Get ready to spice up your mealtime routine with these 20 mouthwatering Charro Beans Recipes! Charro Beans, also known as pinto beans in tomato-based sauce, are a staple in Mexican cuisine. With their rich flavor and versatility, they can be paired with a variety of ingredients to create unique and delicious dishes. From classic recipes like Spicy Bacon Charro Beans to more adventurous options like Beer-Infused Charro Beans, we’ve got you covered.
Whether you’re a fan of spicy food or prefer milder flavors, these recipes offer something for everyone. In this article, we’ll explore the different ways to prepare Charro Beans, from traditional methods to modern twists and shortcuts. Whether you’re cooking for a crowd or just want to add some excitement to your weeknight meals, these flavorful Charro Beans Recipes are sure to become new favorites.
In our collection of 20 recipes, you’ll find:
Spicy Bacon Charro Beans
Elevate your bean game with this bold and flavorful recipe that combines the smokiness of bacon, the heat of chili flakes, and the comfort of classic charro beans.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 6 slices of thick-cut bacon, diced
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon chili flakes
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper, to taste
– Optional: jalapeños, shredded cheese, or crumbled queso fresco for topping
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook bacon in a large Dutch oven over medium heat until crispy.
3. Remove bacon from pot, leaving drippings behind.
4. Add onion and garlic; cook until softened, about 5 minutes.
5. Stir in chili flakes and cook for 1 minute.
6. Add soaked black beans, diced tomatoes, and chicken broth to the pot.
7. Bring to a boil, then cover and transfer to the preheated oven.
8. Simmer for 2-3 hours or until beans are tender.
9. Serve hot, topped with crispy bacon, optional jalapeños, cheese, or queso fresco.
Cooking Time: Approximately 2-3 hours
Slow Cooker Charro Beans with Chorizo
This hearty slow cooker recipe combines tender beans, spicy chorizo sausage, and rich flavors to create a comforting dish perfect for any occasion. With minimal prep time, this recipe is ideal for busy days.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound Mexican-style chorizo sausage, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a slow cooker, combine pinto beans, chorizo sausage, onion, garlic, red bell pepper, diced tomatoes, cumin, smoked paprika, salt, and pepper.
2. Pour in the olive oil and stir until everything is well coated.
3. Cook on Low for 8-10 hours or High for 4-6 hours.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 4-10 hours
Vegetarian Charro Beans with Chipotle
A flavorful and filling vegetarian twist on traditional charro beans, infused with the smoky heat of chipotle peppers.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, finely chopped (see note)
– Salt and pepper, to taste
– Optional: lime wedges, chopped fresh cilantro, or shredded cheese for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, smoked paprika, and chipotle pepper; cook 1 minute.
4. Add black beans, diced tomatoes, salt, and pepper; stir to combine.
5. Reduce heat to low and simmer, covered, for 15-20 minutes or until flavors have melded together.
Cooking Time: 20 minutes
Charro Beans with Smoked Sausage
This classic Texas recipe combines tender beans, flavorful smoked sausage, and aromatic spices to create a comforting one-pot dish perfect for a cozy evening meal.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 smoked sausages (such as Andouille or kielbasa), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups beef broth
Instructions:
1. In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned, about 5 minutes.
2. Add the chopped onion and cook until translucent, 3-4 minutes.
3. Add the minced garlic, red bell pepper, cumin, chili powder, salt, and pepper. Cook for 1 minute.
4. Add the soaked and drained pinto beans, diced tomatoes, and beef broth. Bring to a boil, then reduce heat and simmer for 2 hours or until the beans are tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 2 hours
Beer-Infused Charro Beans
Charro beans are a staple in many Tex-Mex cuisines, and adding a hint of beer takes them to the next level. This recipe combines the rich flavors of dark beer with the comforting warmth of charro beans.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup dark beer (such as stout or porter)
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, combine soaked pinto beans, onion, garlic, red bell pepper, and cumin.
2. Add diced tomatoes, dark beer, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 6-8 hours (or overnight)
Charro Beans with Jalapeños and Tomatoes
This recipe combines the classic Mexican dish of charro beans with the added kick of jalapeños and sweet tomatoes. Perfect for a flavorful side dish or main course.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium jalapeños, diced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups water
Instructions:
1. In a large pot, combine pinto beans, onion, garlic, jalapeños, cumin, paprika, salt, and pepper.
2. Add the diced tomatoes and water to the pot.
3. Bring the mixture to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 hour
Mexican-Style Charro Beans with Pork
Experience the rich flavors of Mexico with this hearty recipe for charro beans cooked with tender pork and a blend of aromatic spices. Perfect as a side dish or used in tacos, burritos, and more.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound boneless pork shoulder, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups water
Instructions:
1. In a large pot, heat the olive oil over medium-high. Add the pork and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute.
4. Add the soaked pinto beans, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
Cooking Time: Approximately 2 hours
Charro Beans with Ham Hock
Charro beans are a staple in Mexican cuisine, often cooked with ham hocks to add rich flavor and tender texture. This recipe yields a hearty, comforting side dish perfect for any meal.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 ham hock, cut into 2-inch pieces
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add ham hock pieces and cook for an additional minute.
3. Add soaked pinto beans, cumin, paprika, salt, and pepper. Stir to combine.
4. Pour in chicken broth, bringing mixture to a boil. Reduce heat to low and simmer, covered, for 6-8 hours or overnight.
5. Remove ham hock; shred meat and return it to the bean mixture.
Cooking Time: 6-8 hours
Quick Instant Pot Charro Beans
A classic Tex-Mex dish gets a speedy upgrade with this recipe! In just under an hour, you’ll have tender, flavorful charro beans perfect for topping tacos or serving as a side.
Ingredients:
– 1 cup dried pinto beans, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until hot.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add pinto beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir to combine.
4. Add enough water to cover the ingredients by about an inch.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 30 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 40-45 minutes
Charro Beans with Crispy Chorizo Topping
This classic Mexican dish is a staple of Tex-Mex cuisine, featuring tender beans and crispy chorizo adding depth and texture to each bite.
Ingredients:
– 1 pound dried pinto or black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8 ounces chorizo sausage, sliced
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, combine soaked beans, onion, garlic, bell pepper, cumin, paprika, salt, and pepper. Add enough water to cover the mixture. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
3. Heat oil in a skillet over medium-high heat. Fry chorizo slices until crispy, about 2-3 minutes per side. Drain on paper towels.
4. Stir diced tomatoes into cooked beans. Simmer for an additional 10 minutes to allow flavors to meld.
5. Serve hot, topped with crispy chorizo.
Cooking Time: Approximately 1 hour and 15 minutes.
Charro Beans with Cilantro and Lime
This recipe adds a burst of freshness to traditional charro beans by incorporating the brightness of lime juice and the pungency of cilantro. Perfect as a side dish or used as a topping for tacos, this flavorful twist is sure to become a new favorite.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. In a large pot, combine soaked black beans, onion, garlic, red bell pepper, and jalapeño.
2. Pour in diced tomatoes and add salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until beans are tender.
4. Stir in chopped cilantro and lime juice.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 40 minutes
Charro Beans with Roasted Poblano Peppers
Savor the flavors of Mexico with this hearty dish, where tender beans and sweet roasted poblano peppers come together in perfect harmony. This recipe is a staple in many Mexican households and is sure to become a favorite in yours.
Ingredients:
– 1 pound dried pinto or black beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium poblano peppers, roasted (see notes)
– 1 can (14.5 oz) diced tomatoes, drained
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, combine soaked beans, onions, garlic, roasted poblano peppers, diced tomatoes, cumin, paprika, salt, and pepper.
3. Add water to cover the ingredients by about an inch and bring to a boil.
4. Reduce heat to low, cover, and simmer for 6-8 hours or until beans are tender.
5. Stir in vegetable oil before serving.
Cooking Time: 6-8 hours
Charro Beans with Bacon and Beer
This recipe puts a bold spin on traditional charro beans, adding the smoky richness of bacon and the depth of beer to create a truly satisfying side dish.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup of beer (dark or light)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook the bacon in a large pot over medium-high heat until crispy. Remove from pot with slotted spoon.
2. Add onion and garlic to pot; cook until softened.
3. Add soaked pinto beans, beer, cumin, salt, and pepper to pot. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer for 1 hour or until beans are tender.
5. Add cooked bacon back into the pot and stir to combine.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour
Charro Beans with Smoked Brisket
This classic Texas dish combines tender smoked brisket with flavorful charro beans, perfect for a comforting and satisfying meal. With the rich flavors of the smoked meat and beans, you’ll be hooked from the first bite!
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound smoked brisket, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the chopped onion and cook until translucent.
2. Add the garlic, smoked brisket, and soaked pinto beans. Cook for 5 minutes, stirring occasionally.
3. Add the diced tomatoes, cumin, salt, and pepper. Stir well to combine.
4. Reduce heat to low and simmer for 1 hour or until the beans are tender.
5. Serve hot with additional sliced smoked brisket on top (if desired).
Cooking Time: 1 hour
Charro Beans with Queso Fresco
A classic Mexican dish, Charro Beans with Queso Fresco is a hearty and flavorful combination of tender beans, savory onions, and melted cheese. This comforting recipe is perfect for a weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1 cup Queso Fresco, crumbled (or substitute with shredded cheddar)
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, combine soaked pinto beans and enough water to cover them by about 2 inches. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until tender.
3. In a separate pan, heat oil over medium-high. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
4. Stir cooked onion mixture into the cooked pinto beans. Season with cumin, salt, and pepper to taste.
5. Transfer bean mixture to a baking dish and top with crumbled Queso Fresco. Bake for 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Charro Beans with Pickled Jalapeños
This flavorful recipe combines tender pinto beans with the spicy kick of pickled jalapeños, perfect for adding a twist to your favorite Tex-Mex dishes.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon salt
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 1 cup pickled jalapeños, sliced
– Optional: fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine pinto beans, onion, garlic, cumin, chili powder, and salt.
2. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes or until beans are tender.
3. Heat oil in a skillet over medium-high. Add sliced jalapeños and cook for 2-3 minutes or until slightly caramelized.
4. Stir in cooked jalapeños into the bean mixture. Simmer for an additional 10 minutes to allow flavors to meld.
Cooking Time: 55-60 minutes
Charro Beans with Fire-Roasted Tomatoes
A classic Mexican dish gets a smoky twist with the addition of fire-roasted tomatoes, adding depth and richness to this hearty bean recipe.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups fire-roasted tomatoes (see note)
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven, cook the onion, garlic, and bell pepper over medium heat until softened, about 5 minutes.
3. Add the soaked pinto beans, cumin, paprika, salt, and pepper. Stir to combine.
4. Roast in the preheated oven for 1 hour, or until the beans are tender.
5. Stir in the fire-roasted tomatoes. Simmer for an additional 10-15 minutes to allow flavors to meld.
6. Serve hot, garnished with chopped fresh cilantro and a dollop of sour cream if desired.
Cooking Time: 2 hours (including soaking time)
Charro Beans with Cumin and Oregano
This classic Mexican recipe is a staple in many households, and for good reason – the combination of creamy beans, spices, and crispy tortilla strips is a match made in heaven. In this recipe, we’ll add an extra layer of depth with the warm, earthy flavors of cumin and oregano.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 can diced tomatoes
– 4 cups water
– Salt, to taste
– Optional: crispy tortilla strips, shredded cheese, and sour cream for serving
Instructions:
1. In a large pot, combine the soaked black beans, chopped onion, minced garlic, ground cumin, and dried oregano.
2. Pour in the diced tomatoes and water. Bring to a boil, then reduce heat to low and simmer for 1 hour.
3. Season with salt to taste.
4. Serve hot, garnished with crispy tortilla strips, shredded cheese, and sour cream if desired.
Cooking Time: 1 hour
Charro Beans with Crispy Fried Onions
A classic Mexican dish gets a crispy twist! This recipe combines the comforting flavors of pinto beans with the crunch of fried onions, perfect for topping tacos or serving as a side.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Vegetable oil for frying
– 1 cup all-purpose flour
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, combine pinto beans, onion, garlic, red bell pepper, diced tomatoes, cumin, salt, and pepper. Cover and simmer for 8 hours or overnight.
3. About an hour before serving, heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Dredge chopped onions in flour, shaking off excess. Fry onions in batches until crispy, about 30 seconds per batch. Drain on paper towels.
4. Serve Charro Beans hot, topped with crispy fried onions.
Cooking Time: 8 hours (simmering beans) + 1 hour (frying onions)
Charro Beans with Ancho Chile Paste
This traditional Mexican recipe combines tender beans, smoky ancho chile paste, and a hint of spice to create a rich and satisfying side dish. Perfect for accompanying tacos, grilled meats, or as a comforting main course.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup ancho chile paste
– 1 teaspoon ground cumin
– Salt, to taste
– Water, as needed
Instructions:
1. In a large pot, combine soaked pinto beans and enough water to cover them. Bring to a boil, then reduce heat and simmer for 1 hour.
2. Add chopped onion and minced garlic to the pot. Simmer for an additional 30 minutes or until beans are tender.
3. Stir in diced tomatoes, ancho chile paste, and ground cumin. Season with salt to taste.
4. Continue simmering for 10-15 minutes, allowing flavors to meld together.
5. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: Approximately 2 hours
Summary
Get ready to spice up your mealtime with these 20 flavorful Charro Beans recipes! From spicy bacon and chorizo to vegetarian options and beer-infused twists, there’s something for every taste bud. Try adding crispy fried onions or roasted poblano peppers for extra crunch, or opt for a smoky flavor with smoked sausage or brisket. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these Charro Beans recipes are sure to become new favorites.
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