Vegetarian Authentic Charro Beans
Experience the warm, robust flavors of Mexico with this Vegetarian Authentic Charro Beans recipe, a plant-based twist on the cherished classic. Perfectly tender pinto beans are slow-simmered with fresh tomatoes, jalapeños, aromatic garlic and onion, and a medley of bold spices including smoked paprika and cumin for a smoky depth. Infused with vegetable broth and finished with vibrant cilantro and a burst of fresh lime juice, this hearty dish is both satisfying and soul-soothing. Whether served solo, as a flavorful side, or tucked into tacos and burritos, these meat-free charro beans deliver authentic taste while catering to vegetarian diets. Enjoy a wholesome and comforting crowd-pleaser that's as nutritious as it is delicious!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound Dried pinto beans
- 2 tablespoons Olive oil
- 1 medium White onion
- 4 large Garlic cloves
- 2 medium Tomatoes
- 2 medium Fresh jalapeños
- 4 cups Vegetable broth
- 2 leaves Bay leaves
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 bunch Cilantro
- 1 medium Lime
Instructions
Rinse the dried pinto beans thoroughly under cold water. Place them in a large bowl and cover with water. Soak the beans overnight or for at least 8 hours.
Drain and rinse the soaked beans. Set them aside.
Heat the olive oil in a large pot over medium heat.
Chop the white onion and mince the garlic cloves. Add them to the pot and sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Dice the tomatoes and jalapeños (remove seeds for less heat). Add them to the pot, stirring occasionally, for about 3 minutes until the tomatoes start to break down.
Add the soaked beans to the pot along with the vegetable broth. Stir in the bay leaves, cumin, smoked paprika, salt, and black pepper.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, stirring occasionally. The beans should be tender and the flavors well-infused.
Roughly chop the cilantro and add it to the beans at the end of cooking. Stir well and remove from heat.
Squeeze the juice of one lime into the pot and give it a final stir.
Remove the bay leaves before serving.
Serve hot, garnished with extra cilantro or a lime wedge as desired.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 5.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 808 mg | 17% | |
*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.
