Today, we're bringing you another delicious recipe.
We're cooking charro beans.
Whenever we want to kick up our bean game,
this is what we do.
We're gonna rinse our beans,
chop up our bacon, wiener, salt pork.
We're also gonna use about three inches
off of this chorizo sausage here.
Chop up about half of this onion,
the whole tomato.
We're gonna use the serrano whole and the jalapeno whole.
About a quarter up of tomato sauce.
We're gonna use about a tablespoon of butter.
Stir up all those ingredients
and we're gonna put 'em into the bean pot
about halfway through the cook,
and we're also gonna use a tablespoon of OG in the pot
when we get started.
Now, OG is salt, pepper, and garlic.
It really adds an amazing flavor to the charro beans
or any dish you use it on.
So with all of that said, let's get started.
What exactly is a charro? (chuckles)
A lot of people call them charro beans
or frijoles charros in Spanish,
but what is a charro?
A charro is a Mexican cowboy.
I guess this is the recipe that came about
by the beans they used to cook
when they were out on the trail somewhere.
In this case, today we're gonna make this recipe,
and if you make this recipe I promise you're gonna love it.
It is excellent.
Okay, we're gonna add four cups of water to start out with.
Generally, it takes about eight cups
so I'm gonna get a little bit more water.
And once you get it onto the stove
and they start to simmer a little bit,
what happens is the beans will start
to absorb some of that water and they puff up,
so they get a little bit bigger.
So you definitely want to be careful that you do have enough
instead of not enough.
All right, let's go ahead
and get a tablespoon of our OG in here.
We should always start with a tablespoon of OG
or about a tablespoon of salt.
If you don't use OG,
start with just a tablespoon for about two cups of beans
and about eight cups of water.
All right, now let's go ahead and get these on the stove.
And what you want to do first
is get the bacon and the salt pork in the pan
'cause you want them to kind of start warming up
and releasing some of the oil and the moisture that's in it.
That will be your base oil
to stir fry the onion and the garlic and the tomato
and all the other ingredients
that we're gonna add to the pan.
All right, now let's take the wiener too,
and as I said,
I'm gonna take about more or less three inches
of this chorizo right here.
And it does have that skin,
so make sure you get that skin out of there.
Here we go.
Let's get the salt pork first, like I said, and the bacon.
All right, now we're gonna take about half of this onion
and I'm just gonna cut it into little pieces as well.
And the serrano, I like to poke a couple of holes in it
just because it allows the flavor of the seeds inside,
the hot to come out into the broth.
We're gonna cut up our tomato
and we're basically gonna cube it up too.
All right, we're gonna take one whole jalapeno
and I'm gonna poke this same way I poked the other one.
About a tablespoon of butter here and put the other way.
So we've got our butter.
All right, we also want to chop up our garlic.
It doesn't have to be super fine.
As long as you cut it up a little bit.
I can hear my meat sizzling over there.
Sounds good.
I can already smell the aroma here in the room.
Let's go stir our meats a little bit.
We don't want 'em to get too brown.
We just want 'em to get a little bit cooked
so that we can add the other ingredients.
All right, so the next thing we want to do
is stir our meat around a little bit.
You can see it's getting
that nice little brown char in there.
Little (indistinct) reaction going on in the pot.
That's some really yummy stuff.
You wanna bring it up slow so that it releases the moisture.
Now over here we've got our beans
already starting to simmer just a little bit.
(whistles) Look at all that steam.
There we go.
Light simmer.
You don't want boil,
you just want a nice light little simmer.
All right, so now we're adding the wieners and the chorizo.
We're starting to see all the oil there in the pot
that comes from the bacon and the salt pork.
You wanna start mixing it all together.
All right, next up, the onions.
We want those onions to start caramelizing a little bit.
All right, now we're stir frying all these things together.
It's really smelling amazing in this kitchen.
Now it's time to throw in the garlic.
You don't wanna throw the garlic in too early.
You wanna wait till the onions are kind of translucent
and everything's already kind of semi cooking there,
because the garlic will burn and turn bitter
if you put it in too early.
You're also gonna drop the serrano pepper in there.
You want to give it
a nice little roast flavor on there as well.
Let's take a look at our bean pot here.
And as I mentioned earlier,
one of the things you gotta look out for
is make sure you have enough water.
You can see where the beans
are starting to puff up a little bit.
And it looks to me like we need a little bit more water.
So we're gonna add about another cup, maybe two.
All right, back to our other pan.
Everything's looking really good there.
I think it's about time to add the tomatoes.
The tomatoes are gonna add a little bit of moisture
'cause they have a lot of water inside of them.
We're gonna stir that up.
Ooh wee, can you hear that sizzle?
Man, that sounds good and it smells even better.
Now, all this is looking really good,
so let's go ahead and turn this off.
We're gonna let it set a while
until the beans are about halfway done.
Down to the very end
we're gonna put it a little bit of cilantro as well.
All right, let's check these beans one more time.
It's been exactly one hour
and you see we've got a nice rolling boil.
Little bit higher than a simmer,
that's about as high as you want to get.
You don't want a fast rolling boil
'cause the beans will crack.
In about another 25, 30 minutes
we're gonna add the rest of the ingredients,
which are ready to go over here.
All right friends, it's time to add the veggies
and all the extra little meats into our beans.
We have that little rolling boil going, and here we go.
We're also gonna put in the jalapeno at this point
and we're gonna put that tablespoon of butter
and the tomato sauce.
Folks, man, if you could smell the aroma right now.
Smell-O-Vision is what we all need.
God, it smells so good. So good.
Ooh man, they look great already.
They're gonna be done in about 30 minutes, more or less.
We're gonna go ahead and put the lid back on
and let 'em finish cooking.
All right friends, it's been right at two and a half hours.
We are ready to add the cilantro into our beans.
They're only gonna cook about another 15 minutes.
We like to add the cilantro in at the very end like that
because it makes the flavor really pop a little bit more.
And so we're gonna put the lid back on
and then just let 'em finish cooking for about 15 minutes
and then shut 'em down.
All right, we did a little taste test
on the beans and we just kind of felt like
it needed a little more salt flavor.
So we're gonna put another tea spoon of OG in there.
Put the lid back on,
we're gonna give 'em about 10, 15 more minutes,
and we are done, done, done.
All right, my barbecue loving friends.
Inside this pot we have some magical frijoles charros.
Also known as charro beans or cowboy beans.
Let's open up this pot of deliciousness
and see what we have.
Whoo, look at that, baby.
That looks cool.
All right, let's give 'em a little stir.
This is kind of what you want.
You want a nice soupy bean like this.
Not too thick.
This is really good. It smells amazing.
Wow.
How about that?
All right, let's get a bowl, see how these taste.
Ooh, baby.
Mm.
They're wonderful. Just wonderful.
Honey, I think we're gonna have to make these charro beans
a little more often.
This is really, really good.
Mama. - What?
Come taste these beans, Mom.
They're frigging awesome.
- They look great.
- Here you go, Mama.
But these are so dang good I wanted my mom to taste them.
- Mm.
They're so delicious.
But you know what would make them better?
- Huh?
- A scoop of rice.
- I agree with my mom.
We should put a scoop of rice in here.
Here you go, Mom.
(indistinct) can be in the camera.
Oh yeah.
- Let's see who finishes first.
- Cheers! - Cheers!
(both chuckling)
- This is so good.
You put all those ingredients into your mouth
along with the beans at the same time,
and then you have the OG spices giving it that savor also,
man, that's just like a flavor explosion in your mouth
that is just amazing.
Then you add a little bit of this rice,
it just kicks it into the stratosphere, man, I ain't lying.
Folks, you gotta try these two things to together.
This is a meal fit for a king.
I hope you enjoyed this video.
Don't forget to like it if you did.
I hope you got some value out of it.
If you're interested in getting some of our OG
and our WOW rub,
you can get it pitmaster.us.
If you want to kick your barbecue game up
a little bit higher
or a lot higher if you're in the comp world,
go to Pitmasterclass.us.
Thanks for watching everybody.
Remember to keep the smoke light and make it wow!
Good feed, mama.
That's good.
Honey, you want me to make you a bowl?