Name: Mexican Charro Beans
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 0.5 pound Bacon (diced); 1 medium Onion (chopped); 2 cloves Garlic (minced); 2 Jalapeños (seeded and minced (or more to taste)); 1 can Diced Tomatoes (14.5 ounce, undrained); 4 cups Chicken Broth; 2 cans Pinto Beans (15 ounce each, rinsed and drained); 1 teaspoon Cumin; 0.5 teaspoon Chili Powder; 0.25 teaspoon Oregano (dried); 0 Salt (to taste); 0 Black Pepper (to taste)

Oh, where do I even begin with Mexican charro beans? For me, these aren’t just beans; they’re a hug in a bowl, a taste of home, and honestly, a lifesaver on busy weeknights. I remember my Abuela making these whenever we had a big family gathering. The whole house would smell incredible – smoky, savory, with just a hint of spice. It’s the kind of dish that instantly makes everything feel a little bit better. While many people think of pinto beans in a soup or a simple side, charro beans are in a league of their own. They’re hearty, flavorful, and incredibly satisfying, kind of like a chili but so much simpler and arguably, more authentic. If you’ve ever had really good restaurant-style beans that just sing with flavor, chances are they were charro beans. Today, I’m so excited to share my family’s way of making them, a recipe that’s been tweaked and perfected over the years, and one that my kids ask for all the time. Get ready to fall in love!

What are Mexican Charro Beans?

So, what exactly are these magical Mexican charro beans? The name “charro” translates to “cowboy” or “horseman,” and it really speaks to the rustic, hearty nature of this dish. Think of them as “cowboy-style” beans, simmered with delicious aromatics and usually a bit of smoky meat, making them super flavorful without being overly complicated. They’re not just plain boiled beans, that’s for sure! They’re typically made with pinto beans, but the real magic comes from the cooking liquid and additions. It’s essentially a flavorful bean stew, sometimes a little brothy, sometimes a bit thicker depending on how long you let it simmer. It’s the perfect side dish for practically any Mexican meal, or even a star all on its own. It’s the kind of dish that’s comforting, deeply satisfying, and tastes like it took hours to prepare, even when it’s surprisingly straightforward.

Why you’ll love this recipe?

Honestly, there are so many reasons why this recipe for Mexican charro beans has become a staple in my kitchen, and I just know you’re going to love it too. First off, the FLAVOR! It’s just out of this world. You get this wonderful depth from the smoky bacon, the savory onions and jalapeños, and the fragrant cilantro. It’s not spicy-hot, but it has this beautiful warmth that just wraps you up. And the SIMPLICITY? You won’t believe it. I’ve made this when I’ve had zero time and still managed to get a pot of amazing beans on the table. The ingredients are all pretty basic, things you probably already have in your pantry, making it super COST-EFFICIENT too. What I love most about this recipe is its VERSATILITY. Serve it alongside your favorite tacos, enchiladas, or grilled meats. It’s also amazing as a base for a hearty bean soup or even just scooped up with some warm tortillas for a quick and delicious meal. It’s definitely a step up from your average canned beans, and I promise, once you try it, you’ll never go back. It’s that good!

How do I make Mexican Charro Beans

Quick Overview

Making these flavorful Mexican charro beans is surprisingly easy. We start by rendering some smoky bacon, then sautéing aromatics like onion and jalapeño. Next, we add the beans, broth, and some key seasonings, letting it all simmer together until the flavors meld beautifully. The final touch of fresh cilantro really brightens everything up. It’s a simple process that yields incredibly complex and delicious results, perfect for any meal.

Ingredients

For the Bean Base: For the Bean Base: For the Bean Base
2 tablespoons olive oil (or the rendered bacon fat, if you prefer!)
6 ounces thick-cut bacon, diced (this is key for that smoky flavor!)
1 medium yellow onion, finely chopped
2-3 cloves garlic, minced
1-2 fresh jalapeño peppers, seeds removed and minced (adjust to your spice preference!)
2 (15-ounce) cans pinto beans, rinsed and drained (or about 3 cups cooked dry beans)
4 cups chicken or vegetable broth (low sodium is best so you can control the salt)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste

For the Finishing Touch:
1/4 cup fresh cilantro, chopped (don’t skip this, it makes a huge difference!)

Step-by-Step Instructions

Step 1: Render the Bacon & Sauté Aromatics

Grab a large pot or Dutch oven and heat the olive oil over medium heat. Add your diced bacon and cook until it’s nice and crispy. This is where all that amazing smoky flavor comes from! Once it’s crispy, use a slotted spoon to remove the bacon bits and set them aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the pot. If you’re not a fan of bacon fat, you can drain most of it and add a bit more olive oil. Now, add your chopped onion and minced jalapeño to the pot. Sauté them for about 5-7 minutes, until they’re softened and the onion is translucent. Then, stir in the minced garlic and cook for another minute until fragrant. You want to be careful not to burn the garlic!

Step 2: Add the Beans and Liquids

Now it’s time to add the rinsed and drained pinto beans to the pot. Give them a good stir with the onion and jalapeño mixture. Pour in your chicken or vegetable broth. If you’re using canned beans, you might not need the full amount of broth, as they already have some liquid. I usually start with about 3-4 cups and can add more later if it gets too thick. Stir in the cumin and oregano. Bring the mixture to a simmer.

Step 3: Simmer and Flavor Development

Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes. This is where all the magic happens, as the flavors meld together. You want the beans to become tender and absorb all those delicious seasonings. Stir occasionally to make sure nothing is sticking to the bottom. If the beans seem too liquidy for your liking after 30 minutes, you can uncover the pot for the last 10-15 minutes of cooking to let some of the liquid evaporate and thicken the stew slightly.

Step 4: Season and Finish

After about 30-45 minutes of simmering, it’s time to taste and season. Add salt and freshly ground black pepper to your preference. Remember that the bacon adds some saltiness, so taste before you go too heavy on the salt! Stir in about half of the reserved crispy bacon bits. Finally, stir in the fresh chopped cilantro. This just brightens up the whole dish and adds a lovely fresh note. Give it one last stir, and they’re ready!

Step 5: Serve and Enjoy!

Ladle your beautiful Mexican charro beans into bowls. Garnish with the remaining crispy bacon bits and a little extra cilantro if you like. These are absolutely delicious served warm with warm corn tortillas for scooping. Trust me, you’ll want to get every last drop!

What to Serve It With

Oh, these Mexican charro beans are so wonderfully versatile, they truly make a meal! For a classic BREAKFAST, I love serving them alongside some scrambled eggs and warm tortillas – it’s hearty and so satisfying to start the day. At BRUNCH, they are an absolute star. Imagine them as part of a spread with some chilaquiles, avocado slices, and a refreshing agua fresca. They add that comforting, savory element that balances out the other dishes beautifully. As a stand-alone DESSERT (yes, you heard me!), after a really rich meal, a small bowl of these beans can be surprisingly satisfying; they’re so comforting and flavorful. For those lazy afternoon or COZY SNACKS, they’re perfect just by themselves with some tortilla chips for dipping, or spooned over some crusty bread. My family loves having these with our carne asada or Grilled Chicken. It’s the perfect accompaniment that’s flavorful without overpowering the main dish. Seriously, they just make everything taste better!

Top Tips for Perfecting Your Mexican Charro Beans

Over the years, I’ve picked up a few tricks that I think really make my Mexican charro beans shine. Let’s talk BACON PREP: using good quality, thick-cut bacon is non-negotiable for me. It renders beautifully and gives you those perfect crispy bits that add texture and incredible smoky flavor. Don’t be afraid to really let it get crispy! For the ONIONS and JALAPEÑOS, mincing them finely helps them integrate into the beans without being too chunky. I usually remove the seeds from the jalapeños to control the heat, but if you like a little more kick, leave a few seeds in. When it comes to MIXING ADVICE, don’t over-stir once the beans are simmering; you want them to retain their shape. Give them a gentle stir every now and then. If your beans seem too watery, simply uncover the pot during the last 15-20 minutes of cooking to let some of the liquid evaporate. This is also a great way to thicken them up. For the SEASONING, always taste and adjust! The saltiness of the bacon can vary, so it’s best to season towards the end. I’ve learned this after accidentally making them too salty once or twice! If you’re using dried beans instead of canned, make sure they are fully cooked and tender before adding them to the simmering pot; you might need to adjust the simmering time accordingly. And don’t forget the FRESH CILANTRO – it’s that final burst of freshness that really makes these beans sing. I tried skipping it once, and everyone noticed! Another little tweak I’ve played with is adding a bay leaf while simmering for an extra layer of subtle flavor. Trust me on these little things; they make a world of difference!

Storing and Reheating Tips

One of the best things about Mexican charro beans is how well they store and reheat. If you have any leftovers (which is rare in my house!), they’re still delicious the next day. At ROOM TEMPERATURE, they’ll be fine for a couple of hours, but I always recommend refrigerating them sooner rather than later for safety. For REFRIGERATOR STORAGE, I usually transfer them to an airtight container. They’ll keep beautifully for 3-4 days. The flavors actually tend to meld even more overnight, so sometimes they’re even better the next day! If you want to FREEZER INSTRUCTIONS, they also freeze remarkably well. Let them cool completely, then portion them into freezer-safe bags or containers. They should last for about 2-3 months. To thaw, transfer them from the freezer to the refrigerator overnight. For REHEATING, I usually just pop them in a saucepan over medium-low heat, adding a splash of water or broth if they seem a bit dry. You can also reheat them in the microwave. Make sure they are heated through completely before serving. And for the GLAYZE TIMING ADVICE, the cilantro is best added just before serving, whether fresh or reheated, to keep its bright flavor and color. If you’re storing them before serving, I’d add the cilantro right before you plan to eat them.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe for Mexican charro beans is naturally gluten-free, as all the main ingredients like beans, bacon, onions, jalapeños, and spices are gluten-free. Just be sure to check your broth and any other packaged ingredients to confirm they don’t contain any hidden gluten. It’s one of the easiest gluten-free side dishes you can make!

Do I need to peel the jalapeños?

You don’t *have* to peel the jalapeños, but I usually recommend it. When you mince them, the skin can sometimes be a bit tough or stringy, and peeling them ensures a smoother texture in the final dish. It’s a small step that can make a difference in the overall mouthfeel.

Can I make this without bacon?

Yes, you certainly can! If you’re vegetarian or just don’t have bacon on hand, you can omit it. You’ll want to use about 2 tablespoons of olive oil (or another cooking oil) to sauté your onions and jalapeños. To compensate for the smoky flavor that bacon provides, you could add a pinch of smoked paprika to the beans along with the cumin and oregano. It won’t be exactly the same, but it will still be delicious!

How can I adjust the spice level?

Adjusting the spice level is super simple! For milder beans, remove all the seeds and membranes from the jalapeño pepper before mincing. For spicier beans, leave some of the seeds and membranes in, or even add an extra jalapeño or a pinch of cayenne pepper. You can also add a dash of your favorite hot sauce at the end to taste.

What can I use instead of pinto beans?

While pinto beans are traditional, you can absolutely use other types of beans! Great Northern beans, cannellini beans, or even black beans would work well in this recipe. Just remember that the cooking time might vary slightly depending on the type of bean you use, especially if you’re starting with dried beans. Canned beans are the quickest option.

Final Thoughts

So there you have it – my go-to recipe for the most delicious Mexican charro beans. I really hope you give these a try! They’re more than just a side dish; they’re a comforting, flavorful experience that brings people together. What I love most is how they transform simple ingredients into something truly special, making them perfect for any occasion, from a quick weeknight dinner to a festive family gathering. If you’re looking for other simple yet flavorful Mexican-inspired dishes, you might also love my recipe for [Link to another recipe, e.g., Authentic Salsa Roja] or my [Link to another recipe, e.g., Easy Chicken Fajitas]. They pair wonderfully! I can’t wait to hear what you think of these beans. Please leave a comment below with your thoughts or any variations you try, and if you make them, share your photos! Happy cooking, everyone!