Pappasito’s Cantina Frijoles a la Charra
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5.0
15 reviews
Excellent
Pappasito’s Cantina Frijoles a la Charra
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Make the much loved Pappasito’s Cantina Frijoles a la Charra at home.
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Ingredients
- 1 1/2 pounds pinto beans uncooked
- 1 gallon cold water
- 3/4 pound Bacon cut into 1 inch cubes
- 1/2 cup chopped garlic
- 4 tablespoon cilantro plus more for garnish
- 1 cup chopped white onions
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 gallon cold water
- 1 1/2 tablespoons salt
- 2 cups chopped roma tomatoes
Instructions
- Soak the beans in 1 gallon of cold water for 8 hours. Drain when ready to use.
- In a large (2-gallon) heavy pot, cook the bacon cubes until well done – the bacon should not be undercooked.
- Add the onions, 1/2 cup of garlic, and cilantro, to the hot bacon and cook until the onions are transparent.
- Add the beans, cumin, and chili powder. Stir well and add 1/2 gallon of cold water. Set heat to medium-low, add the salt, and stir well.
- Cook the beans slowly until they are tender (approximately 1 hour). Stir constantly to avoid burning the bottom of the pan.
- Add the tomatoes, 1 tablespoon of garlic, extra cilantro for garnish, and serve.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
28g
(9%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
28mg
(9%)
Sodium
1646mg
(69%)
Potassium
587mg
(17%)
Fiber
8g
(32%)
Sugar
1g
(2%)
Vitamin A
465IU
(9%)
Vitamin C
6.9mg
(8%)
Calcium
94mg
(9%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 1646mg | 69% |
| Potassium | 587mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 94mg | 9% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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