When I lived in the Southwest, I used to miss “Baked Beans.” It seemed that anytime I ate out and ordered beans as a side, they were either Cowboy Beans Frijoles Charros or some kind of Barbecued Baked Beans. Now that I’m in the Midwest, I miss those Cowboy Beans. Go figure, huh? Not anymore, though!
Frijoles Charros or Cowboy Beans
When you think of Cowboy Beans Frijoles Charros, think of tender, slightly smoky beans flavored with bacon and onion and something with a bit of a kick. Yep, I’m going there again: a little poblano pepper, a little jalapeno or serrano. They’re saucy and sassy at the same time.
About Cowboy Beans Frijoles Charros:
Cowboy Beans Frijoles Charros is a traditional Mexican Dish, named after the Mexican Cowboys, the Charros. They are almost a stew of pintos, onion, garlic, and bacon and can include chiles, cilantro, tomatoes, along with ham, sausage, pork or chorizo.
Serve Frijoles Charros as a main dish (maybe cornbread or tortillas on the side) or as a side for any Southwestern or Tex Mex or Mexican food. They’re great just slopped in a tortilla and rolled up as a quick burrito, by themselves, maybe with rice or any other filling you’d like along with the beans. These aren’t a copycat Chipotle recipe (they are sooo much better) but can be used in a burrito just like Chipotle’s beans. Maybe in the Copycat Chipotle Chicken Burrito recipe, below. I’ve given you several links as options that go great with Frijoles Charros.
I adapted this recipe for the Instant Pot from a recipe developed by J. Kenji López-Alt of Serious Eats. At first I was a bit taken aback by his use of canned fire-roasted tomatoes in what is normally a very simple, traditional dish. I threw caution to the wind (mostly because I didn’t feel much like charring and peeling my own poblanos, tomatoes, and onions in 90-degree heat) and tossed in Rotel. It was the right call.
Frijoles Charros or Cowboy Beans
About Cooking Cowboy Beans Frijoles Charros in the Instant Pot:
Beans are known to be a bit of a pain to cook. There is the soaking and the waiting and long hours of cooking. And traditional cooking methods tend to have a lot of stirring or watching when made stovetop or in the oven.
The pressure cooker comes to the rescue. A few minutes for a quick soak, then the ingredients are dumped in. While it can take a good bit of time to cook beans, even in the pressure cooker, what you don’t need to worry about is babysitting. You don’t need to stir, you don’t need to check them, and you don’t have to worry about them drying out or scorching.
About Eating any Beans, including Cowboy Beans Frijoles Charros:
The poor bean. It has a reputation. The unmentionable one. There are ways to mitigate that including eating more beans! Soaking and rinsing helps with that, too. Beans are so healthy and so full of good things (see what the World’s Healthiest Foods has to say about the Pinto) that they are well worth spending a little time getting comfy with them. Beans and rice are also, combined, an excellent source of protein, and you’ll see beans and rice served together in many cultures throughout the world.
Frijoles Charros Cowboy Beans
I’ll be posting this recipe on Fiesta Friday number 179, hosted by Angie and co-hosted by Petra @ Food Eat Love and Laura @ Feast Wisely.Be sure to stop by Fiesta Friday and Petra and Laura’s blogs and see what everyone is making this week.