Charro Beans
If you’re looking for an amazing side dish for your next Mexican meal, these charro beans are simply amazing! Made with pinto beans, simmered for a couple of hours in a broth made up of bacon, onions, tomatoes and spices, every flavor shows itself when you take your first bite.
My dad makes the best slow cooked brisket and beans, it’s one of his favorite meals to make for people. These charro beans are based off my dad’s pinto bean recipe, a family favorite! Last night, I made crunchy beef tacos and these charro beans, it was delicious!
Health Benefits:
Pinto Beans: Pinto beans are a healthy choice for the heart! Thanks to the magnesium, potassium and antioxidants which benefit cardiovascular health. Pinto beans also improve digestion and blood sugar levels because of their high content of fiber.
Cilantro: A good amount of cilantro is used in these charro beans. Cilantro is one of my favorite herbs to cook with because it naturally detoxes the body from heavy metals. Due to its chelation properties, cilantro is able to grab heavy metals and safely excrete them from the body.
Peppers: Peppers contain a high level of antioxidants to help attack free radicals within the body which helps bring down inflammation. The presence of vitamins A & C protect the eyes from damage and help strengthen them. Thank you peppers for the increased skin and hair health benefits as well due to the antioxidants and vitamin C!
Easy Storing:
Something else I love about these charro beans is the amount of bowls it makes; about 8 servings! It’s a great dish to make when people are visiting, or to store in mason jars and keep in the fridge or freeze for a later date. Note, if you freeze in mason jars, make sure to only fill the beans up 3/4 of the jar to prevent the glass from breaking.
To Make:
Place beans in a large pot and cover with 1 inch of water.
Bring to a boil, then turn off heat and let sit for 1 hour.
Drain beans and refill with water, water should be about 4 inches over the beans.
Add all remaining ingredients and bring to a boil.
Once boiling, lower to a simmer and continue to simmer until beans are cooked through, about 2/1 to 3 hours.
When beans are cooked through, serve in a bowl topped with extra cilantro! Salt to taste.
If you liked this recipe, then you will love this Spanish rice!
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Charro Beans
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
Ingredients
1 lb dry pinto beans (2 cups)
1 onion, chopped
1 head of cilantro, chopped
4 small tomatoes, chopped
2 serrano or jalapeno peppers, chopped and seeds removed
4 cloves of garlic, chopped
8 slices or bacon, sliced
1 tsp dried oregano
1 tsp paprika
1 tsp cumin
2 tsp salt + more to taste
1 tsp pepper
Instructions
Place beans in a large pot and cover with 1 inch of water.
Bring to a boil, then turn off heat and let sit for 1 hour.
Drain beans and refill with water, water should be about 4 inches over the beans.
Add all remaining ingredients and bring to a boil.
Once boiling, lower to a simmer and continue to simmer until beans are cooked through, about 2/1 to 3 hours.
When beans are cooked through, serve in a bowl topped with extra cilantro! Salt to taste.
- Prep Time: 30 min
- Cook Time: 2 hours
