Warm up your kitchen with the irresistible aroma of charro beans! Whether you’re craving a spicy kick or a comforting bowl of hearty goodness, this roundup has a recipe for every taste. From smoky chipotle to zesty jalapeño, get ready to transform simple beans into a flavor-packed fiesta. Let’s dive into these 20 delicious ways to spice up your next meal!
Spicy Bacon Charro Beans
Warm, comforting, and packed with smoky heat, these Spicy Bacon Charro Beans have become my go-to side dish for everything from backyard barbecues to cozy winter dinners—I even caught my picky nephew sneaking seconds last Thanksgiving! They’re the kind of recipe that simmers away on the stove, filling your kitchen with the irresistible aroma of sizzling bacon and spices, and they always remind me of the hearty potluck gatherings my family used to host in Texas.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 medium yellow onion
– 4 cloves garlic
– 2 jalapeño peppers
– 1 lb dried pinto beans
– 6 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro
Instructions
1. Rinse 1 lb dried pinto beans under cold water in a colander, picking out any debris or small stones.
2. Dice 6 slices thick-cut bacon into 1/2-inch pieces.
3. Heat a large Dutch oven or heavy pot over medium heat for 2 minutes, then add the diced bacon.
4. Cook the bacon, stirring occasionally, for 8–10 minutes until crispy and the fat has rendered.
5. While the bacon cooks, dice 1 medium yellow onion, mince 4 cloves garlic, and finely chop 2 jalapeño peppers (remove seeds for less heat).
6. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tbsp of bacon fat in the pot.
7. Add the diced onion to the pot and cook in the bacon fat over medium heat for 5 minutes, stirring frequently, until softened and translucent.
8. Stir in the minced garlic and chopped jalapeños, cooking for 1 minute until fragrant.
9. Tip: Toasting the spices here enhances their flavor—add 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/4 tsp black pepper, stirring for 30 seconds.
10. Pour in 6 cups chicken broth and 1 (14.5 oz) can diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
11. Add the rinsed pinto beans and bring the mixture to a boil over high heat.
12. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 1 hour 15 minutes, stirring every 20 minutes to prevent sticking.
13. Tip: Check the beans at 1 hour—they should be tender but not mushy; if still firm, continue simmering for up to 30 more minutes, adding a splash of broth if needed.
14. Stir the cooked bacon back into the pot and simmer uncovered for 10 minutes to let the flavors meld and the liquid thicken slightly.
15. Tip: For a brighter finish, stir in 1/4 cup chopped fresh cilantro just before serving.
16. Remove the pot from the heat and let it sit for 5 minutes to allow the beans to absorb any remaining liquid.
Amazingly creamy yet brothy, these beans boast a rich, smoky depth from the bacon and a gentle kick from the jalapeños that lingers pleasantly. I love serving them straight from the pot with warm cornbread for sopping up the flavorful broth, or spooning them over grilled sausages for a hearty main dish that always disappears fast.
Slow Cooker Charro Beans with Chorizo
Diving into my slow cooker on a busy day always feels like a small victory, especially when it yields something as comforting as these charro beans with chorizo. I first discovered this dish during a holiday potluck years ago, and now it’s my go-to for feeding a crowd without spending hours in the kitchen—just toss everything in and let the magic happen while you tackle your to-do list.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 pound dried pinto beans
– 8 ounces Mexican chorizo, casing removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 6 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse the dried pinto beans under cold water in a colander to remove any debris.
2. In a large skillet over medium-high heat, cook the chorizo for 5–7 minutes, breaking it into small crumbles with a wooden spoon until browned.
3. Transfer the cooked chorizo to a 6-quart slow cooker, leaving any excess grease in the skillet.
4. In the same skillet, add the diced onion and sauté over medium heat for 4–5 minutes until softened.
5. Add the minced garlic and jalapeño to the skillet and cook for 1 minute until fragrant, then transfer to the slow cooker.
6. Pour the undrained diced tomatoes, chicken broth, rinsed pinto beans, cumin, smoked paprika, salt, and black pepper into the slow cooker, stirring to combine.
7. Cover the slow cooker and cook on high for 6 hours, stirring once halfway through to ensure even cooking.
8. After 6 hours, check the beans for tenderness by pressing one with a fork; they should be soft but not mushy.
9. Stir in the chopped cilantro just before serving to preserve its fresh flavor.
10. Ladle the beans into bowls and serve immediately.
Beans emerge creamy and rich, with the chorizo infusing every bite with a smoky, savory depth that’s balanced by the bright cilantro. I love pairing this with warm cornbread or spooning it over rice for a heartier meal—it’s the kind of dish that tastes even better the next day, so don’t hesitate to make extra for leftovers.
Vegetarian Charro Beans with Chipotle
Browsing through my pantry on a chilly December afternoon, I realized I had all the makings for a hearty, smoky bean dish that always reminds me of cozy family gatherings. This Vegetarian Charro Beans with Chipotle recipe is my go-to when I want something comforting yet packed with flavor, and it’s surprisingly simple to whip up with pantry staples. I love how the chipotle adds a subtle heat that warms you from the inside out—perfect for a holiday season lunch like today’s.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 2 (15-ounce) cans pinto beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon adobo sauce from the can
– 4 cups vegetable broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon dried oregano, toasting the spices for 30 seconds to release their oils.
5. Pour in 2 cans drained pinto beans, 1 can diced tomatoes, 2 minced chipotle peppers, and 1 tablespoon adobo sauce, stirring to combine.
6. Add 4 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper, bringing the mixture to a boil over high heat.
7. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring halfway through to prevent sticking.
8. Uncover the pot and simmer for an additional 10 minutes until the beans are tender and the liquid has thickened slightly.
9. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
10. Let the beans rest for 5 minutes before serving to allow the flavors to meld.
Warm and satisfying, these beans have a creamy texture from the pinto beans that pairs beautifully with the smoky chipotle kick. I often serve them over rice or with warm tortillas for a complete meal, and they taste even better the next day as the spices deepen.
Charro Beans with Smoked Sausage
Cooking up a big pot of Charro Beans with Smoked Sausage is my go-to comfort food for chilly evenings, and this version, perfected over many family gatherings, is packed with smoky, savory flavor. I love how the beans soak up all the delicious spices and sausage juices, creating a hearty dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 pound dried pinto beans
– 8 cups water
– 1 tablespoon olive oil
– 1 pound smoked sausage, sliced into ½-inch rounds
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and diced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 (14.5-ounce) can diced tomatoes, undrained
– ¼ cup fresh cilantro, chopped
Instructions
1. Rinse the dried pinto beans under cold water in a colander to remove any debris.
2. Place the rinsed beans and 8 cups of water in a large pot or Dutch oven over high heat and bring to a boil.
3. Once boiling, reduce the heat to low, cover the pot, and simmer the beans for 1 hour and 30 minutes, or until they are tender but not mushy.
4. While the beans are simmering, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the sliced smoked sausage to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
6. Transfer the browned sausage to a plate lined with paper towels to drain excess grease.
7. In the same skillet, add the diced yellow onion and cook for 5 minutes over medium heat, stirring frequently, until softened and translucent.
8. Add the minced garlic and diced jalapeño to the skillet and cook for 1 more minute, stirring constantly to prevent burning.
9. Stir in the ground cumin, chili powder, salt, and black pepper, and cook for 30 seconds to toast the spices.
10. Pour the diced tomatoes with their juices into the skillet and bring the mixture to a simmer over medium heat, cooking for 5 minutes.
11. Once the beans are tender, add the sausage and the skillet mixture to the pot with the beans.
12. Stir everything together, cover the pot, and simmer over low heat for an additional 30 minutes to allow the flavors to meld.
13. Remove the pot from the heat and stir in the chopped fresh cilantro.
14. Let the Charro Beans sit for 10 minutes before serving to thicken slightly.
As you scoop into this dish, you’ll notice the creamy texture of the beans paired with the hearty bites of smoky sausage. For a creative twist, I love serving it over a bed of rice or with warm cornbread to soak up every last bit of the flavorful broth.
Beer-Infused Charro Beans
You know those cozy winter days when you just want something hearty simmering on the stove? That’s exactly the mood that inspired me to make a big pot of these Beer-Infused Charro Beans last weekend. I love how the kitchen fills with savory aromas, and it reminds me of the casual gatherings my family used to have where the food was always simple but deeply satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 lb dried pinto beans
– 6 cups water
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 jalapeño pepper, seeded and diced
– 12 oz lager beer
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 lb dried pinto beans under cold water in a colander and discard any debris.
2. Place the rinsed beans in a large pot and add 6 cups water, then bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes until the beans are tender but not mushy.
4. While the beans simmer, heat 1 tbsp olive oil in a skillet over medium heat for 2 minutes until shimmering.
5. Add 1 medium diced yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until translucent.
6. Stir in 4 cloves minced garlic and 1 diced jalapeño pepper and cook for 2 more minutes until fragrant.
7. Pour 12 oz lager beer into the skillet and simmer for 5 minutes to reduce slightly, scraping up any browned bits from the bottom.
8. Transfer the skillet mixture to the pot with the cooked beans after the 1 hour and 30 minutes simmering time.
9. Add 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the pot, stirring to combine.
10. Simmer the bean mixture uncovered over low heat for 30 minutes, stirring every 10 minutes to prevent sticking.
11. Remove the pot from the heat and stir in 1/4 cup chopped fresh cilantro.
12. Let the beans rest for 10 minutes before serving to allow the flavors to meld.
Vibrant and rich, these beans have a creamy texture with a subtle hoppy kick from the beer that balances the smoky spices. I love serving them over rice with a squeeze of lime or as a hearty side to grilled meats for a comforting meal that always brings everyone to the table.
Charro Beans with Jalapeños and Tomatoes
Perfect for a cozy winter evening or a festive gathering, these Charro Beans with Jalapeños and Tomatoes have become my go-to comfort food. I first discovered them during a trip to Texas, where a friend’s grandmother served them simmering in a big pot on the stove—the aroma alone was unforgettable. Now, I make them regularly, often doubling the batch because they disappear so quickly at my house.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 jalapeños, seeded and diced
– 2 cups diced tomatoes
– 4 cups cooked pinto beans
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 medium diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and 2 diced jalapeños, cooking for 1 minute until fragrant—be careful not to burn the garlic.
4. Pour in 2 cups diced tomatoes and cook, stirring, until they soften and release juices, about 3 minutes.
5. Add 4 cups cooked pinto beans, 4 cups vegetable broth, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt to the pot.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
7. Stir in 1/4 cup chopped fresh cilantro and simmer for an additional 5 minutes to blend flavors.
8. Remove from heat and let sit for 5 minutes before serving to allow the beans to absorb the broth fully.
Gently ladle these beans into bowls—they’re wonderfully creamy with a slight bite from the jalapeños and a smoky depth from the paprika. I love serving them over rice or with warm tortillas for scooping, and they taste even better the next day as the flavors meld together beautifully.
Mexican-Style Charro Beans with Pork
Cooking up a pot of these Mexican-Style Charro Beans with Pork always reminds me of the cozy, communal dinners at my abuela’s house—there’s something so comforting about a simmering pot of beans that fills the whole kitchen with warmth. I love making this on a lazy weekend when I have time to let the flavors meld, and honestly, the leftovers taste even better the next day, making it a perfect meal-prep staple for busy weeks.
Serving: 6 | Pre Time: 15 minutes | Cook Time: 2 hours 30 minutes
Ingredients
– 1 pound dried pinto beans
– 8 cups water
– 1 tablespoon vegetable oil
– 1 pound pork shoulder, cut into 1-inch cubes
– 1 medium white onion, diced
– 4 cloves garlic, minced
– 1 jalapeño pepper, seeded and minced
– 1 (14.5-ounce) can diced tomatoes
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 pound dried pinto beans under cold water in a colander to remove any debris.
2. In a large pot or Dutch oven, combine the rinsed beans with 8 cups water and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the beans are tender but not mushy—tip: check them occasionally and add more water if needed to keep them submerged.
4. While the beans simmer, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add 1 pound pork shoulder cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until browned on all sides.
6. Transfer the browned pork to a plate and set aside, leaving any drippings in the skillet.
7. In the same skillet, add 1 diced white onion and cook over medium heat for 5 minutes, stirring frequently, until softened and translucent.
8. Add 4 minced garlic cloves and 1 minced jalapeño pepper to the skillet and cook for 1 minute, stirring constantly to prevent burning—tip: this quick sauté helps release their aromas for a deeper flavor base.
9. Stir in 1 can diced tomatoes, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook for 3 minutes to blend the spices.
10. After the beans have simmered for 1 hour and 30 minutes, add the pork and tomato mixture from the skillet to the pot with the beans.
11. Stir everything together, cover the pot, and simmer over low heat for an additional 45 minutes, allowing the pork to become tender and the flavors to combine—tip: if the mixture seems too thick, add 1/2 cup water at a time until it reaches your desired consistency.
12. Remove the pot from the heat and stir in 1/4 cup chopped fresh cilantro.
13. Let the beans rest for 10 minutes before serving to allow the flavors to settle.
Every spoonful of these charro beans delivers a hearty, savory punch with tender pork and creamy beans that just melt in your mouth. I love serving them over warm corn tortillas or with a side of rice for a complete meal, and the smoky, slightly spicy broth is perfect for sopping up with crusty bread on a chilly evening.
Charro Beans with Ham Hock
Only a few dishes can transport me back to my grandmother’s Texas kitchen quite like a pot of simmering Charro Beans with Ham Hock. It’s the ultimate comfort food—hearty, smoky, and packed with flavor that only gets better the next day. I love making a big batch on a lazy Sunday; the aroma alone is worth the wait.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 lb dried pinto beans
– 1 ham hock (about 1.5 lbs)
– 1 yellow onion, diced
– 4 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 6 cups chicken broth
– 2 cups water
– 1 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 lb dried pinto beans under cold water in a colander, picking out any debris.
2. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
3. Add 1 ham hock to the pot and sear for 3–4 minutes per side until browned.
4. Remove the ham hock and set it aside on a plate.
5. Add 1 diced yellow onion to the pot and sauté for 5 minutes until translucent.
6. Stir in 4 minced garlic cloves and 1 diced jalapeño, cooking for 1 minute until fragrant.
7. Tip: Toasting the spices here enhances their flavor—add 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp black pepper, stirring for 30 seconds.
8. Return the ham hock to the pot along with the rinsed beans.
9. Pour in 6 cups chicken broth and 2 cups water, ensuring everything is submerged.
10. Bring the mixture to a boil over high heat, then reduce to a low simmer.
11. Cover the pot and let it simmer for 2 hours, stirring occasionally.
12. Tip: Check the beans at the 1.5-hour mark; they should be tender but not mushy. If needed, add more water in 1/2-cup increments.
13. After 2 hours, remove the ham hock and let it cool slightly on a cutting board.
14. Shred the meat from the ham hock, discarding the bone and skin, and return the meat to the pot.
15. Simmer uncovered for 15 minutes to thicken the broth to a creamy consistency.
16. Tip: For a richer flavor, mash a few beans against the side of the pot with a spoon during this step.
17. Stir in 1/4 cup chopped fresh cilantro just before serving.
18. Remove the pot from the heat.
Perfectly creamy beans with a smoky depth from the ham hock make this dish irresistible. I love serving it over rice or with warm tortillas for a complete meal—the leftovers taste even better reheated the next day.
Quick Instant Pot Charro Beans
Cooking for a crowd on a busy holiday like Christmas can feel overwhelming, but my Instant Pot has become my secret weapon for pulling off flavorful dishes without the fuss. I remember one chaotic December when I needed a hearty side in a hurry, and these charro beans saved the day—they’re packed with smoky bacon, tender beans, and just enough spice to warm you up. Honestly, I love how they simmer away hands-free while I tackle other tasks, making them a staple in my winter rotation.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 6 slices bacon, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 1 pound dried pinto beans, rinsed
– 4 cups chicken broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Set the Instant Pot to “Sauté” mode and add the chopped bacon. Cook for 5–7 minutes, stirring occasionally, until the bacon is crispy and browned.
2. Add the diced onion, minced garlic, and diced jalapeño to the pot. Sauté for 3–4 minutes, until the onion is translucent and fragrant.
3. Pour in the rinsed pinto beans, chicken broth, diced tomatoes with their juices, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
4. Secure the lid on the Instant Pot and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and adjust the time to 30 minutes at high pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
6. Open the lid and stir in the chopped fresh cilantro. Let the beans sit for 5 minutes to allow the flavors to meld together.
Warm and comforting, these beans have a creamy texture from the tender pinto beans, balanced by the smoky bacon and a subtle kick from the jalapeño. Serve them over rice for a filling meal, or scoop them into tortillas with a dollop of sour cream for a festive twist—they’re so versatile, they might just steal the spotlight from your main dish.
Charro Beans with Crispy Chorizo Topping
Years of holiday cooking have taught me that the best side dishes are the ones that steal the show, and these Charro Beans with Crispy Chorizo Topping are my new go-to for feeding a crowd without fuss. I love how the smoky, savory beans get a punch of texture and flavor from that crispy topping—it’s the kind of dish that makes everyone ask for the recipe.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 1 tbsp olive oil
– 8 oz Mexican chorizo, casing removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 4 cups low-sodium chicken broth
– 1 lb dried pinto beans, rinsed and picked over
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup fresh cilantro, chopped
– 1 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 1 minute.
2. Add 8 oz Mexican chorizo to the pot, breaking it into small crumbles with a wooden spoon.
3. Cook the chorizo for 8-10 minutes, stirring occasionally, until it is browned and crispy, then transfer it to a paper towel-lined plate using a slotted spoon, leaving the rendered fat in the pot.
4. Add 1 diced yellow onion to the pot and cook in the chorizo fat for 5 minutes, stirring frequently, until the onion is translucent and softened.
5. Stir in 3 minced garlic cloves and 1 diced jalapeño, and cook for 1 minute until fragrant.
6. Pour in 4 cups low-sodium chicken broth and 1 lb dried pinto beans, ensuring the beans are fully submerged, adding more water if necessary.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the pot with a lid.
8. Simmer the beans for 1 hour, checking occasionally to stir and add more water if the liquid reduces below the bean level.
9. After 1 hour, stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp salt, and continue simmering uncovered for 15 minutes to thicken the broth.
10. Remove the pot from the heat and stir in 1/4 cup chopped fresh cilantro.
11. Ladle the beans into serving bowls and top each portion generously with the reserved crispy chorizo.
Oozing with rich, smoky broth and tender beans, this dish has a hearty texture that’s perfect for scooping up with warm tortillas. I love serving it family-style with extra jalapeños on the side for those who want an extra kick—it’s a comforting meal that always brings everyone to the table.
Charro Beans with Cilantro and Lime
Unwrapping presents and sipping hot cocoa might be the Christmas morning tradition, but in my house, the real holiday magic starts simmering on the stove. These Charro Beans with Cilantro and Lime are my festive, flavorful answer to the heavy holiday feast—a pot of comfort that feels like a warm hug after a morning in the cold.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 lb dried pinto beans, rinsed
– 6 cups low-sodium chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1 bay leaf
– 1/2 cup fresh cilantro, chopped
– 2 tbsp fresh lime juice
– 1 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 1 minute until shimmering.
2. Add 1 medium diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.
3. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add 1 lb rinsed dried pinto beans, 6 cups low-sodium chicken broth, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1 bay leaf to the pot.
5. Tip: For richer flavor, I always use homemade broth if I have it, but a good store-bought low-sodium version works perfectly.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
7. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape, and simmer for 1 hour 15 minutes to 1 hour 30 minutes.
8. Tip: Resist the urge to stir too often—this can break the beans. Just give it an occasional gentle stir to prevent sticking.
9. After 1 hour, check a bean by pressing it between your fingers; it should be tender but not mushy. Continue cooking if needed.
10. Once the beans are tender, remove the pot from the heat and discard the bay leaf.
11. Stir in 1/2 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp salt until fully incorporated.
12. Tip: Always add the lime juice and cilantro off the heat to preserve their bright, fresh flavors.
13. Let the beans rest, covered, for 10 minutes to allow the flavors to meld.
Oozing with creamy beans in a smoky, aromatic broth, this dish is a textural dream. The fresh lime and cilantro cut through the richness beautifully, making it perfect spooned over cilantro-lime rice or served in a bowl with warm tortillas for dipping.
Charro Beans with Roasted Poblano Peppers
O
n a chilly winter evening like today, I always crave something hearty and comforting that fills the kitchen with an irresistible aroma. This recipe for Charro Beans with Roasted Poblano Peppers is my go-to—it’s packed with smoky, savory flavors and reminds me of the cozy family gatherings we used to have during the holidays. I love how the roasted peppers add a subtle kick without being too spicy, making it a crowd-pleaser for everyone at the table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 poblano peppers
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pound dried pinto beans, rinsed
– 6 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place the 2 poblano peppers on the baking sheet and roast them in the oven for 20 minutes, turning once halfway through, until the skins are blistered and charred.
3. Remove the peppers from the oven and immediately transfer them to a bowl, covering it with plastic wrap to steam for 10 minutes—this makes peeling easier.
4. While the peppers steam, heat 1 tablespoon olive oil in a large pot over medium heat.
5. Add 1 medium yellow onion, diced, and sauté for 5 minutes until translucent and fragrant.
6. Stir in 3 cloves garlic, minced, and cook for 1 minute more, being careful not to burn it.
7. Peel the skins off the roasted poblano peppers, remove the seeds and stems, and dice the peppers into small pieces.
8. Add the diced peppers, 1 pound dried pinto beans, rinsed, 6 cups vegetable broth, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot.
9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the beans are tender and the liquid has thickened slightly.
10. Stir in 1/4 cup fresh cilantro, chopped, just before serving to preserve its bright flavor.
E
njoy these beans with their creamy texture and smoky depth from the roasted peppers—they’re perfect spooned over rice or tucked into warm tortillas for a simple, satisfying meal. I often top them with a dollop of sour cream or a sprinkle of cheese to balance the flavors, making it a versatile dish that’s as good for weeknight dinners as it is for festive occasions.
Charro Beans with Bacon and Beer
Zesty and soul-warming, these Charro Beans with Bacon and Beer are my go-to comfort food for chilly evenings. I first fell in love with this dish at a backyard barbecue in Texas, and after years of tweaking, I’ve landed on a version that’s packed with smoky, savory flavor and comes together with minimal fuss. It’s the kind of recipe that makes your kitchen smell incredible and always earns rave reviews from friends and family.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 medium yellow onion
– 4 cloves garlic
– 2 jalapeño peppers
– 1 lb dried pinto beans
– 4 cups chicken broth
– 12 oz lager beer
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro
Instructions
1. Rinse 1 lb dried pinto beans under cold water in a colander, discarding any debris.
2. Dice 6 slices thick-cut bacon into 1/2-inch pieces.
3. Place a large Dutch oven or heavy pot over medium heat and cook the bacon pieces for 8-10 minutes until crispy and browned.
4. While the bacon cooks, finely chop 1 medium yellow onion, mince 4 cloves garlic, and dice 2 jalapeño peppers (remove seeds for less heat).
5. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tbsp of bacon fat in the pot.
6. Add the chopped onion to the pot and cook in the bacon fat for 5 minutes until translucent.
7. Stir in the minced garlic and diced jalapeños, cooking for 1 more minute until fragrant.
8. Add the rinsed pinto beans to the pot along with 4 cups chicken broth, 12 oz lager beer, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp black pepper.
9. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour 30 minutes, stirring occasionally.
10. After simmering, stir in the reserved cooked bacon and cook uncovered for 10 more minutes to thicken the broth slightly.
11. Remove the pot from the heat and stir in 1/4 cup chopped fresh cilantro.
Enjoy these beans straight from the pot—they’re creamy, rich with smoky bacon and beer, and have just the right kick from the jalapeños. I love serving them over rice with a dollop of sour cream or alongside grilled meats for a hearty meal that feels like a celebration.
Charro Beans with Smoked Brisket
Nothing says comfort food quite like a pot of beans simmering on the stove, especially when they’re loaded with smoky brisket. I first fell for this dish at a Texas barbecue years ago and have been perfecting my home version ever since—it’s become my go-to for feeding a crowd without fuss. Let’s dive into this hearty, flavor-packed recipe that’s sure to become a staple in your kitchen too.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 pound dried pinto beans
– 8 cups water
– 1 tablespoon vegetable oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 pound smoked brisket, chopped
– 1 (14.5-ounce) can diced tomatoes
– 2 teaspoons ground cumin
– 1 teaspoon chili powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 pound dried pinto beans under cold water in a colander to remove any debris.
2. Place the rinsed beans and 8 cups water in a large pot or Dutch oven over high heat.
3. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes until the beans are tender but not mushy.
4. While the beans simmer, heat 1 tablespoon vegetable oil in a skillet over medium heat.
5. Add 1 large diced yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until softened.
6. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
7. Transfer the onion and garlic mixture to the pot with the beans.
8. Add 1 pound chopped smoked brisket, 1 can diced tomatoes, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot.
9. Increase the heat to medium-low and simmer uncovered for 45 minutes, stirring every 15 minutes to prevent sticking.
10. Stir in 1/4 cup chopped fresh cilantro and simmer for an additional 5 minutes.
11. Remove the pot from the heat and let it sit for 10 minutes to allow the flavors to meld.
12. Ladle the charro beans into bowls and serve immediately.
Buttery and rich from the brisket, these beans have a creamy texture with just the right bite, while the smoky depth pairs perfectly with the bright tomatoes and cilantro. I love serving them over rice or with warm tortillas for a complete meal that always disappears fast.
Charro Beans with Queso Fresco
Diving into a pot of Charro Beans with Queso Fresco always feels like a warm hug from my abuela’s kitchen—it’s the kind of hearty, comforting dish I crave on chilly evenings or lazy Sundays when I want something satisfying without fuss. I love how the creamy beans mingle with smoky bacon and fresh cheese, creating a rustic meal that’s perfect for feeding a crowd or just savoring leftovers all week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 lb dried pinto beans
– 6 cups water
– 4 slices thick-cut bacon, chopped
– 1 medium white onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 4 oz queso fresco, crumbled
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 lb dried pinto beans under cold water in a colander to remove any debris.
2. Place the rinsed beans in a large pot and add 6 cups water, ensuring the beans are fully submerged.
3. Bring the pot to a boil over high heat, then reduce the heat to low and simmer uncovered for 60 minutes, skimming off any foam that rises to the surface—this helps keep the broth clear.
4. While the beans simmer, cook 4 slices thick-cut bacon in a skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate, reserving 2 tbsp bacon fat in the skillet.
5. Add 1 medium white onion to the skillet with the reserved bacon fat and sauté over medium heat for 5 minutes until translucent.
6. Stir in 2 cloves minced garlic and 1 diced jalapeño pepper, cooking for 2 more minutes until fragrant.
7. Transfer the onion mixture to the pot with the beans, along with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
8. Continue simmering the beans over low heat for another 30 minutes, stirring occasionally, until they are tender and the liquid has thickened slightly—if it gets too thick, add a splash of water.
9. Crumble the cooked bacon and stir it into the beans, then remove the pot from the heat.
10. Gently fold in 4 oz crumbled queso fresco and 1/4 cup chopped fresh cilantro just before serving to keep the cheese from melting completely.
Warm and inviting, these beans have a velvety texture with pops of smoky bacon and creamy queso fresco that melt together beautifully. I often serve them over rice or with warm tortillas for a complete meal, and they taste even better the next day as the flavors deepen.
Charro Beans with Pickled Jalapeños
Just last weekend, I was craving something hearty and flavorful to serve at our family gathering, and these Charro Beans with Pickled Jalapeños hit the spot perfectly—they’re a comforting, zesty dish that always reminds me of cozy Sunday dinners. I love how the smoky bacon and tangy jalapeños come together, making it a crowd-pleaser that’s surprisingly easy to whip up, even on busy days when I’m juggling kitchen duties.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 slices bacon
– 1 medium yellow onion
– 2 cloves garlic
– 1/2 cup pickled jalapeños
– 4 cups chicken broth
– 2 (15-ounce) cans pinto beans
– 1 teaspoon ground cumin
– 1/2 teaspoon black pepper
– 1/4 cup fresh cilantro
Instructions
1. Chop 6 slices bacon into small pieces.
2. Heat a large pot over medium heat and cook the bacon until crispy, about 8 minutes, stirring occasionally to prevent burning.
3. Dice 1 medium yellow onion and mince 2 cloves garlic while the bacon cooks.
4. Remove the bacon from the pot with a slotted spoon, leaving about 2 tablespoons of bacon fat in the pot.
5. Add the diced onion to the pot and sauté until translucent, about 5 minutes, stirring frequently.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Drain and rinse 2 (15-ounce) cans pinto beans, then add them to the pot.
8. Pour in 4 cups chicken broth and bring the mixture to a boil over high heat.
9. Reduce the heat to low and simmer uncovered for 30 minutes, stirring every 10 minutes to prevent sticking.
10. Chop 1/2 cup pickled jalapeños and add them to the pot along with 1 teaspoon ground cumin and 1/2 teaspoon black pepper.
11. Simmer for an additional 10 minutes to allow the flavors to meld.
12. Chop 1/4 cup fresh cilantro and stir it into the beans just before serving.
13. Return the cooked bacon to the pot and mix well.
14. Serve the beans hot, garnished with extra cilantro if desired.
These beans have a rich, creamy texture from the simmered pinto beans, balanced by the smoky bacon and spicy kick from the jalapeños. Try serving them over rice or with warm tortillas for a complete meal that’s sure to become a new favorite.
Charro Beans with Fire-Roasted Tomatoes
Kicking off my holiday cooking with a pot of Charro Beans with Fire-Roasted Tomatoes always feels like a warm hug—it’s the kind of hearty, flavorful dish that brings everyone to the table, and I love how the smoky tomatoes meld with the beans after simmering all afternoon. My family insists I make a double batch every Christmas Eve because the leftovers are even better the next day, and honestly, I’ve learned to always keep extra bacon on hand for sneaky taste-tests while it cooks.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 6 slices bacon, chopped
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 2 (15-ounce) cans pinto beans, drained and rinsed
– 1 (14.5-ounce) can fire-roasted tomatoes
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh cilantro
Instructions
1. Place a large pot or Dutch oven over medium heat and add the chopped bacon.
2. Cook the bacon for 8–10 minutes, stirring occasionally, until it is crispy and the fat has rendered.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
4. Add the diced yellow onion to the pot and sauté in the bacon fat for 5–7 minutes, until the onion is soft and translucent.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to burn it, as garlic can turn bitter quickly.
6. Pour in the drained and rinsed pinto beans, fire-roasted tomatoes, and chicken broth.
7. Add the ground cumin, smoked paprika, and black pepper, stirring to combine all ingredients evenly.
8. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
9. Cover the pot and let it simmer for 2 hours, stirring every 30 minutes to prevent sticking and ensure even cooking—this slow simmer is key for developing deep flavors.
10. After 2 hours, remove the lid and stir in the reserved crispy bacon and chopped fresh cilantro.
11. Simmer uncovered for an additional 15–20 minutes, until the liquid has thickened slightly to a stew-like consistency.
12. Taste and adjust seasoning if needed, but avoid adding salt until the end since the bacon and broth provide plenty.
13. Remove the pot from the heat and let it sit for 5 minutes before serving to allow the flavors to meld further.
14. Ladle the Charro Beans into bowls while hot.
Over time, I’ve found that these beans develop a wonderfully creamy texture from the slow simmer, with the smoky tomatoes and bacon adding a rich, savory depth that’s irresistible. Serve them over rice for a complete meal, or scoop them up with warm tortillas—either way, they’re sure to disappear fast!
Charro Beans with Cumin and Oregano
A cozy pot of beans simmering on the stove is one of my favorite winter sights, and this Charro Beans recipe with cumin and oregano has become my go-to for feeding a crowd. I first made it for a holiday potluck last year, and now my family requests it every time we gather—it’s that good!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb dried pinto beans, rinsed
– 6 cups water
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent and soft, about 8 minutes.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add 1 lb rinsed dried pinto beans, 6 cups water, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the pot.
5. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
6. Cover the pot partially with a lid, leaving a small gap to allow steam to escape, and simmer for 90 minutes, stirring every 20 minutes to prevent sticking.
7. After 90 minutes, test a bean by pressing it with a spoon—it should mash easily with slight pressure; if still firm, simmer for an additional 15 minutes and retest.
8. Remove the pot from the heat and stir in 1/4 cup chopped fresh cilantro.
9. Let the beans rest, uncovered, for 10 minutes to allow the flavors to meld and the mixture to thicken slightly.
Earthy and aromatic, these beans have a creamy texture with a subtle smoky warmth from the cumin. Serve them over rice with a dollop of sour cream, or scoop them into warm tortillas for a hearty taco filling—they’re versatile enough to shine as a main dish or a comforting side.
Charro Beans with Crispy Fried Onions
Last weekend, as I was cleaning out my pantry, I stumbled upon a bag of dried pinto beans that had been tucked away behind the spices. It felt like a sign to slow down and make something hearty and comforting, the kind of dish that simmers all afternoon and fills the kitchen with the most incredible aroma. That’s how these Charro Beans with Crispy Fried Onions came to be—a humble, flavorful pot of beans transformed into a showstopper with just a few simple additions.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 pound dried pinto beans
– 8 cups water
– 1 tablespoon vegetable oil
– 6 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 jalapeño pepper, seeded and minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped
– 1/2 cup vegetable oil for frying
– 1 large yellow onion, thinly sliced
– 1/2 cup all-purpose flour
Instructions
1. Rinse 1 pound of dried pinto beans under cold water in a colander, picking out any debris or small stones.
2. Place the rinsed beans in a large pot or Dutch oven and add 8 cups of water.
3. Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes until the beans are tender but not mushy.
4. While the beans simmer, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
5. Add 6 slices of chopped thick-cut bacon to the skillet and cook for 8-10 minutes, stirring occasionally, until crispy and browned.
6. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
7. Add 1 diced large yellow onion to the skillet with the bacon fat and cook for 5-7 minutes, stirring frequently, until softened and translucent.
8. Stir in 4 minced cloves of garlic and 1 minced jalapeño pepper and cook for 1 minute until fragrant.
9. Pour the onion mixture, along with 1 can of undrained diced tomatoes, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, into the pot with the simmered beans.
10. Add the cooked bacon to the pot, stir to combine, and continue to simmer uncovered for 30 minutes to allow the flavors to meld.
11. While the beans finish simmering, prepare the crispy fried onions by heating 1/2 cup of vegetable oil in a clean skillet over medium-high heat until it reaches 350°F on a kitchen thermometer.
12. Toss 1 thinly sliced large yellow onion in 1/2 cup of all-purpose flour until evenly coated, shaking off any excess flour.
13. Carefully add the floured onion slices to the hot oil in batches, frying for 2-3 minutes per batch until golden brown and crispy.
14. Use a slotted spoon to transfer the fried onions to a paper towel-lined plate to drain.
15. Stir 1/4 cup of chopped fresh cilantro into the finished charro beans just before serving.
16. Ladle the hot charro beans into bowls and top generously with the crispy fried onions.
These beans are wonderfully creamy and rich, with the smoky bacon and spices creating a deep, savory broth that’s perfectly balanced by the bright, fresh cilantro. Topped with those irresistibly crunchy onions, they’re a textural dream—I love serving them in shallow bowls with warm tortillas on the side for scooping up every last bit.
Charro Beans with Ancho Chile Paste
Venturing into my kitchen on this chilly December afternoon, I’m reminded of the cozy, hearty meals my abuela used to make for our family gatherings. Her charro beans were always a standout—rich, smoky, and packed with flavor—and today, I’m putting my own spin on them with a homemade ancho chile paste that adds a deep, earthy warmth. It’s the perfect dish to simmer away while I wrap presents or enjoy a holiday movie marathon, filling the house with an irresistible aroma that promises comfort in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 dried ancho chiles
– 1 cup hot water
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pound dried pinto beans, rinsed
– 6 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 bay leaf
– Salt to taste
– Fresh cilantro, chopped, for garnish
Instructions
1. Remove stems and seeds from 2 dried ancho chiles, then tear them into small pieces.
2. Place the chile pieces in a bowl and pour 1 cup of hot water over them, letting them soak for 10 minutes until softened.
3. Transfer the soaked chiles and their liquid to a blender, blending on high speed for 1 minute until a smooth paste forms, scraping down the sides as needed.
4. Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering, about 2 minutes.
5. Add 1 diced medium yellow onion to the pot, cooking for 5 minutes until translucent and softened.
6. Stir in 3 minced cloves of garlic, cooking for 1 minute until fragrant.
7. Pour the ancho chile paste into the pot, stirring constantly for 2 minutes to toast the flavors and deepen the color.
8. Add 1 pound of rinsed dried pinto beans, 6 cups of chicken broth, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 bay leaf to the pot.
9. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 90 minutes, stirring occasionally to prevent sticking.
10. After 90 minutes, remove the bay leaf and season with salt to taste, starting with 1 teaspoon and adjusting as desired.
11. Ladle the beans into bowls and garnish with chopped fresh cilantro before serving.
Ladle these charro beans into bowls for a satisfying meal that’s creamy yet brothy, with the ancho chile paste lending a subtle smokiness and mild heat that melds beautifully with the tender beans. I love serving them over rice or with warm tortillas for scooping, and they taste even better the next day as the flavors deepen—making them a versatile staple for weeknight dinners or festive gatherings.
Summary
Gather ’round for a fiesta of flavor! This roundup proves charro beans can be endlessly delicious and spicy. We hope you find a new favorite to warm your kitchen. Give one a try this week, leave a comment with your top pick, and don’t forget to share the love by pinning this article on Pinterest. Happy cooking!
