Charro Beans Recipe

Inside: Charro Beans is an authentic Mexican recipe that is mainly consumed in the northern part of Mexico and is commonly served alongside carne asada.

Charro Beans – Authentic Mexican Recipe

Charro Beans is an authentic Mexican recipe that is mainly consumed in the northern part of Mexico and is commonly served alongside carne asada.

Prep: 20min

Total: 110min

Yield: 8

Serving Size: 1 Cup

Nutrition Facts: servingSize 1 Cup, calories 619 kcal, Carbohydrate 39 g, Protein 33 g, Fat 35 g, Saturated Fat 13 g, Cholesterol 79 mg, Sodium 1212 mg, Fiber 9 g, Sugar 2 g

Ingredients:

• 16 oz uncooked pinto beans
• 5 slices bacon (cut into smaller pieces)
• 3 beef franks (cut into cubes)
• 1 cup ham (cut into cubes)
• 1 pound Mexican chorizo
• 2 tomatoes (diced)
• 1/2 bunch of cilantro (chopped)
• 1/2 onion (diced)
• jalapeño (if desired)
• 1 more chipotle peppers depending on how spicy you want it
• 1 clove garlic (chopped)
• pepper (oregano, paprika, cumin, and salt to taste.)

Instruction:

1. Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
2. Turn the slow cooker on to high and heat for 3 hours.
3. Serve hot as a side dish or on its own.

Charro Beans (Frijoles Charros)

Charro Beans. A Tex Mex favorite, these pinto beans are tender and simmered in a flavorful bean broth seasoned with onion, garlic and bacon. Jalapeño adds just a touch of heat. These charro Beans are the perfect side dish for any meal!

Prep: 310min

Total: 355min

Serving Size: 1

Nutrition Facts: servingSize 1, calories 127 kcal, Sodium 309 mg, Fat 3 g, Saturated Fat 1 g, Carbohydrate 16 g, Fiber 4 g, Protein 8 g, Cholesterol 7 mg

Ingredients:

• 1 pound pinto beans (dried)
• 6 cups water (enough to cover the beans in a large bowl)
• 4 slices bacon (sliced)
• 1/2 yellow onion (diced)
• 1 jalapeno ( seeded and diced)
• 2 cloves garlic (minced)
• 4 cups broth (chicken or vegetable, low sodium)
• 2 cups water
• 2 teaspoons salt
• 1 teaspoon ground cumin
• ¼ teaspoon dried oregano
• onion (diced)
• cilantro (diced)

Instruction:

1. Serve with fresh chopped cilantro.
2. Serve with fresh cilantro. Enjoy!

Mexican Charro Beans

This authentic Mexican Charro Beans recipe aka Frijoles charros, is made with pinto beans, bacon, serrano peppers and spices simmered in the most flavorful broth. Stove top, Crock pot and Instant Pot directions included.

Prep: 10min

Total: 85min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 405 kcal, Carbohydrate 40 g, Protein 20 g, Fat 19 g, Saturated Fat 6 g, Cholesterol 28 mg, Sodium 337 mg, Fiber 9 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 pound dried pinto beans
• 12 ounces bacon, chopped
• 1 small yellow or white onion, chopped
• 1 jalapeno peppers, seeded and minced (devein the chiles for less heat if preferred )
• 4 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 (15-ounces) can fire-roasted tomatoes, with their juice ((or diced tomatoes))
• 2 teaspoons chili powder
• 2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 bunch cilantro, chopped
• Salt to taste
• Chopped cilantro
• Sliced jalapenos

Instruction:

1. Simmer, uncovered over medium heat, stirring occasionally, for about 30 minutes or until the beans are completely tender and the broth has thickened slightly. Season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).
2. Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Open the lid and season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).
3. Stir in the cilantro and cook on high for 15 minutes or on low for 30 minutes. Season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).

Easy Charro Beans – Mexican Pinto Beans

These Mexican charro beans are incredibly flavorful and tender! Featuring pinto beans simmered with savory bacon and smoky chorizo in a robust broth flavored with onion, garlic, chilis, tomatoes and spices! You can make these zesty “cowboy beans” with dried or canned pinto beans and serve them as a main dish or side dish!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Prep: 15min

Total: 55min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 221 kcal, Carbohydrate 3 g, Protein 9 g, Fat 19 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 39 mg, Sodium 431 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 8 slices thick-cut Bacon (– cut into small dice (about 10.5 ounces))
• 1 pound uncooked Mexican Chorizo (– casings removed & roughly chopped)
• 1 small Yellow Onion (– small dice (about 1 ½ cups))
• 2 large Jalapenos (– seeded, ribbed & small dice (about ½ cup))
• 3-4 cloves Garlic (– minced)
• 1 ½ tsp EACH: Ground Cumin & Dark Brown Sugar
• ¾ tsp EACH: Chipotle Chili Powder, Mexican Dried Oregano, Smoked Paprika & Coriander
• 3 (15 ounce) cans reduced-sodium Pinto Beans
• 1 (15 ounce) can Fire Roasted Tomatoes (– do NOT drain)
• 1 ½ Cups No-Sodium Chicken or Vegetable Broth ((SEE NOTES for making Borracho Beans!))
• Kosher Salt ( – to taste)
• 1/3 – ½ Cup Fresh Cilantro (– chopped, or more to taste)
• Optional topping: Pico de Gallo
• Optional garnish: Lime Wedges

Instruction:

1. Cook bacon: Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy, about 6-8 minutes. Use a slotted spoon and remove the bacon to a paper towel-lined plate. Turn off heat and drain or blot all but 2 TBS fat from the pot.
2. Cook the chorizo: Increase heat to medium-high and add the chorizo to the pot. Cook undisturbed for 1 ½ minutes. Flip and cook another 1 minute undisturbed. Stir and continue to cook, using the back of a wooden spoon to break the chorizo up into small pieces, until browned, about 1 more minute. Use a slotted spoon and remove the chorizo to a SEPARATE paper towel-lined plate. Turn off heat and drain or blot all but 1 tablespoon of grease from the pot.
3. Sauté vegetables + seasonings: Decrease heat to medium and add the onions and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, sugar, chili powder, oregano and paprika. Season with ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
4. Add remaining ingredients: Add in the beans and liquid, tomatoes, broth (or beef if using) and the reserved chorizo to the pot. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.
5. Simmer: Simmer, stirring occasionally, for 25-30 minutes, or until slightly thickened. (NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.)
6. Add bacon, cilantro & adjust for seasoning: Turn off the heat and add the bacon and half the cilantro. Stir to combine. Taste and adjust for seasoning with salt and pepper.
7. Serve: Garnish with remaining cilantro, along with fresh tomatoes or Pico de Gallo and jalapenos if using. Serve and enjoy!

Charro Beans Recipe (ALL INGREDIENTS) How to Make Easy “Frijoles Charros”

FAQ

What is the difference between charro and borracho beans?

Do Mexicans soak beans before cooking?

Are charro beans the same as refried beans?

What part of Mexico are frijoles charros from?