Thread: REC : Frijoles Charros

On Mon, 24 Sep 2012 21:06:19 -0600, Janet Bostwick wrote:

> 2 teaspoons of chicken base paste

I kinda wing everything else but that's my secret ingredient. Also,
beef base in spaghetti sauce.

-sw

"Janet Bostwick" <[email protected]> wrote in message
news:[email protected]..
>I made these beans today and they were really good (husband liked
> them). Thank you Janet Wilder for recommending them.
>
> Frijoles Charros
> 1 pound dried pinto beans
> 2 large onions, chopped
> 6 garlic cloves, minced
> 4 or 5 jalapenos, stemmed, seeded and diced
> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and
> pieces that I used)
> 4 tomatoes, chopped
> 1/2 cup cilantro leaves chopped
> 2 teaspoons of chicken base paste
>
> I soaked the beans overnight. Dice bacon and place in large pot over
> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes,
> and garlic. Add water to just the top of bean mixture. Bring to a
> boil, cover and reduce heat. Simmer until beans are almost done,
> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste.
> Additional salt may or may not be necessary. Simmer until done. Serve
> in bowl with the broth.
> Janet US

This looks really good but... I can not have chicken. Do you think I could
sub in something else?

On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
<[email protected]> wrote:

>
>"Janet Bostwick" <[email protected]> wrote in message
>news:[email protected]. .
>>I made these beans today and they were really good (husband liked
>> them). Thank you Janet Wilder for recommending them.
>>
>> Frijoles Charros
>> 1 pound dried pinto beans
>> 2 large onions, chopped
>> 6 garlic cloves, minced
>> 4 or 5 jalapenos, stemmed, seeded and diced
>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and
>> pieces that I used)
>> 4 tomatoes, chopped
>> 1/2 cup cilantro leaves chopped
>> 2 teaspoons of chicken base paste
>>
>> I soaked the beans overnight. Dice bacon and place in large pot over
>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes,
>> and garlic. Add water to just the top of bean mixture. Bring to a
>> boil, cover and reduce heat. Simmer until beans are almost done,
>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste.
>> Additional salt may or may not be necessary. Simmer until done. Serve
>> in bowl with the broth.
>> Janet US
>
>This looks really good but... I can not have chicken. Do you think I could
>sub in something else?
>
sure. use a different base or none at all. or use an additional meat
in the preparation. one recipe I saw used chorizo plus the bacon. A
recipe like this is cook's choice. On the other hand, I'm not sure
how much chicken is in chicken base.
Janet US

"Janet Bostwick" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
> <[email protected]> wrote:
>
>>
>>"Janet Bostwick" <[email protected]> wrote in message
>>news:[email protected] ..
>>>I made these beans today and they were really good (husband liked
>>> them). Thank you Janet Wilder for recommending them.
>>>
>>> Frijoles Charros
>>> 1 pound dried pinto beans
>>> 2 large onions, chopped
>>> 6 garlic cloves, minced
>>> 4 or 5 jalapenos, stemmed, seeded and diced
>>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and
>>> pieces that I used)
>>> 4 tomatoes, chopped
>>> 1/2 cup cilantro leaves chopped
>>> 2 teaspoons of chicken base paste
>>>
>>> I soaked the beans overnight. Dice bacon and place in large pot over
>>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes,
>>> and garlic. Add water to just the top of bean mixture. Bring to a
>>> boil, cover and reduce heat. Simmer until beans are almost done,
>>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste.
>>> Additional salt may or may not be necessary. Simmer until done. Serve
>>> in bowl with the broth.
>>> Janet US
>>
>>This looks really good but... I can not have chicken. Do you think I
>>could
>>sub in something else?
>>
> sure. use a different base or none at all. or use an additional meat
> in the preparation. one recipe I saw used chorizo plus the bacon. A
> recipe like this is cook's choice. On the other hand, I'm not sure
> how much chicken is in chicken base.
> Janet US

Thanks! I have some kind of vegetable broth thing in the cupboard. Not
sure how old it is or the form it takes. I have never used it. That might
work. I will for sure be making this next week!

Julie Bove <[email protected]> wrote:

>"Janet Bostwick" <[email protected]> wrote in message

>> sure. use a different base or none at all. or use an additional meat
>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>> recipe like this is cook's choice. On the other hand, I'm not sure
>> how much chicken is in chicken base.
>> Janet US

>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>sure how old it is or the form it takes. I have never used it. That might
>work. I will for sure be making this next week!

Vegetable stock made from scratch is best, however "Imagine" brand
vegetable broth is acceptable. Some off-the-shelf vegetable
broths are not very good at all, and/or incredibly high sodium,
so be cautious.

Steve

On Tue, 25 Sep 2012 00:20:00 -0700, "Julie Bove"
<[email protected]> wrote:

>
>"Janet Bostwick" <[email protected]> wrote in message
>news:[email protected]. .
>> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
>> <[email protected]> wrote:
>>
>>>
>>>"Janet Bostwick" <[email protected]> wrote in message
>>>news:[email protected] ...
>>>>I made these beans today and they were really good (husband liked
>>>> them). Thank you Janet Wilder for recommending them.
>>>>
>>>> Frijoles Charros
>>>> 1 pound dried pinto beans
>>>> 2 large onions, chopped
>>>> 6 garlic cloves, minced
>>>> 4 or 5 jalapenos, stemmed, seeded and diced
>>>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and
>>>> pieces that I used)
>>>> 4 tomatoes, chopped
>>>> 1/2 cup cilantro leaves chopped
>>>> 2 teaspoons of chicken base paste
>>>>
>>>> I soaked the beans overnight. Dice bacon and place in large pot over
>>>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes,
>>>> and garlic. Add water to just the top of bean mixture. Bring to a
>>>> boil, cover and reduce heat. Simmer until beans are almost done,
>>>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste.
>>>> Additional salt may or may not be necessary. Simmer until done. Serve
>>>> in bowl with the broth.
>>>> Janet US
>>>
>>>This looks really good but... I can not have chicken. Do you think I
>>>could
>>>sub in something else?
>>>
>> sure. use a different base or none at all. or use an additional meat
>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>> recipe like this is cook's choice. On the other hand, I'm not sure
>> how much chicken is in chicken base.
>> Janet US
>
>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>sure how old it is or the form it takes. I have never used it. That might
>work. I will for sure be making this next week!
>
Just be careful adding it. I added one teaspoon of my chicken base
and then tasted the beans and then added another teaspoon. You'll
notice the recipe has no salt as such. The final seasoning depends a
lot on how salty your bacon is and how salty your seasoning base is.
Janet US

On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), [email protected]
(Steve Pope) wrote:

>Julie Bove <[email protected]> wrote:
>
>>"Janet Bostwick" <[email protected]> wrote in message
>
>>> sure. use a different base or none at all. or use an additional meat
>>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>>> recipe like this is cook's choice. On the other hand, I'm not sure
>>> how much chicken is in chicken base.
>>> Janet US
>
>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>>sure how old it is or the form it takes. I have never used it. That might
>>work. I will for sure be making this next week!
>
>Vegetable stock made from scratch is best, however "Imagine" brand
>vegetable broth is acceptable. Some off-the-shelf vegetable
>broths are not very good at all, and/or incredibly high sodium,
>so be cautious.
>
>Steve
This recipe is using a paste base because the beans already have
enough liquid. I suppose you could start out using a liquid instead
of water, but there is the school of thought that says that adding
salt at the beginning of cooking beans toughens them and they never
get tender.
Janet US

On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
<[email protected]> wrote:

> This looks really good but... I can not have chicken. Do you think I could
> sub in something else?

Of course you can. Sheesh! Are you *that* big of a slave to recipes?
Clue: substitute vegetable broth/base

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), [email protected]
(Steve Pope) wrote:

> Some off-the-shelf vegetable
> broths are not very good at all, and/or incredibly high sodium,
> so be cautious.

IMO, using a high sodium vegetable broth with beans is no big deal
because they *need* salt.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Janet Bostwick <[email protected]> wrote:

>On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), [email protected]

>(Steve Pope) wrote:
>
>>Julie Bove <[email protected]> wrote:
>>
>>>"Janet Bostwick" <[email protected]> wrote in message
>>
>>>> sure. use a different base or none at all. or use an additional meat
>>>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>>>> recipe like this is cook's choice. On the other hand, I'm not sure
>>>> how much chicken is in chicken base.
>>>> Janet US
>>
>>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>>>sure how old it is or the form it takes. I have never used it. That might
>>>work. I will for sure be making this next week!
>>
>>Vegetable stock made from scratch is best, however "Imagine" brand
>>vegetable broth is acceptable. Some off-the-shelf vegetable
>>broths are not very good at all, and/or incredibly high sodium,
>>so be cautious.

>This recipe is using a paste base because the beans already have
>enough liquid. I suppose you could start out using a liquid instead
>of water, but there is the school of thought that says that adding
>salt at the beginning of cooking beans toughens them and they never
>get tender.

Right.

I normally cook beans to tenderness without adding other
ingredients, except for a little salt close to the end.
And I almost always discard the bean liquid once they are cooked.
Charro beans may be one situation where you want to keep
some of it, but you certainly don't need to keep all the
bean liquid.


Steve

"Steve Pope" <[email protected]> wrote in message
news:k3s8rl$u3e$[email protected]..
> Julie Bove <[email protected]> wrote:
>
>>"Janet Bostwick" <[email protected]> wrote in message
>
>>> sure. use a different base or none at all. or use an additional meat
>>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>>> recipe like this is cook's choice. On the other hand, I'm not sure
>>> how much chicken is in chicken base.
>>> Janet US
>
>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>>sure how old it is or the form it takes. I have never used it. That
>>might
>>work. I will for sure be making this next week!
>
> Vegetable stock made from scratch is best, however "Imagine" brand
> vegetable broth is acceptable. Some off-the-shelf vegetable
> broths are not very good at all, and/or incredibly high sodium,
> so be cautious.

Thanks! I think this is something from the health food store.

"Janet Bostwick" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), [email protected]
> (Steve Pope) wrote:
>
>>Julie Bove <[email protected]> wrote:
>>
>>>"Janet Bostwick" <[email protected]> wrote in message
>>
>>>> sure. use a different base or none at all. or use an additional meat
>>>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>>>> recipe like this is cook's choice. On the other hand, I'm not sure
>>>> how much chicken is in chicken base.
>>>> Janet US
>>
>>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>>>sure how old it is or the form it takes. I have never used it. That
>>>might
>>>work. I will for sure be making this next week!
>>
>>Vegetable stock made from scratch is best, however "Imagine" brand
>>vegetable broth is acceptable. Some off-the-shelf vegetable
>>broths are not very good at all, and/or incredibly high sodium,
>>so be cautious.
>>
>>Steve
> This recipe is using a paste base because the beans already have
> enough liquid. I suppose you could start out using a liquid instead
> of water, but there is the school of thought that says that adding
> salt at the beginning of cooking beans toughens them and they never
> get tender.
> Janet US

I don't think this stuff is a liquid. I think it is a concentrate or at
least a powder. There is salt in the bacon and also tomato can toughen the
beans. So I hope it works! I used to always throw everything in together
but I do remember once cooking the beans for a full 8 hours and they just
would not get soft. That was many years ago though.

"Janet Bostwick" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 25 Sep 2012 00:20:00 -0700, "Julie Bove"
> <[email protected]> wrote:
>
>>
>>"Janet Bostwick" <[email protected]> wrote in message
>>news:[email protected] ..
>>> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
>>> <[email protected]> wrote:
>>>
>>>>
>>>>"Janet Bostwick" <[email protected]> wrote in message
>>>>news:[email protected] m...
>>>>>I made these beans today and they were really good (husband liked
>>>>> them). Thank you Janet Wilder for recommending them.
>>>>>
>>>>> Frijoles Charros
>>>>> 1 pound dried pinto beans
>>>>> 2 large onions, chopped
>>>>> 6 garlic cloves, minced
>>>>> 4 or 5 jalapenos, stemmed, seeded and diced
>>>>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and
>>>>> pieces that I used)
>>>>> 4 tomatoes, chopped
>>>>> 1/2 cup cilantro leaves chopped
>>>>> 2 teaspoons of chicken base paste
>>>>>
>>>>> I soaked the beans overnight. Dice bacon and place in large pot over
>>>>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes,
>>>>> and garlic. Add water to just the top of bean mixture. Bring to a
>>>>> boil, cover and reduce heat. Simmer until beans are almost done,
>>>>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste.
>>>>> Additional salt may or may not be necessary. Simmer until done. Serve
>>>>> in bowl with the broth.
>>>>> Janet US
>>>>
>>>>This looks really good but... I can not have chicken. Do you think I
>>>>could
>>>>sub in something else?
>>>>
>>> sure. use a different base or none at all. or use an additional meat
>>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>>> recipe like this is cook's choice. On the other hand, I'm not sure
>>> how much chicken is in chicken base.
>>> Janet US
>>
>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>>sure how old it is or the form it takes. I have never used it. That
>>might
>>work. I will for sure be making this next week!
>>
> Just be careful adding it. I added one teaspoon of my chicken base
> and then tasted the beans and then added another teaspoon. You'll
> notice the recipe has no salt as such. The final seasoning depends a
> lot on how salty your bacon is and how salty your seasoning base is.
> Janet US

Yes.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
> <[email protected]> wrote:
>
>> This looks really good but... I can not have chicken. Do you think I
>> could
>> sub in something else?
>
> Of course you can. Sheesh! Are you *that* big of a slave to recipes?
> Clue: substitute vegetable broth/base

No. I am never a slave to recipes. Unless perhaps it is baking. Even then
I can change some things up a bit but I don't deviate too much. Might just
change the flavor or something.

On Tue, 25 Sep 2012 14:20:46 +0000 (UTC), [email protected]
(Steve Pope) wrote:

>Janet Bostwick <[email protected]> wrote:
>
>>On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), [email protected]
>
>>(Steve Pope) wrote:
>>
>>>Julie Bove <[email protected]> wrote:
>>>
>>>>"Janet Bostwick" <[email protected]> wrote in message
>>>
>>>>> sure. use a different base or none at all. or use an additional meat
>>>>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>>>>> recipe like this is cook's choice. On the other hand, I'm not sure
>>>>> how much chicken is in chicken base.
>>>>> Janet US
>>>
>>>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>>>>sure how old it is or the form it takes. I have never used it. That might
>>>>work. I will for sure be making this next week!
>>>
>>>Vegetable stock made from scratch is best, however "Imagine" brand
>>>vegetable broth is acceptable. Some off-the-shelf vegetable
>>>broths are not very good at all, and/or incredibly high sodium,
>>>so be cautious.
>
>>This recipe is using a paste base because the beans already have
>>enough liquid. I suppose you could start out using a liquid instead
>>of water, but there is the school of thought that says that adding
>>salt at the beginning of cooking beans toughens them and they never
>>get tender.
>
>Right.
>
>I normally cook beans to tenderness without adding other
>ingredients, except for a little salt close to the end.
>And I almost always discard the bean liquid once they are cooked.
>Charro beans may be one situation where you want to keep
>some of it, but you certainly don't need to keep all the
>bean liquid.
>
>
>Steve
The beans are not swimming in liquid. When served, you get maybe a
tablespoon of liquid in your bowl. I cooked uncovered the last few
minutes to get the liquid where I wanted it. I'm certainly not going
to throw away all the nutrients and flavor. You are probably cooking
in too much liquid.
Janet US

On 9/24/2012 10:06 PM, Janet Bostwick wrote:
> I made these beans today and they were really good (husband liked
> them). Thank you Janet Wilder for recommending them.
>
> Frijoles Charros
> 1 pound dried pinto beans
> 2 large onions, chopped
> 6 garlic cloves, minced
> 4 or 5 jalapenos, stemmed, seeded and diced
> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and
> pieces that I used)
> 4 tomatoes, chopped
> 1/2 cup cilantro leaves chopped
> 2 teaspoons of chicken base paste
>
> I soaked the beans overnight. Dice bacon and place in large pot over
> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes,
> and garlic. Add water to just the top of bean mixture. Bring to a
> boil, cover and reduce heat. Simmer until beans are almost done,
> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste.
> Additional salt may or may not be necessary. Simmer until done. Serve
> in bowl with the broth.
> Janet US
>

I'm glad you liked them. I love a lot of cilantro in mine.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/25/2012 2:20 AM, Julie Bove wrote:
> "Janet Bostwick" <[email protected]> wrote in message
> news:[email protected]..
>> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
>> <[email protected]> wrote:
>>
>>>
>>> "Janet Bostwick" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> I made these beans today and they were really good (husband liked
>>>> them). Thank you Janet Wilder for recommending them.
>>>>
>>>> Frijoles Charros
>>>> 1 pound dried pinto beans
>>>> 2 large onions, chopped
>>>> 6 garlic cloves, minced
>>>> 4 or 5 jalapenos, stemmed, seeded and diced
>>>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and
>>>> pieces that I used)
>>>> 4 tomatoes, chopped
>>>> 1/2 cup cilantro leaves chopped
>>>> 2 teaspoons of chicken base paste
>>>>
>>>> I soaked the beans overnight. Dice bacon and place in large pot over
>>>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes,
>>>> and garlic. Add water to just the top of bean mixture. Bring to a
>>>> boil, cover and reduce heat. Simmer until beans are almost done,
>>>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste.
>>>> Additional salt may or may not be necessary. Simmer until done. Serve
>>>> in bowl with the broth.
>>>> Janet US
>>>
>>> This looks really good but... I can not have chicken. Do you think I
>>> could
>>> sub in something else?
>>>
>> sure. use a different base or none at all. or use an additional meat
>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>> recipe like this is cook's choice. On the other hand, I'm not sure
>> how much chicken is in chicken base.
>> Janet US
>
> Thanks! I have some kind of vegetable broth thing in the cupboard. Not
> sure how old it is or the form it takes. I have never used it. That might
> work. I will for sure be making this next week!
>
>

Julie, the recipe calls for a paste so adding broth will change the
liquid proportions. Do you have any packets of low-sodium beef broth?
Try adding a packet of that instead of more broth.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/25/2012 9:06 AM, sf wrote:
> On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), [email protected]
> (Steve Pope) wrote:
>
>> Some off-the-shelf vegetable
>> broths are not very good at all, and/or incredibly high sodium,
>> so be cautious.
>
> IMO, using a high sodium vegetable broth with beans is no big deal
> because they *need* salt.
>

Not while they are cooking. Only after they are done.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder <[email protected]> wrote:

>On 9/25/2012 9:20 AM, Steve Pope wrote:

>> I normally cook beans to tenderness without adding other
>> ingredients, except for a little salt close to the end.
>> And I almost always discard the bean liquid once they are cooked.
>> Charro beans may be one situation where you want to keep
>> some of it, but you certainly don't need to keep all the
>> bean liquid.
>
>We keep the liquid around here. Charro beans are served in a bowl with
>a spoon.

Thanks for the datapoint.

I do that in some bean dishes, but only 10% of the time or so.
I consider bean liquid to have not very much in the way of either
nutritional or culinary value.

Steve