Best 8 Charro Beans Recipes

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**Charro Beans: A Flavorful and Versatile Mexican Dish**

Charro beans, also known as frijoles charros, are a traditional Mexican dish that combines the hearty goodness of beans with a symphony of flavors. Originating from the western state of Jalisco, this dish has become a beloved staple in Mexican cuisine. It features a delectable medley of pinto beans simmered in a savory broth infused with spices, vegetables, and often bacon or ham. Charro beans can be enjoyed as a hearty main course, a flavorful side dish, or even as a filling for tacos or burritos. With variations ranging from vegetarian to meat-based, this versatile dish offers a taste of Mexican culinary heritage. Discover the secrets to making authentic charro beans with our collection of carefully curated recipes, each capturing the essence of this classic Mexican dish.

Here are our top 8 tried and tested recipes!

CHARRO BEANS (FRIJOLES CHARROS)



Charro Beans (Frijoles Charros) image

A hearty Mexican charro bean soup that is perfect for any day of the year.

Provided by Brent Hull

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 12

4 hocks smoked ham hocks
1 white onion
6 slices thick-cut bacon, cut into chunks
½ pound fresh chorizo sausage
2 medium whole (2-3/5" dia) (blank)s tomatoes, chopped
2 each jalapeno peppers, sliced
5 (15 ounce) cans pinto beans, undrained
4 cups water as needed
2 cloves garlic, chopped
3 tablespoons chopped fresh cilantro
1 teaspoon chicken bouillon granules
1 pinch salt to taste

Steps:

  • Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
  • Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
  • Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
  • Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
  • When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 33.3 g, Cholesterol 95.5 mg, Fat 34.2 g, Fiber 9.5 g, Protein 34.9 g, SaturatedFat 11.8 g, Sodium 1113.2 mg, Sugar 2.6 g

MEXICAN CHARRO BEANS



Mexican Charro Beans image

Make and share this Mexican Charro Beans recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

1 lb dried pinto bean
6 strips bacon, chopped
2 cloves garlic, chopped
4 medium fresh plum tomatoes, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 (12 ounce) can beer (chef's choice)
1/2 bunch fresh cilantro, chopped
2 jalapeno peppers, seeded and chopped
salt and pepper

Steps:

  • Rinse and pick over beans.
  • Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm.
  • Before the beans are done, fry the bacon in a large skillet until halfway cooked.
  • Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp.
  • Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer.
  • Add chopped cilantro and jalapenos; combine everything in one large pot.
  • Add salt and pepper to taste.

SLOW COOKER CHARRO BEANS



Slow Cooker Charro Beans image

I created this slow cooker recipe in an effort to duplicate the charro beans at my favorite local Mexican restaurant. They are a great as a side item, served as bean soup, or served atop rice as a hearty meal.

Provided by Nikki Robinson Brooks

Categories     Side Dish

Time 16h45m

Yield 8

Number Of Ingredients 14

1 pound dry pinto beans, sorted
water as needed
6 slices bacon, chopped
4 medium Roma (plum) tomatoes, chopped
2 medium onions, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
½ bunch fresh cilantro, chopped
2 cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
½ teaspoon ground cumin

Steps:

  • Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
  • Place beans in a slow cooker with just enough water to cover.
  • Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
  • Cook on Low for 8 hours. Serve.

Nutrition Facts : Calories 278 calories, Carbohydrate 42.6 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 10.3 g, Protein 15.9 g, SaturatedFat 1.1 g, Sodium 762.7 mg, Sugar 3.7 g

MEXICAN CHARRO PINTO BEANS, FRIJOLES CHARROS PINTOS



Mexican Charro Pinto Beans, Frijoles Charros Pintos image

This is an authentic recipe right out of Mexico "Frijoles Charros" Mexican Cowboy Beans, These beans are delicious you can eat them right out of the bowl with hot buttered tortillas, and some hot salsa. Yum Yum. They are a meal by themselves. They cook for about 5/6 hours but the time is well worth it. You can serve along side...

Provided by Juliann Esquivel

Categories     Vegetables

Time 6h20m

Number Of Ingredients 26

1 1/2 lb pinto beans sorted, cleaned, and rinsed
1 medium onion peeled and quarted
1/2 large green pepper, seeded and cut in half, do not dice
1 large jalapeno seeded, cored, and cut in strips
10 clove fresh garlic peeled and smashed
3 medium fresh tomatoes chopped in small pieces
2 medium tomatillos shucked, rinsed and diced
1/2 c diced fresh cilantro
2 large smoked pork shanks cut into quarters, by the butcher
2 large ham hocks
1 1/2 lb stew beef or beef soup meat cut into bite size pieces
4 medium slices of salt pork or fat back, gives beans great flavor
1/2 lb diced ham, i use hormel diced ham to flavor beans.
1 large fresh poplano seeded and pepper diced
1 tsp dried oregano
2 tsp salt
1 Tbsp apple cider vinegar
2 large dried bay leaves
1/4 tsp cayanne pepper (optional)
2 Tbsp chile powder
1 tsp ground cumin powder
2 small envelopes sazon goya seasoning
1/4 tsp dried red pepper flakes
1/4 c good olive oil
1/2 tsp fresh ground black pepper
1 tsp garlic powder

Steps:

  • 1. Clean sort and rinse pinto beans in cold water. Put into a deep heavy pot add about 10/12 cups cold water. Put on stove over a high flame, add all of the meats and the salt pork. Do not add the stew meat yet.
  • 2. In a separate pot add the oil, heat and brown the stew meat until seared on all sides then add to the pot of beans with the remaining oil in the pot.
  • 3. Add all of the vegetables, onions, peppers, tomatoes, cilantro, bay leaves, spices, and seasonings. Add vinegar and stir well cover and lower the flame cook for about 5 to 6 hours.
  • 4. While cooking check beans and stir about once every hour. Taste bean broth to make sure the beans are seasoned just right "Salt" Cook until beans are tender and meats are fork tender. Taste to see if they have enough salt and pepper.
  • 5. Serve with hot buttered tortillas, and some Pico de Gallo or Salsa on the side. You can also serve along side Mexican rice (see my post for Mexican rice) with the salsa and tortillas. No need to make any other meat. Charro beans are loaded with Meat. Enjoy

CHARRO BEANS



Charro Beans image

I love the charro beans at Uncle Julio's restaurant in Texas. This seems to be a similar recipe. They don't have chili powder or cumin but are well seasoned and seem very fresh and light.

Provided by Bren in LR

Categories     Beans

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb dried pinto bean
6 slices bacon, chopped
2 garlic cloves, chopped
4 medium fresh plum tomatoes, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 (12 ounce) can beer
1/2 cup fresh cilantro, chopped
2 jalapeno peppers, seeded and chopped
salt and pepper

Steps:

  • Rinse and pick over beans.
  • Place in a large pot and cover with water, approx 6-7 cups. Bring to a boil then cover and cook over med-low heat for 2-2 1/2 hours, until tender but still firm.
  • Before the beans are done, fry the bacon in a large skillet until crisp. Remove and place on a small plate.
  • Add garlic, onions and green pepper to the bacon grease in the skillet and cook till tender.
  • Return the bacon along with the tomatoes to the skillet. Add the can of beer and simmer for a few minutes.
  • Add the chopped cilantro and jalapenos to the skillet then put everything into the large bean pot.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 354.8, Fat 4.7, SaturatedFat 1.4, Cholesterol 5.4, Sodium 83.2, Carbohydrate 56.3, Fiber 13.4, Sugar 4.9, Protein 18.5

LAMB CHOPS WITH GUAJILLO CHILI SAUCE AND CHARRO BEANS



Lamb Chops With Guajillo Chili Sauce and Charro Beans image

Provided by Alex Witchel

Categories     dinner, sauces and gravies, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
1/4 cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt
pepper
5 guajillo chilies
3 garlic cloves
1/4 cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt
freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt
freshly ground black pepper

Steps:

  • For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
  • For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
  • Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
  • For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
  • To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

ENGLERT CHARRO BEANS



Englert Charro Beans image

So my husband insisted that I learn to make Mexican Charro Beans, and after oh so many failed attempts we've finally settled on a recipe that we are happy with! I usually serve these with any Mexican styled meals that I make, including "Englert Tacos", or alongside scrambled eggs at breakfast. You could add fresh peppers to make them spicier, but we usually add pickled jalapenos or hot sauce individually since one of the kids is not a fan of spicy! Note: I freeze my bacon, and use kitchen shears or a sharp knife to cut it when it is still frozen. Cutting frozen bacon into chopped sized pieces is so much easier than using a knife when thawed, and it cooks up beautifully right out of the freezer!

Provided by allysonenglert

Categories     Beans

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups dry pinto beans or 1 lb dry pinto beans
8 cups water, to quick simmer the beans
6 cups water
6 slices bacon, chopped
1/2 small onion, sliced
4 garlic cloves, minced
1 (10 ounce) can diced tomatoes with green chilies (mild or original)
2 tablespoons chili powder, separated
2 teaspoons cumin, separated
1 lime
salt & pepper

Steps:

  • Sort your dried beans for stones and rinse.
  • Bring beans and 8 cups water to a boil in a 6-quart or larger stock pot, and boil for two minutes. Cover the pot and then remove from heat and allow to sit undisturbed for 2 hours.
  • After 2 hours, drain and rinse beans. Return to the stock pot with 6 cups water, and bring back to a boil. Once you've got it to a boil, allow it to then simmer covered for about 1 1/2 hours, with the top just slightly tilted to allow a little bit of steam to escape. Avoid the temptation to stir the beans or lift the lid!
  • After the beans have simmered for almost 1 hour, begin cooking the chopped bacon in a separate saute pan.
  • Before the bacon is fully cooked add the sliced onion and minced garlic. Allow to fully cook, stirring.
  • Once the bacon is fully cooked through, add the can of diced tomatoes with chili. Cook for a few minutes to let the flavors settle, and then add 1 tablespoon Chili Powder, and 1 teaspoon Cumin. Cook a few minutes longer to allow the flavors to blend together. Do not drain!
  • After the beans have simmered for the full 1 1/2 hours, check to make sure they're soft. Once they are soft, add the entire bacon mixture to the pot and stir in thoroughly.
  • Add the remaining 1 tablespoon Chili Powder, 1 teaspoon Cumin, Juice from 1 lime, and Salt and Pepper to taste.
  • Bring the beans back to a boil and allow it to simmer covered, top slightly tilted for at least 30 minutes, or until beans are fully cooked.
  • Serve over rice, or alongside any of your favorite Mexican dishes!

INSTANT POT® CHARRO (REFRIED BEANS)



Instant Pot® Charro (Refried Beans) image

This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.

Provided by droach3

Categories     Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 13

4 cups water
2 cups dry pinto beans, rinsed
1 large onion, chopped
½ cup salsa
½ cup roughly chopped cilantro, or to taste
1 jalapeno pepper, minced
4 cloves garlic, minced
2 teaspoons tomato-flavored bouillon
2 teaspoons vegetable bouillon
½ teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper

Steps:

  • Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 0.1 g, Sodium 113.5 mg, Sugar 2.5 g

Tips:

  • Soak the beans overnight or for at least 8 hours. This will help them cook more evenly and quickly.
  • Use a variety of beans. This will add different flavors and textures to your dish.
  • Don't skip the spices. They are what give charro beans their unique flavor.
  • Use a good quality broth. This will also add a lot of flavor to the dish.
  • Cook the beans until they are tender but not mushy. You should be able to easily mash them with a fork.
  • Serve the beans with your favorite toppings. Some popular choices include cheese, sour cream, avocado, and cilantro.

Conclusion:

Charro beans are a delicious and hearty dish that is perfect for a cold winter day. They are also a great way to use up leftover beans. So next time you have some extra beans on hand, give this recipe a try. You won't be disappointed!

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