Hacienda Colorado Style Beans Ala Charra

Nutriscore Rating: 76/100

Dive into the bold, smoky flavors of Hacienda Colorado Style Beans Ala Charra—a savory Mexican-inspired dish that's hearty, comforting, and packed with vibrant ingredients. This recipe combines tender pinto beans simmered to perfection with crispy bacon, aromatic garlic, and zesty jalapeños, all infused in a rich broth of chicken stock, tangy tomatoes, and earthy spices like cumin. A finishing touch of fresh cilantro and optional green chilies adds a burst of freshness and heat, making this classic charro bean dish an irresistible side or main course. Perfect for serving with tacos, grilled meats, or cornbread, it’s a must-try for lovers of authentic Tex-Mex cuisine. Ready in just a few simple steps, this crowd-pleaser is sure to become a staple in your home kitchen!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 2 cups Dry pinto beans
• 8 cups Water
• 6 slices Bacon
• 1 medium White onion
• 3 large Garlic cloves
• 2 whole Jalapeño peppers
• 3 medium Roma tomatoes
• 1 bunch Cilantro
• 4 cups Chicken stock
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Cumin
• 1 can Diced green chilies (optional)

📝 Instructions

12 steps

1. Rinse and sort the pinto beans to remove any debris or damaged beans.

2. Soak the beans overnight in a large bowl filled with water, or use the quick soak method by boiling beans for 2 minutes, removing them from heat, and letting them sit for 1 hour. Drain and rinse before cooking.

3. In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate to drain. Once cooled, crumble the bacon.

4. Remove excess bacon grease, leaving about 2 tablespoons in the pot.

5. Dice the white onion, mince the garlic, and finely chop the jalapeños (remove seeds for less heat). Add them to the pot with the bacon grease and sauté over medium heat until softened and fragrant, about 5 minutes.

6. Chop the roma tomatoes and add them to the pot, stirring to combine with the aromatics. Cook for an additional 3 minutes.

7. Add the soaked and drained beans to the pot along with the chicken stock. If needed, add extra water to ensure the beans are covered by about 1 inch of liquid.

8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 1 1/2 to 2 hours, stirring occasionally to prevent sticking.

9. Roughly chop the cilantro and add it to the pot during the last 20 minutes of cooking, along with the salt, black pepper, and cumin. Stir well to distribute the seasonings evenly.

10. Optional: Stir in a can of diced green chilies for added flavor and heat.

11. Once the beans are tender and the broth is thickened to your liking, stir in the crumbled bacon. Adjust seasoning if necessary.

12. Serve warm as a side dish or enjoy on its own with toppings like diced onions, extra cilantro, or a splash of lime juice.

Nutrition Facts

1 serving (752.9g)

Calories		361
% Daily Value*
Total Fat		6.0 g	8%
	Saturated Fat	1.5 g	8%
	Polyunsaturated Fat	0.0 g
Cholesterol		22 mg	7%
Sodium		931 mg	40%
Total Carbohydrate		50.4 g	18%
	Dietary Fiber	14.3 g	51%
	Total Sugars	5.3 g
Protein		27.1 g	54%
Vitamin D		0.1 mcg	0%
Calcium		132 mg	10%
Iron		5.3 mg	29%
Potassium		1128 mg	24%

*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.

Source of Calories

Fat: 338 cal (15.3%%)

Protein: 658 cal (29.8%%)

Carbs: 1212 cal (54.9%%)