Charro Beans (Frijoles Charros)
User Reviews
4.9
Charro Beans (Frijoles Charros)
Description
Charro Beans (Frijoles Charros) feature pinto beans cooked with crispy bacon, onions, jalapeño, garlic, and fresh cilantro, simmered in a mixture of beef broth, water, diced tomatoes, and green chilies. The blend of spices including cumin, chipotle chili powder, oregano, smoked paprika, salt, and black pepper contribute depth and a mild smoky heat to the dish. The beans are cooked under high pressure in an Instant Pot or slowly simmered on the stovetop or in a slow cooker until tender but still whole, absorbing the smoky and spicy flavors well.
This dish is typically served as a side for Mexican meals or a flavorful bean-based entree. Its rich, broth-like consistency allows it to be paired well with tortillas or rice. The occasional inclusion of fresh cilantro brightens the flavor profile just before serving.
The recipe can be adapted to slow cooking or stovetop methods, with slight variations in cooking times and water volumes. Cooking the bacon separately and using its rendered fat to sauté the onions and jalapeño infuses the beans with savory depth. The beans do not require pre-soaking for slow cooker or Instant Pot methods, although it can reduce cooking time for stovetop preparations. Natural pressure release on the Instant Pot helps retain moisture and develop flavors in the beans.
Ingredients
- 1/2 pound Bacon chopped (about 8 slices)
- 1/2 yellow onion chopped
- 1 jalapeño minced with seeds removed (optional)
- 2 cloves garlic minced
- 1 pound pinto beans dried
- 3 cups water
- 2 cups beef broth
- 15 ounces diced tomato
- 15 ounces green chili
- 1/2 bunch cilantro chopped, fresh
- 2 teaspoon salt
- 1 teaspoon cumin
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Instructions
- In the Instant Pot using the sauté setting, cook the chopped bacon until crispy. Transfer the bacon to a plate and set aside.
- Add the onions and jalapeno, and cook until softened. I don't drain the bacon grease because I think it adds to the flavor of the charro beans, but if there is a lot of it, you can drain most of it before adding the onions, leaving just a little to cook the onions in. Add the garlic in the last 30 seconds.
- Add all of the remaining ingredients along with the bacon to the onions, jalapeno, and garlic in the Instant Pot, then secure the lid and change the setting to high pressure (my Instant Pot has a button for "beans/chili" that I press and set to "Normal") for 30 minutes.
- When the time is up, allow the pressure cooker to do a complete natural release before removing the lid. It will take about 30-45 minutes.
Notes
- This recipe can be prepared in a slow cooker by sautéing bacon, onions, and garlic first, then cooking with all ingredients on low for 8-10 hours or high for 4-5 hours. Add one extra cup of water in that method.
- For stovetop cooking, soak beans overnight, then cook with bacon and aromatics in a heavy pot for about 1 hour or until tender, adjusting liquid as needed.
- Cooking bacon separately and using its grease for sautéing aromatics enhances the flavor profile.
- Allow natural pressure release when using a pressure cooker to maintain bean texture and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 810mg | 34% |
| Potassium | 810mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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