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An image of a blue bowl full of charro beans (also known as frijoles charros or cowboy beans) made in a pressure cooker.
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4.90 from 19 votes

Charro Beans (Frijoles Charros)

Forget tacos and celebrate Cinco de Mayo with some Charro Beans (Frijoles Charros) cooked in the Instant Pot and served alongside some carne asada, grilled Mexican street corn, fresh tortillas, and horchata for a delicious and culturally authentic Mexican food experience at home!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Servings: 10 people
Calories: 260kcal
Author: Amy Nash

Ingredients

  • ½ pound bacon (about 8 slices)
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound dried pinto beans
  • 3 cups water
  • 2 cups beef broth
  • 1 (15-ounce) can diced tomatoes and green chilies
  • 1 jalapeno, minced with seeds removed (optional)
  • ½ bunch of fresh cilantro, chopped
  • 2 teaspoon salt
  • 1 teaspoon cumin
  • ¾ teaspoon chipotle chili powder
  • ½ teaspoon oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper

Instructions

  • In the Instant Pot using the sauté setting, cook the bacon until crispy.  Add the onions and garlic, and cook until the onions are softened.  I don't drain the bacon grease because I think it adds to the flavor of the charro beans, but if there is a lot of it, you can drain most of it before adding the onions, leaving just a little to cook the onions in.
  • Add all of the remaining ingredients to the bacon, onions, and garlic, then secure the lid and change the setting to high pressure (my Instant Pot has a button for "beans/chili" that I press and set to "Normal") for 30 minutes.  
  • When the time is up, allow the pressure cooker to do a complete natural release before removing the lid.  It will take about 30-45 minutes.  

Notes

If making in the slow cooker, follow the same approach by cooking the bacon, onions, and garlic first in a pan, then add the remaining ingredients plus one additional cup of water and cook on low for 8-10 hours or on high for 4-5 hours.  There is no need to soak the beans if using the slow cooker approach, but if you DO want to soak them overnight beforehand first, they will cook in 5-7 hours on low instead of 8-10.
Adapted from Five Heart Home.

Nutrition

Calories: 260kcal | Carbohydrates: 29g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 806mg | Potassium: 714mg | Fiber: 7g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 5.1mg | Calcium: 63mg | Iron: 2.7mg