Hi, Cowboy Beans have been one of our families favorites for years. Here ya
go:


Name: Cowboy Beans (Frijoles Charros)
Serves: 12
Key Ingredient: beans
Preparation: pressure cook, crock pot
Cuisine: Mexican
Food Group: legume
Meals:
Courses: side

Comments:
A dish originating in Tamaulipas, Mexico, this is the classic accompaniment
to the grilled beef dishes of northern Mexico. It is an ideal make-ahead
dish, especially good with barbeque, improving as the flavors come together.
Although the initial cooking of the beans can be done in a pressure cooker,
a slow-cooking pot, such as a clay casserole, should be employed once the
other ingredients have been added.

Serrano chiles: The green ones are mild, but as they ripen and turn colors,
they get more and more spicy. If you do get ripe peppers you can "tame the
flame" by using fewer serranos' and substituting bell peppers.

Ingredients:
1 lbs. or
2 cup pinto beans or frijol de mayo, washed, soaked in water overnight, and
drained
6 cups water
1 medium yellow onion, peeled and chopped
4 large garlic cloves (pressed)
1 tablespoons Olive oil
1/2 lb. pork charizo
4 roma tomatoes, chopped
2 serrano chiles, chopped
1 Anahiem chili (roasted, seeded and chopped)
2 TBS cilantro (chopped)
1 tsp oregano (mexican)
1/2 tsp cumin
salt to taste

Optional:
1 lb ground beef (fried and crumbled)
2 sprig epazote (instead of cilantro)
1 TBS vegetable oil or lard (instead of olive oil)
1/2 lb bacon (instead of charizo)

Instructions:
1. Place the beans in pressure cooker with half the onion, half the garlic,
oil, cilantro or epazote. Add water, bring to pressure and cook for 20 min.
Note: Do not fill cooker over 1/2 full, (no room, no pressure). Let pressure
drop by itself.

2. In a medium pan, cook the charizo until some of its fat is rendered, add
the remaining onion and garlic, oregano and cumin and saute until the onion
softens.
a. If using ground beef cook separately.

3. Add the tomato and chiles, and continue cooking until the tomato releases
its juice.

4. Mix all in the crock pot and cook on high for 1st hour. Turn down to low
and cook for 6-8 hours.

5. Serve in bowls, as an accompaniment to grilled beef, lamb, (or chicken),
offering chopped onion as a garnish.

Nutrition:
Calories: 258.64
Protein: 34.26
Carbohydrate: 31.91
Total Fat: 23.51
Saturated Fat: 8.65
Unsaturated Fat: 12.33
Monounsaturated Fat: 10.72
Polyunsaturated Fat: 1.61
Alcohol: N/A
Cholesterol: 90.8
Dietary Fiber: 8.64
Sugars: N/A
Vitamin A: 176.58
Vitamin D: N/A
Vitamin E: .14
Vitamin K: N/A
Vitamin C: 49.29
Thiamin: .44
Riboflavin: .37
Niacin: 7.22
Pantothenic: 1.09
Vitamin B6: .62
Folate: 29.64
Vitamin B12: 2.65
Calcium: 71.32
Copper: .5
Iron: 5.25
Magnesium: 97.66
Manganese: .62
Phosphorous: 366.67
Potassium: 135.07
Zinc: 6.06
Alpha Tocopherol: .55
Caffeine: N/A
Cystine: .38
Phytosterols: 12.24
Sodium: 89.12
Water: 293.79

Thanks for the info....sounds really interesting, and didn't realize
what sf was talking about before, was a Mexican cuisine, as I'd never
heard of Cowboy Beans until she mentioned it. I've never cooked any
authentic Mexican food, but I do love it, when we go to a restaurant
that specializes in that type of cooking. I have to go with friends, as
my hubby doesn't care for that type of food, but I always have...good
stuff! :-)

Judy

"gw" > wrote in message
...
> Hi, Cowboy Beans have been one of our families favorites for years. Here
> ya go:
>
>
> Name: Cowboy Beans (Frijoles Charros)
> Serves: 12
> Key Ingredient: beans
> Preparation: pressure cook, crock pot
> Cuisine: Mexican
> Food Group: legume
> Meals:
> Courses: side
>
> Comments:
> A dish originating in Tamaulipas, Mexico, this is the classic
> accompaniment to the grilled beef dishes of northern Mexico. It is an
> ideal make-ahead dish, especially good with barbeque, improving as the
> flavors come together. Although the initial cooking of the beans can be
> done in a pressure cooker, a slow-cooking pot, such as a clay casserole,
> should be employed once the other ingredients have been added.
>
> Serrano chiles: The green ones are mild, but as they ripen and turn
> colors, they get more and more spicy. If you do get ripe peppers you can
> "tame the flame" by using fewer serranos' and substituting bell peppers.
>
> Ingredients:
> 1 lbs. or
> 2 cup pinto beans or frijol de mayo, washed, soaked in water overnight,
> and drained
> 6 cups water
> 1 medium yellow onion, peeled and chopped
> 4 large garlic cloves (pressed)
> 1 tablespoons Olive oil
> 1/2 lb. pork charizo
> 4 roma tomatoes, chopped
> 2 serrano chiles, chopped
> 1 Anahiem chili (roasted, seeded and chopped)
> 2 TBS cilantro (chopped)
> 1 tsp oregano (mexican)
> 1/2 tsp cumin
> salt to taste
>
> Optional:
> 1 lb ground beef (fried and crumbled)
> 2 sprig epazote (instead of cilantro)
> 1 TBS vegetable oil or lard (instead of olive oil)
> 1/2 lb bacon (instead of charizo)
>
> Instructions:
> 1. Place the beans in pressure cooker with half the onion, half the
> garlic, oil, cilantro or epazote. Add water, bring to pressure and cook
> for 20 min. Note: Do not fill cooker over 1/2 full, (no room, no
> pressure). Let pressure drop by itself.
>
> 2. In a medium pan, cook the charizo until some of its fat is rendered,
> add the remaining onion and garlic, oregano and cumin and saute until the
> onion softens.
> a. If using ground beef cook separately.
>
> 3. Add the tomato and chiles, and continue cooking until the tomato
> releases its juice.
>
> 4. Mix all in the crock pot and cook on high for 1st hour. Turn down to
> low and cook for 6-8 hours.
>
> 5. Serve in bowls, as an accompaniment to grilled beef, lamb, (or
> chicken), offering chopped onion as a garnish.
>
> Nutrition:
> Calories: 258.64
> Protein: 34.26
> Carbohydrate: 31.91
> Total Fat: 23.51
> Saturated Fat: 8.65
> Unsaturated Fat: 12.33
> Monounsaturated Fat: 10.72
> Polyunsaturated Fat: 1.61
> Alcohol: N/A
> Cholesterol: 90.8
> Dietary Fiber: 8.64
> Sugars: N/A
> Vitamin A: 176.58
> Vitamin D: N/A
> Vitamin E: .14
> Vitamin K: N/A
> Vitamin C: 49.29
> Thiamin: .44
> Riboflavin: .37
> Niacin: 7.22
> Pantothenic: 1.09
> Vitamin B6: .62
> Folate: 29.64
> Vitamin B12: 2.65
> Calcium: 71.32
> Copper: .5
> Iron: 5.25
> Magnesium: 97.66
> Manganese: .62
> Phosphorous: 366.67
> Potassium: 135.07
> Zinc: 6.06
> Alpha Tocopherol: .55
> Caffeine: N/A
> Cystine: .38
> Phytosterols: 12.24
> Sodium: 89.12
> Water: 293.79

Thanks!