Delish Pot of Charro Beans
Delish Pot of Charro Beans is a flavorful and hearty dish that showcases the rich, savory taste of traditional Mexican cuisine. This recipe features tender pinto beans simmered with crispy bacon, fresh vegetables, and a touch of spice.
The optional addition of beer adds a unique depth of flavor, making these beans a perfect side for any meal or a delicious stand-alone dish. Garnished with fresh cilantro and served hot, these beans offer a comforting and satisfying experience that’s sure to be a hit at any gathering.
Delish Pot of Charro Beans
Ingredients:
½ lb dried pinto beans
3 strips bacon, cut into ½ inch pieces
1 clove fresh garlic, minced
2 roma tomatoes, seeded and diced
½ white onion, peeled and chopped
½ green bell pepper, seeded and diced
6 oz beer (optional, for added flavor)
2 tablespoons cilantro, chopped
2 jalapeno peppers, seeds and membranes removed, diced
1 quart water (enough to cover beans by an inch)
Salt and pepper, to taste
Instructions:
Prepare Beans: Soak the pinto beans in cold water overnight. Discard any damaged beans or debris.
Cook Beans: Drain the beans and place them in a pot with fresh water, covering them by an inch. Simmer gently for 1 to 1 ½ hours, or until tender but not mushy. Drain and set aside the cooking liquid.
Cook Bacon: In a pan, cook the bacon pieces until nearly crispy. Remove the bacon and set aside, keeping the bacon fat in the pan.
Sauté Vegetables: Add the chopped onion to the bacon fat and cook until softened and lightly browned. Stir in the minced garlic, diced tomatoes, green bell pepper, and jalapeno peppers. Cook until vegetables are tender.
Combine Ingredients: Return the bacon to the pan. If using beer, pour it in now and cook until the liquid reduces. If not using beer, skip this step.
Mix Beans: Transfer the cooked beans to a large pot. Add the bacon and vegetable mixture along with the chopped cilantro.
Adjust Consistency: Pour in enough of the reserved bean cooking liquid to just cover the beans. Heat the mixture until hot. Season with salt and pepper to taste.
Optional Thickening: For a thicker consistency, blend a cup or more of the bean mixture in a blender and stir it back into the pot.
Serve: Enjoy as a side dish with tortillas or as a complement to any meal.
Notes:
Soaking Beans: Soaking the beans overnight helps to soften them and reduces cooking time. If you forget to soak them, you can use the quick-soak method: boil beans for 2 minutes, then let them sit for 1 hour before continuing with the recipe.
Bacon: For added flavor, you can use a smoky bacon or even a combination of bacon and chorizo. Adjust the amount of salt accordingly, as bacon is already salty.
Beer: The beer adds a subtle depth of flavor. If you prefer not to use beer, you can skip it or replace it with a bit of beef or vegetable broth for additional richness.
Vegetable Variations: Feel free to add other vegetables like carrots or celery for more complexity. Adjust cooking times as needed.
Spice Level: Adjust the number of jalapenos based on your spice preference. For a milder flavor, use fewer jalapenos or remove the seeds.
Consistency: To achieve a thicker bean stew, blend a portion of the beans and stir them back into the pot. This creates a creamy texture while maintaining some whole beans.
Seasoning: Taste the beans before adding extra salt and pepper. Since bacon and broth can be salty, it’s best to season gradually.
Storage: The beans keep well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Reheat gently to avoid breaking up the beans.
Serving Suggestions: Serve the beans with warm tortillas, cornbread, or as a side dish with grilled meats. They also pair well with a side of rice.
Garnishes: Add extra chopped cilantro, diced onions, or a squeeze of lime juice before serving for added freshness and flavor.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~250 kcal | Protein: ~12 g | Carbohydrates: ~30 g | Dietary Fiber: ~8 g | Sugars: ~5 g | Fat: ~10 g | Saturated Fat: ~3 g | Cholesterol: ~20 mg | Sodium: ~500 mg | Potassium: ~700 mg
Frequently Asked Questions:
Can I use canned beans instead of dried beans?
Yes, you can use canned pinto beans to save time. If using canned beans, skip the soaking and boiling steps.
Just add the canned beans to the pot with the bacon and vegetable mixture, and cook until everything is heated through.
What can I use instead of bacon?
You can substitute bacon with turkey bacon, ham, or smoked sausage for a different flavor profile.
Adjust the salt accordingly based on the saltiness of the substitute.
How can I make this recipe vegetarian?
To make the recipe vegetarian, omit the bacon and use vegetable broth instead of water.
You can add smoked paprika for a smoky flavor.
Can I freeze the beans?
Yes, you can freeze the cooked beans.
Allow them to cool completely before transferring to an airtight container or freezer bag.
They can be frozen for up to 3 months.
Reheat thoroughly before serving.
How can I adjust the spiciness of the beans?
To control the heat, adjust the amount of jalapenos used or remove their seeds and membranes to reduce spiciness.
You can also add a little hot sauce to individual servings if more heat is desired.
Can I make this dish in a slow cooker?
Yes, you can use a slow cooker.
Follow the same steps for preparing and cooking the bacon and vegetables.
Then, add everything to the slow cooker with the beans and enough liquid to cover.
Cook on low for 6-8 hours or on high for 3-4 hours.
What can I serve with these beans?
Charro beans are great served with warm tortillas, cornbread, or as a side with grilled meats.
They also pair well with rice or a simple salad.
How do I make the beans thicker?
For a thicker consistency, blend a cup or more of the bean mixture in a blender and stir it back into the pot.
You can also mash some of the beans with a spoon or fork while they cook.
Can I use other types of beans?
Yes, you can use other types of beans, such as black beans or kidney beans.
Adjust the cooking time as needed based on the type of beans used.
What if I don’t have fresh cilantro?
If you don’t have fresh cilantro, you can use dried cilantro or simply omit it.
Fresh parsley can be used as an alternative for a different flavor.