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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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4.89 from 101 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
Servings: 10 servings
Author: Amy Nash

Ingredients

  • 1/2 pound bacon chopped (about 8 slices)
  • 1/2 yellow onion chopped
  • 1 jalapeño minced with seeds removed (optional)
  • 2 cloves garlic minced
  • 1 pound dried pinto beans
  • 3 cups water
  • 2 cups beef broth
  • 15 ounces diced tomatoes and green chilies
  • 1/2 bunch of fresh cilantro chopped
  • 2 teaspoon salt
  • 1 teaspoon cumin
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper

Instructions

  • In the Instant Pot using the sauté setting, cook the chopped bacon until crispy. Transfer the bacon to a plate and set aside.
    1/2 pound bacon
  • Add the onions and jalapeño, and cook until 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 the garlic in the last 30 seconds.
    1/2 yellow onion, 1 jalapeño, 2 cloves garlic
  • Add all of the remaining ingredients along with the bacon to the onions, jalapeño, and garlic in the Instant Pot, 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.  
    1 pound dried pinto beans, 3 cups water, 2 cups beef broth, 15 ounces diced tomatoes and green chilies, 1/2 bunch of fresh cilantro, 2 teaspoon salt, 1 teaspoon cumin, 3/4 teaspoon chipotle chili powder, 1/2 teaspoon oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper
  • 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

  • Slow Cooker Method: 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.
  • Stovetop Method: Soak for at least 8 hours or overnight in a bowl of water. Rinse and drain the beans well, then set aside. Cook the bacon until crispy in a large dutch oven or heavy bottomed pot. Transfer the crispy bacon to a plate and saute the onion and jalapeño in the bacon grease until softened. Add the garlic and cook another 30 seconds, then add all of the remaining ingredients and cooked bacon to the pot. Bring to a boil, then cover and reduce the heat to a simmer for 45 minutes. Remove the lid and continue to cook for another 20-30 minutes until the beans are tender and thickened to your liking.

Nutrition

Calories: 268kcal | Carbohydrates: 32g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 810mg | Potassium: 810mg | Fiber: 8g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 3mg

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