I always love seeing other people's takes on charro beans, it's such a simple dish at heart but there's so many variations you almost never find two people who make it exactly the same
Seriously, would it be too hard to list the ingredients? I’ve watched it a few times and I don’t have the energy to constantly stop and start the video so I can write it all down.
@@donnasalvador678 bacon, sausage, chorizo, onion, jalapeño, garlic, cilantro, tomatoes, broth, pinto beans, a can of beer! There’s one recipe for you. I like to grill or air fry my tomatoes, and peppers before chopping them. I also can my batches so I have shelf stable beans ready when I want them. You can add salt, pepper, cumin, Mexican oregano etc…
Houston area here and 35+ years in south Texas. Son, this recipe is the real deal. A fat pot on my stove is testament. My daughter in the Richland Pasco Kenniwick area up there thanked me for the recipe share today. Your uncle is a maestro. Bravo.
Matt, I am a 61 year old Yankee, that said the passion you exhibit is INFECTIOUS! I am a passionate cook, but have never cooked these recipes. Your videos are extraordinary. WIshing you the very best! I WILL BE MAKING THESE AND OTHERS!
You are soooo young! Been with YT since "15", amazing! Plus you worked at a restaurant for 12yrs. I love how you prep the "ajo"/garlic. I believe this "platillo/dish" is a "guisado"/stew. You're very patient n calm with your description n explaining how you make n the why, in making your food. Bless you mijito. Padre Dìos continue to Bless you always. Paz be with us all 🙏. "Sra. Isa"
I love the story about Brownsville and Matamoros festival... Grito!! jejeje.. I love my instant pot for Mexican beans... YUMMY!! I am heading to Puebla, Mexico in 3 weeks and so excited! Just found your channel today and subscribed!! GRACIAS!!
I am SO EXCITED to see a recipe for this. I live in MS, but my favorite restaurant serves it. It's beautiful.l! One of my family's other favorite bean dishes is 15 bean soup. The instructions on the package are pretty nice, but it would benefit from your technique for sure.
I fell in love with charro beans about 10 years ago and make some version of it at least 10-15 weeks ouf of the year. Packed with flavor and hearty, but often incredibly cheap to make.
There's a restaurant in San Benito that makes my favorite charro beans, and I've had a lot over my 68 yrs. It's called the Longhorn Cattle Company. My second favorite thing about them is the chopped smoked brisket they season them with - delicious! My favorite thing about them is they are free! As soon as you sit down, they bring you a cup of beans as a side dish, like they were bringing you your silverware or something. Then, if you wolf them down while waiting for your meal to arrive, they will bring you another, and another without asking, till you've had your fill. You have to actually tell them to stop bringing more. Gotta love Texas!
so anyone who has a contrary opinion is a 'hater'? this kind of discourse is the reason why today's society is so adversarial. critical dialogue is normal and positive - sycophantic yes-men are not
@@armukI think the problem starts amongst the primates when one primate starts stating an opinion as though it is a fact. But, that's just my opinion.
This is an absolute game changer! Made it last night and it instantly went to the top of our Repeat list. My husband needed a little boast and I know how he loves things along this line. He was so happy and has asked for it again right away. I think my fridge better get used to soaking beans!LOL Thank you ever so much!
Not sure if you live in a really warm climate; I'n in the NE US and have always just soaked my beans in a pot on the kitchen counter overnight, then cook next day, no problem.
Every time I make beans (a lot), I can’t believe how good they are for something so simple. Love this recipe! And I love hearing the border stories of your family. So much different from what we hear from other sources.
Oh my goodness! They are delicious. I used white tepary beans from Ramona Farms, and they are beautiful in this recipe. Thank you for this video. I will make this over and over.
I can almost smell that, pure heaven! In the late 70s there was a butcher at the El Mercado in San Antonio that made their own chorizo.. OMG I haven’t found any near as good.
This recipe is one of my favorite pre-workout meals .I also grew up loving beans, especially Mexican styles! Your Borracho Style took it to a higher level .💥💯💪 Definitely add this recipe to my menu.❤ Thank you.
Definitely adding to my bean dishes. Thanks for sharing the memories and history. I live in CA mountains and have always loved cooking. It's a never ending rabbit hole.
As a child, I saw an old Disney movie called The Incredible Journey from 1963. The animals find an old man living alone, and he serves himself some stew on a plate. I had always been intrigued by that, as in my life, everyone takes for granted that beef stew is like a thickened soup. Years later, I check what Wikipedia has to say, and it defines stew as basically stuff served in the gravy it was cooked. That works with the old man eating it off a plate. When you look things up, you find that words have meanings and there's different words because they have different meanings to communicate different things. I wish people made more of an effort intellectually and in the world. The video is excellent.
yeah usually a traditional chili or stew in the Americas are usually thick and not a tab bit soupy, then they also had ancient soups with variety of foods in it like Pepian which are more brothy.
This recipe is absolutely amazing! Simple ingredients whose combined flavors meld so deliciously spot on! I made this this past weekend and we're on night two & it's like the best restaurant take out. Yum! Yum! Yum!
@@acooknamedMatt I cook ham hock in my frijol. I encourage you to try fresh Butcher made Chorizo. Bless you for your passion n memories. I'm a 67yr Southern Cali senior, raised with pinto frijol & now prefer mostly "Mayocolba", a softer creamier frijol, since "88". I still enjoy Pinto now n again. Looking forward to watching more of your vids. Buen Provecho with all your "platillos". Paz be with us all 🙏. "Isa"
I grew up in San Diego with lots of trips south of the border. Never came across beans like this except fir one taco place in nc. They’re definitely fancy! Thanks for the video. I’ve been wanting to make them at home. Of course you’ve got to enter the competition!
Yep, you just made me home sick LoL....! I'm born and raised from Brownsville, Texas. So, I loved these videos. Yep, I saw your Taquitos video before this one. Thanks for speaking so well of our hometown ❤️ 😊😢🎉❤.....Oh and yes Enter the contest! Good Luck!
OK Bro, I've been watching vids and looking for meal ideas for the past 2 hours and this is the only one that I actually starting salivating LOL . THANK YOU and thank your familia for their wonderful cooking influences, Much appreciated.
I think this is one of those dishes that is even better the next day. Growing up my family only made Pinto Beans. I was married before I knew there was a northern bean. I still prefer them When we would get to the bottom of the pot my grandma made bean cakes and fried them. Delicious!! I have never had Charro beans but sure plan to try making them. Thank you for sharing !
Ah man, those are some great looking charro beans. I'm an anglo from around Fort Worth, but those are one of the kinds of beans I grew up with too. We would also do refried, ranch style, and BBQ; it's quite interesting how many types of pinto beans you can actually make! Do you ever put cumin in the charro beans, or any of your other stuff, or is that more a San Antonio thing? I don't get to always get to talk with people from Brownsville much, and I've heard supposedly heavier cumin is a style from the Canary Islanders that moved to San Antonio, but I've never seen that well substantiated. If there's not much cumin used in Brownsville and other parts of the RGV, that gives it some more plausibility. Would be curious to see you make ranch style beans though, and how you would go about it. Also, you should compete!
Man, I’ve had a nasty cold that’s kept me down for the past week. I just made this and I think I might be cured. This is the most delicious thing I’ve eaten in quite some time. It’s like 12F out right now and there could not be a more perfect food. Thank you.
Great video! I’ve been working on perfecting my version. 😅 I’ve only been using bacon up until now. When I need chorizo, I season my own ground pork. 🎉
Growing up in Lubbock in the 1950s and 1960s, this was our main meal much of the time. We added bacon or a ham bone and other things. We ate ours with Cornbread, onions and butter. Individuals added different things like chili powder or garlic. Back then, we had no idea that Hispanics ate pinto beans, too.
Just made these - absolutely phenomenal. Great flavor/heat. I thought they would be watered down with all the bean water, but it was just the opposite. Very rich and delicious. Highly recommend.
pinto beans are a staple in the deep south. They used to be served at almost every meal. They were basically soaked over night then cooked in water and pork for hours until they had a thick broth and were semi soft
RGV native here, and man, this video makes me miss home so much!! Just can't get that awesome TexMex where I'm at now, so I live vicariously through these videos. :) Thank you for sharing, and I will definitely give your recipe a try. You just gained a new subscriber, too!
Life can take you on many adventures but, home is where the heart is. Food is a bridge to so many fond memories. God bless you and happy cooking- you’ll go home again.❤
Matt I love your videos. You have such a passion for the videos you are making and it draws me in wanting more. Thank You. I can’t wait to try these beans
I'm going to try making this for the cold weather that's rolling in soon. Speaking of cold. Nice watch! I really like it. What is that? And thanks for sharing. Can't wait to try it out.
Wintertime is coming up, and for me that’s the best time for frijoles charros. Either with tortillas or toasted bolillos. I will confess that I keep a couple of big cans tucked in the back of the pantry. In case of emergency. 😅 I never see anyone do this, but sometimes I like to grill my chorizo in its skin casing (none of that plastic for me). Once the outside is cooked, I cut them in half lengthwise and grill the inside. Maybe you should do a video on all the creative uses for chorizo, both traditional and non traditional. I like to mix it with ground meat for chili, mini-albóndigas, even hamburgers. Or grilled and split as described above, it makes a nice sandwich served on a bolillo. If you shop at a carnicería, they can cut your bacon as thick as you want. Try a 1/4 thick slab, dice it up into little cubes, and throw it all into the pressure cooker. When I moved to Mexico, I first moved to a rancho and later into town. I live in a working class neighborhood, i.e., the working poor. They put salchicha in their frijoles charros to stretch their food budget. 😮 I’ll still eat it to be polite, but I’m not a fan. Anyway, I thought I’d mention it because it’s another option.
Interesting amendment of the chorizo. Also, I thought it amusing that you said the chorizo is normally by Cacique. In Chicago, it was predominantly V&V Supremo, and eventually Cacique arrived with a few other brands. Either way, I'd try this. My mom would throw in a patita or two, for additional pork flavor and the collagen, and hot dog for the sausage component. Will try it with the chorizo instead! Thanks!
You know what i do think i remember the VV one. Back home we have some other brands but i dont remember the names. In seattle cacique comes closer for me
Compet with Uncle Jesse. Have a suggestion. Made some smoked beef ribs. They turned out tough but could cook off with the beans in the insta-pot. That connective tissue from the ribs. Similar to ham hocks.
Phenomenal charro beans tutorial, you nailed it. Nicely done. Every family has their own unique recipe, but it's hard to mess up charro beans if you stick to the basics. If you want an extra smokey, "hammy" "baconey" flavor, try using pork smoked neck bones. Just simmer them until the meat is falling off the bones and then carefully remove all bones, it's worth the extra time.
Amazing recipe. I grew up on beans and rice in Louisiana. No not red beans, pinto beans, and sausage cooked a lot like this no tomatoes though. Smoked sausage instead of chorizo. One thing I know from almost 50 yrs of experience and a love of feeding others, the instant pot will NEVER make a pot of beans better than the traditional but slower stove top technique. Don't take my word for it, test it out yourself. Especially if your considering competing. Cooking for me is almost always nostalgia and tied to food memories and my beans and rice childhood didn't have alot of instant pot beans that stand out. We just called them pressure cookers then but you get what I'm saying. 😊
I had a friend of Mexican heritage whose tia would put charro bean juice in his bottle as a baby. This is such a cool (and delicious) tradition. That said, I only hit subscribe because you're repping Whataburger.
Just came across this & had to have me some beans! I happened to have a can of Busch's Black Beans left and some flour tortillas. Some garlic powder, slap yo' mama seasoning & ketchup - dangit! no crema or yogurt or even mayo! - scrambled eggs maybe...sriracha....never heard of Siete Family Foods gonna have to look into that next time I go to HEB. Good stuff bro, keep up the good work.
Pinto beans to me are equivalent to Flet Mingon. My husband and I eat pinto bean soup or burritos once a week. I have a Mexican Mother and a white dad, so I got the best of both worlds. P.s. You make great videos!
Thats funny that this popped up in my feed right now, i asked my wife yesterday to make a pot for me to take as i hit the road tomorrow for work. She is at the store right now getting ingredients. My wife is from McAllen and has transplanted to my home state if VA and now i get treated to food like this in the greatest state!
My dad wasn’t fond of beans due to navy in WWII. We did eat bean soup in winter. A lot of ham added. ☺️ That was great northern beans. I have cone to like all kinds of bean soup, black beans, refried beans, in my later adult years. Not a hot pepper eater though. Have a good one!
I’m a 6 gen native Texan. I make huge batches of barracho beans and I add all sorts of meats and roasted peppers, onions and tomatoes, garlic, cilantro…and then I can them up. I have cases on the shelf. They are amazing with tacos in chili, by themselves.
Tio Jesse. I just want to say that you got down homie I've been trying to perfect my own recipe but I wouldn't call them charro because it's my abuelas recipe that I've been using as the blueprint
Compete, by all means, and best wished! This looks so delicious. I love Mexican food, but not brave enough to try cooking it. I will definitely try making your frijoles!🥰 Thank you! Also, editing to say new subscriber😊
Lived in Austin in the early '80's, there was a restaurant that served this, haven't had it since '85, couldn't remember the name... thanks for posting!!! Still buy Elgin Jalapeno Cheddar sausages that were served in 7-11's and Stop and Rob (GO)!!! I can still eat a fresh Jalapeno whole... had a home at Canyon lake for 4 yrs
WOW! I have a bean contest coming up on South Padre Island. I bet these are better than my usual recipe known as “Crazy Woman Beans”. Thanks for the great information. This is next level X10.🎉
Hola from N New Mexico Rio Grande valley. Nice thing about charro beans is how cheap it is. Definitely start from dried beans though! I put two tbsp of salt in the soaking water for a pound of beans. Seems to help flavor.
I don't know if you will see this but I noticed you have a band-aid on your finger between the first and second knuckle while cutting your aromatics. I didn't notice the band-aid before or after your chopping of the aromatics, so I think it might be there to prevent a friction burn? Just wanted you to know that if you angle the edge your knife blade *very slightly* away from your fingers you won't get any friction burns. The angle should be so slight that someone standing directly next to you and watching you chop can't even tell, but you will feel the difference as the knife blade almost never touches the area of your finger between the knuckles. (Instead only ever touching your knuckle.)
I always love seeing other people's takes on charro beans, it's such a simple dish at heart but there's so many variations you almost never find two people who make it exactly the same
Seriously, would it be too hard to list the ingredients? I’ve watched it a few times and I don’t have the energy to constantly stop and start the video so I can write it all down.
@@donnasalvador678 bacon, sausage, chorizo, onion, jalapeño, garlic, cilantro, tomatoes, broth, pinto beans, a can of beer! There’s one recipe for you. I like to grill or air fry my tomatoes, and peppers before chopping them. I also can my batches so I have shelf stable beans ready when I want them. You can add salt, pepper, cumin, Mexican oregano etc…
@@donnasalvador678 tries to get you on his discord server for full recipes
Just like collard greens...😋
Houston area here and 35+ years in south Texas.
Son, this recipe is the real deal. A fat pot on my stove is testament. My daughter in the Richland Pasco Kenniwick area up there thanked me for the recipe share today. Your uncle is a maestro.
Bravo.
Tri-Cities!
The bean milk technique is stellar!!!
I've been making frijoles charros (borracho) for years and this is the technique I've been looking for! Gracias hermano!
Matt, I am a 61 year old Yankee, that said the passion you exhibit is INFECTIOUS! I am a passionate cook, but have never cooked these recipes. Your videos are extraordinary. WIshing you the very best! I WILL BE MAKING THESE AND OTHERS!
You just opened the door to another world. Enjoy!
You are soooo young! Been with YT since "15", amazing! Plus you worked at a restaurant for 12yrs. I love how you prep the "ajo"/garlic. I believe this "platillo/dish" is a "guisado"/stew. You're very patient n calm with your description n explaining how you make n the why, in making your food. Bless you mijito. Padre Dìos continue to Bless you always. Paz be with us all 🙏. "Sra. Isa"
I love the story about Brownsville and Matamoros festival... Grito!! jejeje.. I love my instant pot for Mexican beans... YUMMY!! I am heading to Puebla, Mexico in 3 weeks and so excited! Just found your channel today and subscribed!! GRACIAS!!
I am SO EXCITED to see a recipe for this. I live in MS, but my favorite restaurant serves it. It's beautiful.l! One of my family's other favorite bean dishes is 15 bean soup. The instructions on the package are pretty nice, but it would benefit from your technique for sure.
I fell in love with charro beans about 10 years ago and make some version of it at least 10-15 weeks ouf of the year. Packed with flavor and hearty, but often incredibly cheap to make.
There's a restaurant in San Benito that makes my favorite charro beans, and I've had a lot over my 68 yrs. It's called the Longhorn Cattle Company. My second favorite thing about them is the chopped smoked brisket they season them with - delicious! My favorite thing about them is they are free! As soon as you sit down, they bring you a cup of beans as a side dish, like they were bringing you your silverware or something. Then, if you wolf them down while waiting for your meal to arrive, they will bring you another, and another without asking, till you've had your fill. You have to actually tell them to stop bringing more. Gotta love Texas!
I just reserved a U-Haul truck. Do you have the address for their parking lot as that will be my new home.
I've been cooking beans for decades. This is a really good recipe. Well presented video as well. Thanks!
Haters chiming in on the doneness of the steak? Hats off to the creators who have to endure endless nonsense. These beans are life. Bravo.
Haha tell me about it
so anyone who has a contrary opinion is a 'hater'?
this kind of discourse is the reason why today's society is so adversarial. critical dialogue is normal and positive - sycophantic yes-men are not
@@armukGod I hate you
@@armukI think the problem starts amongst the primates when one primate starts stating an opinion as though it is a fact. But, that's just my opinion.
This is an absolute game changer! Made it last night and it instantly went to the top of our Repeat list. My husband needed a little boast and I know how he loves things along this line. He was so happy and has asked for it again right away. I think my fridge better get used to soaking beans!LOL Thank you ever so much!
Not sure if you live in a really warm climate; I'n in the NE US and have always just soaked my beans in a pot on the kitchen counter overnight, then cook next day, no problem.
Every time I make beans (a lot), I can’t believe how good they are for something so simple. Love this recipe!
And I love hearing the border stories of your family. So much different from what we hear from other sources.
I really appreciate your memories and your passion for this food. I will definitely be giving this a try.
I use to live in Brownsville and our school was in Charro Days ! Good times for sure !
Oh my goodness! They are delicious. I used white tepary beans from Ramona Farms, and they are beautiful in this recipe. Thank you for this video. I will make this over and over.
I can almost smell that, pure heaven! In the late 70s there was a butcher at the El Mercado in San Antonio that made their own chorizo.. OMG I haven’t found any near as good.
Have you tried the San Luis brand? It’s my favorite because it’s so meaty and the taste does it for me.
@@themrjosb No I haven’t. I’ll look for it, Thanks!
Whoever made the comment on the beef obviously doesn't know much about food. Great demonstration, I'm making it this weekend! Thanks.
This recipe is one of my favorite pre-workout meals .I also grew up loving beans, especially Mexican styles! Your Borracho Style took it to a higher level .💥💯💪 Definitely add this recipe to my menu.❤ Thank you.
Definitely adding to my bean dishes. Thanks for sharing the memories and history. I live in CA mountains and have always loved cooking. It's a never ending rabbit hole.
Please keep going on all this great mex/tex food. Love to see your take on these classics.. plus maybe some new stuff.
Matt, I just discovered you and you have inspired me to make frijoles charros this week🙂
muchas gracias
As a child, I saw an old Disney movie called The Incredible Journey from 1963. The animals find an old man living alone, and he serves himself some stew on a plate. I had always been intrigued by that, as in my life, everyone takes for granted that beef stew is like a thickened soup. Years later, I check what Wikipedia has to say, and it defines stew as basically stuff served in the gravy it was cooked. That works with the old man eating it off a plate. When you look things up, you find that words have meanings and there's different words because they have different meanings to communicate different things. I wish people made more of an effort intellectually and in the world.
The video is excellent.
yeah usually a traditional chili or stew in the Americas are usually thick and not a tab bit soupy, then they also had ancient soups with variety of foods in it like Pepian which are more brothy.
This recipe is absolutely amazing! Simple ingredients whose combined flavors meld so deliciously spot on!
I made this this past weekend and we're on night two & it's like the best restaurant take out.
Yum! Yum! Yum!
Amazing! Thank you for making the vid and showing us how to make these frijoles charros for some nostalgic RGV times! Gracias!
Glad you like it
Compete for Uncle Jesse. 💯
Yess
Top comment. Don't even care that it's not food related 😂
UNCLE JESSE!!!
@acooknamedMatt anywhere we can get a written recipe for this?
@@acooknamedMatt I cook ham hock in my frijol. I encourage you to try fresh Butcher made Chorizo. Bless you for your passion n memories. I'm a 67yr Southern Cali senior, raised with pinto frijol & now prefer mostly "Mayocolba", a softer creamier frijol, since "88". I still enjoy Pinto now n again. Looking forward to watching more of your vids. Buen Provecho with all your "platillos". Paz be with us all 🙏. "Isa"
Keeping it simple and delicious looking. Like your video style.
Yes, go for it- compete! Looks delicious and I'm going to try it.
Those charro beans look delicious! I'll definitely be cooking some.
I grew up in San Diego with lots of trips south of the border. Never came across beans like this except fir one taco place in nc. They’re definitely fancy! Thanks for the video. I’ve been wanting to make them at home. Of course you’ve got to enter the competition!
i think these are more common in other states that are more stereotypically nortenos, like Chihuahua, Sinaloa, Sonora.
Looks like what I grew up calling chili. Now I know the authentic name and authentic recipe. Thank you!! 😋
Funny thing is that in Texas chili there are no beans.
Yep, you just made me home sick LoL....! I'm born and raised from Brownsville, Texas. So, I loved these videos. Yep, I saw your Taquitos video before this one. Thanks for speaking so well of our hometown ❤️ 😊😢🎉❤.....Oh and yes Enter the contest! Good Luck!
OK Bro, I've been watching vids and looking for meal ideas for the past 2 hours and this is the only one that I actually starting salivating LOL . THANK YOU and thank your familia for their wonderful cooking influences, Much appreciated.
The bacon used was Hempler's Shoulder Bacon, Butcher Cut, Center Cut (available at our local Gelson's)
Thank you❤
Made my mouth water. I have got to try these.
My father was from New Mexico and pinto beans were a part of growing up. I am excited to try this recipe
I think this is one of those dishes that is even better the next day. Growing up my family only made Pinto Beans. I was married before I knew there was a northern bean. I still prefer them When we would get to the bottom of the pot my grandma made bean cakes and fried them. Delicious!! I have never had Charro beans but sure plan to try making them. Thank you for sharing !
I made this and it’s way better than I expected!! This will be a regular recipe for me. I’m making for Christmas now.
I'm on a quest to perfect my own recipe for Charros. I'll add some stuff I learned from you. Thanks for posting, keep up the good work.
Ah man, those are some great looking charro beans. I'm an anglo from around Fort Worth, but those are one of the kinds of beans I grew up with too. We would also do refried, ranch style, and BBQ; it's quite interesting how many types of pinto beans you can actually make!
Do you ever put cumin in the charro beans, or any of your other stuff, or is that more a San Antonio thing? I don't get to always get to talk with people from Brownsville much, and I've heard supposedly heavier cumin is a style from the Canary
Islanders that moved to San Antonio, but I've never seen that well substantiated. If there's not much cumin used in Brownsville and other parts of the RGV, that gives it some more plausibility.
Would be curious to see you make ranch style beans though, and how you would go about it. Also, you should compete!
Good lesson here...bean milk will be used in my kitchen next I cook beans. Thanks for the great idea!
As a Mexican we always have a large container of cooked beans that last about a week every week
This is so true! When I was little I used to think everyone had a large pot of beans in the fridge lol.
Nunca he probado los borrachos, pero se ven bastate ricos. Gracias por la receta compa.
I’m making this right now. Couldn’t resist. Thanks man. Love the cleaver.
looks fantastic man!!!
Man, I’ve had a nasty cold that’s kept me down for the past week. I just made this and I think I might be cured. This is the most delicious thing I’ve eaten in quite some time. It’s like 12F out right now and there could not be a more perfect food. Thank you.
Great video! I’ve been working on perfecting my version. 😅 I’ve only been using bacon up until now. When I need chorizo, I season my own ground pork. 🎉
This recipe looks so delicious! I appreciate the history of the beans as well.
Growing up in Lubbock in the 1950s and 1960s, this was our main meal much of the time. We added bacon or a ham bone and other things. We ate ours with Cornbread, onions and butter. Individuals added different things like chili powder or garlic. Back then, we had no idea that Hispanics ate pinto beans, too.
Just made these - absolutely phenomenal. Great flavor/heat. I thought they would be watered down with all the bean water, but it was just the opposite. Very rich and delicious. Highly recommend.
pinto beans are a staple in the deep south. They used to be served at almost every meal. They were basically soaked over night then cooked in water and pork for hours until they had a thick broth and were semi soft
I made these yesterday. Rave reviews from everyone! Thank you.
RGV native here, and man, this video makes me miss home so much!! Just can't get that awesome TexMex where I'm at now, so I live vicariously through these videos. :) Thank you for sharing, and I will definitely give your recipe a try. You just gained a new subscriber, too!
Glad you enjoyed it!
Life can take you on many adventures but, home is where the heart is. Food is a bridge to so many fond memories. God bless you and happy cooking- you’ll go home again.❤
Matt I love your videos. You have such a passion for the videos you are making and it draws me in wanting more. Thank You.
I can’t wait to try these beans
I'm going to try making this for the cold weather that's rolling in soon. Speaking of cold. Nice watch! I really like it. What is that? And thanks for sharing. Can't wait to try it out.
Wintertime is coming up, and for me that’s the best time for frijoles charros. Either with tortillas or toasted bolillos. I will confess that I keep a couple of big cans tucked in the back of the pantry. In case of emergency. 😅
I never see anyone do this, but sometimes I like to grill my chorizo in its skin casing (none of that plastic for me). Once the outside is cooked, I cut them in half lengthwise and grill the inside.
Maybe you should do a video on all the creative uses for chorizo, both traditional and non traditional. I like to mix it with ground meat for chili, mini-albóndigas, even hamburgers. Or grilled and split as described above, it makes a nice sandwich served on a bolillo.
If you shop at a carnicería, they can cut your bacon as thick as you want. Try a 1/4 thick slab, dice it up into little cubes, and throw it all into the pressure cooker.
When I moved to Mexico, I first moved to a rancho and later into town. I live in a working class neighborhood, i.e., the working poor. They put salchicha in their frijoles charros to stretch their food budget. 😮 I’ll still eat it to be polite, but I’m not a fan. Anyway, I thought I’d mention it because it’s another option.
Interesting amendment of the chorizo. Also, I thought it amusing that you said the chorizo is normally by Cacique. In Chicago, it was predominantly V&V Supremo, and eventually Cacique arrived with a few other brands. Either way, I'd try this. My mom would throw in a patita or two, for additional pork flavor and the collagen, and hot dog for the sausage component. Will try it with the chorizo instead! Thanks!
You know what i do think i remember the VV one. Back home we have some other brands but i dont remember the names. In seattle cacique comes closer for me
Compet with Uncle Jesse. Have a suggestion. Made some smoked beef ribs. They turned out tough but could cook off with the beans in the insta-pot. That connective tissue from the ribs. Similar to ham hocks.
I love this easy style format!
Gracias
Phenomenal charro beans tutorial, you nailed it. Nicely done. Every family has their own unique recipe, but it's hard to mess up charro beans if you stick to the basics.
If you want an extra smokey, "hammy" "baconey" flavor, try using pork smoked neck bones. Just simmer them until the meat is falling off the bones and then carefully remove all bones, it's worth the extra time.
Amazing recipe. I grew up on beans and rice in Louisiana. No not red beans, pinto beans, and sausage cooked a lot like this no tomatoes though. Smoked sausage instead of chorizo. One thing I know from almost 50 yrs of experience and a love of feeding others, the instant pot will NEVER make a pot of beans better than the traditional but slower stove top technique. Don't take my word for it, test it out yourself. Especially if your considering competing. Cooking for me is almost always nostalgia and tied to food memories and my beans and rice childhood didn't have alot of instant pot beans that stand out. We just called them pressure cookers then but you get what I'm saying. 😊
Dude grew up on slow cooked beans. Just using instapot for convenience.
I had a friend of Mexican heritage whose tia would put charro bean juice in his bottle as a baby. This is such a cool (and delicious) tradition.
That said, I only hit subscribe because you're repping Whataburger.
Just came across this & had to have me some beans! I happened to have a can of Busch's Black Beans left and some flour tortillas. Some garlic powder, slap yo' mama seasoning & ketchup - dangit! no crema or yogurt or even mayo! - scrambled eggs maybe...sriracha....never heard of Siete Family Foods gonna have to look into that next time I go to HEB. Good stuff bro, keep up the good work.
flour tortillas and bush beans, damn that's brutaculous : P
Mmmmmmmmm. Always love making charro beans 😋😋
I just made this recipe today and OMG it is amazing! Huge thanks for turning me on to it.
Looks delicious, I'm going to make it soon. Thank you
Lots of great ideas 🙏🏻
I am trying them on some beans I have in the pantry that I was figuring out their plan.
Gonna make these! My mouth is salivating - great vid!
That looked pretty amazing. I'll have to give that a try, thank you.
Great technique and showing us that the best cooked food is simplistic. By the way I lived in Donna, TX when I was in the 1st grade.
I can eat the hole pot for dinner. You did a good job
Oh my God why did I click on this right before bed. Now I'm hungry 😂
This is exactly what I was looking for! Thank you!
Pinto beans to me are equivalent to Flet Mingon. My husband and I eat pinto bean soup or burritos once a week. I have a Mexican Mother and a white dad, so I got the best of both worlds. P.s. You make great videos!
Love the emulsion blender for the beans... Yay!
Not sure if the recipe calls for the juice of a lime but I added it at the end and it really stepped up the flavor.
Thats funny that this popped up in my feed right now, i asked my wife yesterday to make a pot for me to take as i hit the road tomorrow for work. She is at the store right now getting ingredients. My wife is from McAllen and has transplanted to my home state if VA and now i get treated to food like this in the greatest state!
My dad wasn’t fond of beans due to navy in WWII. We did eat bean soup in winter. A lot of ham added. ☺️ That was great northern beans. I have cone to like all kinds of bean soup, black beans, refried beans, in my later adult years. Not a hot pepper eater though. Have a good one!
Sweet thank you for sharing! Love charro beans
I’m a 6 gen native Texan. I make huge batches of barracho beans and I add all sorts of meats and roasted peppers, onions and tomatoes, garlic, cilantro…and then I can them up. I have cases on the shelf. They are amazing with tacos in chili, by themselves.
I'm a gringo and I did too! I grew up with in one half mile of the Rio Grande river! 👍👍😊
Looks SO delicious!!!!
Tio Jesse. I just want to say that you got down homie I've been trying to perfect my own recipe but I wouldn't call them charro because it's my abuelas recipe that I've been using as the blueprint
Pretty funny that you tape over the brand of pressure cooker when the inner container says instant pot 😂. Great video, thanks!
Looks so yummy! 👏🏻👍🏻🤤😋
Omg! We love these! Thank you for sharing the method and your history!! New subby here!
Compete, by all means, and best wished! This looks so delicious. I love Mexican food, but not brave enough to try cooking it. I will definitely try making your frijoles!🥰 Thank you!
Also, editing to say new subscriber😊
Uncle Jesse! Yes, you must compete!
He’s gonna be stoked let’s gooo
Team Uncle Jesse!
Ive been to El Paso once and loved the way they cook beans
I was looking at my 25 lbs of pintos and thinking "I need a new recipe" Thank you for this!
Lived in Austin in the early '80's, there was a restaurant that served this, haven't had it since '85, couldn't remember the name... thanks for posting!!! Still buy Elgin Jalapeno Cheddar sausages that were served in 7-11's and Stop and Rob (GO)!!! I can still eat a fresh Jalapeno whole... had a home at Canyon lake for 4 yrs
I’ve never understood why chefs will teach the vertical cuts before the horizontal cuts on an onion dice. Thanks for reinforcing my belief
WOW! I have a bean contest coming up on South Padre Island. I bet these are better than my usual recipe known as “Crazy Woman Beans”. Thanks for the great information. This is next level X10.🎉
Hola from N New Mexico Rio Grande valley. Nice thing about charro beans is how cheap it is. Definitely start from dried beans though! I put two tbsp of salt in the soaking water for a pound of beans. Seems to help flavor.
Nice !
Matt, when you're ready for it, _frijoles puercos_ estilo Sonora is the holy grail (I used to think it was frijoles charros, but no...)
Looks great!
A good tip here for some is that u may want to seed to jalapeno. Depending on spice tolerance
Serranos are a good choice too.
I don't know if you will see this but I noticed you have a band-aid on your finger between the first and second knuckle while cutting your aromatics. I didn't notice the band-aid before or after your chopping of the aromatics, so I think it might be there to prevent a friction burn?
Just wanted you to know that if you angle the edge your knife blade *very slightly* away from your fingers you won't get any friction burns. The angle should be so slight that someone standing directly next to you and watching you chop can't even tell, but you will feel the difference as the knife blade almost never touches the area of your finger between the knuckles. (Instead only ever touching your knuckle.)
It’s just for comments nothing else lol
i wasnt born Mexican, but I got here as soon as I could.....seriously....
Word... Welcome to South Texas flavor!!
Welcome to La Raza.