I’ll take smoky bacon, tender pinto beans, tomatoes, chiles, and spices over plain beans any day. These Easy Charro Beans are bold, brothy, and guaranteed to steal the spotlight from the main dish.

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I’m obsessed with these Easy Charro Beans because they taste like the side dish that refuses to stay in its lane. Smoky bacon brings that rich, salty bite I crave, while diced tomatoes add just enough tangy sauciness to keep every spoonful interesting.

I love how the beans turn tender and brothy without feeling bland or boring. Big flavor.

No fuss. And honestly, I’ll take a bowl of these with tacos, grilled chicken, eggs, rice, or straight from the pot because I have no self-control around them.

But that’s the whole point, right? Simple beans, major attitude, zero regrets.

Ingredients

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Pinto beans make it hearty, cozy, and honestly pretty budget-friendly.
Chicken broth adds savory depth, but water keeps things lighter and simple.
Bacon brings smoky, salty goodness.
It’s the fun part, let’s be real.
Yellow onion softens into the beans and makes everything taste more homemade.
Garlic gives that warm, punchy flavor you’d miss if it wasn’t there.
Jalapeño adds a little kick without making dinner a dare.
Diced tomatoes bring brightness, body, and a little tangy juice.
Cilantro keeps it fresh, green, and not too heavy.
Cumin adds earthy warmth that makes the beans taste Tex-Mex.
Oregano gives a herby background note that quietly does its job.
Bay leaves add subtle depth.
Basically, they make the pot taste fuller.
Salt and pepper keep the whole thing balanced, not flat.
Plus lime juice wakes everything up right before you dig in.

Ingredient Quantities

1 lb dried pinto beans, sorted and rinsed

8 cups low sodium chicken broth or water

6 slices bacon, chopped

1 medium yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and chopped (or 1 to taste)

1 can (14.5 oz) diced tomatoes with juices

1/2 cup chopped fresh cilantro

1 tsp ground cumin

1 tsp Mexican oregano or regular oregano

2 bay leaves

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1 tbsp vegetable oil, if needed

Juice of 1 lime for serving, optional

How to Make this

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1. Sort and rinse 1 lb dried pinto beans; place in a large pot and cover with 8 cups low sodium chicken broth or water. For faster cooking bring to a boil for 2 minutes, remove from heat and let sit covered for 1 hour, or soak overnight and drain before proceeding.

2. In a heavy pot or Dutch oven, cook 6 slices chopped bacon over medium heat until crisp; remove bacon with a slotted spoon and reserve on paper towel, leaving bacon fat in the pot.

3. If there is not at least 1 to 2 tablespoons fat left from the bacon, add 1 tbsp vegetable oil to the pot; heat over medium and add 1 medium diced yellow onion. Cook until softened, about 5 minutes.

4. Add 3 cloves minced garlic and 1 jalapeño seeded and chopped; cook 1 minute until fragrant.

5. Stir in 1 can (1
4.5 oz) diced tomatoes with juices, 1 tsp ground cumin, 1 tsp oregano, 2 bay leaves, 1 tsp kosher salt and 1/2 tsp black pepper.

6. Add the drained or soaked beans back to the pot and pour in the 8 cups broth or water used for soaking if you had drained them; if you did not pre-soak, add the measured 8 cups broth or water now.

7. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until beans are tender, 1 to 2 hours depending on age of beans, stirring occasionally and adding more water or broth if needed.

8. About 10 minutes before the end of cooking, stir in the reserved cooked bacon and 1/2 cup chopped fresh cilantro; taste and adjust seasoning with more kosher salt and black pepper as needed.

9. Remove and discard bay leaves. If desired, mash a small handful of beans against the side of the pot to thicken the broth and stir.

10. Serve hot with juice of 1 lime squeezed over each portion if using, and extra cilantro on top.

Equipment Needed

1. Large heavy pot or Dutch oven (at least 6 quarts)
2. Colander or fine mesh strainer
3. Chef knife
4. Cutting board
5. Slotted spoon
6. Wooden spoon or heatproof spatula
7. Measuring cups and measuring spoons
8. Can opener and citrus juicer or reamer

FAQ

Do I need to soak the beans first? No, soaking is optional. Soaking for 6 to 8 hours or overnight cuts cooking time and can improve digestibility, but unsoaked beans will cook fine if you increase simmering time by 30 to 45 minutes.

Can I make these in a pressure cooker or Instant Pot? Yes. Use the same ratio of beans to liquid. Cook on high pressure for 30 to 35 minutes for unsoaked beans, or 8 to 10 minutes for soaked beans, then allow natural release for 15 minutes. Brown the bacon and sauté the aromatics on sauté mode first.

How can I make this vegetarian or vegan? Replace the bacon with smoked paprika and a tablespoon of olive oil, or use diced smoked tofu or vegan bacon. Use vegetable broth instead of chicken broth for equivalent savory depth.

How long do leftovers keep and how should I store them? Store cooled beans in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.

How do I adjust the spice level? Keep the jalapeño seeds for more heat or omit the jalapeño entirely for mild beans. Add cayenne or chopped serrano for extra heat. Taste and adjust before serving.

What is the best way to reheat without drying out the beans? Reheat gently on the stovetop over low heat with a splash of broth or water, stirring occasionally. In the microwave, heat in short intervals and stir between each to keep the texture creamy.

Easy Charro Beans Recipe Substitutions and Variations

Bacon: substitute diced Mexican chorizo, smoked ham hock, or turkey bacon for similar smoky savory flavor.
Chicken broth or water: use low sodium vegetable broth, beef broth, or a 1:1 mix of water and a splash of soy sauce for depth.
Jalapeño: replace with serrano for more heat, poblano for milder flavor, or 1/4 to 1/2 teaspoon crushed red pepper flakes.
Cilantro: swap with chopped parsley for freshness, or use chopped green onions and a squeeze of extra lime if you dislike cilantro.

Pro Tips

1. Start with an overnight soak if you can. It cuts cooking time and helps beans cook more evenly, giving a creamier texture. If you are short on time, the quick soak works fine, but expect a bit more simmering.

2. Render the bacon slowly over medium to medium-low heat so you capture the fat and get crisp, golden pieces. Reserve some of the fat for sautéing the onions for deeper flavor; if the bacon is very lean, add the tablespoon of oil to prevent sticking.

3. Layer your seasoning. Add half the salt early and adjust the rest near the end of cooking. Beans concentrate as they cook, so final tasting and seasoning just before serving prevents over-salting. Brighten the bowl with the lime juice after you taste it.

4. For a richer, silkier broth, mash a small handful of beans against the pot wall and stir them in, or pulse a cup in a blender and return it to the pot. This thickens naturally without heavy thickeners and helps the flavors cling to the beans.

Easy Charro Beans Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’ll take smoky bacon, tender pinto beans, tomatoes, chiles, and spices over plain beans any day. These Easy Charro Beans are bold, brothy, and guaranteed to steal the spotlight from the main dish.

Servings

servings

Calories

362

kcal

Equipment: 1. Large heavy pot or Dutch oven (at least 6 quarts)
2. Colander or fine mesh strainer
3. Chef knife
4. Cutting board
5. Slotted spoon
6. Wooden spoon or heatproof spatula
7. Measuring cups and measuring spoons
8. Can opener and citrus juicer or reamer

Ingredients

1 lb dried pinto beans, sorted and rinsed
8 cups low sodium chicken broth or water
6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and chopped (or 1 to taste)
1 can (14.5 oz) diced tomatoes with juices
1/2 cup chopped fresh cilantro
1 tsp ground cumin
1 tsp Mexican oregano or regular oregano
2 bay leaves
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tbsp vegetable oil, if needed
Juice of 1 lime for serving, optional

Directions

Sort and rinse 1 lb dried pinto beans; place in a large pot and cover with 8 cups low sodium chicken broth or water. For faster cooking bring to a boil for 2 minutes, remove from heat and let sit covered for 1 hour, or soak overnight and drain before proceeding.
In a heavy pot or Dutch oven, cook 6 slices chopped bacon over medium heat until crisp; remove bacon with a slotted spoon and reserve on paper towel, leaving bacon fat in the pot.
If there is not at least 1 to 2 tablespoons fat left from the bacon, add 1 tbsp vegetable oil to the pot; heat over medium and add 1 medium diced yellow onion. Cook until softened, about 5 minutes.
Add 3 cloves minced garlic and 1 jalapeño seeded and chopped; cook 1 minute until fragrant.
Stir in 1 can (1
5 oz) diced tomatoes with juices, 1 tsp ground cumin, 1 tsp oregano, 2 bay leaves, 1 tsp kosher salt and 1/2 tsp black pepper.
Add the drained or soaked beans back to the pot and pour in the 8 cups broth or water used for soaking if you had drained them; if you did not pre-soak, add the measured 8 cups broth or water now.
Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until beans are tender, 1 to 2 hours depending on age of beans, stirring occasionally and adding more water or broth if needed.
About 10 minutes before the end of cooking, stir in the reserved cooked bacon and 1/2 cup chopped fresh cilantro; taste and adjust seasoning with more kosher salt and black pepper as needed.
Remove and discard bay leaves. If desired, mash a small handful of beans against the side of the pot to thicken the broth and stir.
Serve hot with juice of 1 lime squeezed over each portion if using, and extra cilantro on top.

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.