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Overhead view of charro beans topped with crisp bacon and diced onion.
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5 from 79 votes

Charro Beans (Frijoles Charros)

Charro Beans. 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 hrs 10 mins
Cook Time45 mins
Total Time5 hrs 55 mins
Course: Side Dish
Cuisine: Tex Mex
Servings: 6
Calories: 127kcal
Author: Serene



  • 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


  • onion diced
  • cilantro diced


How To Make Charro Beans on the Stovetop

  • 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 about 45 minutes, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
  • Serve with fresh chopped cilantro.

How To Make Charro Beans in the Slow Cooker

  • 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 about 2 hours.
  • In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.
  • Add the onion and diced jalapeño and saute in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
  • Add the onion, garlic and chopped bacon to the beans in the slow cooker.
  • Cook beans for an additional 2 hours on high.
  • Season with salt, cumin, and oregano. Cook for an additional 30 minutes on low.
  • Serve with fresh cilantro. Enjoy!



If making Charro Beans using Canned Beans: Follow recipe, except use 3-15 ounce cans of pinto beans. Drain and rinse the beans before adding in. When making the charro beans in the slow cooker no broth is needed just water, since the beans will cook long enough to create their own bean broth. The stovetop version doesn't cook as long, so it needs the additional flavoring of a premade broth.


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