Charro beans, also known as frijoles charros or cowboy beans, are a traditional Mexican dish of pinto beans in a hearty and flavorful broth. I’ve added bacon, but chorizo or ham are optional meats. I’ve provided slow cooker, pressure cooker or stove top directions to make these delicious beans.
There’s a BBQ restaurant that we frequent, that serves Charro beans on the side of their delicious brisket. They’re a nice change from chili beans, and one of my favorite side dishes.
Tender pinto beans are seasoned with the perfect balance of cumin and oregano, garlic and both jalapeno and mild green chili. These beans are so comforting! I finally figured out how to make them, myself. I admit, the results were as delicious I had hoped.
This recipe can be made on a stove top or in a pressure cooker, as well as a slow cooker. The advantage of using a slow cooker (besides the ease of it), is that the beans don’t need to be pre-soaked the night (or at least six hours) before.
There are other options, besides bacon, that can be added to this recipe– such as beef, chorizo or ham. I keep slices of bacon, individually wrapped in parchment paper, in my freezer for uses just like this. All I had to do was cut a few slices into “lardons”. The jalapeno pepper doesn’t make the beans too spicy– as long as you remove the seeds and membranes. If you like things spicy, feel free to double the jalapeno and go for it!
You’ll want to cook the bacon until just crispy. Remove the bacon and reserve about one tablespoon of the grease. Add the onion and jalapeno and cook until just tender.
Here’s one of my kitchen “hacks”. I buy these frozen crushed garlic cloves (and ginger, too) at my local Trader Joe’s. They work great and they’re a perfect shortcut. Toss them in with the sauteed veggies, until they quickly melt. Of course, you can use regular garlic cloves, finely minced.
The slower cooker liners are a true game changer! No more soaking and scrubbing the pot, once it’s emptied. Just lift out and toss. Add the chicken broth and water.
Since these pinto beans will be slow cooked, no pre-soaking was needed. Just rinse them, pick out any debris, then dump into a slow cooker. (The recipe card includes how to make these beans in a pressure cooker or on a stove top.) Add the remaining spices and can of mild green chili. Traditionally, diced tomatoes can be added to the broth. I had some left over Pom Strained Tomatoes, so I added that. SPOILER ALERT: It worked great! Otherwise, add tomato sauce or diced tomatoes.
Slow cook on low for 6-8 hours. Taste and adjust for salt, according to your preference.
TASTING NOTES: As of today, this is the tenth bean recipe I’ve shared on my blog. While chili beans remain a family favorite, these have move right up to the top for me. The broth thickens, once fully cooked. Still, the beans are slightly soupy. They are perfect with homemade corn bread. There’s just a very mild amount of heat, and that’s perfect for us. They reheat well, stored up to three days in the refrigerator. Half of these are in a freezer container. They thaw beautifully and are perfect as a side dish or a main dish.
Cowboy “Charro” Beans
Equipment
- 1 Slow Cooker can be adapted to a pressure cooker or stove top
Ingredients
To soak dried beans:
- 1 pound pinto beans dried
- 6 cups water enough to cover the beans in a large bowl
For the beans:
- 4 slices bacon sliced
- 1/2 yellow onion diced
- 1 jalapeno seeded and diced
- 3 cloves garlic minced
- 4 cups chicken broth low sodium; can use vegetable broth
- 2 cups water
- 2 teaspoons salt
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1/4 cup strained tomatoes or tomato sauce
- 1 can diced mild green chilis
Instructions
To soak dried beans (skip if using a slow cooker):
- 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.
Slow cooker instructions:
- In a skillet, cook the bacon until crispy. Remove and set aside. Drain the grease, reserving 1 tablespoon of bacon grease.Add the diced onion and jalapeno and cook until just tender (2-3 minutes). Add the garlic and cook for an additional 30 seconds.Add the broth, water, rinsed beans, salt, cumin, oregano, canned mild green chilis and strained tomato (or tomato sauce) and the crumbled bacon.
- Cook on low for 6-8 hours, until the beans are tender.
Stove top instructions:
- 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 1 hour 30 minutes to 2 hours, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
- Serve with fresh chopped cilantro. Other optional garnishes are diced onion, Cotija Cheese, Lime Slices.
Notes
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