use. In a 2 gallon heavy pot cook the bacon pieces until well done. Do not undercook the bacon. Add 1/2 cup chopped garlic, 3 tablespoon cilantro, and chopped onions to hot bacon. Cook until onions are transparent.
- When onions are ready add beans, cumin, and chili powder. Stir and add 1/2 gallon cold water. Turn heat to medium-low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour). Stir constantly to avoid burning the bottom. Add tomatoes, the 1 tablespoon of garlic, and cilantro, and serve.
Nutrition
Calories: 328kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 1646mg | Potassium: 587mg | Fiber: 8g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 6.9mg | Calcium: 94mg | Iron: 2.8mg
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Sharon Keith says
Sorry. I see this recipe does state that. I have seen several of these exact recipes that do not.
Stephanie says
No problem.
Sharon Keith says
I understand that a 1/2 C of garlic is exactly that. What don’t understand is why it is not stated whether it is a half cup of garlic cloves before being minced or chopped or if it is half cup of minced garlic. Big difference.
John Stansell says
Great recipe, l have been doing a similar recipe for years. I roast pablano, jalapeño and Roma tomatoes in cast iron skillet and then rough chop before adding to beans. Garlic and cilantro is key to your recipe. Thanks for sharing.
RD says
What is a half cup of garlic?
Jaimito says
That would be enough garlic to fill a half cup.
Tim says
RD …….. Seriously??
Charlie says
These beans are aresome. To make a perfect meal for me, what type meat could/would you add…smoked sausage or chunks of ham.. or both..or none?
Stephanie says
I love smoked sausage in here, you could add a good smokey bacon or both.
Debra says
Do i need to have a lid while cooking
Trying to cook now
Dwayne D'Soto says
Can I use tomato sauce instead of chopped Roma tomatoes? If so how many cans to this recipe
Sarah says
Thank you SO MUCH for the recipe. These are cooking in my kitchen as we speak and I can hardly wait for them to be ready.
stephaniemanley says
I hope you enjoy the beans. They are a favorite of mine as well.
Max17 says
I doubled the recipe, following the ingredient amounts with minor exceptions: I had 2 lbs. of bacon so I used it all, and I started with 1Tbls salt and then added to taste. I probably ended up using 2Tbls. I also added 2tsp cayenne pepper. I wasn’t sure about “do not under cook the bacon”. When cooking gumbos I like to cook my bacon until it is brittle and the fat completely rendered. For these beans, I used thick cut bacon, cut in about 1/2 inch strips. Then I cooked it on medium heat until almost brittle – around 40 minutes. Most of the fat cooked down but there were the occasional pieces of very well done fat. Mmm! I soaked the beans overnight and cooked them gently in nothing but the water for about 3 hrs before they were approaching tender. I added the rest of the ingredients and brought to a light boil for the last hour. I will be cooking this recipe again very soon and will add the tomatoes and cilantro at the very end, as the recipe states, because they did cook down and left no ‘chuncky’ tomato in my dish.
These were by far the best beans I’ve ever cooked. I served the bean soup with beef and shrimp fajitas to a party of 14. I like to think I cook a mean fajita and great seafood, but I had more guests wanting seconds on the frijoles. Thank you for this recipe!
stephaniemanley says
I really appreciate the detail you wrote here. I am going to give some of your suggestions a try. I love the extra bacon, I mean who doesn’t love bacon? Thank you for writing up your updates. I am going to give these a try.
J Choate says
Add two jalapenos, seeded and chopped to the onion addition. Adds nice flavor and just a tiny bit of heat. I like a little ground coriander and a little more (1 tsp more) chili powder.
Stephanie says
I love to add a little pico de gallo to beans when I eat them. Your suggestions sound most excellent!
J Coy says
OMG These are delicious! ENjoying my bowl as we endure unseasonal 20 degree weather…..
admin says
It is 1/2 cup garlic, and then right at the end an additional 1 Tbsp of garlic. I need to take out the word remaining I think that makes it vague.
Stephanie
mustanger7up says
I have a question, it says 1 C garlic plus 1Tbsp. fresh Garlic. Is that correct? 1 cup of garlic?
Thanks