So you’ve ate all the turkey you could eat and shopped all the Black Friday sales you could shop. The holiday season is approaching there is no better time to focus on you. Put the stretchy pants away, remain focused and healthy and get a jump start on your New Year’s resolution, if it’s getting in shape and eating right of course.
That’s what I’m doing anyway. I’ve begun a new Beachbody workout routine by Shawn T called T25. I’m on day 3 and love it so far! But to work the body you need to fuel the body. And I’m gonna do it all around the world.
Starting off with Charro Beans. In case you’ve never heard of this wonder food, it is typically a large pot of pinto beans cooked almost like a soup, with chunks of chorizo, bacon and maybe hot dogs, with a large ham hock for flavor and plenty of tomatoes, onions and chiles. Topped with cilantro it is goodness in a bowl. You can order this dish at many Mexican restaurants by the name of Frijoles Charros de la Hoya, which means Charro Beans from the Pot.
But this doesn’t exactly sound like a clean way to start eating clean, so I’ve made this lighter version, based on this slow cooker recipe by Slender Kitchen, and oh is it good!
Here are the Charro Bean stars:
1 lb pinto beans
1 large onion
2 large tomatoes
3 cloves garlic
4 oz lean ground turkey
6 oz Canadian ham
1 Tb bacon grease
6 cups chicken broth
3/4 cup cilantro
First I quick soaked my beans in the morning. Pick through the beans for any rocks or dirt. Pour them in a large pot or bowl and cover them with boiling water you’ve heated in a kettle. Cover and let them soak all day, about 8-12 hours.
(You can also make these in a slow cooker all day! Pick through and rinse the beans as above and set aside; sauté everything as below; add the veggies to your slow cooker, then add the beans and boiling broth and set it for 8-10 hours.)
After the beans had soaked all day, I rinsed them under clean water and heated another kettle of water. Then I began by chopping the onion, tomatoes and jalapeños, mincing the garlic and dicing the Canadian ham. I browned the turkey and diced ham in the bacon fat in a large Dutch oven over medium heat.
When the turkey was browned, I added the onion, tomatoes, garlic and jalapenos and cooked until the onions were slightly tender, about 4 minutes.
Then I added the pinto beans.
I poured 6 cups of the boiling water over the bean mixture and added 6 tsp of chicken bouillon to make a chicken broth.
Then I covered the beans and let them cook about 1 hour and 20 minutes, until they were tender and gave when smashed with the back of a spoon.
That’s it. Then these were removed from heat, ladled into bowls and sprinkled with chopped cilantro for a fresh green taste.
My don’t those look good! My husband really enjoyed these-he had two bowls and ate it like soup.
Looking for a quick clean eating breakfast? Try making charro beans and egg whites!
Lightened Up Charro Beans
Prep Time: 10 minutes
Cook Time: 1 hour, 35 minutes
Total Time: 1 hour, 45 minutes
Number of servings: 12
Weight Watchers PointsPlus®: 5
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 1 lb pinto beans
- 1 large onion
- 2 large tomatoes
- 2 jalapeños
- 3 cloves garlic
- 4 oz lean ground turkey
- 6 oz Canadian ham
- 1 Tb bacon grease
- 6 cups chicken broth
- 3/4 cup cilantro
- Quick soak the beans in the morning. Pick through the beans for any rocks or dirt. Pour them in a large pot or bowl and cover them with boiling water you’ve heated in a kettle. Cover and let them soak all day, about 8-12 hours.
- After the beans have soaked all day, rinse them under clean water and heat another kettle of water.
- Chop the onion, tomatoes and jalapeños, mince the garlic and dice the Canadian ham.
- Brown the turkey and diced ham in the bacon fat in a large Dutch oven over medium heat.
- When the turkey is browned, add the onion, tomatoes, garlic and jalapenos and cook until the onions are slightly tender, about 4 minutes.
- Then stir in the pinto beans.
- Pour 6 cups of the boiling water over the bean mixture and add 6 tsp of chicken bouillon to make a chicken broth, or alternatively add 6 cups boiling chicken broth.
- Cover the beans and let them cook about 1 hour and 20 minutes, until they are tender and give when smashed with the back of a spoon.
- Remove from heat, ladle into bowls and sprinkle with 1 Tb chopped cilantro for a fresh green taste.
Looking for an accompaniment to this meal? Try this quick dinner!
My finicky shark helped with this gluten free meal. We had a 1 pound package of turkey purchased for the beans, but since we only used 4 oz for those, we browned the remaining 12 oz in a skillet and seasoned it with some paprika, chili powder, cumin, salt and pepper.
Then we stirred in 2 diced small baked red potatoes that we cooked in the microwave. And a cup of cheddar jack cheese. (For dairy sensitivity, use soy cheese and omit the sour cream or greek yogurt.)
Stuffing 2 Tb of this mixture into 12 slightly toasted corn tortillas, rolling, spearing with toothpicks, spraying with cooking spray and baking at 400F for 10 minutes was the last step.
These ones are cut in half and placed on a salad of shredded lettuce and sliced tomatoes and topped with a dollop of plain Greek yogurt.
This meal is perfectly rounded, clean eating, gluten free, and autism friendly for my finicky shark. Yes please! This post is featured on ‘Healing with Foods Friday’.
His only complaint? “Mom, I don’t like the way the meat looks; it’s all swirly.”
I asked him, “How’s that honey?”
He said, “You know, like a mop!”
So on a side note for the chef, chopping the meat in a food processor after it has been browned would solve this problem, as ground poultry is not fatty enough to break down completely in the pan.
For your visually picky eaters like my finicky shark.