Smoky pinto beans slow-cooked with crispy bacon, jalapeño, tomatoes, and spices for a comforting, flavorful pot of Mexican Charro Beans.
You know that one dish? The one that feels like a warm hug in a bowl? That’s exactly how I feel about Mexican Charro Beans.
I first tried them at a tiny taco stand during a trip to Texas—one of those spots where the menu is hand-written, and you can smell the food long before you see it. The beans were served in a small cup, nothing fancy, but wow. Smoky. A little spicy. Rich and hearty. I knew I had to figure out how to make them myself.
Fast forward a few weeks, and there I was, standing in my kitchen with a bag of pinto beans, bacon sizzling in the pan, hoping I could recreate that magic. When I tell you the entire house smelled incredible, I’m not even exaggerating. My husband actually walked in, took a deep breath, and said, “We’re making this again, right?”
And now? These beans have become a regular part of our dinner table—perfect for BBQ nights, taco Tuesdays, and honestly, sometimes just when I’m craving a cozy bowl of comfort.
Why You’ll Love This Mexican Charro Beans Recipe?
- Big Flavor, Little Effort: Smoky bacon, fire-roasted tomatoes, warm spices—seriously, it’s a flavor explosion with minimal work.
- Perfect for Gatherings: This makes a big batch, so it’s great for parties, potlucks, or meal prep for the week.
- Comfort Food Vibes: There’s something about slow-simmered beans that just feels like home.
- Super Versatile: Serve as a side, load up a burrito bowl, or just grab a spoon—no rules here.
Ingredient Notes:
Every ingredient in these Mexican Charro Beans matters, so let’s break it down:
- Pinto Beans: The star of the show. Soaking them overnight makes them tender and creamy.
- Bacon: That smoky, salty magic. Use thick-cut if you can—it makes a difference.
- White Onion: Sweet and mild, it balances the heat beautifully.
- Jalapeño: Want heat? Leave some seeds in. Want it mild? Ditch them completely.
- Fire-Roasted Tomatoes with Green Chiles: Adds that perfect roasted, slightly spicy touch.
- Garlic & Cumin: The power duo for warm, earthy vibes.
- Salt: Beans soak up everything, so don’t be shy—taste as you go!
Pro Tip: Toss in a bay leaf or a splash of apple cider vinegar at the end for extra depth. Trust me, it works.
How To Make Mexican Charro Beans?
Let’s break this down—it’s simple, I promise.
Step 1. Prep the Beans
First, sort through your pinto beans like you’re panning for gold. (Seriously, check for any sneaky pebbles—it happens.) Give them a good rinse and soak overnight in plenty of water. Why? It softens them and helps them cook evenly.
Step 2. Cook the Beans
Drain and rinse the soaked beans. Add them to a large pot and cover with fresh water—about 2 inches above the beans. Bring it to a boil, then lower the heat so it gently simmers. Cover and let them cook for around 2 hours. This part smells kinda plain, but just wait.
Step 3. Bacon & Veggie Magic
While the beans cook, it’s bacon time! Chop it up and cook it in a skillet until crispy. Resist the urge to snack on half the pan (or don’t, I won’t judge).
Once crispy, toss in the diced onion and jalapeño. Let them cook in all that glorious bacon grease until tender and fragrant. Stir in the garlic for the last 30 seconds—it burns fast, so keep it brief!
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Step 4. The Flavor Bomb
Now the fun part: Add that bacon mixture to your simmering beans. Stir in the fire-roasted tomatoes, cumin, and salt. Let the whole pot cook together for another 1-2 hours on low. Stir occasionally, and keep an eye on the liquid—you want a rich, brothy pot, not a dry one.
Step 5. Serve It Up
Ladle these beauties into bowls. Sprinkle some fresh cilantro on top (or a squeeze of lime if you’re feeling fancy). Serve hot with tortilla chips, cornbread, or just a spoon because, honestly, they’re that good.
Storage Options:
These beans? They taste even better the next day. Store leftovers in an airtight container in the fridge—they’ll keep for up to 5 days.
Freezing? Absolutely. Cool the beans completely, then store them in freezer-safe bags or containers. They’ll keep for up to 3 months. Just thaw overnight and reheat gently on the stovetop or in the microwave.
Variations and Substitutions:
Feeling adventurous? Here’s how you can switch things up:
- Spicier: Add a chopped chipotle pepper in adobo sauce or a dash of cayenne.
- Milder: Swap the jalapeño for a poblano or Anaheim pepper.
- Meat-Free: Skip the bacon and add a splash of liquid smoke for that same smoky kick.
- Different Beans: Black beans or kidney beans work too—just adjust the cook time slightly.
What to Serve with Mexican Charro Beans?
This dish pairs with so many things. Here’s a few ideas:
- Grilled Meats: Think ribs, chicken, or even fajitas.
- Taco Night: Perfect as a side or even inside tacos.
- Rice: Beans and rice? Classic for a reason.
- Cornbread: That sweet, buttery contrast? Chef’s kiss.
Frequently Asked Questions:
Do I really have to soak the beans?
Listen, I get it. Sometimes we forget. While soaking helps the beans cook faster and more evenly, you can skip it—just expect a longer cook time and slightly firmer beans.
Can I use canned beans instead?
You could! But canned beans won’t soak up flavors the same way. If you go this route, reduce the cook time and season carefully.
How do I make it less spicy?
Easy! Skip the jalapeño seeds or swap in a milder pepper like poblano. You can always add heat later, but you can’t take it away once it’s there!
So, what do you think? Ready to make a pot of Mexican Charro Beans this weekend? Trust me, once you try them, they’ll become the dish everyone asks for. Let me know how yours turn out—or better yet, tag me so I can see your masterpiece!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Charro Beans
Ingredients
- 1 lb pinto beans
- Water for soaking and cooking
- 6 slices bacon chopped
- 1 cup white onion diced
- ½ cup jalapeño seeded and diced (about 2 large peppers)
- 1 10 oz can fire-roasted diced tomatoes with green chiles
- 2 tsp garlic minced
- 2 tsp cumin
- 1 tsp salt
Instructions
Prepare the Beans
- Begin by sorting through the pinto beans to remove any debris. Rinse them thoroughly under cold water. Place the beans in a large bowl and cover with enough water to submerge them completely. Allow the beans to soak for a minimum of 8 hours or overnight.
Rinse and Start Cooking
- After soaking, drain and rinse the beans again. Transfer them to a large pot or Dutch oven. Cover with approximately 2 inches of fresh water. Bring the beans to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, cover, and cook for approximately 2 hours or until the beans begin to soften.
Prepare the Bacon and Vegetables
- While the beans cook, chop the bacon into small pieces. In a separate skillet over medium heat, cook the bacon until fully crisp and the fat has rendered. Add the diced onion and jalapeño to the skillet with the bacon. Sauté the vegetables until softened and fragrant, approximately 5-7 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
Combine Ingredients
- Once the beans have softened, add the cooked bacon, onion, jalapeño, and garlic mixture to the pot of beans. Stir in the fire-roasted tomatoes with green chiles, cumin, and salt. Mix well to ensure even seasoning throughout.
Simmer and Finish Cooking
- Reduce the heat to low and allow the beans to simmer for an additional 1-2 hours, or until the beans are fully tender and infused with flavor. Stir occasionally, ensuring there is sufficient liquid to maintain a broth-like consistency. If necessary, add more water during the cooking process.
Taste and Serve
- Taste the beans and adjust the salt, if needed. Once fully cooked, serve the Mexican Charro Beans warm. Garnish with freshly chopped cilantro or a squeeze of lime juice if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
