Charro Beans
User Reviews
5
Charro Beans
Description
Charro Beans uses dried pinto beans soaked overnight, then cooked with crisped bacon and aromatic vegetables. The bacon renders fat that flavors the dish while onions and garlic soften in the pot. Ground spices including cumin, chili powder, smoked paprika, and oregano build a warm, smoky base flavor. Simmering the beans in beef broth and water keeps them tender and infused with richness.
Diced canned tomatoes and chiles (like Rotel) add acidity and mild heat, contributing to the stew’s complexity. Fresh cilantro stirred in at the end gives a bright herbal note. The beans are cooked until tender but not mushy, maintaining a pleasing texture. The reserved crispy bacon bits serve as garnish for added crunch and smoky contrast.
Charro Beans can be served as a side dish or a main, complemented by traditional Mexican toppings such as pico de gallo, cheese, and sour cream. These add creaminess, freshness, and heat adjustments, offering customizable flavor profiles.
Ingredients
- 1 pound pinto beans dried
- 12 ounces Bacon chopped
- 1/2 cup onion finely diced
- 1 tablespoon garlic minced
- 1 1/2 teaspoons cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon oregano dried
- 3 cups beef broth
- 3 cups water
- 1 1/2 teaspoons kosher salt or more to taste
- 1/2 teaspoon black pepper
- 10 ounce can tomato such as Rotel, do not drain, diced
- 10 ounce can chile such as Rotel, do not drain, diced
- 1/2 cup cilantro chopped
- Pico de Gallo toppings if desired
- shredded cheese
- sour cream
Instructions
- Place the beans in a large bowl. Cover the beans with cold water. Let the beans soak for 6-8 hours or overnight.
- Place the bacon in a large pot over medium high heat. Cook for 5-6 minutes, stirring occasionally, until bacon is browned and crispy.
- Remove 1/4 of the bacon to use as garnish later on. Drain most of the fat from the pot, leaving 1 tablespoon in the pot.
- Add the onion and cook for 3-4 minutes or until just softened. Stir in the garlic and cook for 30 seconds.
- Place the soaked beans in the pot.
- Add the cumin, chili powder, smoked paprika, oregano, beef broth and water. Bring to a simmer.
- Turn the heat to low and cook for 45 minutes or until beans are just softened. You can add more water or broth if the beans soak up the liquid before they have cooked through.
- Stir in the salt, pepper and diced tomatoes and chiles. Cook for another 15-20 minutes or until beans are tender. Taste and add more salt if needed. Stir in the cilantro.
- Sprinkle the reserved bacon over the top. Serve as-is, or add other toppings such as pico de gallo, cheese or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 1069mg | 45% |
| Potassium | 954mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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