I’m sharing my take on pinto beans with meat, where tender beans simmer in smoky broth with bacon, tomatoes, chiles and layers of Mexican spices for a surprising twist on an everyday side.

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I never thought pinto beans could make me pause, but these Charro Beans do. Tender, smoky pinto beans with bacon that keep giving little surprises in every spoonful, and yeah you might call it the Best Mexican Beans Recipe or shrug and say it’s just another Pinto Beans With Meat dish, but it’s not that simple.

I wrote this because I wanted beans that stand up to tacos, to weeknight chaos, and to a lazy Sunday. There’s warmth and char, a lick of heat and acidity that wakes it up.

Try it and tell me which version you like better.

Ingredients

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Creamy earthy beans, theyre high in fiber and plant protein, get silky with slow cooking.
Adds smoky salty fat and umami, boosts flavor, less healthy if you use too much.
Sweet when cooked gives body and depth, supplies carbs and savory notes.
Pungent aromatic, a small amount makes big savory punch, has antioxidants too.
Bring bright heat and vegetal flavor, adds vitamin C seeds make it hotter.
Acid balances richness adds moisture and subtle sweetness, source of lycopene.
Fresh cilantro herb and lime juice brighten dish, cut grease add citrusy zip.

Ingredient Quantities

1 lb dried pinto beans (or 3 cans 15 oz pinto beans, drained and rinsed)

6 cups low-sodium chicken broth or water

6 slices bacon, chopped

1 medium yellow onion, chopped

3 garlic cloves minced

1-2 jalapeños seeded and chopped

1 (14.5 oz) can diced tomatoes, undrained

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano (Mexican oregano if available)

1 bay leaf

1 chipotle pepper in adobo, minced (optional)

Salt and freshly ground black pepper to taste

1/4 cup chopped fresh cilantro for garnish

Juice of 1 lime for serving (optional)

How to Make this

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1. If using dried pinto beans pick through them, rinse well, then either soak overnight in cold water or quick soak by covering with water, bringing to a boil for 2 minutes, removing from heat and letting sit for 1 hour; drain. If using canned, just drain and rinse and skip soaking.

2. In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until browned and some pieces are crisp, about 6 to 8 minutes; scoop most of the bacon out with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.

3. Add the chopped onion to the pot and cook until soft and translucent, about 4 to 6 minutes; stir in the minced garlic and the one to two seeded and chopped jalapeños and cook another minute until fragrant.

4. Sprinkle in the ground cumin, smoked paprika, and dried oregano, stirring for 20 to 30 seconds so the spices bloom and smell awesome.

5. Pour in the can of diced tomatoes with their juices, add the minced chipotle pepper in adobo if using, the bay leaf, the drained soaked beans or the canned beans, and 6 cups of low sodium chicken broth or water; use a wooden spoon to scrape up any browned bits from the bottom.

6. Bring to a gentle simmer, then reduce heat to low, cover and cook until the beans are tender and creamy; about 1 to 1 1/2 hours for soaked dried beans, or about 20 to 30 minutes for canned beans. Check every 20 minutes and add more broth or water if it gets too thick or starts to stick.

7. Stir the reserved bacon back into the pot during the last 10 minutes of cooking. Taste and season with salt and plenty of freshly ground black pepper, but be careful cause the bacon and broth can already be salty.

8. If you want a thicker, creamier pot, mash a cup or two of the beans against the side of the pot with a spoon or potato masher and stir, or simmer uncovered a few minutes to reduce the liquid.

9. Remove and discard the bay leaf, squeeze in the juice of one lime to brighten everything, stir in the chopped fresh cilantro, adjust final seasoning and serve hot.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt) for cooking the beans and bacon
2. Wooden spoon for stirring and scraping up browned bits, you’ll use this a lot
3. Slotted spoon to lift out the bacon and drained beans
4. Chef’s knife for chopping bacon, onion, jalapeños and cilantro
5. Cutting board (use a separate one for bacon if you like)
6. Measuring cups and spoons for broth, spices and salt
7. Colander or fine mesh sieve to drain soaked or canned beans
8. Potato masher or sturdy spoon to mash a cup or two of beans for creaminess
9. Can opener for the diced tomatoes and any canned beans

FAQ

Q: Do I have to soak dried pinto beans?

A: No you don't have to, but soaking helps. Overnight soak cuts cooking time and makes them less gassy. Quick soak: cover with water, boil 2 minutes, turn off and let sit 1 hour. If you skip soaking expect 1.5 to 2 hours simmering.

Q: Can I use canned beans instead of dried?

A: Yes. Use 3 cans (15 oz) drained and rinsed. Add them near the end and simmer 10-15 minutes so they soak up the flavor, because canned beans are already cooked and will fall apart if boiled too long.

Q: How do I make it vegetarian?

A: Swap the bacon for olive oil or smoked paprika for that smoky hit. Use vegetable broth instead of chicken broth and maybe add a smoked tomato or a chipotle for depth. It'll be tasty but a little different from traditional charro beans.

Q: My beans are too thin or too thick, how do I fix that?

A: Too thin: simmer uncovered to reduce liquid, mash a few beans against the pot to thicken. Too thick: stir in hot water or broth a little at a time until you like the texture.

Q: How spicy are these and how do I control heat?

A: Mild to medium by default. Seed the jalapeños and use only 1 if you want mild. Add the chipotle in adobo a little at a time it's smoky and can get spicy fast. Taste as you go.

Q: How long do leftovers keep and can I freeze them?

A: In the fridge they'll keep 3 to 4 days. Freeze in airtight containers up to 3 months. Thaw in the fridge overnight and reheat gently on the stove, adding a splash of water or broth if needed.

Mexican Pinto Beans (Charro Beans) Recipe Substitutions and Variations

Pinto beans: swap with 3 cans (15 oz) drained and rinsed for a faster version, or use black beans or kidney beans for a different texture and flavor. If you use dried, soak overnight or quick-soak so they cook evenly.
Chicken broth or water: use low-sodium vegetable broth to keep it vegetarian, or beef broth for a richer, meatier base. Bouillon dissolved in hot water also works, just taste for salt.
Bacon: replace with diced chorizo for spicy smoky notes, pancetta or smoked ham for similar richness, or omit and sauté onion in olive oil plus 1 tsp smoked paprika if you want a meatless option; you may need more salt then.
Jalapeños and chipotle: swap jalapeños with serrano for more heat or poblano for milder flavor, or use 1 tbsp canned green chiles for convenience. For chipotle in adobo use 1/2 tsp chipotle powder or 1 tsp smoked paprika plus a few drops hot sauce if you dont have the paste.

Pro Tips

– Soak or quick-soak the dried beans if you can, but always drain that soak water. It removes some of the gas-causing stuff. Save a cup of the bean cooking liquid though, it makes a great, flavorful thinning liquid if the pot gets too thick later.

– Render the bacon slowly so you get good flavor without burning it. Scoop most of it out early and crisp those bits on a plate so they stay crunchy as a topping, then use just a little of the fat to bloom your onions and spices.

– Bloom your spices in the hot fat until you can smell them, but dont let them burn. Add the chipotle a little at a time, taste as you go. Hold off on salt and lime until the end, acid will make flavors pop but can stop beans from getting fully tender if added too soon.

– For a richer, creamier texture mash a cup or two of beans against the pot or stir in a spoon of masa harina or a small potato while cooking. If you plan leftovers, the flavors get better next day, and you can loosen with a splash of broth or that reserved bean liquid when reheating.

Mexican Pinto Beans (Charro Beans) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my take on pinto beans with meat, where tender beans simmer in smoky broth with bacon, tomatoes, chiles and layers of Mexican spices for a surprising twist on an everyday side.

Servings

servings

Calories

325

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt) for cooking the beans and bacon
2. Wooden spoon for stirring and scraping up browned bits, you’ll use this a lot
3. Slotted spoon to lift out the bacon and drained beans
4. Chef’s knife for chopping bacon, onion, jalapeños and cilantro
5. Cutting board (use a separate one for bacon if you like)
6. Measuring cups and spoons for broth, spices and salt
7. Colander or fine mesh sieve to drain soaked or canned beans
8. Potato masher or sturdy spoon to mash a cup or two of beans for creaminess
9. Can opener for the diced tomatoes and any canned beans

Ingredients

1 lb dried pinto beans (or 3 cans 15 oz pinto beans, drained and rinsed)
6 cups low-sodium chicken broth or water
6 slices bacon, chopped
1 medium yellow onion, chopped
3 garlic cloves minced
1-2 jalapeños seeded and chopped
1 (14.5 oz) can diced tomatoes, undrained
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano (Mexican oregano if available)
1 bay leaf
1 chipotle pepper in adobo, minced (optional)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro for garnish
Juice of 1 lime for serving (optional)

Directions

If using dried pinto beans pick through them, rinse well, then either soak overnight in cold water or quick soak by covering with water, bringing to a boil for 2 minutes, removing from heat and letting sit for 1 hour; drain. If using canned, just drain and rinse and skip soaking.
In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until browned and some pieces are crisp, about 6 to 8 minutes; scoop most of the bacon out with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
Add the chopped onion to the pot and cook until soft and translucent, about 4 to 6 minutes; stir in the minced garlic and the one to two seeded and chopped jalapeños and cook another minute until fragrant.
Sprinkle in the ground cumin, smoked paprika, and dried oregano, stirring for 20 to 30 seconds so the spices bloom and smell awesome.
Pour in the can of diced tomatoes with their juices, add the minced chipotle pepper in adobo if using, the bay leaf, the drained soaked beans or the canned beans, and 6 cups of low sodium chicken broth or water; use a wooden spoon to scrape up any browned bits from the bottom.
Bring to a gentle simmer, then reduce heat to low, cover and cook until the beans are tender and creamy; about 1 to 1 1/2 hours for soaked dried beans, or about 20 to 30 minutes for canned beans. Check every 20 minutes and add more broth or water if it gets too thick or starts to stick.
Stir the reserved bacon back into the pot during the last 10 minutes of cooking. Taste and season with salt and plenty of freshly ground black pepper, but be careful cause the bacon and broth can already be salty.
If you want a thicker, creamier pot, mash a cup or two of the beans against the side of the pot with a spoon or potato masher and stir, or simmer uncovered a few minutes to reduce the liquid.
Remove and discard the bay leaf, squeeze in the juice of one lime to brighten everything, stir in the chopped fresh cilantro, adjust final seasoning and serve hot.

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.