This recipe is everything I love about comfort food—rich, smoky flavors from the bacon and chorizo paired with the warm, spicy kick of jalapeño and cumin. Plus, it’s perfect for sharing with friends over a cozy dinner, filling the kitchen with delicious aromas that remind me of home.
I delight in the preparation of satisfying dishes, and my Mexican Charro Beans are a proof of that. Using dried pinto beans, bacon, chorizo, and aromatic herbs like cumin and oregano, this recipe stays true to the tastes that make Mexican cooking such a mouthwatering experience.
The combination of garlic, onion, and jalapeño adds heat, making these beans a perfect accompaniment to the next meal you serve alongside them.
Ingredients
- Dried Pinto Beans: High in fiber and protein, these beans offer heart-healthy benefits and create a creamy texture.
- Bacon: Adds a smoky, savory flavor and a crisp texture, enhancing the beans with richness.
- Chorizo Sausage: Provides a spicy kick and depth of flavor, complementing the heartiness of the beans.
- Onion: Essential for its aromatic touch, it sweetens slightly when cooked, adding depth to the dish.
- Garlic: Infuses a fragrant scent and rich taste, balancing and enhancing the overall flavor.
- Jalapeño: Brings mild heat and peppery flavor for an authentic Mexican taste.
- Cilantro: Offers fresh herbaceous notes, brightening the dish with its citrusy aroma.
Ingredient Quantities
- 2 cups dried pinto beans
- 8 cups water
- 1/2 pound bacon, chopped
- 1/2 pound chorizo sausage, crumbled
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1 tomato, chopped
- 1/2 cup cilantro, chopped
- 2 teaspoons cumin
- 1 teaspoon oregano
- Salt to taste
- Black pepper to taste
- 1 1/2 cups chicken broth
Instructions
1. Start by washing the dried pinto beans well in cold water. Put them in a big pot with 8 cups of fresh water. Bring it to a boil, then reduce the heat and let them go for
1.5 to 2 hours, or until they’re tender. Drain and set them aside.
2. In a large pot or Dutch oven, prepare the chopped bacon over moderate heat until it begins to crisp. Then, introduce the crumbled chorizo and continue with moderate heat until both meats are completely cooked.
3. Put the diced onion into the pot with the bacon and chorizo. Sauté until the onion is clear and tender, about 5 minutes.
4. Add the minced garlic and chopped jalapeño. Sauté for another 2 minutes, letting the flavors marry.
5. Include the diced tomatoes in the mixture and heat until soft, roughly 3 to 4 minutes.
6. Place the cooked pinto beans in the pot and combine them thoroughly with the other ingredients.
7. Mix in the chicken broth, cumin, oregano, salt, and black pepper. Heat the mixture gently to bring it to a low boil.
8. After it reaches a boil, turn the heat down to low and let it simmer for about
20-30 minutes
uncovered,
*giving the tastes a chance to deepen and meld together,
*letting the sauce reduce a bit.
This is a tough part of the recipe.
You want to make sure
*to not cover your pot,
*not to turn the heat too low, and
*to watch the sauce closely.
If you do all of those things, you will make a delicious tomato sauce.
If you do not,
You might make a burnt tomato sauce.
The number of bad tomato sauces I have made is countless.
Good sauces are worth it.
I am using San Marzano tomatoes canned at peak freshness.
They have great flavor.
San Marzano tomatoes are the best tomatoes for sauce.
If you cannot get fresh San Marzano tomatoes, you can absolutely use the canned kind.
These tomatoes make a much better sauce than any other kind of tomato.
If you substitute any other kind of fresh tomato for these, you will make a big mistake, assuming the error of not using these tomatoes in the first place, which is already a big error.
Using frozen or fresh tomatoes, or tomatoes you have grown, makes for a bad sauce.
Juicing the tomatoes (which takes a while) and cooking the sauce down without a cover on the pot (which takes more time) yields much better results than using another kind of tomato, chopped or unchopped.
Not all fresh tomatoes are created equal, and many tomatoes you get in the store are picked before they are ripe.
9. Incorporate the chopped cilantro and check if further salt and pepper are needed to sharpen the flavors.
10. Serve directly from the pot, garnished with extra cilantro if desired, and enjoy hot and hearty as either a side dish or a main course.
Equipment Needed
1. Large pot
2. Dutch oven or another large pot
3. Colander
4. Knife
5. Cutting board
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons
FAQ
- What are charro beans?Charro beans are a classic Mexican dish of pinto beans cooked with bacon, chorizo, and a blend of delicious spices and ingredients. They are a favorite side dish in Mexico and the American Southwest.
- Can I use canned beans instead of dried pinto beans?Absolutely, you can save time by using canned pinto beans. They will do the job just as well as dried beans if you’re short on time but want to make this soup. Use about 6 cups of them and reduce the cooking time since the beans are already cooked.
- How can I make this dish less spicy?To bring down the spice level of the dish, you can either leave out the jalapeño altogether or use only half of it. Another technique is to remove all the seeds and membranes from the jalapeño, which is where most of the heat is stored.
- Can I make charro beans vegetarian?To prepare a version suitable for vegetarians, leave out the bacon and chorizo and substitute in their place additional vegetables like bell peppers or zucchini. Use vegetable broth rather than chicken broth.
- How long should I soak the beans?It is best to soak dried pinto beans in water overnight or for a minimum of 8 hours. This makes the beans soft and reduces the time needed to cook them.
- How long do charro beans last?Charro beans can last in the refrigerator for 4-5 days if kept in an airtight container. They also freeze well and can be stored in the freezer for up to 3 months.
- What is the best way to serve charro beans?Charro beans are most delicious when served alongside grilled meats, tacos, or as part of the traditional Mexican meal, which includes rice, tortillas, and my not-so-secret ingredient: a comically large spoon.
Substitutions and Variations
Bacon: You can substitute turkey bacon or pancetta for a lighter option.
Substitute for Chorizo sausage: Use Andouille sausage or spicy Italian sausage if chorizo is unavailable.
Jalapeño: Substitute with serrano peppers for a spicier outcome, or use green bell peppers in their place for a milder result.
Cilantro: When cilantro isn’t available, fresh parsley can be a good substitute.
Broth made with chicken: For a vegetarian take (also omitting the bacon and chorizo), use broth made with vegetables.
Pro Tips
1. Soak the Beans Overnight: To reduce cooking time and improve the texture, soak the dried pinto beans in water overnight before cooking. This will make them softer and more evenly cooked.
2. Control the Heat: When frying the bacon and chorizo, start with medium heat and adjust as necessary. This allows the fats to render properly and prevents burning while cooking evenly.
3. Layer the Flavors: Sauté the onion, garlic, and jalapeño in the bacon and chorizo fat to build a deeper flavor base for your dish. This step ensures the aromatic ingredients fully infuse the dish with their flavors.
4. Use Fresh Spices: For more vibrant flavors, use fresh cumin seeds that you toast and grind yourself. This will release more oils and flavors compared to pre-ground cumin, enhancing the overall taste.
5. Adjust Consistency Carefully: While simmering the bean mixture, keep an eye on the liquid level. If you prefer a thicker sauce, simmer uncovered and stir occasionally to prevent sticking. If it gets too thick, add a bit more chicken broth to reach your preferred consistency.
Mexican Charro Beans Recipe
My favorite Mexican Charro Beans Recipe
Equipment Needed:
1. Large pot
2. Dutch oven or another large pot
3. Colander
4. Knife
5. Cutting board
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons
Ingredients:
- 2 cups dried pinto beans
- 8 cups water
- 1/2 pound bacon, chopped
- 1/2 pound chorizo sausage, crumbled
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1 tomato, chopped
- 1/2 cup cilantro, chopped
- 2 teaspoons cumin
- 1 teaspoon oregano
- Salt to taste
- Black pepper to taste
- 1 1/2 cups chicken broth
Instructions:
1. Start by washing the dried pinto beans well in cold water. Put them in a big pot with 8 cups of fresh water. Bring it to a boil, then reduce the heat and let them go for
1.5 to 2 hours, or until they’re tender. Drain and set them aside.
2. In a large pot or Dutch oven, prepare the chopped bacon over moderate heat until it begins to crisp. Then, introduce the crumbled chorizo and continue with moderate heat until both meats are completely cooked.
3. Put the diced onion into the pot with the bacon and chorizo. Sauté until the onion is clear and tender, about 5 minutes.
4. Add the minced garlic and chopped jalapeño. Sauté for another 2 minutes, letting the flavors marry.
5. Include the diced tomatoes in the mixture and heat until soft, roughly 3 to 4 minutes.
6. Place the cooked pinto beans in the pot and combine them thoroughly with the other ingredients.
7. Mix in the chicken broth, cumin, oregano, salt, and black pepper. Heat the mixture gently to bring it to a low boil.
8. After it reaches a boil, turn the heat down to low and let it simmer for about
20-30 minutes
uncovered,
*giving the tastes a chance to deepen and meld together,
*letting the sauce reduce a bit.
This is a tough part of the recipe.
You want to make sure
*to not cover your pot,
*not to turn the heat too low, and
*to watch the sauce closely.
If you do all of those things, you will make a delicious tomato sauce.
If you do not,
You might make a burnt tomato sauce.
The number of bad tomato sauces I have made is countless.
Good sauces are worth it.
I am using San Marzano tomatoes canned at peak freshness.
They have great flavor.
San Marzano tomatoes are the best tomatoes for sauce.
If you cannot get fresh San Marzano tomatoes, you can absolutely use the canned kind.
These tomatoes make a much better sauce than any other kind of tomato.
If you substitute any other kind of fresh tomato for these, you will make a big mistake, assuming the error of not using these tomatoes in the first place, which is already a big error.
Using frozen or fresh tomatoes, or tomatoes you have grown, makes for a bad sauce.
Juicing the tomatoes (which takes a while) and cooking the sauce down without a cover on the pot (which takes more time) yields much better results than using another kind of tomato, chopped or unchopped.
Not all fresh tomatoes are created equal, and many tomatoes you get in the store are picked before they are ripe.
9. Incorporate the chopped cilantro and check if further salt and pepper are needed to sharpen the flavors.
10. Serve directly from the pot, garnished with extra cilantro if desired, and enjoy hot and hearty as either a side dish or a main course.
