Charro Beans

These charro beans are pinto beans simmered with bacon, tomatoes, chilies and spices, all in a hearty broth. A flavorful side dish or main course option that pairs perfectly with other Mexican food specialties!

Course Side

Cuisine Mexican

Prep Time 20

Cook Time 1

Soaking Time 6

Total Time 7 20

Servings

Calories 389kcal

Author Sara Welch

Ingredients

1 pound dried pinto beans
12 ounces bacon chopped
1/2 cup onion finely diced
1 tablespoon garlic minced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
3 cups beef broth
3 cups water
1 1/2 teaspoons kosher salt or more to taste
1/2 teaspoon black pepper
10 ounce can diced tomatoes and chiles such as Rotel, do not drain
1/2 cup cilantro chopped
toppings if desired such as pico de gallo, shredded cheese or sour cream

Instructions

Place the beans in a large bowl. Cover the beans with cold water. Let the beans soak for 6-8 hours or overnight.
Place the bacon in a large pot over medium high heat. Cook for 5-6 minutes, stirring occasionally, until bacon is browned and crispy.
Remove 1/4 of the bacon to use as garnish later on. Drain most of the fat from the pot, leaving 1 tablespoon in the pot.
Add the onion and cook for 3-4 minutes or until just softened. Stir in the garlic and cook for 30 seconds.
Place the soaked beans in the pot.
Add the cumin, chili powder, smoked paprika, oregano, beef broth and water. Bring to a simmer.
Turn the heat to low and cook for 45 minutes or until beans are just softened. You can add more water or broth if the beans soak up the liquid before they have cooked through.
Stir in the salt, pepper and diced tomatoes and chiles. Cook for another 15-20 minutes or until beans are tender. Taste and add more salt if needed. Stir in the cilantro.
Sprinkle the reserved bacon over the top. Serve as-is, or add other toppings such as pico de gallo, cheese or sour cream.

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