Charro Beans
Charro beans are the perfect side dish for any Mexican-inspired meal and a flavorful alternative to simply seasoned pinto beans. Try them tonight!
Prep Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Side Dish
Cuisine: Mexican/Spanish
Keyword: Charro Beans, Charro Beans Recipe, Frijoles Charros
Servings: 8
Calories: 494kcal
Author: Erica Walker
- 1 pound dried pinto beans
- 1 pound bacon
- 1 onion diced
- 4 garlic cloves
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- 6 cups beef broth
- 12 ounces Rotel
- 1-2 ounces canned diced jalapeños (add more if you like the heat)
- 1 bunch cilantro
- salt and pepper to taste
Soak the beans 8 hours or overnight or do a quick soak by bringing water to a boil, add beans. Take off the heat and cover with the lid for 1 hour.
After beans have soaked, cook the bacon, crumble, and set aside.
Completely drain all but a little of the bacon grease to cook the onion. Sauté onion for 5 minutes until it becomes translucent.
Place soaked beans in the pot with seasonings, beef broth, Rotel, jalapeños. Cook for an hour adding more broth if needed if the beans are soaking it up too quickly.
Stir in cilantro and bacon.
Optional to top with fresh jalapeño slices, cheese, pico, salsa, sour cream, and/or cilantro.
Calories: 494kcal | Carbohydrates: 41g | Protein: 34g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 1.698mg | Potassium: 1.302mg | Fiber: 10g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 5mg