Gluten-Free Authentic Charro Beans
Dive into the bold and comforting flavors of **Gluten-Free Authentic Charro Beans**, a hearty Mexican side dish that’s brimming with smoky, spicy, and savory goodness. Made with tender pinto beans, crispy bacon, and gluten-free chorizo, this recipe is slow-simmered to bring out every ounce of flavor. Sautéed onions, garlic, jalapeños, and vibrant tomatoes deepen the dish’s rich profile, while a generous sprinkle of fresh cilantro and a squeeze of lime at the end brighten every bite. Completely gluten-free and naturally wholesome, these charro beans pair beautifully with your favorite tacos, grilled meats, or as a standalone meal in a warm bowl. Whether you're feeding a crowd or seeking a soul-satisfying dish, this easy-to-follow recipe is a delicious celebration of authentic Mexican cuisine!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 slices bacon, chopped
- 0.5 pound chorizo sausage, gluten-free, crumbled
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 2 medium jalapeño peppers, seeded and chopped
- 3 large tomatoes, chopped
- 0.5 cup cilantro, chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper
- 8 cups water
- 2 lime, cut into wedges
Instructions
Rinse and sort the pinto beans, removing any debris or damaged beans.
Place the beans in a large pot and cover with water. Allow the beans to soak overnight or for at least 8 hours.
Drain the soaked beans and rinse them thoroughly.
In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon pieces and set aside, leaving the drippings in the pot.
Add the crumbled chorizo to the pot and cook until browned. Remove the chorizo and set aside with the bacon.
In the same pot, add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and jalapeños, and cook for another 2 minutes until fragrant.
Add the chopped tomatoes to the pot and cook for an additional 5 minutes, allowing them to soften.
Return the bacon and chorizo to the pot. Add the drained pinto beans and 8 cups of water.
Stir in the salt, black pepper, cumin, and cayenne pepper.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot.
Simmer the beans for approximately 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
Stir in the chopped cilantro during the last 5 minutes of cooking.
Taste and adjust seasoning if necessary.
Serve the charro beans hot with lime wedges on the side.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 10401 mg | 452% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 26.5 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4854 mg | 103% | |
*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.
