Charro Beans

These charro beans (or frijoles charros) are pinto beans simmered in a flavorful broth of bacon, chili peppers, tomatoes, and spices.  

I made this easy homemade charro beans recipe from Isabel Eats to pair with the carne adovada and garlic rice I recently made for dinner. These charro beans (or frijoles charros) were easy to make and tasted flavorful, spicy, & delicious. I may have just found the perfect Mexican side dish.

Charro Beans

Beans:

• ½ lb dried pinto beans
• 4 slices of bacon, diced
• ½ yellow onion, diced
• 1 jalapeño pepper, minced
• 2 large cloves of garlic, minced
• ½ tsp dried oregano
• ½ tsp dried cumin
• 1 (14-oz) can of whole tomatoes, diced  ***You can also use a can of diced tomatoes
• 1 chipotle pepper in adobo sauce, diced
• 3 cups of chicken broth
• 1 bay leaf
• Sea salt and freshly cracked pepper, to taste

For Serving:

• Onion, cilantro, and lime juice relish
• Oaxaca cheese, shredded
• Jalapeño, sliced
• Lime wedges

How to Make Charro Beans:

Place the dried beans in a large bowl and fill with enough water to completely submerge them. Cover with a lid and soak overnight. Drain and rinse.

Heat a large Dutch oven over medium heat, then add the sliced bacon and cook, stirring occasionally, until the fat has rendered and the bacon edges are crisp.

Add the onions and jalapeños and cook, stirring often, until the onions become soft and translucent, about 3 minutes. Add the garlic, oregano, and cumin and cook, stirring constantly, for 1 minute.

Add the tomatoes and chipotle pepper; cook for 3-5 minutes, stirring occasionally, until the mixture begins to thicken and bubble.

Add soaked pinto beans, chicken broth, bay leaves, and sea salt and freshly cracked pepper, to taste. Turn the heat to high, stir to combine, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the beans are barely tender, for about 45 minutes.

Uncover the Dutch oven, turn the heat to medium-high, and continue to cook for 45-60 minutes, stirring occasionally, until the beans are tender and fully cooked and the liquid has reduced and thickened.

Taste and season with sea salt and black pepper, if needed.

Serve with onion & cilantro relish, shredded cheese, and jalapeño slices. Enjoy.