Mexican Charro Beans
Dive into the bold, heartwarming flavors of Mexican Charro Beans, a traditional dish bursting with rich, smoky, and savory goodness. Made with tender pinto beans simmered to perfection, this recipe features a tantalizing medley of crispy bacon, spicy chorizo, aromatic onions, and vibrant jalapeños, all infused with tomatoes, garlic, and earthy spices like cumin. Perfect for feeding a crowd, this hearty dish is slow-cooked for maximum flavor, delivering a soul-satisfying meal that can be served as a main course with warm tortillas or as a delicious side dish alongside your favorite Mexican staples. Easy to prepare and packed with protein, Mexican Charro Beans are the ultimate comfort food for any occasion.
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 8 cups Water
- 6 slices Bacon
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 3 medium, diced Tomatoes
- 2 small, diced Jalapeños
- 0.5 cup, chopped Cilantro
- 0.5 pound Chorizo
- 2 teaspoons (to taste) Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 2 whole Bay leaves
- 1 tablespoon (if needed) Vegetable oil
Instructions
Rinse and sort the dried pinto beans, removing any debris or damaged beans.
Place the beans in a large pot and cover them with 8 cups of water. Let them soak for 6-8 hours or overnight. Alternatively, use the quick soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour before draining.
After soaking, drain and rinse the beans, then return them to the pot with 8 cups of fresh water. Add the bay leaves.
Bring the beans to a boil, then reduce the heat to low and simmer, partially covered, for about 1.5 hours or until the beans are tender. Stir occasionally and add more water if needed.
While the beans are cooking, heat a large skillet over medium heat. Add the bacon slices and cook until crispy. Remove the bacon, chop it into small pieces, and set aside. Reserve the bacon grease.
In the same skillet, add the chorizo and cook thoroughly, breaking it up into small pieces. Once cooked, transfer it to a plate lined with a paper towel.
In the remaining bacon grease (add 1 tablespoon of vegetable oil if needed), sauté the diced onion until translucent, about 3-4 minutes.
Add the minced garlic, diced jalapeños, and diced tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the cooked chorizo and chopped bacon, then add the ground cumin, black pepper, and 1 teaspoon of salt. Mix well and remove from heat.
Once the beans are tender, remove the bay leaves and stir the skillet mixture into the pot of beans.
Simmer the beans and the sautéed mixture together for another 20 minutes, stirring occasionally. Taste and adjust salt as needed.
Garnish with freshly chopped cilantro before serving. Serve warm as a main dish or side, accompanied by warm tortillas or rice.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 8790 mg | 382% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 18.7 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 574 mg | 44% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3895 mg | 83% | |
*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.
