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–+ servings
A large pot of charro beans topped with 2 jalapeño slices.

Charro Beans

40aprons.com/charro-beans/
Pinto beans, simmered in delicious beef broth with bacon, onion, diced tomatoes, and chipotle peppers in adobo sauce.
Prep 15 minutes
Cook 2 hours
Total 2 hours 15 minutes
Recipe Makes (Approximate): 12 servings

Equipment

  • colander
  • Large, heavy-bottomed pot
  • stovetop
  • Large wooden spoon

Ingredients

For the Beans

  • 1 pound dried pinto beans
  • water

For the Charro Beans

  • ½ pound chopped bacon (approximately 8 full slices)
  • 1 cup chopped yellow onion
  • 1 jalapeño (stem and seeds removed, pepper minced)
  • 1 tablespoon minced fresh garlic (approximately 3 large cloves)
  • 1 15-ounce can diced tomatoes and green chilies
  • 1 chipotle pepper (from can of peppers in adobo sauce)
  • 1 tablespoon adobo sauce (from can of peppers in adobo sauce)
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon salt (more or less to taste)
  • ½ teaspoon freshly cracked black pepper (more or less to taste)
  • ½ teaspoon dried oregano
  • 4 cups beef broth

Instructions

  • Fill colander with 1 pound dried pinto beans. Rinse pinto beans thoroughly under running water, making sure to remove any unwanted beans or debris.
  • Transfer rinsed pinto beans to large pot. Fill pot with enough water to cover top of beans by 2 inches. Place pot on stovetop over high heat.
  • Bring water to rolling boil. When water begins to boil, immediately reduce heat under pot to low. Simmer beans 1 to 2 hours, stirring occasionally, until beans are tender. Add water to pot as needed during cook time. Note: fresher beans will need less time; dryer, older beans will need more.
  • When beans are tender, pour beans and water into colander. Drain well and set aside.
  • Return pot to stovetop and set heat to medium-high. Add ½ pound chopped bacon to pot. Cook bacon 5 minutes or until cooked through.
  • Once bacon is fully cooked, add 1 cup chopped yellow onion, 1 jalapeño, and 1 tablespoon minced fresh garlic to pot. Stir to incorporate and sauté ingredients, stirring occasionally, 5 minutes or until onions are translucent.
  • When onions are translucent, add 1 15-ounce can diced tomatoes and green chilies, 1 chipotle pepper, 1 tablespoon adobo sauce, ¼ cup chopped fresh cilantro, 1 tablespoon salt, ½ teaspoon freshly cracked black pepper, and ½ teaspoon dried oregano to pot. Stir to incorporate, scraping bottom of pot with wooden spoon to loosen any bits of food that may have stuck to pot. Simmer mixture 5 minutes.
  • After 5 minutes, add cooked pinto beans and 4 cups beef broth to pot. Stir to incorporate.
  • Simmer mixture 15 minutes, stirring occasionally. After 15 minutes, taste mixture and add salt, pepper, and/or oregano if desired.
  • Portion charro beans into serving bowls. Garnish with additional chopped cilantro if desired. Serve warm.

Recipe Notes

  • Consistency: For thicker charro beans, thoroughly combine 2 tablespoons cornstarch into ¼ cup cold water, then stir slurry into charro beans and simmer until thickened.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 234calProtein: 12gFat: 9gSaturated Fat: 3gTrans Fat: 0.02gCholesterol: 12mgSodium: 1276mgPotassium: 706mgTotal Carbs: 27gFiber: 7gSugar: 2gNet Carbs: 20gVitamin A: 89IUVitamin C: 8mgCalcium: 72mgIron: 3mg
Recipe By: Cheryl Malik
https://40aprons.com/charro-beans/