Tulo

Charro Beans Recipe

Browning bacon and chorizo first builds a fond that seasons the whole pot, and simmering soaked pinto beans slowly in that broth lets them absorb all that rendered fat and smoke instead of just cooking in plain water.

Prep
20 min
Cook
150 min
Total
170 min
Servings
8

Ingredients

Servings8
  • 1 lb dried pinto beans, soaked overnight and drained
  • 6 oz bacon, chopped
  • 8 oz Mexican chorizo, casings removed
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 2 medium jalapenos, diced
  • 3 medium Roma tomatoes, diced
  • 6 cups chicken broth
  • 1 cup Mexican lager beer
  • 2 leaves bay leaves
  • 1 tsp ground cumin
  • 1/2 cup fresh cilantro, chopped
  • 1 lime lime, cut into wedges

Nutrition per serving

Calories
1787
Protein
84g
Carbs
50g
Fat
141g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Soak the pinto beans in a large bowl of cold water for at least 8 hours or overnight, then drain and rinse.
  2. 2Heat a large Dutch oven or heavy pot over medium heat. Cook the bacon until crisp and much of the fat has rendered, about 6-8 minutes.
  3. 3Add the chorizo, breaking it up with a spoon, and cook until browned, another 5-6 minutes.
  4. 4Add the onion, garlic, and jalapeno to the pot and cook, stirring often, until the onion softens, about 4 minutes.
  5. 5Stir in the diced tomatoes and cumin and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
  6. 6Add the drained beans, chicken broth, beer, and bay leaves. Bring to a boil, then reduce the heat to low, cover partially, and simmer.
  7. 7Simmer for 2 to 2 1/2 hours, stirring occasionally and adding more broth or water if the beans look dry, until the beans are fully tender and the broth has thickened slightly.
  8. 8Discard the bay leaves, season the beans with salt to taste, and stir in the chopped cilantro.
  9. 9Ladle into bowls and serve hot with lime wedges.

Tips & variations

  • Swap the canned tomatoes for fire-roasted diced tomatoes for a deeper, slightly charred flavor without any extra work.
  • Leave the jalapeno seeds in for more heat, or use a serrano instead for a sharper kick.
  • A smoked ham hock added along with the broth gives the beans an even deeper smoky flavor over the long simmer; remove it and shred the meat back in before serving.
  • No beer on hand? Just add an extra cup of broth in its place.

Storage & reheating

Refrigerate cooled beans in an airtight container for up to 5 days; the broth thickens further as it chills, so thin with a splash of broth or water when reheating on the stove over medium-low heat. Freeze in portions for up to 3 months.

Tips from the Tulo kitchen

  • The beans will look soupy partway through cooking but thicken up considerably in the last 30 minutes as starch releases, so resist adding extra liquid too early.
  • Salting the beans too early can toughen their skins during the long simmer; wait to salt until the beans are already tender near the end of cooking.

FAQ

Can I use canned pinto beans instead of dried?

Yes, though the beans won't absorb as much of the smoky broth. Use 4 cans (15 oz each), drained and rinsed, add them after the tomato step, and simmer for only 25-30 minutes so they don't turn mushy.

What makes charro beans different from regular pinto beans?

Charro beans (frijoles charros) are cooked with bacon, chorizo, and tomatoes in a brothy, soupier style meant to be eaten with a spoon, while plain refried or whole pinto beans are usually simmered with just onion and lard and served drier as a side.

Can I make charro beans in a pressure cooker?

Yes. After browning the bacon, chorizo, and vegetables in the pressure cooker on the saute setting, add the soaked beans and remaining ingredients and cook on high pressure for 30-35 minutes, followed by a natural release.

Do I really need to soak the beans overnight?

Soaking cuts the simmer time roughly in half and helps the beans cook more evenly. Unsoaked beans will still work but can take 3.5 to 4 hours to fully tenderize.

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