Delish Pot of Charro Beans
This hearty pot of Charro Beans brings the soul of Northern Mexican comfort food straight to your kitchen.
Slow-simmered pinto beans absorb rich layers of flavor from smoky bacon, sautéed aromatics, and the warmth of jalapeño and cilantro. A splash of beer deepens the umami, while each ingredient adds a rustic charm that speaks to tradition.
Whether served alongside grilled meats or tucked into warm tortillas, this dish offers more than nourishment—it’s a reflection of community, heritage, and a love for food that tells a story in every spoonful.
Why People Will Love This Delish Pot of Charro Beans Recipe:
Deep, layered flavor: Each spoonful is infused with smoky bacon, aromatic garlic, sautéed onions, and jalapeño heat—creating a depth of taste that’s both bold and comforting.
Authentic and nostalgic: This recipe pays homage to traditional Mexican charro beans, evoking memories of family meals, outdoor cookouts, and gatherings around the table.
Hearty and satisfying: With protein-rich beans and savory additions, it can easily stand on its own as a main dish or elevate any plate as a flavorful side.
Customizable heat and texture: Whether you want it mild or fiery, chunky or smooth, the recipe adapts beautifully to your preferences without losing its identity.
Simple ingredients, big reward: Using basic pantry staples and a little patience, you get a pot of beans that tastes like it simmered all day in abuela’s kitchen.
Key Ingredients:
Dried pinto beans: The heart of this dish—earthy, creamy, and nourishing. Soaking and slow simmering brings out their rustic texture and allows them to soak in all the savory flavors.
Bacon: Not just for smokiness—it renders rich fat that infuses the base with deep umami, enhancing every bite and giving the beans their signature charro character.
Aromatics (garlic, onion, bell pepper, jalapeño): These foundational vegetables create a fragrant, colorful sofrito that layers the dish with sweetness, heat, and complexity.
Roma tomatoes: Their subtle acidity brightens the stew and balances the richness of the bacon, providing a touch of freshness and body to the broth.
Cilantro and beer (optional): Fresh cilantro adds a burst of herbaceous life at the end, while beer (if used) deepens the flavor profile with malty undertones.
Expert Tips:
Use freshly dried beans: Older beans take longer to cook and may never soften properly. Buy from a trusted source and aim to use them within 6 months for best results.
Render the bacon slowly: Start the bacon in a cold pan and cook over low heat to extract maximum flavor and fat without burning. This fat becomes the flavor foundation for the sautéed vegetables.
Layer aromatics in stages: Sauté onions first to build sweetness, then add garlic and chiles later to prevent burning. This order ensures balanced depth rather than harshness.
Simmer low and slow: A gentle simmer (not boil) is key to tender beans with intact skins. Rapid boiling can cause the skins to break and the insides to turn mushy.
Reserve the bean cooking liquid: This starchy, seasoned liquid is gold. Use it to adjust consistency instead of plain water—it adds body and ensures every bite is infused with flavor.
Add salt only after beans are soft: Salting too early can toughen bean skins. Wait until the beans are cooked through before seasoning generously to taste.
Customize with smoky elements: Add a chipotle pepper in adobo or smoked paprika for a richer, bolder heat if desired. It complements the bacon beautifully.
Let it rest before serving: Like chili, charro beans benefit from a short rest off heat. This allows flavors to meld and makes the beans taste even better.
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.
Important Notes When Making Delish Pot of Charro Beans:
Soaking isn’t just optional—it’s strategic: Overnight soaking reduces cooking time, improves digestibility, and helps the beans cook evenly. If you’re short on time, a quick soak (boil 5 minutes, rest 1 hour) is better than skipping it altogether.
Bean-to-liquid ratio matters: Always keep beans covered by at least 1 inch of water while simmering. Beans absorb a surprising amount of liquid, and too little water can lead to scorching or uneven texture.
Don’t discard the bean broth: This liquid contains starches, natural umami, and the soul of the pot. It’s essential for adjusting the final consistency and ensuring a cohesive dish.
Balance heat and aromatics: Jalapeños bring fresh heat, while garlic and onion provide the aromatic backbone. Overusing chiles can overpower the beans, while too little may leave the dish flat. Adjust based on your heat tolerance and audience.
Beer is a flavor enhancer, not a requirement: The addition of beer adds a malty depth and slight bitterness that balances the earthy beans. If omitted, consider a splash of lime juice or a pinch of smoked paprika to maintain flavor complexity.
Use cilantro at the end: Cooking cilantro diminishes its brightness. For best results, stir it in just before serving or use as a garnish to preserve its fresh, herbaceous character.
Bacon = soul, but use mindfully: Bacon adds smokiness and salt. If using heavily smoked or salty bacon, reduce added salt elsewhere and taste before seasoning at the end.
Resting improves flavor: Letting the beans sit for 10–15 minutes after cooking allows flavors to marry. Like stews and chilis, charro beans often taste even better the next day.
How To Enjoy This Delish Pot of Charro Beans After Cooking:
Right After Cooking
Let it rest: Once done, let the pot sit covered (off heat) for about 10–15 minutes. This helps the flavors meld and thickens the texture slightly without additional cooking.
Taste and adjust: Just before serving, give the beans a final taste. Add a pinch more salt, a squeeze of lime, or fresh cilantro if needed to brighten the dish.
Serving Suggestions
Traditional Side: Serve charro beans alongside grilled meats like carne asada, carnitas, or pollo asado for a classic Mexican meal.
Taco companion: Spoon the beans into soft tacos for added moisture and heartiness.
As a main dish: Add extra broth and enjoy as a soup with warm tortillas or cornbread on the side.
Top with toppings: Garnish with crumbled queso fresco, avocado slices, or diced onions for added depth and texture.
Creative Ways to Use Leftovers
Bean & Rice Bowls: Pair beans with cilantro-lime rice, pickled onions, grilled veggies, and salsa for a protein-rich lunch bowl.
Refried beans base: Mash leftover charro beans to make flavor-packed refried beans for burritos or nachos.
Hearty chili starter: Use leftover beans as a shortcut base for chili or stew by adding ground beef or chorizo, tomatoes, and spices.
Storage & Reheating
Store: Cool completely and transfer to an airtight container. Refrigerate for up to 5 days, or freeze for up to 3 months.
Reheat: Warm on the stove over low heat, adding a splash of water or broth to loosen the beans if needed.
Elevate the Experience
Serve in clay bowls or rustic-style dishware to enhance the traditional feel.
Pair with a cold Mexican lager, agua fresca, or a squeeze of fresh lime for balance.
Lightly char some corn tortillas for dipping and scooping directly from the bowl—just like it’s done in many homes across Mexico.
Nutrition Information:
Per serving for your Delish Pot of Charro Beans, based on a yield of approximately 6 servings:
Calories: 210 kcal | Total Fat: 8.2 g | Saturated Fat: 2.3 g | Monounsaturated Fat: 3.1 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 10 mg | Sodium: 380–450 mg (depending on bacon and added salt) | Total Carbohydrates: 24.5 g | Dietary Fiber: 7.4 g | Sugars: 2.9 g | Protein: 10.2 g
Frequently Asked Questions:
Can I make charro beans without soaking the beans overnight?
Yes, but it’s not ideal. Skipping the soak will increase cooking time and may result in unevenly cooked beans. If you’re in a hurry, you can use the quick-soak method: boil the beans for 5 minutes, remove from heat, cover, and let sit for 1 hour before cooking.
What can I use instead of beer in this recipe?
If you prefer not to use beer, substitute with low-sodium chicken or vegetable broth. This will still infuse the beans with depth and umami, especially if paired with the sautéed vegetables and bacon.
How spicy are these beans, and how can I adjust the heat level?
The recipe is mildly spicy due to the jalapeños. To make it milder, remove the seeds and membranes from the jalapeños—or omit them altogether. For extra heat, leave some seeds in or add a dash of cayenne or chipotle powder.
Can I use canned pinto beans instead of dried beans?
Yes, you can substitute 2–3 (15 oz) cans of drained pinto beans. Skip the soaking and initial boiling step, and add them directly when combining with the sautéed vegetables and bacon. Reduce the simmering time by half.
How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the texture if it thickens too much.
What’s the best way to ensure the beans cook evenly and stay tender, not mushy?
To get perfectly tender beans, soak them overnight in cold water and simmer them gently, not rapidly. Make sure they’re covered with at least 1 inch of water during cooking, and avoid adding salt too early, as it can toughen the skins. Salt only after the beans are tender.
Should I discard the bean soaking water or cook the beans in it?
Always discard the soaking water. It contains some of the indigestible sugars that can cause digestive discomfort. Use fresh water or broth for cooking to ensure better flavor and digestion.
How do I keep the bacon crispy in the final dish?
To retain a crisp texture, cook the bacon separately and add it just before serving. If you add it too early and simmer it with the beans, it will soften into the mix (which is still flavorful, but less crisp).
Can I cook this recipe in a slow cooker or Instant Pot?
Yes. For a slow cooker, cook soaked beans with aromatics on low for 6–8 hours or until tender. For the Instant Pot, pressure cook soaked beans with water and aromatics for 25–30 minutes. Finish by sautéing the vegetables and bacon separately and mixing everything together at the end for best flavor.
How can I thicken the broth if the beans turn out too soupy?
Use a blender or immersion blender to purée about 1 cup of the cooked bean mixture, then stir it back into the pot. Alternatively, simmer the beans uncovered to reduce liquid or mash some beans directly in the pot with a potato masher.