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Pot of charro beans topped with cilantro and crispy bacon.
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4.99 from 158 votes

Charro Beans (Frijoles Charros)

Charro beans are a Tex Mex favorite. These pinto beans are tender and simmered in a flavorful bean broth seasoned with onion, garlic and bacon. Jalapeño adds just a touch of heat. These charro Beans are the perfect side dish for any meal! 
Prep Time5 hours 10 minutes
Cook Time45 minutes
Total Time5 hours 55 minutes
Course: Side Dish
Cuisine: Tex Mex
Servings: 6
Author: Serene

Equipment

Ingredients

  • 1 pound pinto beans dried
  • 6 cups water enough to cover the beans in a large bowl
  • 4 slices bacon sliced
  • 1/2 yellow onion diced
  • 1 jalapeno seeded and diced
  • 2 cloves garlic minced
  • 4 cups broth chicken or vegetable, low sodium
  • 2 cups water
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried oregano

Topping

  • onion diced
  • cilantro diced

Instructions

  • Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.
  • Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.
  • Add the garlic and cook for an additional 30 seconds.
  • Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.
  • Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for 1 hour 30 minutes to 2 hours, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
  • Serve with fresh chopped cilantro.

Video

Notes

  • Pinto Beans: This charro bean recipe can be made with dried or canned pinto beans. If using dried beans they should be soaked overnight, unless you plan on cooking them in the slow cooker all day or in the instant pot. I do not recommend substituting another type of bean for the pinto bean if you are wanting an authentic dish. 
  • Bacon: These beans can be made using any type of meat: beef, chorizo, ham, or bacon. But bacon is my favorite, it’s easy and gives great flavor. If needed you can omit the meat for a meat-free option.
  • Broth: Chicken broth is used when cooking the beans on the stovetop or in the instant pot. When using the slow cooker, the beans cook for several hours and they will actually create their own bean broth with plenty of flavor. You can substitute with a vegetarian broth for a meat free option. 
  • Jalapeño: These pinto beans have an incredibly mild heat. If you want more heat you can substitute for a Serrano pepper, or you can leave the seeds and membranes in the jalapeño. If you are concerned about the heat you can substitute for a poblano or green bell pepper.
  • Using Canned Beans: If you are using canned beans you will follow the same directions, except instead of soaking beans, you will drain and rinse 3 cans of pinto beans and add them into the broth.
  • Storage: Leftovers can be stored in the refrigerator in a sealed container for 3-5 days. Reheat on the stovetop over medium heat until warmed through, this can take approximately 10 minutes. Or you can use a microwave to reheat.
  • Freezing: Charro beans can be stored in a freezer for up to 3 months. Allow the beans to cool to room temperature, then transfer to a freezer-safe container or bag. Thaw the beans in the refrigerator overnight. Reheat them on the stovetop over medium heat when ready to serve. 
Slow Cooker Directions: 
  1. Rinse the pinto beans in cold water, drain off any water. Add the pinto beans and 8 cups of water to a slow cooker and cook on high for 2 hours.
  2. In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and set aside.
  3. Add the onion and diced jalapeño to sauté in the bacon grease for 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
  4. Add the onion, garlic and cooked bacon to the beans in the slow cooker.
  5. Add remaining seasonings and cook beans on low for 4-6 hours or on high for an additional 2 hours. 
Instant Pot Directions: 
  1. Sauté the bacon until crispy. Remove the bacon and drain the excess grease, reserving 1 tablespoon. 
  2. Add in the onion and cook until softened. Then add in the garlic and cook an additional 30 seconds. 
  3. Pour in the broth, add seasonings, the beans, and the cooked bacon. 
  4. Cook on high pressure for 45 minutes. Then allow the pressure to release naturally for 10 minutes and quick release any remaining pressure. 

Nutrition

Serving: 1 | Calories: 127kcal | Carbohydrates: 16g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 309mg | Fiber: 4g