Charro Beans

Ingredients

1 pound dried pinto beans* (2 cups)

6 cups water , or more if needed

¼ of an onion

½ teaspoon salt

1 bay leaf

For the Charro Beans:

5 slices bacon , chopped

5 ounces chorizo (or 2 sausages or hot dogs), chopped

1 cup diced ham or sausages

½ of a yellow onion , chopped

3 cloves garlic , minced

2 tomatoes* , diced

1 jalapeno or serrano pepper , seeded and chopped

½ – 1 chipotle pepper in adobo sauce , chopped (optional, but recommended for a smoky spice)*

1 cup fresh chopped cilantro (about ½ bunch)

1/2 teaspoon cumin

½ teaspoon paprika

1/2 teaspoon oregano

Salt and pepper , to taste

1 teaspoon chicken bouillon

Instructions

Cook the Pinto beans:*

Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and ½ teaspoon of salt.

Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are).

Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.

Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup.

Add additional water (or reduce liquid if needed) to make 2 ½ cups of total liquid.

Stir in 1 teaspoon chicken bouillon. Set aside.

Make Charro beans:

Add the bacon and chorizo to a large pot and cook for about 5 minutes or until bacon is cooked.

Remove some of the grease.

Add onion and garlic and cook until onion is translucent.

Add ham (sausages, if using), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.

Add cooked beans and broth and simmer for 15 minutes.

Taste and season with salt and pepper, or additional spices if needed.

Garnish with cilantro before serving.

Serve as a main dish, wish warm tortillas, or as a side dish.

When serving as a side dish I like to thicken the beans by adding a cornstarch slurry at the end (1 tablespoon of corn starch mixed with 2 tablespoons of water).

Notes

Beans:

To substitute canned beans, add 5-6 cups of canned pinto beans, reserving the liquid from the cans and pouring it into a measuring cup. Add chicken broth, if needed, to reach 2 ½ cups of total liquid. Stir in chicken bullion. Add the beans and broth in step 2, under “Make Charro Beans”.

Tomatoes:

I often substitute a 15-ounce can diced tomatoes with green chilies or habaneros and leave out the jalapeño in the recipe.

Chipotle peppers

canned in adobo sauce are located in the Mexican aisle at the grocery store. You only need ½ or 1 whole pepper (depending on your spice preference) for this recipe. You can add the leftover chilis and sauce to a freezer bag and freeze for later use.

Instant Pot Charro Beans:

Turn Instant Pot to sauté setting. Add bacon and chorizo and cook.

Grandma’s Pasta e Fagioli

Warm Melted Butter Green Chile on Homemade Tortillas

Mississippi Sin Dip

Remove some of the grease. Add the onions and garlic, and cook until the onions are softened. Add ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, and cook for 5 additional minutes.

Add dry pinto beans and 5 cups of chicken broth. Secure the lid and cook on high pressure for 30 minutes (may not 10 minutes longer if the beans are older/drier).

Allow the pressure to naturally release before removing the lid (about 20-30 minutes). Taste and season with salt and pepper.

Slow Cooker Charro Beans:

Sauté bacon, chorizo, onion and garlic in a pan and add to slow cooker with ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, dry pinto beans, and 6 cups of chicken broth.

Cook on low for 8-10 hours or on high for 4-5 hours until beans are tender. Taste and season with salt and pepper as needed.

Make Ahead Instructions:

The dry pinto beans can be cooked and stored, along with their reserved liquid, several days in advance, or the entire recipe can be made 2-3 days in advance and stored in the fridge.

Rewarm over low heat on the stove. To make the dish even simpler, you can substitute canned pinto beans (see note above).

Freezing Instructions:

Allow the charro beans to cool and store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and then re-warm in a pot.

Nutrition Information:

Frequently Asked Questions:

Can I use canned beans instead of dried pinto beans?

While the recipe calls for dried pinto beans, you can use canned beans if you’re looking for a quicker option.

Just be sure to adjust the cooking time accordingly since canned beans are already cooked.

Start from the “Make Charro beans” step after rinsing and draining the canned beans.

Is the chipotle pepper in adobo sauce necessary?

The chipotle pepper adds a smoky and spicy flavor to the Charro Beans.

If you prefer a milder version, you can omit it. If you want to keep the smoky flavor without the heat, you can use a small amount of the adobo sauce without the pepper itself.

Can I make Charro Beans vegetarian?

Yes, you can make a vegetarian version by omitting the bacon, chorizo, and ham. Instead, you can add more vegetables like bell peppers or zucchini for flavor and texture.

Additionally, consider using vegetable broth instead of the chicken bouillon for a fully vegetarian option.

How can I adjust the spice level of the Charro Beans?

To control the spiciness, adjust the amount of jalapeño or serrano pepper used.

For a milder flavor, use less or omit the chipotle pepper.

Remember that the heat level can vary, so start with a small amount and adjust to your taste.

How can I ensure the beans are tender after cooking?

Cooking times for dried beans can vary depending on factors like the age of the beans and water hardness.

It’s important to simmer the beans until they are tender but not bursting.

Test their doneness by taking a bean and squeezing it gently between your fingers.

If it’s soft and breaks apart easily, they’re done.

Can I soak the pinto beans before cooking to reduce the cooking time?

Yes, soaking the beans overnight can help reduce the cooking time and aid in even cooking.

After soaking, you can follow the same cooking instructions, but the beans may cook in a shorter time.

What can I use as a substitute for chorizo?

If you don’t have chorizo on hand, you can use other types of sausages like Italian sausage or a smoky sausage to achieve a similar flavor profile.

Adjust the seasoning accordingly to complement the substitution.

How can I make Charro Beans less spicy?

To make the beans less spicy, you can omit the jalapeño or serrano pepper and reduce the amount of chipotle pepper or omit it altogether.

Adjust the spices according to your preference to control the level of heat.

Can I make Charro Beans in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

After cooking the beans on the stovetop, you can transfer all the ingredients, including the cooked beans, to a slow cooker.

Cook on low for about 4-6 hours to allow the flavors to meld.

Can I use vegetable broth instead of chicken bouillon for a vegetarian version?

Answer: Absolutely! You can replace the chicken bouillon with vegetable bouillon or use vegetable broth to keep the recipe vegetarian.

This substitution won’t significantly affect the flavor.