{"id":5903,"date":"2024-11-04T15:00:13","date_gmt":"2024-11-04T15:00:13","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5903"},"modified":"2024-11-04T15:00:13","modified_gmt":"2024-11-04T15:00:13","slug":"frijoles-charros-mexican-charro-beans-with-veggies","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5903","title":{"rendered":"Frijoles Charros (Mexican Charro Beans) with veggies"},"content":{"rendered":"

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Ingredients:<\/h1>\n

1 lb pinto beans<\/strong> (or any preferred beans)<\/p>\n

6 cups water<\/strong> (for cooking beans)<\/p>\n

1 medium onion<\/strong> (chopped)<\/p>\n

2 cloves garlic<\/strong> (minced)<\/p>\n

1-2 jalape\u00f1os<\/strong> (sliced, adjust to taste)<\/p>\n

2 medium tomatoes<\/strong> (chopped)<\/p>\n

1 medium carrot<\/strong> (diced)<\/p>\n

1 green bell pepper<\/strong> (chopped)<\/p>\n

1-2 cups smoked sausage<\/strong> (sliced, optional)<\/p>\n

1 tablespoon vegetable oil<\/strong><\/p>\n

1 teaspoon cumin<\/strong><\/p>\n

1 teaspoon oregano<\/strong><\/p>\n

Salt and pepper<\/strong>, to taste<\/p>\n

Fresh cilantro<\/strong>, for garnish<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Directions:<\/h1>\n

Soak the Beans:<\/strong><\/p>\n

Rinse the pinto beans under cold water and soak them overnight in plenty of water. If short on time, you can also do a quick soak by boiling them for 2 minutes and letting them sit covered for an hour.<\/p>\n

Cook the Beans:<\/strong><\/p>\n

In a large pot, drain and rinse the soaked beans. Add 6 cups of fresh water and bring to a boil. Reduce heat and simmer for about 1 to 1.5 hours or until the beans are tender. Add more water if needed.<\/p>\n

Saut\u00e9 the Vegetables:<\/strong><\/p>\n

In a separate skillet, heat vegetable oil over medium heat. Add chopped onion, garlic, jalape\u00f1os, carrot, and bell pepper. Saut\u00e9 until the vegetables are tender.<\/p>\n

Combine Ingredients:<\/strong><\/p>\n

Once the beans are cooked, add the saut\u00e9ed vegetables to the pot with beans. Stir in the chopped tomatoes, smoked sausage (if using), cumin, oregano, salt, and pepper.<\/p>\n

Simmer:<\/strong><\/p>\n

Let the mixture simmer together for another 20-30 minutes, allowing the flavors to meld. Adjust seasoning as needed.<\/p>\n

Serve:<\/strong><\/p>\n

Garnish with fresh cilantro before serving. Enjoy your Frijoles Charros with warm tortillas or over rice!<\/p>\n

Enjoy your delicious Frijoles Charros! \ud83c\udf2e\u2728<\/h3>\n

This hearty dish is perfect as a side or as a main course and is packed with flavor and nutrition!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

Ingredients: 1 lb pinto beans (or any preferred beans) 6 cups water (for cooking beans) 1 medium onion (chopped) 2 cloves garlic (minced) 1-2 jalape\u00f1os (sliced, adjust to taste) 2 medium tomatoes (chopped) 1 medium carrot (diced) 1 green bell pepper (chopped) 1-2 cups smoked sausage (sliced, optional) 1 tablespoon vegetable oil 1 teaspoon cumin […]<\/p>\n","protected":false},"author":1,"featured_media":5905,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5903"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5903\/revisions"}],"predecessor-version":[{"id":5906,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5903\/revisions\/5906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5905"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}