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Charro Beans

These charro beans (or frijoles charros) are pinto beans simmered in a flavorful broth of bacon, chili peppers, tomatoes, and spices.  

Charro Beans

I made these charro beans from a recipe I found on Isabel Eats to pair with the carne adovada I recently made for dinner. The beans were easy to make and tasted so flavorful, spicy, & delicious. I think I may have just found the perfect Mexican side dish.

Charro Beans

How to Make Charro Beans (or Frijoles Charros)

Place the dried beans in a large bowl and fill with water so the beans are completely submerged, cover with a lid and let them soak overnight. Drain and rinse.

Heat a large Dutch oven over medium heat and add sliced bacon and cook, stirring occasionally, until fat is rendered and the bacon is starting to get crisp on the edges.

Add the onions and jalapenos and cook, stirring often, until the onions become soft and translucent, about 3 minutes. Add the garlic, oregano, and cumin and cook, stirring constantly, for 1 minute.

Add the tomatoes and chipotle pepper; cook for 3-5 minutes, stirring occasionally, until the mixture begins to thicken and bubble.

Add soaked pinto beans, chicken broth, bay leaves, and some sea salt and freshly cracked pepper, to taste. Turn the heat to high, stir to combine, and bring to a boil. Reduce the heat to simmer, cover and cook until the beans are barely tender, about 45 minutes.

Uncover the Dutch oven, turn the heat up to medium-high and continue to cook for 45-60 minutes, stirring occasionally, until the beans are tender and fully cooked and the liquid has reduced and thickened.

Taste and season with sea salt and black pepper, if needed. Serve with onion & cilantro relish, shredded cheese, and jalapeno slices. Enjoy.

Charro Beans

Charro Beans

Charro Beans (Frijoles Charros)

Prep Time: 10 minutes
Cook Time: 2 hours
Soaking Time: 8 hours
Total Time: 10 hours 10 minutes
Course: Side Dish, Sides
Cuisine: Mexican
Servings: 6
Author: Pam - For the Love of Cooking / Original by Isabel Eats

Ingredients

Charro Beans:

  • ½ lb dried pinto beans
  • 4 slices of bacon, diced
  • ½ yellow onion, diced
  • 1 jalapeno pepper, minced
  • 2 large cloves of garlic, minced
  • ½ tsp dried oregano
  • ½ tsp dried cumin
  • 1 (14 oz) can of whole tomatoes, diced **You can also use a can of diced tomatoes
  • 1 chipotle pepper in adobo sauce, diced
  • 3 cups of chicken broth
  • 1 bay leaf
  • Sea salt and freshly cracked pepper, to taste

For Serving:

  • Onion & cilantro relish
  • Shredded Oaxaca cheese
  • Jalapeno slices
  • Lime wedges

Instructions

  • Place the dried beans in a large bowl and fill with water so the beans are completely submerged, cover with a lid and let them soak overnight. Drain and rinse.
  • Heat a large Dutch oven over medium heat and add sliced bacon and cook, stirring occasionally, until fat is rendered and the bacon is starting to get crisp on the edges. 
  • Add the onions and jalapenos and cook, stirring often, until the onions become soft and translucent, about 3 minutes. Add the garlic, oregano, and cumin and cook, stirring constantly, for 1 minute. 
  • Add the tomatoes and chipotle pepper; cook for 3-5 minutes, stirring occasionally, until the mixture begins to thicken and bubble. 
  • Add soaked pinto beans, chicken broth, bay leaves, and some sea salt and freshly cracked pepper, to taste. Turn the heat to high, stir to combine, and bring to a boil. Reduce the heat to simmer, cover and cook until the beans are barely tender, about 45 minutes. 
  • Uncover the Dutch oven, turn the heat up to medium-high and continue to cook for 45-60 minutes, stirring occasionally, until the beans are tender and fully cooked and the liquid has reduced and thickened. 
  • Taste and season with sea salt and black pepper, if needed. Serve with onion & cilantro relish, shredded cheese, and jalapeno slices. Enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

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