These authentic Mexican Charro Beans are pure comfort in a bowl – tender pinto beans simmering in a rich, smoky broth loaded with crispy bacon, spicy chorizo, and diced ham. The combination creates an absolutely incredible flavor that’ll make you feel like you’re enjoying beans from your favorite Mexican restaurant. I’ve tested this recipe countless times to get that perfect balance of heat, smokiness, and hearty satisfaction!
Why You’ll Love These Charro Beans
- Rich, complex flavors from three different meats
- Versatile cooking methods (stovetop, Instant Pot, or slow cooker)
- Perfect make-ahead dish – flavors get even better overnight!
- Adaptable spice level to suit your taste
- Works beautifully as both a main dish or side
- No fancy ingredients – just simple, authentic Mexican flavors
Trust me when I say these beans will become your new favorite! They’re incredibly hearty and satisfying, whether served as a cozy main dish with warm tortillas or alongside your favorite Mexican street corn. The combination of bacon, chorizo, and ham creates this incredible depth of flavor that makes every spoonful absolutely irresistible.
The Secret to Perfect Charro Beans
What makes these beans truly special is the way we build layers of flavor. Starting with perfectly cooked pinto beans (I’ll show you exactly how to get them tender but not mushy!), we then create a flavor-packed base with crispy bacon and chorizo. The trick is to let the meats render their fat slowly, creating an incredibly rich foundation for our beans. A touch of chipotle pepper adds that signature smoky heat that makes these beans absolutely unforgettable!
The best part? You can easily adapt this recipe to your schedule and preferences. Make them on the stovetop for that traditional experience, pop everything in your slow cooker for a hands-off approach, or use your Instant Pot when you’re short on time. No matter which method you choose, you’ll end up with a pot of beans that’s absolutely bursting with authentic Mexican flavor!
Key Ingredients You’ll Need
Let me walk you through the star players that make these charro beans absolutely incredible! Each ingredient adds its own special magic to create that authentic Mexican flavor we’re looking for.
- The Meat Trio: We’re using a powerhouse combination of bacon, chorizo, and ham. The bacon renders its smoky fat that becomes the foundation of flavor, while Mexican chorizo adds that distinctive spicy kick. Diced ham brings a subtle sweetness and hearty texture – think of it as the backup singer that makes everything better!
- Pinto Beans: These creamy, tender beans are our main attraction. While I prefer starting with dried beans for the best texture (and it’s more economical!), you can absolutely use canned beans when time is tight. You’ll need about 5-6 cups of canned beans to replace 1 pound of dried.
- The Aromatics: Fresh onion, garlic, and cilantro create our flavor base. Don’t skimp here – these fresh ingredients are what make these beans taste like they came straight from your favorite Mexican restaurant!
- The Heat Factor: Jalapeños bring that fresh pepper bite, while chipotle peppers in adobo sauce add an incredible smoky heat that makes these beans unforgettable. You can adjust these to your taste – remember, it’s easier to add heat than take it away!
Success Tips for Perfect Charro Beans
After making these beans countless times in my kitchen, I’ve discovered some game-changing tips that’ll help you achieve that perfect pot of charro beans every single time:
- Bean Basics: When cooking dried beans, patience is key! Keep them at a gentle simmer – vigorous boiling can split the skins. They’re done when tender but still holding their shape. Test a few beans since they don’t all cook at exactly the same rate.
- Broth Management: Always save that precious bean cooking liquid! It’s packed with flavor and helps create that perfect consistency. If you’re using canned beans, don’t toss that liquid either – it’s liquid gold for our recipe.
- Layer Your Flavors: Start by cooking your bacon and chorizo slowly to render out all that flavorful fat. This creates an incredible base that infuses through the entire dish. Think of it as building your flavor foundation – every step after this just adds to that amazing taste!
Remember, great charro beans aren’t rushed. They need time to let all those flavors meld together into something truly special. Trust me, your patience will be rewarded with a pot of beans that’ll have everyone asking for seconds!
Step-by-Step Charro Beans Instructions
Let me walk you through making these incredible charro beans! I’ve perfected this method through countless test batches in my kitchen, and I’m excited to share all my little tricks with you.
Starting with the Beans
First things first – let’s get those beans cooking! Here’s my foolproof method:
- Prep the beans: Give your dried pintos a good rinse and pick out any stones. Pop them in a large pot with plenty of water – you want about 2 inches of water above the beans.
- The flavor base: Add a chunk of onion, bay leaf, and that first hit of salt. This might seem simple, but it builds such beautiful flavor right from the start!
- Cooking time: Bring to a boil, then reduce to a gentle simmer. Cook for 1-2 hours, stirring occasionally. They’re done when tender but still hold their shape – you definitely don’t want mushy beans!
Creating That Amazing Broth
Here’s where the magic happens! Once your beans are tender:
- Start by slowly cooking your bacon until it’s perfectly crispy. Take your time here – those crispy bits are flavor gold!
- Add your chorizo and let it render its gorgeous red oils. This creates an incredible base that’ll flavor your whole pot of beans.
- Toss in your onions and garlic, letting them get soft and sweet in all those wonderful oils. Just like they do at my favorite local taqueria!
Delicious Variations and Serving Ideas
These beans are wonderfully versatile! Here are some of my favorite ways to serve and adapt them:
Serving Suggestions
- As a main dish: Serve in deep bowls with warm tortillas for dipping
- Side dish style: Thicken slightly with a cornstarch slurry for a more traditional side
- Build a bowl: Add Mexican rice, avocado, and a sprinkle of queso fresco
Creative Twists
- Vegetarian version: Skip the meats and add extra vegetables like bell peppers and corn
- Extra spicy: Double the jalapeños and add an extra chipotle pepper
- Borracho style: Replace some of the broth with your favorite Mexican beer
Remember, these beans actually get better the next day as the flavors continue to develop. They’re perfect for meal prep and freeze beautifully for up to 3 months!
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! Remove the seeds and membranes from the jalapeños, use less chipotle pepper, or skip them entirely. You’ll still get wonderful flavor from the other ingredients while keeping the heat level mild.
Very old beans or beans stored in hot conditions can take longer to soften. When using dried beans, make sure they’re from a reliable source and haven’t been sitting in your pantry for years. You can also try adding a pinch of baking soda to the cooking water to help soften them.
Let them cool completely, then store in an airtight container in the fridge for up to 5 days. The flavors actually get better overnight! For longer storage, freeze them for up to 3 months. Just like my Mexican street corn pasta salad, these beans are perfect for meal prep.
While traditional charro beans include meat, you can make a delicious vegetarian version! Double up on the vegetables, add some smoky chipotle peppers for that meaty flavor, and consider mixing in other bean varieties for extra texture. Just remember to use vegetable bouillon instead of chicken.
Final Thoughts
These charro beans have become such a beloved recipe in my kitchen, and I can’t wait for you to try them! Whether you’re serving them as a cozy main dish or as part of a bigger Mexican feast, they’re guaranteed to bring smiles to your table. The beautiful thing about this recipe is how forgiving it is – feel free to adjust the seasonings and ingredients to make it your own. I’d love to hear how your beans turn out and what tweaks you made to make them perfect for your family. Happy cooking!
Charro Beans
Equipment (affiliate links)
- Colander
- Large pot
- measuring cup
Ingredients
- 1 pound dried pinto beans
- 6 cups water or more if needed
- 1/4 onion
- 1/2 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
- 1/2 yellow onion chopped
- 3 cloves garlic minced
- 2 tomatoes diced
- 1 jalapeno or serrano pepper seeded and chopped
- 1/2 – 1 chipotle pepper in adobo sauce chopped (optional, but recommended for a smoky spice)
- 1 cup fresh chopped cilantro about ½ bunch
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 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).
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