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Honey Lime Basil Peach Fruit Salad | Ambitious Kitchen
Gorgeous honey lime basil peach fruit salad made with fresh peaches, blackberries, blueberries and pomegranate. This summer peach fruit salad recipe is lightly tossed with honey, lime juice, and fresh basil leaves for a fresh side dish that's perfect for bbq's and parties! #fruitsalad #sidedish #peachrecipe #peaches #blueberries #blackberries
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Charro Beans Recipe (ALL INGREDIENTS) How to Make Easy “Frijoles Charros” | 🥘 This is the charro beans recipe we use when we want to take our beans up a level. This is a Casa ArnieTex specialty when we want to go all out for... | By ArnieTex | We're bringing you another delicious recipe. We're cooking charlo beans. Whenever we want to kick up our bean game, this is what we do. We're going to rinse our beans, chop up our bacon, wiener, salt pork. We're also going to use about three inches off of this chorizo sausage here. Chop up about half of this onion, the whole tomato. We're going to use the serrano hole and the jalapeno hole. About a/ 4 cup of tomato sauce. We're going to use about a tablespoon of butter. Third up all these ingredients and we're going to put them into the bean pot about halfway through the cook and we're also going to use tablespoon of OG in the pot when we get started. Now, OG is salt, pepper, and garlic. It really adds an amazing flavor to the Chatto beans or any dish you use it on. So, with all of that said, let's get started. What exactly is a charlo? A lot of people call them charro beans or pricoles charros in Spanish but what is a charro? A charro is a Mexican cowboy. I guess this is the recipe that came about by the beans they used to cook when they were out on the trail somewhere. In this case, today, we're going to make this recipe and if you make this recipe, I promise you're going to love it. It is excellent. Okay, we're going to add four cups of water to start out with, generally, it takes about eight cups so I'm going to get a little bit more water and once get it under the stove and they start to simmer a little bit. What happens is the beans will start to absorb some of that water and they puff up so they get a little bit bigger so you definitely want to be careful that you do have enough instead of not enough. Alright, let's go ahead and get a tablespoon of our OG in here. We should always start with a tablespoon of OG or about a tablespoon of salt. If you don't use OG, start with just a tablespoon for about two cups of beans and about eight cups of water. Alright, now let's go ahead and get these on the stove and what you want to do first is get the and the salt pork in the pan because you want them to kind of start warming up and releasing some of the oil and the moisture that's in it. That would be your basil to stir fry the onion and the garlic and the tomato and all the other ingredients that we're going to add to the pan. Alright, now let's take the wiener too. And as I said, I'm going to take about more or less three inches of this chorizo right here and it does have that skin so make sure you get that skin out of there. Here we go. Let's get the salt pork first like I said and the bacon. Alright, now we're going to take about half of this onion and I'm just going to cut it into little pieces as well and the serrano, I like to poke a couple of holes in it just because it allows the flavored of the seeds inside the hot to come out into the broth. We're going to cut up our tomato and we're basically going to cube it up too. Alright, we're going to take one whole jalapeno. Now, I'm going to poke this. Same way I poked the other one. About a tablespoon of butter here and put the other way. So, we've got our butter. Alright, we're also going to chop up our garlic. It doesn't have to be super fine as long as you know, you cut it up a little bit. I can hear my meat sizzling over there. Sounds good. I can already smell the aroma here in the room. Let's go stir our meats a little bit. We don't want them to get too brown. We just want them to get a little bit cooked so that we can add the other ingredients. Alright, so the next do is stir our meat around a little bit. You can see it's getting that nice little brown char in there. Little mayored reaction going on in the pot. That's some really yummy stuff. You want to bring it up slow so that it releases the moisture. Now over here we've got our beans already starting to simmer just a little bit. Look at all that steam. There we go. Light simmer. You don't want to boil. You just want a nice light little simmer. Alright so now we're adding the wieners and the chorizo we're starting to see all the oil there in the pot that comes from the bacon and the salt pork. You want to start mixing it all together. Alright, next up, the onion. We want those onions to start caramelizing a little bit. Alright, now we're stir frying all these things together. It's really smelling amazing in this kitchen. Now, it's time to throw in the garlic. You don't want to throw the garlic in too early. You want to wait til the onions are kind of translucent and everything's already kind of semi cooking there because the garlic will burn and turn bitter if you put it in too early. You're also going to drop the serrano pepper in there. You want to give it a nice little roast flavor on there as well. Let's take a look at our bean pot here and as I mentioned earlier, one of the things you gotta look out for is make sure you have enough water. You can see where the beans are starting to puff up a little bit and the it looks to me like we need a little bit more water. So, we're going to add about another cup, maybe two. Alright, back to our other pan. Everything's looking really good there. I think it's about time to add the tomatoes. The tomatoes are going to add a little bit of moisture 'cuz they have a lot of water inside of 'em. We're going to stir that up. Can you hear that too? Man, that sounds good and it smells even better. Now, all this is looking really good. So, let's go ahead and turn this off. We're going to let it set a while until the beans are about halfway done down to the very end. We're going to put a little bit of cilantro as well. Alright, let's check these beans one more time. It's been exactly one hour and you see we've got a nice rolling boil. Little bit higher than a simmer. That's about as high as you want to get. You don't want a fast rolling boil because the beans will crack and about another twenty-5, 30 minutes, we're going to add the rest of the ingredients which are ready to go over here. Alright, friends. It's time to add the veggies and all the extra little meats into our beans. There, we have that little rolling boil going and here we go. We're also going to put in the jalapeno at this point and we're going to put that tablespoon of butter and the tomato sauce. Folks, man, if you could smell the aroma right now, smell of vision is what we all need. Uh guys, so good. So good. Oh man, they look great already. They're going to be done in about 30 minutes more or less. We're going to go ahead and put the lid back on and let them finish cooking. Alright, friends. It's been right at two and a half hours. We are ready to add the cilantro into our beans. They're only going to cook about another 15 minutes. We like to add the cilantro in at the very end like that because it makes the flavor really pop a little bit more and so we're going to put the lid back on and then just let them finish cooking for about 15 minutes and then shut them down. Alright, we did a little taste test on the beans and we just kind of felt like it needed a little more salt flavor so we're going to put another teaspoon of OG in there. Put the lid back on. We're going to give them about ten, 15 more minutes and we are done, done, done. Alright, my barbecue loving friends. Inside this pot, we have some magical also known as char beans or cowboy beans. Let's open up this pot of deliciousness and see what we have. Look at that baby. That looks cool. Alright, let's give em a little stir. This is kind of what you want. You want a nice soupy bean like this. Not too thick. This is really good. It smells amazing. Wow. How about that? Alright, let's get a bowl. See how these taste. Oh, maybe. They're wonderful. Just wonderful. Honey, I think we're going to have to make these chowder beans a little more often. This is really, really good. Mama. What? Come taste these beans, mom. Okay. They're freaking awesome. They look great. Here you go, mama but these are so dang good. I wanted my mom to taste them. They're so delicious. But you know what would make them better? Huh? A scoop of rice. I agree with my mom. We should put a scoop of rice in here. Here you go mom. Too much focaccia can be in the camera. Oh yeah. Let's see who finishes first. Cheers. Cheers. This is so good. You put all those ingredients into your mouth along with the beans at the same time and then you have the OG spices giving it that savour also with man that just like a flavor explosion in your mouth that is just amazing. Then you add a little bit of this rice. It just kicks it into the stratosphere, man. I ain't lying. Folks, you gotta try these two things together. Uh this is a meal fit for a king. I hope you enjoy this video. Don't forget to like it. If you did, I hope you got some value out of it. If you're interested in getting some of our OG and our wow rubs. You can get it at Pitmaster. US. If you want to kick your barbecue game up a little bit higher or a lot higher if you're in the comp world. Go to pitmasterclass. us. Thanks for watching everybody. Remember to keep the smoke light and make it wow. Fit feet mama. Fit feet. That is good. Honey, you want me to make you a bowl?
