Charro Beans (Frijoles Charros)
There are few things more comforting than a big pot of slow simmered Charro Beans (aka Frijoles Charros) that are perfectly seasoned with bacon and spices. Round out your Cinco de Mayo menu with this filling and delicious side that is inexpensive to make and feeds a crowd!
Servings: 10 servings
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
- Soak the dried beans 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 over medium-high heat, stirring frequently. Transfer the cooked bacon to a plate lined with paper towel using a slotted spoon.1/2 pound bacon
- In the same pot, saute the onion and jalapeño in the bacon grease until softened. Add the garlic and cook another 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. 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.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
Notes
- Storage: Store any leftover charro beans in the fridge for up to 4 days in an airtight container for maximum freshness. You can also freeze charro beans by letting them cool completely, then transferring them to a freezer-safe airtight container or bag and freezing for up to 2 months. Thaw on the counter or in the fridge, then reheat on the stovetop or in the microwave before serving.
- 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.
- Instant Pot Method: In the Instant Pot using the sauté setting, cook the chopped bacon until crispy. Transfer the bacon to a plate and set aside. Saute the onions and garlic in the bacon grease until softened, then return the bacon to the pot along with all of the remaining ingredients. When the time is up, allow the pressure cooker to do a complete natural release before removing the lid. 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. There is no need to soak the beans if using the Instant Pot method.
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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