Frijoles Charros – Cowboy Beans

Name: Frijoles Charros – Cowboy Beans
Prep time: 10M
Total time: 30M
Yield: 6 Servings
Cuisine: Mexican
Ingredients: ½ lb. bacon cut in ½-inch pieces; 1 cup onion, diced; 1 tsp. Minced Garlic; 1 tbsp. Recaito; 1 Chipotle Peppers in Adobo Sauce; 1 packet Sazón GOYA® without Annatto; 1 can Tomato Sauce; 1 packet Chicken Flavored Bouillon; 2 cups water; 2 cans Pinto Beans; GOYA® Adobo All-Purpose Seasoning with Pepper to taste; Queso Fresco

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<h2 class="subheader">Cowboy Beans in Twenty Minutes</h2> Frijoles Charros (Cowboy Beans) is a rustic, soupy stew of pinto beans, simmered in a flavorful tomato sauce with bacon and chile. An authentic Mexican dish, it gets its name from the traditional Mexican horsemen called charros, who cooked their frijoles a la charra on the range, over an open fire. Here we create the same delicious effect much more quickly, with tender, canned GOYA® <a title="Pinto Beans (1)" href="https://goya.com/en/products/pinto-beans-can" data-id="5954">Pinto Beans</a>. Enjoy this chipotle-spiced, open-air feast at your own table tonight!

Total Time

30m

Prep Time:10m

Yields:6 Servings

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Ingredients

½ lb.

bacon cut in ½-inch pieces

1 cup

onion, diced

1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, minced

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1 tbsp.

GOYA® Recaito

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Chipotle Chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, or to taste

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1 packet

GOYA® Sazón without Annatto

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1 can
(8 oz.)

GOYA® Tomato Sauce

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1 packet

GOYA® Chicken Flavored Bouillon

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2 cups

water

2 cans
(15.5 oz. each)

GOYA® Pinto Beans, drained and rinsed

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GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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GOYA® Queso Fresco, crumbled (optional to serve)

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Directions

Kitchen View

Step 1

In a 4-quart saucepan over medium heat, cook bacon until browned. Drain off all but 1 tbsp. of fat.

Step 2

Stir in onion and garlic, and cook until onions are translucent.

Step 3

Stir in recaito, chipotle, sazón, tomato sauce, bouillon, water and beans and bring to a boil. Lower heat and simmer, uncovered, for 10 minutes or until thick, but still soupy, stirring occasionally. Season with adobo.

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