Charro Beans
User Reviews
4.5
Charro Beans
Description
The Charro Beans recipe features pinto beans combined with crispy bacon, roasted plum tomatoes, and smoky chipotle chiles cooked in adobo sauce. The roasted tomatoes contribute a subtle sweetness and depth, complementing the smoky, slightly spicy flavor from the chipotles. Aromatics like garlic and onion add fragrance and complexity, all simmered with stock to meld the flavors and reduce the liquid to a stew-like consistency. The optional Mexican oregano adds an herbal note.
The finished beans offer a rich, savory taste with a gentle heat, accompanied by tender beans and softened vegetables. Cooking the bacon first renders flavorful fat that infuses the dish. This meal fits well as a side alongside grilled meats or as a comforting vegetarian main when the bacon is omitted or substituted. The smoky, lightly spicy flavor makes it suitable for casual family dinners or gatherings.
For easier chopping, freezing the bacon briefly firms it up, and stock can be swapped with water if needed without major loss of taste. Adjust chipotle quantity to control spiciness. The recipe also works for making bean puree if desired, letting you customize consistency and use.
Ingredients
- 2 cans pinto beans drained and rinsed, approx. 4 cups
- 1/2 lb. Bacon approx. 7-8 slices
- 4-5 plum tomatoes
- 1/2 onion
- 3 chipotles in adobo
- 2 cloves garlic
- 2 cups stock or water
- 1/2 teaspoon oregano Mexican, optional
- 1/2 teaspoon salt plus more to taste
- black pepper freshly cracked
Instructions
- Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them.
- Chop up the bacon into small pieces. Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces).
- Chop up a 1/2 onion and add it the bacon. I usually reduce heat to mediumish after the bacon is cooked. Let the onion cook for 3-5 minutes or until tender.
- Add 2 minced cloves of garlic and cook briefly, 30-60 seconds.
- Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine). Also add: 2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano (optional), 1/2 teaspoon salt, freshly cracked black pepper, and 2 cups of stock (or water). Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.
- Salt to taste. I added another generous pinch to this batch (so that is approx. 1 teaspoon total) but keep in mind that if you are using store-bought stock that's high in sodium then you won't need to add as much salt. You can also add more heat at this point if you want a more fiery batch.
- Serve immediately. Note that these beans are best served in some of the broth.
- Alternatively, you can use part of the batch to make a bean puree. Simply add them to a blender or food processor and combine into a puree.
- Store leftovers in an airtight container in the fridge.
Notes
- Freezing bacon for 20–30 minutes before chopping can make cutting easier.
- Using stock rather than water enhances flavor, but water works as a substitute.
- Adjust chipotle peppers to control heat; fewer chipotles yield a milder dish.
- Fresh jalapeños can replace chipotles in a pinch, altering the flavor slightly.
- About half of the batch can be pureed to create a smooth bean puree.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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