Low Sodium Authentic Charro Beans
Discover the bold and savory flavors of Low Sodium Authentic Charro Beans, a heartwarming Mexican-inspired dish that's hearty, healthy, and packed with vibrant ingredients. Made with tender pinto beans simmered in a rich blend of unsalted chicken broth, smoky paprika, and earthy cumin, this recipe delivers all the robust taste without excess sodium. Fresh roma tomatoes, jalapeño peppers, and diced bacon infuse the dish with a medley of textures and flavors, while a final touch of chopped cilantro adds brightness. Perfectly balanced with creamy avocado and zesty lime wedges for garnish, this satisfying side or main dish is ideal for those looking to enjoy traditional charro beans in a healthier way. Ready in just a few simple steps, it's a crowd-pleasing choice for family dinners or gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 4 large garlic cloves, minced
- 4 cups unsalted chicken broth
- 3 medium roma tomatoes, chopped
- 2 small jalapeño peppers, seeded and diced
- 4 slices cooked bacon, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 cup fresh cilantro, chopped
- 1 for garnish avocado, diced
- 1 for garnish lime, cut into wedges
Instructions
Rinse the pinto beans thoroughly under cold water to remove any dirt or debris. Place beans in a large bowl, cover with water about 2 inches above the beans and let soak overnight or at least 8 hours.
Drain and rinse soaked beans and set aside.
In a large Dutch oven or pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, until the onions become translucent.
Add minced garlic to the onions and sauté for another 1-2 minutes, stirring frequently, until fragrant.
Pour in the unsalted chicken broth and 4 cups of water.
Add the soaked pinto beans, chopped tomatoes, diced jalapeño peppers, and chopped cooked bacon into the pot.
Stir in smoked paprika and ground cumin for an extra smoky and earthy flavor.
Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally and add additional water if needed to keep the beans fully submerged.
Once cooked, stir in the chopped cilantro for freshness.
Ladle the charro beans into bowls and garnish with diced avocado and lime wedges before serving to add a touch of creaminess and brightness.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 21.4 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4479 mg | 95% | |
*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.
