Charro Beans
Texas Charro Beans are pinto beans cooked in a flavorful broth seasoned with bacon, tomatoes, jalapeño, onion and Mexican spices.
Servings: 12
Calories: 100kcal
Ingredients
- 1 pound dried pinto beans
- Water
- 6 slices bacon, chopped
- 1 cup white onion, diced
- ½ cup jalapeno seeded and diced (approx. 2 large)
- 1 – 10 oz. can fire roasted diced tomatoes with green chiles
- 2 teaspoons garlic, minced
- 2 teaspoons cumin
- 1 teaspoon salt
Instructions
Stovetop Instructions
- Sort, wash and rinse dried pinto beans. Place beans in a large bowl and cover with cold water; let sit for at least 8 hours.
- After beans have soaked overnight, discard water and rinse beans. Place beans in a large pot or dutch oven, cover with 2” of water. Bring beans to a boil and then reduce to a simmer. Cook covered for 2 hours.
- Chop bacon, jalapeno and onion. Cook bacon in large cast-iron skillet until fully cooked. Add diced onion and jalapeno to skillet with bacon; sauté until tender. Stir in garlic and cook for ~30 seconds.
- Add cooked bacon, onion, jalapeno and garlic to pot of beans. Stir in canned tomatoes, cumin and salt. Let simmer for one to two hours or until beans are soft and flavorful. Stir occasionally and do not let the pot get dry. Adjust salt to taste preference. Garnish with chopped cilantro, if desired
Slow Cooker Instructions
- After beans have soaked overnight in water; Discard water and rinse beans. Place pinto beans in crock-pot and cover with 2 inches of water. Cook on high for 5 hours.
- Add cooked bacon, jalapeno, onion and garlic to slow cooker. Stir in tomatoes and spices. Cook on high for 2 more hours and then reduce heat to low and cook for 1 hour or until beans are tender and flavorful.
Notes
Increase salt to taste preference.
To increase heat, add a diced Serrano pepper.
Instructions on how to make using canned pinto beans:
- Pour beans (53 oz. can or multiple cans) into large pot add a little water or chicken broth if needed to cover beans. Heat on low.
- While beans are warming, chop bacon. Cook in skillet until fully cooked. Add diced onion and jalapeno to skillet with bacon; sauté until tender.
- Add cooked bacon, onion and jalapeno to pot of beans. Stir in canned tomatoes, garlic, cumin and salt. Let simmer for until beans are heated thoroughly and flavorful. Stir occasionally and do not let pot get dry. Garnish with chopped cilantro, if desired.
Nutrition
Calories: 100kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 0.6g | Sodium: 368mg | Potassium: 285mg | Fiber: 5g | Iron: 1.5mg
