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Pappasito’s Cantina Frijoles a la Charra

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.
Pappasitos Cantina Frijoles a la charra

Pappasito’s Cantina Frijoles a la Charra

Pappasito’s Cantina Frijoles a la Charra

  • Author:
  • Recipe Type: Appetizer Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Side Dish Recipe
  • Prep time: 10 minutes
  • Cook time: 1 hour, 10 minutes
  • Serves: 8
Pappasito’s Cantina Frijoles a la Charra

These beans are wonderfully flavorful!

Ingredients

  • 1 1/2 pound Pinto Beans, uncooked
  • 1 gallon cold water
  • 3/4 pound Bacon pieces, chopped into 1 inch squares
  • 1/2 cup plus 1 tablespoon fresh Garlic, chopped fine
  • 4 tablespoon Cilantro plus 1/8 cup Cilantro, chopped fine
  • 1 cup White onions, chopped
  • 1 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 1/2 gallon cold water
  • 1 1/2 tablespoon Salt
  • 2 cup Roma Tomatoes, chopped

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 under cook 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.

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  • http://alittlewhineandcheese.com/ Sarah

    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.

  • http://pulse.yahoo.com/_5JLISCXY7RLTBDCLVDXZHC2QVY Max17

    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!

  • J Choate

    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.

    • http://www.copykat.com Stephanie

      I love to add a little pico de gallo to beans when I eat them. Your suggestions sound most excellent!

  • http://www.jeffcoy.usana.com J Coy

    OMG These are delicious! ENjoying my bowl as we endure unseasonal 20 degree weather…..

  • http://www.copykat.com admin

    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

    I have a question, it says 1 C garlic plus 1Tbsp. fresh Garlic. Is that correct? 1 cup of garlic?
    Thanks

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