Charro Beans are Mexican-style pinto beans cooked in a broth made from bacon, onions, garlic, chipotle peppers, tomatoes and other delicious spices. Great as a side dish or as a full meal served with some cornbread!
Prep Time10 mins
Cook Time1 hr 30 mins
Soaking time4 hrs
Total Time1 hr 40 mins
Servings: 8 people
- 1 pound dried pinto beans
- 6 ounces bacon, diced
- 1 medium white or yellow onion, diced
- 2 jalapeños, minced
- 2 teaspoons minced garlic (about 4 cloves)
- 2 14-ounce cans diced tomatoes
- 1 chipotle pepper in adobo sauce, diced
- 6 cups chicken stock
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 pinch sea salt
- 2 bay leaves
- For serving: cilantro, jalapenos, bacon bits, diced white onions
Place dried pinto beans in a large bowl and cover with about double the amount of water. Beans should be fully submerged. Let soak for 4 to 8 hours. Drain and rinse.
Heat a large pot or dutch oven over medium-high heat. Add diced bacon and cook for 5-10 minutes, stirring occasionally, until fat is rendered and bacon is starting to crisp up on the edges.
Add the onions and jalapenos. Cook for about 5 minutes, stirring occasionally, until onions become translucent and begin to soften. Add garlic and cook for 30 seconds, until fragrant.
Add diced tomatoes and chipotle pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture begins to bubble and thicken.
Add soaked pinto beans, chicken stock, oregano, cumin, a generous pinch of sea salt, and bay leaves. Turn up the heat to high, stir to combine and bring to a boil. Reduce heat to simmer, cover and cook until beans are barely tender, about 35-40 minutes.
Uncover the pot, turn the heat up to medium-high and continue cooking for 35-40 minutes, stirring occasionally, until the beans are fully cooked and the liquid has reduced and thickened.
Taste and season with more salt as necessary. Serve with fresh cilantro, jalapenos, crunchy bacon bits and diced onions!
Storage: Beans can be stored in an air-tight container in the fridge for up to 10 days.
To save time, use canned pinto beans: If you're looking to save some time and would rather use canned pinto beans instead of dried, skip soaking the beans and follow the directions as written except for the part where you cover, reduce heat to simmer and cook the beans for the first 35 minutes. Since canned beans are already cooked, skip that step and cook everything uncovered for about 35-40 minutes, until the liquid has reduced and thickened.
Amount Per Serving (1 /8th of recipe)
Calories from Fat 63
% Daily Value*
Saturated Fat 3g15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Vitamin A 500IU10%
Vitamin C 27.2mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1/8th of recipe | Calories: 277kcal | Carbohydrates: 38g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 24mg | Sodium: 28mg | Potassium: 279mg | Fiber: 10g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 27.2mg | Calcium: 100mg | Iron: 4mg