Cowboy "Charro" Beans

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.

Course main, Side Dish

Cuisine Mexican

Keyword Charro Beans, Cowboy Beans

Prep Time 25

Cook Time 8

Total Time 8 25

Servings

Calories 290kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 Slow Cooker can be adapted to a pressure cooker or stove top
Slow Cooker Liners Makes clean up a breeze!

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

Can this be adapted to a pressure cooker? Yes! Use the sear function of the pressure cooker to cook the vegetables. Then add the remaining ingredients, lock on the lid and pressure cook for 45 minutes.

Can I use canned pinto beans? Yes! No need to presoak. Just drain and rinse before adding.

Can I substitute for different beans? I suppose, but it wouldn't be authentic.

Can I substitute for the bacon? Yes, you can choose beef, chorizo, or ham

Freezing: Charro beans can be stored in a freezer for up to 3 months. Thaw the beans in the refrigerator overnight. Reheat in a microwave or stove top.

Nutrition