Englert Charro Beans
Experience the bold, authentic flavors of Englert Charro Beans, a hearty Mexican-inspired dish packed with smoky, savory, and zesty notes. This recipe combines tender dried pinto beans simmered to perfection with crispy bacon, sautéed aromatics like onion, garlic, and jalapeño, and a medley of spices including cumin, chili powder, and oregano for a deeply satisfying taste. Fresh roma tomatoes and cilantro brighten the dish, while a squeeze of lime adds a tangy finishing touch. Cooked low and slow in chicken broth, these charro beans achieve a rich, soulful flavor that pairs beautifully with warm tortillas or serves as a stellar side for your favorite Tex-Mex dishes. Perfect for family dinners or gatherings, this recipe is a comforting classic that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 slices bacon
- 1 medium onion
- 4 pieces garlic cloves
- 2 pieces jalapeño peppers
- 3 medium roma tomatoes
- 0.5 bunch cilantro
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime
Instructions
Rinse and sort the dried pinto beans to remove any debris or broken beans, then soak them in water overnight or for at least 8 hours. Drain and set aside.
Chop the bacon into small pieces and place it in a large pot or Dutch oven. Cook over medium heat until the bacon is crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Dice the onion, mince the garlic, and finely chop the jalapeño peppers. Add them to the pot with the bacon fat and sauté until the onion is translucent and the vegetables are fragrant, about 5 minutes.
Dice the roma tomatoes and add them to the pot. Cook for another 3-4 minutes, stirring occasionally.
Add the drained pinto beans to the pot along with the chicken broth, water, ground cumin, chili powder, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans submerged.
Roughly chop the cilantro and stir it into the beans along with the cooked bacon during the last 10 minutes of cooking.
Cut the lime into wedges and serve alongside the charro beans for an optional fresh squeeze of lime juice. Serve hot as a side dish or on its own with warm tortillas.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6313 mg | 274% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 17.5 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 428 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3685 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
