Authentic Charro Beans Recipe [+Video]
Discover the traditional flavors of Mexico with this authentic charro beans recipe. Made with slow-cooked pinto beans, bacon, and a blend of flavorful spices, this hearty dish is sure to be a crowd-pleaser.
I’ve never eaten so many beans in all my life! Testing and developing this recipe has filled my freezer with more beans that my family will eat in our lifetime😂. But I had to figure out the best charro beans recipe!
I’ve tried them with chorizo, without, with ham, without ham, spicy, way too mild and bland. And finally I’ve come up with what I believe are the best charro beans with fantastic flavor and best of all, the perfect method. The bay leaves are essentially though I could never describe the flavor they lend to the beans. Without the bay leaves it was a flatter dish. I also tested dried beans vs canned beans and have a whole section below on what I found there.
What are Charro Beans?
Charro beans or frijoles charros (cowboy beans) are a savory Mexican side dish consisting of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.
Ingredients for Charro Beans
You have the option in this recipe to use dried or canned pinto beans. The recipe card lists all the ingredients for the dried beans version so there are a few more ingredients since you need to cook the dried beans before making the charro beans. Here is everything you will need:
- Dried Pinto Beans: see section below for using canned beans
- Yellow Onion: a white onion would work great too
- Garlic: adds flavor
- Bay Leaves: adds flavor
- Kosher Salt: adds flavor
- Dried Mexican Oregano: an absolute must! It can be found at most grocery stores – Walmart, Kroger, Harmon’s etc.
- Water: needed to soften and cook the beans
For the Charro Beans
- Meat: Bacon, Ham and Chorizo
- Yellow Onion: a white onion also works
- Jalapeño: adds flavor and little bit of heat
- Garlic: adds flavor
- Better Than Bouillon: adds flavor, can be substitute with water and a bouillon cube
- Roma Tomatoes: You could also used canned diced tomatoes if needed.
- Chipotle Pepper in Adobo Sauce: You will find this in the Hispanic food section is in a can. Our favorite brand is La Costeña.
- Smoked Paprika: adds smoky rich flavor
- Ground Cumin: adds the signature Mexican food flavor
- Kosher Salt: adds flavor
- Fresh Cilantro: adds a pop of freshness that balances everything out
The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.
Dried vs Canned Beans
The most authentic recipes use dried beans, but I have to tell you, I prefer canned. There’s more texture from dried beans but for some reason it just doesn’t hit it for me. It’s really up to the individual. Sometimes dry beans have little rocks and things that you have to pull out so in my opinion, the washing, boiling etc aren’t that necessary.
Using a good canned bean and Better than Bouillon vs just canned chicken broth does enough. The dried beans also tended to be a hassle with boiling time. Sometimes it was an hour and then another batch could take 2 ½ hours.
How to Make Mexican Charro Beans
It’s so simple to make charro beans, you won’t believe it! We already have the best pinto beans recipe out there, but if you want to take pinto beans to a whole new level, try this easy charro beans recipe! I’ve included instructions for making charro beans in the slow cooker and Instant Port below as well. Here are the basic steps:
Cooking the Beans
- Rinse: Run the dried beans under running water to remove dirt and drain.
- Boil: Add all the ingredients for cooking the beans to a large pot and cover everything with water with a few inches of water over the beans. Bring it to a bowl over medium-high heat, then reduce the heat and simmer for 1 ½ to 2 hours, until soft and tender.
- Drain: Drain the beans into a large glass measuring cup reserving the cooking liquid. Remove the bay leaves. You will need 3 cups of liquid. Add water if needed to get 3 cups.
Making Charro Beans
- Cook Bacon: Using the same large pot, cook the bacon until the edges get crispy and the fat is rendered.
- Stir: Add in the ham, chorizo, onions, and jalapeño and chipotle pepper and stir to combine cooking until the onions are translucent and the peppers are tender.
- Combine: Add the garlic, bouillon, tomatoes and seasonings and cook for about 10 minutes, then add the cooked beans and the 3 cups of cooking liquid. Bring it to a boil and then reduce the heat and simmer for 15 minutes.
- Serve: Season with salt to taste, sprinkle with cilantro and serve.
These instructions can also be found in the recipe card at the end of this post. The recipe can also be saved or printed there.
Can I Make This Recipe in the Slow Cooker?
Yes, making charro beans in the slow cooker works great! Start by skipping the whole section on cooking the dried beans, then you’ll want to sauté the bacon, chorizo, onion, jalapeno and garlic in a pan on the stovetop first. Once the meats are cooked and the onions are tender, add everything to the crockpot along with all the rest of the ingredients. Add 6 cups of water to the slow cooker. NOTE: The beans can either be dried or canned. Cook on love for 8-10 hours or on high for 4-5 hours. Season to taste with salt and pepper before serving.
Can I Make This Recipe in the Instant Pot?
Using the Instant Pot to make charro beans is a great option if you are short on time! Set the IP to “Sauté” and add the bacon and chorizo. Once they are both cooked through, remove from the pot and leave the grease in the pot. Add the onions, jalapenos and garlic and cook until the onions are tender. Add the bacon and chorizo as well as all the rest of the ingredients to the pot along with 5 cups of water.
Secure the lid with the vent sealed and cook on high pressure for 30 minutes. Allow a natural release of the valve before you remove the lid. From start to finish, it will probably take a little over an hour to be completed. Season to taste with salt and pepper as needed.
Variations
As I researched charro beans and different recipes, I learned that there is a version called “borracho beans” where you add beer to the beans as they cook. We don’t cook with alcohol, but you are welcome to add a can of beer to the broth as it simmers.
If you want thicker beans that look more like chili, add some cornstarch to the beans as they simmer. A tablespoon should do the trick. Just whisk it in as the beans summer.
Take control of the spiciness of the beans by either skipping the chorizo and jalapeno for less spice or by adding more jalapeno!
What to Serve with Charro Beans
We love these beans as a side dish with just about any of our Mexican inspired main dishes. Some of our favorites are:
Can I Make This Recipe Ahead of Time?
This is a great make ahead recipe because the flavors just get deeper and richer as time passes. You can make this recipe completely and let it cool and store it in the refrigerator. Reheat it when ready in a large pot on the stove-top.
Storing and Reheating
Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days. These beans also freeze extremely well. Let them cool completely and then place in a freezer-safe container. They will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and then reheat on the stovetop.
If I’m reheating a lot of beans, I’ll reheat them on the stovetop until heated through. If I’m just going to reheat a bowl for myself, I’ll just zap them in the microwave for a minute or so.
Learn how to make traditional Mexican charro beans with this delicious and authentic recipe. Perfect for a hearty and flavorful side dish for your next Mexican-inspired meal. Hello, Cinco de Mayo…charro beans are on the menu!
More Easy Mexican Side Dishes:
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Authentic Charro Beans Recipe
Description
Discover the traditional flavors of Mexico with this authentic charro beans recipe. Made with slow-cooked pinto beans, bacon, and a blend of flavorful spices, this dish is sure to be a crowd-pleaser.
Course 200+ Easy Side Dish Recipes Every Mom Needs
Keyword beans, mexican, mexican food, pinto beans, side dish
Prep Time 20 minutes minutes
Cook Time 2 hours hours 40 minutes minutes
Total Time 3 hours hours
Servings 6
Calories 531kcal
Author Carrian Cheney
To Prepare the Beans
Rinse the beans under running water to remove any dirt, then drain.
1 Pound Dried Pinto Beans
Add the beans, onion, garlic, bay leaves, salt, Mexican oregano, and water to cover the ingredients, plus a few inches, to a large pot or Dutch oven.
1/2 Yellow Onion, 3 Cloves Garlic, 2 Bay Leaves, 1 ½ teaspoons Kosher Salt, 1/2 teaspoon Dried Mexican Oregano, 6 Cups Water
Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender.
Check the beans at the 1-hour mark and add more water as needed if it begins to dry out. Twice I needed an hour and a few times I needed almost 2 ½ hours so be a little flexible on time. You will be reserving the cooking liquid!
Drain the beans into a large bowl to reserve the cooking liquid. Discard the bay leaves. Measure out 3 cups of the bean liquid. If you don’t have 3 cups, add additional water. Set aside.
Using the same large pot or Dutch oven, add the bacon and cook over medium heat for about 8 minutes until the edges begin to crisp and the fat is rendered.
8 Ounces Bacon
Stir in the ham, chorizo, onions, and jalapeño and chipotle pepper and cook for 5 minutes until the onions are translucent, and the peppers are tender.
1 Cup Ham, 2 ½ Ounces Chorizo, 1/2 Yellow Onion, 1 Jalapeño, ½-1 Chipotle Pepper in Adobo Sauce
Stir in the garlic,1 bouillon cube or1 teaspoon better than bouillon, tomatoes, smoked paprika and ground cumin, stirring to combine. Cook for 10 minutes until the tomatoes release their juices and begin to break down.
2 Cloves Garlic, 1 teaspoon Better Than Bouillon, 3 Roma Tomatoes, 1/2 teaspoon Smoked Paprika, 3/4 teaspoon Ground Cumin
Add in the cooked beans and the 3 cups of cooking liquid. Bring to a boil and simmer for 15 minutes.
Taste and season with salt as needed. Stir in cilantro and serve.
Kosher Salt, Cilantro
To use canned beans: You’ll need four 15-ounce cans of drained and rinsed pinto beans and 4 cups of chicken broth. Skip to the bacon step to begin the recipe.
You can skip the chorizo or chili pepper if you want less spice.
This recipe tastes best the second and even third day so it’s amazing to make ahead. Calories: 531kcal | Carbohydrates: 52g | Protein: 29g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 47mg | Sodium: 1213mg | Potassium: 1322mg | Fiber: 13g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 5mg
READ: Authentic Charro Beans Recipe [+Video]