These incredible Mexican Charro Beans are everything I love about bold, hearty comfort food! Tender pinto beans simmer in a richly flavored broth with crispy bacon, spicy chorizo, and smoky chipotle peppers. It’s like a warm hug in a bowl, and I’m so excited to share this recipe that’s been making regular appearances in my kitchen lately. Whether you’re serving it as a main dish or side, these cowboy beans will have everyone asking for seconds!
Why You’ll Love These Charro Beans
- Rich, complex flavors from three different meats
- Customizable heat level – make it mild or spicy!
- Perfect for meal prep and freezes beautifully
- Three cooking methods to fit your schedule
- Budget-friendly but tastes like restaurant quality
- Amazing served with homemade tamales
I’ve tested this recipe countless times to get it just right, and let me tell you – the combination of crispy bacon, spicy chorizo, and tender ham creates an incredible depth of flavor that’ll make you feel like you’re dining at your favorite Mexican restaurant. The chipotle peppers add a subtle smokiness while the fresh cilantro brightens everything up. And unlike my borracho beans recipe, these beans simmer in their own flavorful broth rather than beer.
What I love most about this recipe is its versatility. You can use dried beans for that authentic touch (my preferred method!) or grab some canned beans when you’re short on time. The heat level is completely in your control – add extra jalapeños for spice lovers or keep it mild by removing the seeds. And while it’s traditionally served as a soupy side dish, I often make it thicker with a cornstarch slurry when serving as a main course.
Trust me, once you try these homemade charro beans, you’ll never want to go back to plain pinto beans again. The rich, complex flavors and tender, perfectly cooked beans will have everyone at your table reaching for seconds!
Key Ingredients for Perfect Charro Beans
Let me walk you through the starring ingredients that make these beans absolutely irresistible! After countless batches in my kitchen, I’ve perfected this combination that delivers restaurant-worthy flavor every time.
- Dried Pinto Beans: These are the heart of our dish! While canned beans work in a pinch, dried beans absorb all those amazing flavors as they cook. Look for beans that are uniform in color without any cracks. They’re like little sponges that soak up our delicious broth!
- The Meat Trio: We’re using bacon, chorizo, AND ham – each brings something special to the party. The bacon provides a smoky base, chorizo adds that signature Mexican spice, and diced ham gives wonderful meaty texture. It’s this combination that makes these beans absolutely unforgettable.
- Chipotle Peppers in Adobo: My secret weapon! Just one pepper adds an incredible smoky heat that takes these beans from good to phenomenal. You’ll find these in small cans in the Mexican food aisle – freeze the leftover peppers in small portions for future use.
- Fresh Aromatics: Fresh onion, garlic, and cilantro create our flavor foundation. Don’t skip the cilantro – it adds a fresh brightness that balances the rich, meaty flavors.
Success Tips for Perfect Results
After making these beans countless times (and learning from my early mistakes!), here are my non-negotiable tips for the best results:
- Don’t rush the bean cooking: When cooking dried beans, patience is key. They should be tender but still hold their shape. If they’re bursting, you’ve gone too far. Test a few beans – they should be creamy inside with no chalky center.
- Save that precious bean broth: The liquid from cooking your beans is liquid gold! It’s packed with flavor and helps create that perfect consistency. Like my borracho beans recipe, the cooking liquid is crucial for the final texture.
- Layer your flavors: Start by rendering the bacon and chorizo slowly – this creates a flavorful base that infuses the entire dish. Don’t rush this step; those browned bits at the bottom of the pot are pure flavor.
- Watch your seasoning: With the salty meats and bouillon, start light with additional salt. You can always add more at the end, but you can’t take it away!
Step-by-Step Instructions for Perfect Charro Beans
Let me walk you through making these incredible beans! After countless times perfecting this recipe in my kitchen, I’ve broken it down into foolproof steps that’ll give you amazing results every time.
For Traditional Stovetop Method:
- Prepare the Beans: Start by sorting and rinsing your dried pinto beans. Pop them in a large pot with water, onion chunk, bay leaf, and salt. Bring to a boil, then simmer until tender but not bursting – usually about 1-2 hours.
- Create the Flavor Base: In a separate large pot, cook your chopped bacon and chorizo until the bacon is crispy. The secret here is cooking them slowly to render out all that beautiful flavor!
- Build the Aromatics: Add your onions and garlic to the meat mixture, letting them become soft and translucent. This is when your kitchen starts smelling heavenly!
- Layer the Seasonings: Mix in your diced ham, tomatoes, peppers, and all those gorgeous spices. Let them cook together for about 5 minutes to marry the flavors.
- Bring It All Together: Add your cooked beans and that precious reserved cooking liquid. Let everything simmer together for 15 minutes until the flavors meld beautifully.
Creative Ways to Serve and Adapt Your Charro Beans
These beans are so versatile – I love how easily they can transform from a hearty side dish to a satisfying main course. Here are my favorite ways to serve them:
Serving Suggestions:
- As a Main Course: Serve in deep bowls with warm tortillas on the side, just like they do at my favorite Mexican restaurant
- As a Side Dish: Thicken slightly with a cornstarch slurry for a more traditional presentation
- For Parties: Set up a toppings bar with diced onions, extra cilantro, lime wedges, and crumbled queso fresco
Make It Your Own:
- Vegetarian Version: Skip the meat and double up on beans, adding black beans for variety and plant-based chorizo for that spicy kick
- Extra Spicy: Add an extra jalapeño or bump up the chipotle peppers
- Family-Friendly: Reduce the spice by removing pepper seeds and using mild chorizo
Remember, these beans actually taste even better the next day, so don’t hesitate to make a big batch!
FAQs & Final Thoughts
Yes! These beans actually taste even better the next day. You can cook them up to 3 days ahead and store them in the fridge. Just reheat gently on the stovetop, adding a splash of broth if needed to reach your desired consistency.
Very old beans or beans stored improperly can take longer to soften. If your beans are still firm after the recommended cooking time, simply continue simmering until tender. Also, avoid adding acidic ingredients like tomatoes until the beans are fully cooked, as acid can prevent beans from softening.
Absolutely! Skip the meat and try adding plant-based chorizo or extra vegetables like bell peppers and celery. The smoky chipotle peppers will still give you that wonderful depth of flavor.
Traditionally, yes! Charro beans have a brothy consistency. If you prefer them thicker, especially as a side dish, just stir in a cornstarch slurry at the end of cooking.
Final Thoughts
Friends, I can’t tell you how much joy these charro beans bring to my kitchen! They’re the perfect blend of comfort food and bold flavors, and they make my house smell absolutely amazing while they simmer away. Whether you’re serving them as a cozy main dish with warm tortillas or as a side to your favorite Mexican meals, these beans are guaranteed to become a family favorite.
Remember, cooking is all about making it your own – adjust the spices, play with the meat combinations, and most importantly, have fun with it! I’d love to hear how these turn out in your kitchen. Drop me a comment below if you give them a try!
Charro Beans
Equipment
- 1 large pot
- 1 colander
- 1 measuring cup
Ingredients
- 1 pound dried pinto beans
- 6 cups water or more if needed
- 0.25 of an onion
- 0.5 teaspoon salt
- 1 bay leaf
- 5 slices bacon chopped
- 5 ounces chorizo or 2 sausages or hot dogs, chopped
- 1 cup diced ham or sausages
- 0.5 of a yellow onion chopped
- 3 cloves garlic minced
- 2 tomatoes diced
- 1 jalapeno or serrano pepper seeded and chopped
- 0.5 – 1 chipotle pepper in adobo sauce chopped, optional
- 1 cup fresh chopped cilantro about ½ bunch
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon Dried oregano
- Salt and pepper to taste
- 1 teaspoon chicken bouillon
Instructions
- Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and ½ teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water (or reduce liquid if needed) to make 2 ½ cups of total liquid. Stir in 1 teaspoon chicken bouillon. Set aside.
- Add the bacon and chorizo to a large pot and cook for about 5 minutes or until bacon is cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (sausages, if using), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add cooked beans and broth and simmer for 15 minutes. Taste and season with salt and pepper, or additional spices if needed. Garnish with cilantro before serving.
- Serve as a main dish, wish warm tortillas, or as a side dish. When serving as a side dish I like to thicken the beans by adding a cornstarch slurry at the end (1 tablespoon of corn starch mixed with 2 tablespoons of water).
Notes
Tomatoes: I often substitute a 15-ounce can diced tomatoes with green chilies or habaneros and leave out the jalapeño in the recipe.
Chipotle peppers canned in adobo sauce are located in the Mexican aisle at the grocery store. You only need ½ or 1 whole pepper (depending on your spice preference) for this recipe. You can add the leftover chilis and sauce to a freezer bag and freeze for later use.
Instant Pot Charro Beans: Turn Instant Pot to sauté setting. Add bacon and chorizo and cook. Remove some of the grease. Add the onions and garlic, and cook until the onions are softened. Add ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, and cook for 5 additional minutes. Add dry pinto beans and 5 cups of chicken broth. Secure the lid and cook on high pressure for 30 minutes (may not 10 minutes longer if the beans are older/drier). Allow the pressure to naturally release before removing the lid (about 20-30 minutes). Taste and season with salt and pepper.
Slow Cooker Charro Beans: Sauté bacon, chorizo, onion and garlic in a pan and add to slow cooker with ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, dry pinto beans, and 6 cups of chicken broth. Cook on low for 8-10 hours or on high for 4-5 hours until beans are tender. Taste and season with salt and pepper as needed.
Make Ahead Instructions: The dry pinto beans can be cooked and stored, along with their reserved liquid, several days in advance, or the entire recipe can be made 2-3 days in advance and stored in the fridge. Rewarm over low heat on the stove. To make the dish even simpler, you can substitute canned pinto beans (see note above).
Freezing Instructions: Allow the charro beans to cool and store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and then re-warm in a pot.
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