Charro Beans Recipe
A hearty and flavorful Mexican charro beans recipe, packed with smoky bacon, spicy chorizo, and tender pinto beans simmered in a rich, savory broth.
Equipment
- 1 Large Pot — for cooking the beans and broth
- 1 Skillet — for frying the bacon and chorizo
- 1 Wooden Spoon — to stir and combine ingredients
- 1 Ladle — for serving the beans and broth
- 1 Cutting Board — for chopping vegetables and meats
- 1 Knife — for slicing and dicing ingredients
Ingredients
- 1 cup dried pinto beans — soaked overnight and drained
- 4 slices bacon — diced
- 1/2 lb Mexican chorizo — removed from casing
- 1/2 medium onion — finely chopped
- 3 cloves garlic — minced
- 2 medium tomatoes — diced
- 1 jalapeño pepper — diced remove seeds for less heat
- 4 cups water or broth — for simmering the beans
- 1/2 teaspoon ground cumin — for smoky flavor
- Salt and black pepper — to taste
- 1/4 cup fresh cilantro — chopped for garnish
- Optional: 1/2 cup Mexican lager beer — for depth of flavor
- Optional: 1 lime — cut into wedges for serving
Instructions
- Rinse and soak pinto beans overnight. Drain and set aside.
- In a large pot, add soaked beans and cover with water or broth. Bring to a gentle boil, then reduce to a simmer.
- In a skillet over medium heat, cook diced bacon until crispy. Remove and set aside, leaving the fat in the skillet.
- Add chorizo to the skillet and cook until browned, breaking it apart with a spoon. Add chopped onions, garlic, jalapeño, and cook for another 3–4 minutes until fragrant.
- Stir in diced tomatoes and cumin, and cook for another 2 minutes. Optional: add beer for extra depth.
- Transfer the cooked mixture to the pot with the simmering beans. Stir well to combine.
- Simmer uncovered for about 1 hour, stirring occasionally, until beans are tender and the broth has thickened slightly.
- Season with salt and pepper to taste.
- Before serving, sprinkle fresh cilantro over the top and serve with lime wedges on the side. Enjoy!
Notes
- For faster prep, you can use canned pinto beans. Adjust cooking time to 20–25 minutes.
- Spice level is adjustable! Add more jalapeños or even serranos for extra heat.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This dish tastes even better the next day as flavors continue to develop.
- Serve with warm tortillas, cornbread, or as a hearty topping for rice bowls.
Warm, smoky, and full of flavor — enjoy every comforting spoonful of these homemade charro beans. Serve them with love, and bon appétit! 🫘🔥