Name: Charro Beans
Yield: 6 to 8 servings
Ingredients: 1 lb. dried pinto beans; 1/2 lb. center cut bacon, diced; 1 medium onion, diced; 1 small green bell pepper, diced; 1 large ripe red tomato, chopped; 1 fresh jalapeño, diced; 1 Tbsp. seasoning of choice:; 1 (12 oz.) bottle amber beer (optional); 1 bunch fresh cilantro, roughly chopped

Home | Recipes | Charro Beans

Charro Beans

Recipe by Wanda Benge, Savory Spice—Austin, TX customer

All-Purpose Cooking

Note from the recipe author: "This is an old family recipe from Mexico that my niece-in-law shared with us."

Jump to Recipe

Serves 6 to 8 servings

Email Share

Ingredients

1 lb. dried pinto beans 1/2 lb. center cut bacon, diced 1 medium onion, diced 1 small green bell pepper, diced

1/2 tsp. Minced Garlic (or 4 fresh cloves, minced)

1 large ripe red tomato, chopped 1 fresh jalapeño, diced 1 Tbsp. seasoning of choice:

Chilean Merquen Seasoning

El Diente Southwestern Seasoning

Medium Chili Powder

2 tsp. Ground Cumin Seeds

1 (12 oz.) bottle amber beer (optional) Salt & pepper to taste 1 bunch fresh cilantro, roughly chopped

Medium Chili Powder (Salt-Free)

Salt & Pepper Tableside Seasoning

Directions

Rinse and pick over pinto beans. Cover with water by at least 2 inches and soak overnight. In a Dutch oven or large saucepan, cook bacon over medium heat until soft and fat renders. Add onions and peppers and cook until onions are soft, stirring occasionally, about 5 min. Add garlic and cook 2 more min. Drain and rinse beans and add to pot. Stir in tomatoes, jalapeños and chile spice blend of choice. Add beer (if using) plus enough water to cover all ingredients. Bring to a boil then reduce to a simmer and cook until beans are tender, about 2 hours. Add salt & pepper to taste. Stir in cilantro just before serving.

Recipe Notes

Savory’s Test Kitchen adapted the author's original submitted recipe a bit to show how it works with several of our spices and Southwestern style chile spice blends or chili powders.