I recently discovered a fantastic twist on a Mexican Charro Beans Recipe exuding flavors that tell an authentic story of fiery peppers, savory bacon, and hearty beans. The interplay of spices leaves an irresistible allure that captivates each bite. This dish invites exploration and promises an unforgettable culinary adventure indeed.

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I’ve been experimenting with some classic Mexican recipes lately and none has caught my interest like this one: Charro Beans. I first tried this recipe when I was craving a hearty dish with loads of flavor.

Imagine 1 lb dried pinto beans, soaked overnight, cooked slowly with 6 slices of bacon chopped into small pieces, a diced white onion, and 3 garlic cloves minced just right. Throw in some 2 serrano peppers, seeded and finely chopped, along with 2 diced tomatoes, a bay leaf, a tsp of dried oregano and 1/2 tsp of ground cumin, all coming together in a rich broth.

I love how easy it is to adjust the recipe whether you’re using the stovetop, a Crock pot or even an Instant Pot. It delivers that genuine Mexican Charro Beans taste thats perfect for satisfying your appetite for traditional flavors.

Why I Like this Recipe

I really like this recipe because the crispy bacon gives it a smoky flavor that makes the whole dish feel super homey. I also love that the serrano peppers add just the right amount of heat so it’s never too bland but not too spicy either. I also enjoy how easy it is to make on the stove, crock pot, or even an Instant Pot, which means I can cook it whichever way is easiest that day. Lastly, the way all the ingredients blend together in the pot fills my kitchen with this amazing smell that just makes everyone excited for dinner.

Ingredients

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Pinto Beans: They are full of protein and fiber and soak up spicy flavors.
Bacon: Adds smokey saltiness and rich taste that boosts every bite.
Onion: Offers natural sweetness when cooked with a mild aromatic punch.
Garlic: Boosts flavor with a spicy kick and gives some health benefits.
Serrano Peppers: Add clean heat and tang that makes the beans extra lively.
Tomatoes: Bring bright acidity, refreshing sweetness and vitamins to the dish.

Ingredient Quantities

1 lb dried pinto beans (soaked overnight in plenty of water)

6 slices bacon, chopped into small pieces

1 medium white onion, diced

3 garlic cloves, minced

2 serrano peppers, seeded and finely chopped

2 medium tomatoes, diced

1 bay leaf

1 tsp dried oregano

1/2 tsp ground cumin

Salt, to taste

Black pepper, to taste

About 4 cups of water (plus extra if needed)

How to Make this

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1. Drain the soaked pinto beans and rinse them good, then set them aside.

2. In a large pot, cook the chopped bacon over medium heat until it turns crispy, then take out the bacon bits and leave the fat in the pot.

3. Add the diced onion to the bacon fat and sauté until it gets soft.

4. Mix in the minced garlic and chopped serrano peppers and cook for about 2 minutes until they start to smell amazing.

5. Stir in the diced tomatoes, bay leaf, dried oregano, ground cumin, salt and black pepper; cook this mixture for another couple minutes to blend the flavors.

6. Put the crisped bacon back in the pot and add the drained beans to the mix.

7. Pour in about 4 cups of water, give everything a stir and bring the pot to a good simmer.

8. Lower the heat and let it simmer uncovered for about 2 hours, stirring occasionally. Check the beans and add some more water if they get too thick.

9. Taste the beans and adjust the salt and black pepper as needed.

10. Serve hot and enjoy your delicious, hearty Charro Beans with your favorite side dish or a sprinkle of freshly chopped cilantro.

Equipment Needed

1. Colander or strainer for rinsing the soaked beans
2. Large pot for cooking the bacon and simmering the beans
3. Bowl or plate to set aside the crispy bacon bits
4. Knife for chopping the bacon, onion, garlic, serrano peppers, and tomatoes
5. Cutting board for safely chopping all the ingredients
6. Measuring cups for ensuring the right amount of water is used
7. Wooden spoon or spatula for stirring the ingredients as they cook

FAQ

Q: How do I know when my pinto beans are done?

A: The beans should be soft and kinda creamy after about 1.5 to 2 hours of cooking. You might need to add more water if they start drying out.

Q: Can i use a slow cooker or pressure cooker for this recipe?

A: Yes, you can use either one. If you use a slow cooker, let it cook on low for about 6 hours, and in a pressure cooker, cook on high for about 30 minutes.

Q: What if i dont like too much heat?

A: You can easily reduce the heat by using only one serrano pepper or removing most of the seeds. This way, you still get flavor but with less spice.

Q: Can i substitute the bacon for a vegetarian option?

A: Totally, you can skip the bacon for a vegetarian twist. Just add a couple tablespoons of olive oil to fry the onions and garlic, which creates a nice base for the beans.

Q: Should i cover the pot while the beans are cooking?

A: Its best to cover the pot partially so some steam escapes. This helps you control the water level and stops it from boiling over.

Charro Beans (Frijoles Charros) Recipe Substitutions and Variations

If you don’t have bacon, try swapping it with diced ham or even chorizo. They’ll still add that smokey flavor but note that the taste might be a bit different.
If white onions are missing, feel free to use red onions or even shallots. They work fine in most recipes like this.
If serrano peppers are too hard to find, jalapeno peppers can give you a similar heat. Just be careful to adjust the amount based on your spice preference.
You can replace dried oregano with fresh oregano. It really amps up the flavor, even though you might need to use a bit more of it.
If you don’t have ground cumin around, a little chili powder might do the trick. Just remember it might bring in a slightly different flavor vibe than cumin.

Pro Tips

1. Try roasting the garlic in a little extra bacon fat before adding it in – it gives a sweeter, mellow flavor that really deepens the taste of the beans.
2. Make sure you stir the beans a few times as they simmer so they dont stick to the bottom of the pot, otherwise you might end up with burnt bits that can ruin the whole dish.
3. If your beans look too thick, add more water little by little during the simmering process so they get that smooth, hearty consistency without being too watery.
4. For an extra kick, sprinkle in a little bit of fresh chopped cilantro at the end right before serving – it adds a bright contrast to the deep, smoky flavors.

Charro Beans (Frijoles Charros) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

440

kcal

Equipment: 1. Colander or strainer for rinsing the soaked beans
2. Large pot for cooking the bacon and simmering the beans
3. Bowl or plate to set aside the crispy bacon bits
4. Knife for chopping the bacon, onion, garlic, serrano peppers, and tomatoes
5. Cutting board for safely chopping all the ingredients
6. Measuring cups for ensuring the right amount of water is used
7. Wooden spoon or spatula for stirring the ingredients as they cook

Ingredients

1 lb dried pinto beans (soaked overnight in plenty of water)
6 slices bacon, chopped into small pieces
1 medium white onion, diced
3 garlic cloves, minced
2 serrano peppers, seeded and finely chopped
2 medium tomatoes, diced
1 bay leaf
1 tsp dried oregano
1/2 tsp ground cumin
Salt, to taste
Black pepper, to taste
About 4 cups of water (plus extra if needed)

Directions

Drain the soaked pinto beans and rinse them good, then set them aside.
In a large pot, cook the chopped bacon over medium heat until it turns crispy, then take out the bacon bits and leave the fat in the pot.
Add the diced onion to the bacon fat and sauté until it gets soft.
Mix in the minced garlic and chopped serrano peppers and cook for about 2 minutes until they start to smell amazing.
Stir in the diced tomatoes, bay leaf, dried oregano, ground cumin, salt and black pepper; cook this mixture for another couple minutes to blend the flavors.
Put the crisped bacon back in the pot and add the drained beans to the mix.
Pour in about 4 cups of water, give everything a stir and bring the pot to a good simmer.
Lower the heat and let it simmer uncovered for about 2 hours, stirring occasionally. Check the beans and add some more water if they get too thick.
Taste the beans and adjust the salt and black pepper as needed.
Serve hot and enjoy your delicious, hearty Charro Beans with your favorite side dish or a sprinkle of freshly chopped cilantro.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.