Trust me when I say these Mexican Charro Beans are next level greatness, made with pinto beans simmering in a boldly flavored broth of bacon, ham, chorizo, chili peppers, tomatoes and spices. You can make them with dried or canned pinto beans, cooked on the stove-top, slow cooker or in the instant pot.
🍂 Ingredients 🍃
1 pound dried pinto beans* (2 cups)
6 cups water , or more if needed
¼ of an onion
½ teaspoon salt
1 bay leaf
For the Charro Beans:
5 slices bacon , chopped
5 ounces chorizo (or 2 sausages or hot dogs), chopped
1 cup diced ham or sausages
½ of a yellow onion , chopped
3 cloves garlic , minced
2 tomatoes* , diced
1 jalapeno or serrano pepper , seeded and chopped
½ – 1 chipotle pepper in adobo sauce , chopped (optional, but recommended for a smoky spice)*
1 cup fresh chopped cilantro (about 1/2 bunch)
1/2 teaspoon cumin
½ teaspoon paprika
1/2 teaspoon oregano
Salt and pepper , to taste
1 teaspoon chicken bouillon
🍂 Instructions 🍃
1. Cook the Pinto beans.
2. Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (enough to cover by about 2 in.), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
3. 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. Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
4. Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water to make 2 ½ cups of total liquid. 5. Stir in 1 teaspoon chicken bouillon. Set aside.
Make Charro beans (3 options):
⭐️ In a Pot:
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, 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.
⭐️ Instant Pot Charro Beans:
Turn Instant Pot to sauté setting. Add bacon and chorizo and cook. Remove some of the grease. Add the onions and garlic, and cook until the onions are softened. Add ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, and cook for 5 additional minutes. Add dry pinto beans and 5 cups of chicken broth. Secure the lid and cook on high pressure for 30 minutes. Allow the pressure to naturally release before removing the lid (about 20-30 minutes). Taste and season with salt and pepper.
⭐️ Slow Cooker Charro Beans:
Sauté bacon, chorizo, onion and garlic in a pan and add to slow cooker with ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, dry pinto beans, and 6 cups of chicken broth. Cook on low for 8-10 hours or on high for 4-5 hours until beans are tender. Taste and season with salt and pepper as needed.
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