Charro Beans

Charro beans are typically on the soupy side, served in a separate bowl. This recipe combines bacon and sautéed vegetables with the beans to make a delicious side dish for practically anything Tex-Mex.
  • 1 lb. dried pinto beans, rinsed and soaked
  • 4 cloves garlic
  • 4 slices of bacon, diced into small pieces
  • 1 onion, diced
  • 4 serrano chiles, chopped
  • 1 tomato, diced
  • 1 tablespoon salt
  • Cilantro, chopped (for garnish)
  1. Combine the beans and garlic in a large pot and add water, covering two inches over the beans.
  2. Bring to a boil over high heat and cook for two hours. After the first hour, check water level. Add one to two cups of warm water if necessery.
  3. Thirty minutes before the beans are cooked, add the salt.
  4. Meanwhile, lightly brown the bacon in a large skillet over medium heat. Add the onion and the chiles and sauté until the onion is golden brown, about 5 to 6 minutes. Stir in the tomato. Remove from heat.
  5. When the beans are tender, stir in the sautéed ingredients and simmer for ten minutes longer.
  6. Garnish with chopped cilantro and avocado.
  7. Makes 6 servings.

Note: Serve with tortillas! You can make the pinto beans in a slow cooker, and just fix the sautée portion just before they're done.

Kitchen tools you'll need for Charro Beans:
Dutch Oven, Skillet or Sauté Pan

Ready in: 3 Hours

Recipe editor Patricia Mitchell