Lone Star Grillz Recipes: Smoked Frijoles Charros

On last week’s blog we discussed brisket trimmings and one of our favorite uses for them with a Quesabirria Taco recipe.  This week we wanted to build off last week’s Mexican food theme with a traditional Frijoles Charros recipe, but with a wood fire twist.  These beans are good as a standalone dish, bean dip appetizer or side dish with your favorite Mexican entree.  This recipe can be cooked in any of our smokers, stove-top, oven, or crock-pot. It’s easy to cook these in bulk when catering a Mexican themed menu.  

Ingredients 

1 lbs. pinto beans.

Half package (1/2 lb.) bacon chopped. 

1 Serrano pepper de-seeded and finely chopped. 

1 Sweet yellow onion chopped.

4 Cloves of garlic finely chopped.

1 14 oz. can fire roasted tomatoes. 

2 Bay leaves.

1 Tsp. Mexican oregano. 

1/2 Tsp. Cumin. 

2 Dried arbol peppers. 

6 Cups of water. 

Salt and pepper to taste. 

Queso fresco (optional).

Cilantro (optional).

Step 1.

Soak 1 lbs. of pinto beans overnight. When ready to cook, drain, rinse and set aside. 

Step 2. Chop ½ lb. of bacon and add it to a preheated Dutch Oven or pot on the stove and cook until fat has rendered and bacon is slightly crispy. 

Step 3. Add chopped sweet yellow onion along with de-seeded and chopped Serrano pepper and cook until onions become translucent. 

Step 4. Add chopped garlic cloves and cook until it becomes fragrant. 

Step 5. Add 1 can of fire roasted tomatoes, beans and 6 cups of water and stir until mixed. Add 2 bay leaves, two dried peppers, salt, pepper, cumin, and Mexican oregano. Mix and bring to a boil then reduce heat to low and simmer. 

Step 6. Place a Dutch Oven or pot on the smoker and smoke for 2 hours at 225 degrees uncovered (optional). Then simmer for 2-4 hours with the lid ajar stirring occasionally. Salt and pepper to taste.  Do not forget to salt the beans.  Salt should be used to enhance the natural flavor of food and should be added in small increments until desired flavor is achieved.  

Step 7. Remove 1 to 2 cups of beans, blend in a blender until smooth. Add blended beans back to the Dutch Oven or pot and mix until creamy. 

Step 8. Garnish with your favorite toppings such as sour cream, fresh cilantro, hot sauce, Monterey Jack Cheese and/or queso frescos.

This recipe can be cooked on the stove-top and needs to simmer on low for 6 to 8 hours. The recipe calls for blending 1 to 2 cups of beans but can be skipped for a more traditional Frijoles Charro recipe.  If you prefer a spicier bean add a few more dried arbol peppers to the pot when cooking.  Enjoy and don’t forget to tag us in all your Lone Star Grillz barbecue creations on your social channels. 

Recipe By: Derek Perry