Vegan Authentic Charro Beans
Discover the bold, comforting flavors of **Vegan Authentic Charro Beans**, a plant-based take on a beloved Mexican classic. This hearty recipe features tender pinto beans simmered to perfection in a flavorful broth infused with smoky paprika, aromatic cumin, and dried oregano. Fresh vegetables like tomatoes, green bell pepper, and jalapeño add depth and vibrant color, while a hint of lime and cilantro creates a refreshing finish. Perfect for cozy dinners or as a savory side dish, this easy-to-follow recipe is both vegan-friendly and packed with protein-heavy goodness. Whether you’re craving a taste of traditional Mexican cuisine or seeking a healthy, crowd-pleasing meal, these Vegan Charro Beans deliver all the satisfaction without compromising on flavor.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 2 tablespoons olive oil
- 1 medium, chopped white onion
- 4 minced garlic cloves
- 3 medium, diced tomatoes
- 1 medium, diced green bell pepper
- 1 seeded and minced jalapeño pepper
- 6 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 cup, chopped fresh cilantro
- 1 sliced into wedges lime
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
Rinse the dried pinto beans under cold water and remove any debris or bad beans.
Place the beans in a large pot and cover with water. Allow them to soak overnight or for at least 8 hours.
Drain and rinse the soaked beans, set them aside.
In the same pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and continue to cook for another 1-2 minutes, until fragrant.
Stir in the diced tomatoes, green bell pepper, and minced jalapeño pepper. Cook for 5-7 minutes, until the vegetables are softened.
Add the soaked pinto beans back into the pot. Pour in the vegetable broth and bring to a boil.
Stir in smoked paprika, ground cumin, dried oregano, bay leaf, salt, and black pepper.
Reduce the heat to low and cover the pot. Let the beans simmer for 2 hours, or until they are tender and the flavors are well combined.
Check the beans occasionally, stirring and adding more broth or water if necessary to keep them submerged.
Once cooked, taste and adjust seasoning if necessary.
Remove the bay leaf and stir in the chopped cilantro.
Serve the Vegan Charro Beans warm, garnished with lime wedges and additional cilantro if desired.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6164 mg | 268% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 40.0 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5573 mg | 119% | |
*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.
