why these beans are the soul of mexican food

[@Cristian.Cortez]

I always love seeing other people's takes on charro beans, it's such a simple dish at heart but there's so many variations you almost never find two people who make it exactly the same

[@donnasalvador678]

Seriously, would it be too hard to list the ingredients? I’ve watched it a few times and I don’t have the energy to constantly stop and start the video so I can write it all down.

[@FemiNelson-sb1em]

You are soooo young! Been with YT since "15", amazing! Plus you worked at a restaurant for 12yrs. I love how you prep the "ajo"/garlic. I believe this "platillo/dish" is a "guisado"/stew. You're very patient n calm with your description n explaining how you make n the why, in making your food. Bless you mijito. Padre Dìos continue to Bless you always. Paz be with us all 🙏. "Sra. Isa"

[@ActualChef]

Haters chiming in on the doneness of the steak? Hats off to the creators who have to endure endless nonsense. These beans are life. Bravo.

[@acooknamedMatt]

Haha tell me about it

[@armuk]

so anyone who has a contrary opinion is a 'hater'? this kind of discourse is the reason why today's society is so adversarial. critical dialogue is normal and positive - sycophantic yes-men are not

[@miserycord0666]

Compete for Uncle Jesse. 💯

[@acooknamedMatt]

Yess

[@ChefChrisDay]

Top comment. Don't even care that it's not food related 😂

[@elizabethmcleod2045]

UNCLE JESSE!!!

[@FireWireHTH]

​@acooknamedMatt anywhere we can get a written recipe for this?

[@FemiNelson-sb1em]

​@@acooknamedMatt I cook ham hock in my frijol. I encourage you to try fresh Butcher made Chorizo. Bless you for your passion n memories. I'm a 67yr Southern Cali senior, raised with pinto frijol & now prefer mostly "Mayocolba", a softer creamier frijol, since "88". I still enjoy Pinto now n again. Looking forward to watching more of your vids. Buen Provecho with all your "platillos". Paz be with us all 🙏. "Isa"

[@michaellacy8510]

Every time I make beans (a lot), I can’t believe how good they are for something so simple. Love this recipe! And I love hearing the border stories of your family. So much different from what we hear from other sources.

[@sylviagibson4639]

I can almost smell that, pure heaven! In the late 70s there was a butcher at the El Mercado in San Antonio that made their own chorizo.. OMG I haven’t found any near as good.

[@daviddeane3163]

Just came across this & had to have me some beans! I happened to have a can of Busch's Black Beans left and some flour tortillas. Some garlic powder, slap yo' mama seasoning & ketchup - dangit! no crema or yogurt or even mayo! - scrambled eggs maybe...sriracha....never heard of Siete Family Foods gonna have to look into that next time I go to HEB. Good stuff bro, keep up the good work.

[@AndyHess-jy6vx]

I've been cooking beans for decades. This is a really good recipe. Well presented video ass well. Thanks!

[@polloqpolloq]

i wasnt born Mexican, but I got here as soon as I could.....seriously....

[@sedate4lyfe243]

I've been making frijoles charros (borracho) for years and this is the technique I've been looking for! Gracias hermano!

[@chipusas1161]

Definitely adding to my bean dishes. Thanks for sharing the memories and history. I live in CA mountains and have always loved cooking. It's a never ending rabbit hole.

[@jacibrown2717]

I am SO EXCITED to see a recipe for this. I live in MS, but my favorite restaurant serves it. It's beautiful.l! One of my family's other favorite bean dishes is 15 bean soup. The instructions on the package are pretty nice, but it would benefit from your technique for sure.

[@eanroad]

Amazing! Thank you for making the vid and showing us how to make these frijoles charros for some nostalgic RGV times! Gracias!

[@acooknamedMatt]

Glad you like it

[@jurassicfart4343]

Tio Jesse. I just want to say that you got down homie I've been trying to perfect my own recipe but I wouldn't call them charro because it's my abuelas recipe that I've been using as the blueprint

[@richardbernard6845]

Matt, I just discovered you and you have inspired me to make frijoles charros this week🙂 muchas gracias

[@kevinsaroz]

Uncle Jesse! Yes, you must compete!

[@acooknamedMatt]

He’s gonna be stoked let’s gooo

[@TheProblem2025]

Team Uncle Jesse!

[@newsienurse8870]

Looks like what I grew up calling chili. Now I know the authentic name and authentic recipe. Thank you!! 😋

[@The_Original_Big_Daddy]

I really appreciate your memories and your passion for this food. I will definitely be giving this a try.

[@ferkintana8986]

I did enjoy the whole video. It seems to me great, talking about the recipe first, its ingredients, and stuff, then go directly to the cooking process without a voice, util the dish is done, that's fantastic! So why drunk beans? do they also cook them with some beer or tequila? Cheers! great video!

[@rewdymeyer]

Great video. I will be making these shortly. Yum city. LFG Uncle Jesse! Let’s see this competition! Yes!

[@acooknamedMatt]

Yesss

[@danadyd59]

I love this easy style format!

[@acooknamedMatt]

Gracias

[@reddogdude]

I'm on a quest to perfect my own recipe for Charros. I'll add some stuff I learned from you. Thanks for posting, keep up the good work.

[@SamBrickell]

I don't know if you will see this but I noticed you have a band-aid on your finger between the first and second knuckle while cutting your aromatics. I didn't notice the band-aid before or after your chopping of the aromatics, so I think it might be there to prevent a friction burn? Just wanted you to know that if you angle the edge your knife blade *very slightly* away from your fingers you won't get any friction burns. The angle should be so slight that someone standing directly next to you and watching you chop can't even tell, but you will feel the difference as the knife blade almost never touches the area of your finger between the knuckles. (Instead only ever touching your knuckle.)

[@acooknamedMatt]

It’s just for comments nothing else lol

[@jnorth3341]

That looked pretty amazing. I'll have to give that a try, thank you.

[@moniemonie48]

RGV native here, and man, this video makes me miss home so much!! Just can't get that awesome TexMex where I'm at now, so I live vicariously through these videos. :) Thank you for sharing, and I will definitely give your recipe a try. You just gained a new subscriber, too!

[@acooknamedMatt]

Glad you enjoyed it!

[@jim.pearsall]

Looks so yummy! 👏🏻👍🏻🤤😋

[@kellymccoy8500]

Great technique and showing us that the best cooked food is simplistic. By the way I lived in Donna, TX when I was in the 1st grade.

[@YarpYarp-ys7tv]

thinkin about thos beans

[@acooknamedMatt]

Yea i want to make some more I’m already out

[@Endquire]

As a child, I saw an old Disney movie called The Incredible Journey from 1963. The animals find an old man living alone, and he serves himself some stew on a plate. I had always been intrigued by that, as in my life, everyone takes for granted that beef stew is like a thickened soup. Years later, I check what Wikipedia has to say, and it defines stew as basically stuff served in the gravy it was cooked. That works with the old man eating it off a plate. When you look things up, you find that words have meanings and there's different words because they have different meanings to communicate different things. I wish people made more of an effort intellectually and in the world. The video is excellent.

[@toughbutsweet1]

Good recipe. I don't use chorizo because to my palate if I add it to the beans, I only taste chorizo in the final product. I also add ham and serve with Mexican rice.

[@BenjiManTV]

Can I come over and try some of this?

[@acooknamedMatt]

Let’s make some actually

[@loribolden6154]

Love the emulsion blender for the beans... Yay!

[@TonyStark-xr2om]

I'm going to try making this for the cold weather that's rolling in soon. Speaking of cold. Nice watch! I really like it. What is that? And thanks for sharing. Can't wait to try it out.

[@apg0014]

Im from McAllen and i approve this video. 😅 PS. These beans are great for cold weather and a beer in your hand.

[@tomwestbrook]

Hola from N New Mexico Rio Grande valley. Nice thing about charro beans is how cheap it is. Definitely start from dried beans though! I put two tbsp of salt in the soaking water for a pound of beans. Seems to help flavor.

[@acooknamedMatt]

Nice !

[@gomennasai618]

You should compete…AGAINST Uncle Jesse😈

[@acooknamedMatt]

Noooo

[@MarcosElMalo2]

Wintertime is coming up, and for me that’s the best time for frijoles charros. Either with tortillas or toasted bolillos. I will confess that I keep a couple of big cans tucked in the back of the pantry. In case of emergency. 😅 I never see anyone do this, but sometimes I like to grill my chorizo in its skin casing (none of that plastic for me). Once the outside is cooked, I cut them in half lengthwise and grill the inside. Maybe you should do a video on all the creative uses for chorizo, both traditional and non traditional. I like to mix it with ground meat for chili, mini-albóndigas, even hamburgers. Or grilled and split as described above, it makes a nice sandwich served on a bolillo. If you shop at a carnicería, they can cut your bacon as thick as you want. Try a 1/4 thick slab, dice it up into little cubes, and throw it all into the pressure cooker. When I moved to Mexico, I first moved to a rancho and later into town. I live in a working class neighborhood, i.e., the working poor. They put salchicha in their frijoles charros to stretch their food budget. 😮 I’ll still eat it to be polite, but I’m not a fan. Anyway, I thought I’d mention it because it’s another option.

[@BonnieKennedy-pj7tn]

I LOVE the history of this dish

[@TheSMPStudios]

How ‘bout some more beans Mr. Taggart? I’d say you’d had enough!!

[@juancervantes313]

This might be the most delicious thing I've ever witnessed 😭

[@acooknamedMatt]

So good

[@alfyman100]

I love your jacket, I cook very often and I worked in a university and cooked for a college football team, but I’m into jackets and I love yours ❤❤

[@Knightowl1980]

A good tip here for some is that u may want to seed to jalapeno. Depending on spice tolerance

[@samd1757]

Serranos are a good choice too.

[@theresahenderson3534]

I thought you were from Brownsville, Texas. I guessed right.

[@acooknamedMatt]

Yup :)

[@carolyn7298]

❤pinto beans!🫘

[@ninjitsu1986]

This looks absolutely amazing. How long do you cook everything once the beans arr cooked? I went through the video a few times to see but couldn't find it.

[@Rebel_Farris]

Thank you for this. It looks so good. To clarify: Cook the beans on high pressure for 8 mins? Then after adding the bean milk, how long does it need to cook for?

[@acooknamedMatt]

It’s more about just tightening everything up rather than time. Add the cooked beans to your mirepoix then bean milk and liquid then tighten up

[@goblinwizard735]

Charro Days sounds SO GOOD.

[@acooknamedMatt]

It’s fun

[@overcash6270]

The food could be crap and your passion would still make it great.

[@flylikabird]

I love beans. There I said it......with that being already said. Kudos Matt! I'm gonna make a batch of your style beans very soon. Can't wait.....happy farting. Fly

[@acooknamedMatt]

Hahaha

[@katheyjberry]

Yes, Uncle Jesse!

[@kikoiekiko7440]

Worst chorizo brand ever, good video though

[@MarcosElMalo2]

I’m stunned he can’t find a carnicería that sells chorizo backed into the intestine/skin casing like normal. The only time I’ve ever bought plastic cased chorizo was when I was cooking for a vegetarian. Vegetarian chorizo only comes in plastic. Anyway, I’d check the butcher counter at the supermarket before going to the aisle.

[@fatman7817]

Apco is a good brand. No lymph nodes and heart valves.

[@CrittingOut]

Looks great

[@acooknamedMatt]

It was!

[@gleichg]

Yeah I am making this.

[@TheProblem2025]

Need those beans! We got a jar of those dried pintos in my mom's kitchen gotta have those beans!

[@acooknamedMatt]

Yes you do

[@altapp702]

So...chili soup... Looks good.

[@ethienenarvaez3193]

Compete!!! Uncle Jesse.

[@BonnieKennedy-pj7tn]

I grew up on pinto beans, but i already see this is different.

[@ernestpaul6444]

bro wears a hat inside the house and takes it off outside

[@aacamacho602]

Cook off!!! Uncle Jesse is the OG

[@acooknamedMatt]

The master

[@davidf.8345]

What type of bacon are you using? Your bacon doesn’t look like what I’m used to using - fatty strips. Yours looked more meaty and round, almost like a ham.

[@smooth49er]

I want to know about the bacon too !

[@JustDoItMC3]

“Frijoles de la olla” is the real soul of Mexican food. “The pinto beans cooked in clay pots with water and salt” the kind of beans campesinos could afford. Every other variation of beans came after that. Great video though chef, great recipe, but this is not the soul of Mexican food respectfully.

[@acooknamedMatt]

I respect that. Disregard most KZbin titles you read, i use AI to give me the best performing titles and now it’s actually working, this one is performing. Titles can be misleading at times.

[@ericjohnson5465]

Ah ha! The magical fruit.

[@acooknamedMatt]

The more you eat

[@Loveshell7]

How do you choose your Jalapenos & know if they are going to be mild or extremely hot?

[@acooknamedMatt]

I usually don’t care about that but if you want a hotter one go for the pointier tips. Usually they’re hotter in the summer when they get less hydration

[@meesayuri]

UNCLE JESSE!!!!

[@acooknamedMatt]

Let’s gooo

[@nathanwildthorn6919]

Uncle Jesse!

[@evelynrogers7156]

Soup stew = stoup😊

[@acooknamedMatt]

Stoup

[@DJDJ-ek9tu]

You need to compete and let us know the outcome. 😁

[@jeil5676]

We call this chili.

[@jameshampton1832]

I am not criticizing or trying to start an argument. I am just curious if anyone sees what I see. Did this man just cut open a package of ham and call it bacon ? Honest, I am just curious.

[@acooknamedMatt]

That was bacon

[@John-rf3vv]

You should compete

[@c.thompson9771]

Menudo .. PLEASE . Edit: Non hominy one. 😊

[@louisevad6091]

Celebrate the border. Now there's a concept.

[@LookingForAName...]

Compete in the cook off, tio

[@acooknamedMatt]

Yeee

[@tedray]

Looking for your recipe... where is it?

[@acooknamedMatt]

Just posted to disc

[@meesayuri]

looks fucking delicious

[@acooknamedMatt]

Yoo it’s so good try it

[@meesayuri]

@@acooknamedMatt ill post it on discord :)

[@mitchellmoss7930]

I can't find the recipe on your discord.

[@brisci]

It isn't on the website either. Looks like there are no recipes yet on the website, it is still being built I guess.

[@imjenncho]

Compete for uncle Jesse :)

[@acooknamedMatt]

:)

[@VaultDwellerGal]

Compete against Uncle Jesse?? Ahuevo wey!!!!

[@acooknamedMatt]

With uncle Jesse

[@VaultDwellerGal]

@ Even better! I’m so glad you mentioned the Charro Days festival. I’m from Corpus, now living in San Antonio, and this is the first time I’m hearing about it. It looks awesome!! It’s definitely going on my list of things to do in 2025. Thanks!

[@DanielS-bl6ip]

The term frijole is non-existent, you can either use the single frijol or the plural frijoles. The same applies to Guy Fieri talking about a "tamale".

[@acooknamedMatt]

The more you know 🌈

[@erikacontreras4313]

Even Elon Musk enjoyed charro days

[@acooknamedMatt]

Yea haha

[@WestSyde303]

Ill pre like

[@knock-kneed-man5409]

Recipe? Doesn’t appear to be in your discord.

[@acooknamedMatt]

It’s in there. Check under the recipes tab

[@kiwicookie1]

hi

[@acooknamedMatt]

Hello !

[@Species710]

discord won't accept invite

[@gerber8915]

How do I KNOW you are a chef? You hang the tongs on the oven door. And what you made was a soup. I'm also a POS line cook 😂😂😂😂

[@acooknamedMatt]

Yooo my fellow pos line cook. But we aren’t shoemakers chef 😂.

[@m35wg4g]

ayyy

[@acooknamedMatt]

Ayyy

[@d.l.sosnik2135]

*Ca--que Chorizo is OK if pork salivary glands feel and taste good in your mouth. There has to be better substitutions. But the beans look good. Thanx.

[@MarcosElMalo2]

How many times do you think you’ve eaten ground cow anus and didn’t know it?

[@ricksanchezrosallini3482]

We didn't cross the border the border crossed us! brother remember that. Mexicans are Native Americans. Frijoles are bomb! I do mine without meat. Our food is 12000 years old! "TexMex" is just water down Mexican food for the European immigrants gringos 😂

[@acooknamedMatt]

Love that

[@lupegutierrez6567]

Mexicans don't eat black beans, traditionally. I'm kinda insulted by restaurants ( Fast Food ), serving Mexican dishes w black beans!

[@acooknamedMatt]

Yea I didn’t grow up with black beans.

[@SullyBach]

That's bacon not beans

[@acooknamedMatt]

Sir would you like some beans with your bacon

[@chickennugget3392]

No mames wey

[@mutantryeff]

I prefer Cranberry beans over pinto.

[@acooknamedMatt]

I literally had those soaking in my fridge but decided to keep it real and use the OG

[@mutantryeff]

@@acooknamedMatt Understood. Two beans that I prefer are Cranberry (pinto substitute) and Hutterite (great for soups)

[@mutantryeff]

@@acooknamedMatt I order my Cranberry beans in 10 to 20 pound orders.

[@mutantryeff]

@@acooknamedMatt I also grow my own Chilhuacle Negro and Amarillo peppers to powder for depth of flavor and spice combo. It only takes a little to influence the flavor profile. Other peppers I grow are Manzano (different colors red, yellow, orange), and the Ecuadorian Pepper for Hell - but I use those for salsa and other dishes like Cortido.

[@justagirlsd3000]

Too much blah blah blah , redundant

[@marschallfamily2363]

You lost me brutha. You talk to much. Show me!

[@greatmaddyave]

These are my least favorite of beans. They just suck.

[@brandofhero]

This is by far the best recipe video. I really want to make this now… 🥲

[@brandofhero]

COMPETE!