Charro Beans
These smoky, hearty charro beans (frijoles charros) are made with pinto beans, bacon, chorizo, jalapeño, tomatoes, and warm spices, all simmered together in a rich, savory broth until deeply flavorful.
Servings: 6 people
Cost: 15
Ingredients
- 1 lb dried pinto beans soaked overnight and drained
- 6 slices thick-cut bacon diced
- 8 oz Mexican chorizo casings removed
- 1 large yellow onion diced
- 1 bell pepper diced
- 6 cloves garlic minced
- 2 jalapeños diced (seeds in for more heat)
- 1 14-oz can fire-roasted diced tomatoes
- 6 cups chicken broth
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano Mexican oregano if you have it
- 1 ½ teaspoons kosher salt more to taste
- ½ teaspoon black pepper
- 2 bay leaves
- ½ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Soak pinto beans overnight in cold water (or quick-soak: boil 2 minutes, rest 1 hour). Drain and rinse.
- In a large Dutch oven, cook diced bacon over medium heat until crispy, 8-10 minutes. Remove with a slotted spoon; reserve.
- Add chorizo to the bacon fat and cook, crumbling, until browned, 5-7 minutes.
- Add onion and pepper and cook 4-5 minutes until soft. Stir in garlic and jalapeños; cook 1 minute.
- Add soaked beans, tomatoes, broth, cumin, chili powder, smoked paprika, oregano, salt, pepper, and bay leaves. Bring to a gentle boil. I like to add half of the bacon at this stage, but this is optional.
- Reduce heat to low, cover partially, and simmer 1 1/2 to 2 hours, stirring occasionally, until beans are tender and broth is rich.
- Stir in reserved bacon and chopped cilantro. Remove bay leaves. Taste and adjust salt.
- Serve hot with lime wedges and warm tortillas.
Notes
- Canned bean shortcut: Use 4 (15-oz) cans pinto beans, reduce broth to 2 cups, and simmer just 20-30 minutes.
- Slow cooker: Sauté aromatics, transfer to slow cooker with remaining ingredients, cook on LOW 7-8 hours.
- Instant Pot: Sauté aromatics, add unsoaked beans + 5 cups broth, pressure cook HIGH 40 minutes with 20-minute natural release.
- Charro beans taste even better the next day. Make ahead for best flavor.
- Freezes well for up to 3 months.
Nutrition
Calories: 565kcal | Carbohydrates: 55g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 52mg | Sodium: 1979mg | Potassium: 1289mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 38mg | Calcium: 121mg | Iron: 5mg
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