Let’s dive into the heartwarming world of charro beans—a staple of comfort food that brings rich, savory flavors to any table. Whether you’re craving a quick weeknight dinner or a festive side dish, these 32 recipes offer delicious variety to explore and savor. Get ready to find your new favorite!
Classic Mexican Charro Beans
Finally, let’s dive into making a pot of comforting Classic Mexican Charro Beans. This hearty dish combines simple ingredients for a deeply satisfying meal that’s perfect for family dinners or casual gatherings. Follow these steps carefully for authentic flavor and perfect texture every time.
Ingredients
– 1 pound dried pinto beans
– 8 cups cold filtered water
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon ground cumin
– 1 tablespoon tomato paste
– 2 teaspoons coarse kosher salt
– ¼ cup fresh cilantro, chopped
Instructions
1. Rinse 1 pound dried pinto beans under cold running water in a colander, removing any debris or stones.
2. Transfer the cleaned beans to a large Dutch oven or heavy-bottomed pot.
3. Pour 8 cups cold filtered water over the beans, ensuring they are fully submerged.
4. Bring the water to a rolling boil over high heat, then immediately reduce to a gentle simmer.
5. Simmer uncovered for 2 hours, stirring occasionally and skimming off any foam that forms on the surface.
6. While beans simmer, cook 4 slices thick-cut bacon in a skillet over medium heat until crispy, about 8-10 minutes.
7. Remove bacon with a slotted spoon, leaving the rendered fat in the skillet.
8. Add 1 large finely diced yellow onion to the bacon fat and sauté until translucent, about 5 minutes.
9. Stir in 2 cloves minced fresh garlic and 1 seeded finely chopped jalapeño pepper, cooking for 1 minute until fragrant.
10. Add 1 teaspoon ground cumin and 1 tablespoon tomato paste, stirring constantly for 30 seconds to bloom the spices.
11. Transfer the onion mixture and crispy bacon to the pot of partially cooked beans.
12. Continue simmering for another 45 minutes until beans are tender but not mushy.
13. Stir in 2 teaspoons coarse kosher salt during the last 10 minutes of cooking.
14. Remove from heat and fold in ¼ cup chopped fresh cilantro.
Generously spoon these charro beans into bowls—the broth should be rich and slightly thickened from the starches released during cooking. Serve them alongside warm tortillas for dipping, or top with crumbled queso fresco for extra creaminess. The beans maintain a firm yet creamy texture while the smoky bacon and aromatic spices create layers of depth in every bite.
Spicy Chipotle Charro Beans
Kick off your culinary adventure with these robust Spicy Chipotle Charro Beans, a dish that transforms humble ingredients into a deeply flavorful, smoky, and satisfying meal perfect for cozy dinners or festive gatherings.
Ingredients
– 1 pound dried pinto beans, sorted and rinsed
– 8 cups cold water
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon adobo sauce from the can
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro, chopped
Instructions
1. Place the sorted and rinsed dried pinto beans in a large pot and cover them with 8 cups of cold water, allowing them to soak for at least 8 hours or overnight to reduce cooking time and improve texture.
2. Drain the soaked beans, return them to the pot, and add 8 cups of fresh cold water, bringing it to a boil over high heat.
3. Reduce the heat to low, cover the pot, and simmer the beans for 1 hour and 30 minutes, or until they are tender but not mushy, skimming off any foam that rises to the surface.
4. While the beans simmer, heat 2 tablespoons of rich extra virgin olive oil in a skillet over medium heat until shimmering.
5. Add the finely diced large yellow onion and sauté for 5-7 minutes, until translucent and lightly golden, stirring occasionally to prevent burning.
6. Stir in the minced garlic cloves and cook for 1 minute, just until fragrant, being careful not to let it brown to avoid bitterness.
7. Add the minced chipotle peppers, 1 tablespoon of adobo sauce, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika to the skillet, cooking for 2 minutes to bloom the spices and deepen the flavors.
8. Transfer the onion and spice mixture to the pot of simmering beans, along with 1 bay leaf, 1 teaspoon of fine sea salt, and ½ teaspoon of freshly ground black pepper, stirring to combine.
9. Continue simmering the beans uncovered for an additional 30 minutes, or until the liquid has thickened slightly and the flavors are well melded, stirring occasionally.
10. Remove the pot from the heat, discard the bay leaf, and stir in ¼ cup of chopped fresh cilantro just before serving for a bright, herbal finish.
Rich and hearty, these beans boast a creamy texture with a smoky kick from the chipotle, making them ideal served over warm tortillas or alongside grilled meats for a complete meal that’s both comforting and boldly spiced.
Smoky Bacon Charro Beans
Many home cooks overlook the humble bean, but this smoky bacon charro beans recipe transforms simple ingredients into a deeply flavorful side dish that pairs perfectly with grilled meats or stands alone as a satisfying meal.
Ingredients
– 8 slices thick-cut smoked bacon, chopped into ½-inch pieces
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 (15-ounce) cans pinto beans, drained and rinsed
– 4 cups rich chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ cup fresh cilantro, chopped
– 1 jalapeño pepper, seeded and finely diced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Place a large Dutch oven over medium heat and add the chopped thick-cut smoked bacon.
2. Cook the bacon for 8-10 minutes, stirring occasionally, until crispy and browned.
3. Remove the bacon from the pot using a slotted spoon, leaving 2 tablespoons of bacon fat in the pot.
4. Add the finely diced yellow onion to the bacon fat and cook for 5-7 minutes until softened and translucent.
5. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
6. Add the drained and rinsed pinto beans to the pot.
7. Pour in the rich chicken broth and undrained fire-roasted diced tomatoes.
8. Sprinkle in the ground cumin, smoked paprika, kosher salt, and freshly ground black pepper.
9. Add the seeded and finely diced jalapeño pepper to the mixture.
10. Bring the mixture to a boil over high heat, then reduce to a simmer.
11. Cover the pot and simmer for 45 minutes, stirring occasionally.
12. Uncover the pot and continue simmering for another 15 minutes to allow the liquid to reduce slightly.
13. Stir in the chopped fresh cilantro and reserved crispy bacon pieces.
14. Cook for an additional 2 minutes to warm through.
15. Remove from heat and let stand for 5 minutes before serving.
Tip: For deeper flavor, let the beans rest for 10 minutes after cooking to allow the flavors to meld together. Tip: If you prefer a thicker consistency, mash some beans against the side of the pot during the last 10 minutes of cooking. Tip: Always taste and adjust seasoning after the resting period, as the saltiness can concentrate as the liquid reduces.
These beans develop a wonderfully creamy texture with chunks of crispy bacon throughout. The smoky depth from the bacon and paprika balances beautifully with the bright acidity of the tomatoes. Try serving them over warm cornbread or alongside grilled sausages for a complete meal that celebrates bold Southwestern flavors.
Slow Cooker Charro Beans Delight
Often overlooked but deeply satisfying, this slow cooker bean dish transforms humble ingredients into a comforting meal with minimal effort. Our methodical approach ensures perfect results every time, making it ideal for beginners seeking foolproof flavor.
Ingredients
– 1 pound dried pinto beans
– 8 cups rich chicken broth
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 6 slices thick-cut bacon, chopped
– 2 ripe tomatoes, diced
– 2 jalapeño peppers, seeded and minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 cup fresh cilantro, chopped
– 1 teaspoon coarse sea salt
Instructions
1. Rinse 1 pound dried pinto beans under cold water in a colander, removing any debris.
2. Place cleaned beans in your slow cooker insert.
3. Add 8 cups rich chicken broth to completely cover the beans.
4. Sauté 6 slices chopped thick-cut bacon in a skillet over medium heat for 5 minutes until crispy.
5. Transfer crispy bacon to the slow cooker using a slotted spoon, reserving 1 tablespoon bacon fat in the skillet.
6. Sauté 1 large finely diced yellow onion in the reserved bacon fat for 4 minutes until translucent.
7. Add 4 cloves minced fresh garlic and cook for 1 minute until fragrant.
8. Stir in 2 diced ripe tomatoes and 2 minced jalapeño peppers, cooking for 3 minutes until softened.
9. Transfer the vegetable mixture to the slow cooker.
10. Add 1 tablespoon ground cumin and 1 teaspoon smoked paprika to the slow cooker.
11. Cover and cook on LOW heat for 8 hours until beans are tender.
12. Stir in 1/2 cup chopped fresh cilantro and 1 teaspoon coarse sea salt during the last 30 minutes of cooking.
13. Let rest for 15 minutes before serving to allow flavors to meld.
Mouthwatering and deeply satisfying, these beans develop a creamy texture with smoky undertones from the bacon and paprika. Serve them alongside warm cornbread for a complete meal, or use as a hearty topping for baked potatoes or rice bowls for creative weeknight dinners.
Vegan Charro Beans with Avocado
Savor the hearty comfort of these vegan charro beans, a protein-packed dish that combines creamy pinto beans with fresh vegetables and zesty seasonings. Every spoonful delivers a satisfying blend of textures and flavors, making it perfect for a wholesome weeknight dinner or a festive gathering. Even beginners can master this recipe with simple, methodical steps that build layers of taste effortlessly.
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 1 jalapeño pepper, seeds removed and finely chopped
– 1 teaspoon of ground cumin
– 1 teaspoon of smoked paprika
– 1 (15-ounce) can of tender pinto beans, drained and rinsed
– 1 (14.5-ounce) can of fire-roasted diced tomatoes, with juices
– 2 cups of vegetable broth
– 1/4 cup of fresh cilantro, chopped
– 1 ripe avocado, sliced
– Salt to taste
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 finely diced medium yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced cloves of aromatic garlic and 1 finely chopped jalapeño pepper, and cook for 1 minute until fragrant.
4. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika, toasting for 30 seconds to enhance their flavors.
5. Pour in 1 drained and rinsed can of tender pinto beans, 1 can of fire-roasted diced tomatoes with juices, and 2 cups of vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.
7. Uncover and simmer for an additional 10 minutes, stirring occasionally, until the liquid has slightly thickened.
8. Stir in 1/4 cup of chopped fresh cilantro and season with salt to taste, mixing well.
9. Ladle the beans into bowls and top with slices of 1 ripe avocado.
Enjoy the creamy texture of the beans contrasted with the smooth avocado, while the smoky paprika and fresh cilantro add depth and brightness. Serve it alongside warm tortillas or over rice for a complete, comforting meal that highlights the best of plant-based cooking.
Instant Pot Charro Beans Magic
Oftentimes, the simplest meals bring the most comfort, and these Instant Pot Charro Beans are no exception—let me walk you through creating this hearty, flavorful dish with ease.
Ingredients
– 1 pound dried pinto beans, sorted and rinsed
– 6 cups rich chicken broth
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 6 slices thick-cut bacon, chopped
– 2 ripe tomatoes, diced
– 2 fresh jalapeños, seeded and minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 cup fresh cilantro, chopped
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Place the sorted and rinsed dried pinto beans into the Instant Pot.
2. Add the rich chicken broth, ensuring it covers the beans by about an inch.
3. Secure the lid and set the Instant Pot to high pressure for 30 minutes, allowing a natural release for 10 minutes afterward—this prevents the beans from splitting.
4. While the beans cook, heat a skillet over medium heat and add the chopped thick-cut bacon, cooking until crispy, about 8-10 minutes.
5. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.
6. Add the finely diced yellow onion to the skillet and sauté until translucent, approximately 5 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Transfer the onion and garlic mixture to the cooked beans in the Instant Pot.
9. Add the diced ripe tomatoes, minced fresh jalapeños, ground cumin, smoked paprika, fine sea salt, and freshly ground black pepper to the pot.
10. Stir everything together gently to combine all ingredients.
11. Set the Instant Pot to sauté mode and simmer for 10 minutes, stirring occasionally, to meld the flavors—this step enhances the depth of the dish.
12. Fold in the crispy bacon and chopped fresh cilantro just before serving to maintain their texture and freshness. Let these charro beans transport you to a cozy, flavor-packed meal with their creamy texture and smoky, savory notes from the bacon and spices. Layer them over rice, stuff them into tacos, or enjoy as a standalone soup for a satisfying twist.
Charro Beans with Chorizo Twist
Often overlooked but deeply satisfying, charro beans with a chorizo twist transform humble ingredients into a hearty, flavorful dish perfect for any occasion. Our methodical approach ensures even beginners can achieve authentic results with confidence. Let’s build layers of flavor step by step.
Ingredients
– 1 pound dried pinto beans, sorted and rinsed
– 8 ounces fresh Mexican chorizo, casings removed
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 ripe Roma tomatoes, diced
– 1/4 cup fresh cilantro, chopped
– 6 cups rich chicken broth
– 2 tablespoons robust olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Place sorted pinto beans in a large pot and cover with 2 inches of cold water; soak for 8 hours or overnight, then drain thoroughly.
2. Heat robust olive oil in a Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add fresh Mexican chorizo and cook for 5-7 minutes, breaking it into crumbles with a wooden spoon until browned.
4. Stir in finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
5. Add minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
6. Incorporate diced Roma tomatoes and cook for 3 minutes until they begin to soften.
7. Pour in drained pinto beans and rich chicken broth, bringing to a boil over high heat.
8. Reduce heat to low, cover, and simmer for 1.5-2 hours until beans are tender but not mushy, stirring occasionally.
9. Stir in coarse kosher salt, freshly ground black pepper, and chopped fresh cilantro during the last 10 minutes of cooking.
10. Remove from heat and let rest uncovered for 10 minutes to allow flavors to meld.
Hearty and comforting, these beans boast a creamy texture with firm bites, enriched by the smoky spice of chorizo. Serve them warm in bowls topped with extra cilantro, alongside warm tortillas for scooping, or as a robust side to grilled meats for a complete meal.
Garlic and Herb Charro Beans
Unbelievably flavorful and surprisingly simple, these garlic and herb charro beans transform humble ingredients into a soul-warming dish that’s perfect for weeknight dinners or casual gatherings. Using just a few key components, we’ll build layers of savory depth through careful cooking techniques.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 small yellow onion, finely diced
– 1 pound dried pinto beans, sorted and rinsed
– 6 cups rich chicken broth
– 2 teaspoons coarse kosher salt
– 1 teaspoon freshly ground black pepper
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon fresh oregano leaves
Instructions
1. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 4 cloves minced fresh garlic and 1 small finely diced yellow onion, sautéing until fragrant and translucent, approximately 5 minutes.
3. Tip: Stir constantly to prevent burning and ensure even cooking of the aromatics.
4. Pour in 1 pound sorted and rinsed dried pinto beans, tossing to coat with the oil and aromatics for 1 minute.
5. Add 6 cups rich chicken broth, bringing the mixture to a vigorous boil over high heat.
6. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 90 minutes.
7. Tip: Maintain a gentle simmer—bubbles should break the surface occasionally without vigorous boiling.
8. After 90 minutes, check bean tenderness by pressing one between your fingers; it should yield easily.
9. Stir in 2 teaspoons coarse kosher salt and 1 teaspoon freshly ground black pepper, simmering uncovered for 15 minutes to allow flavors to meld.
10. Remove from heat and fold in 1/4 cup chopped fresh cilantro and 1 tablespoon fresh oregano leaves.
11. Tip: Adding herbs at the end preserves their bright, fresh flavor and vibrant color.
12. Let rest for 5 minutes off the heat before serving.
Creamy yet firm beans swim in a savory broth infused with aromatic garlic and fresh herbs, creating a rustic texture that’s both comforting and satisfying. Serve these charro beans alongside warm tortillas or as a hearty side to grilled meats, allowing the rich flavors to shine through in every spoonful.
Tomatillo Infused Charro Beans
Haven’t you ever wished for a pot of beans that’s both hearty and tangy? Tomatillo Infused Charro Beans bring a fresh twist to a classic comfort dish, perfect for cozy dinners or festive gatherings. Let’s walk through each step to create this vibrant, flavorful meal from scratch.
Ingredients
– 1 pound dried pinto beans, sorted and rinsed
– 8 cups cold water
– 1 large white onion, finely diced
– 4 cloves garlic, minced
– 1 pound fresh tomatillos, husked and quartered
– 2 tablespoons rich extra virgin olive oil
– 4 slices thick-cut bacon, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 bay leaf
– Salt to taste
– Fresh cilantro, chopped for garnish
Instructions
1. Place 1 pound dried pinto beans in a large pot and cover with 8 cups cold water; let soak for 8 hours or overnight to soften.
2. Drain the soaked beans and return them to the pot with fresh water covering by 2 inches; bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 1 hour until beans are tender but not mushy, skimming any foam that rises to the top.
4. While beans cook, heat 2 tablespoons rich extra virgin olive oil in a skillet over medium heat until shimmering.
5. Add 4 slices chopped thick-cut bacon and cook for 5-7 minutes until crispy and browned, stirring occasionally.
6. Tip: Render the bacon slowly to maximize flavor without burning.
7. Add 1 large finely diced white onion to the skillet and sauté for 5 minutes until translucent and soft.
8. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
9. Incorporate 1 pound quartered fresh tomatillos, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika; cook for 8-10 minutes until tomatillos break down and release their juices.
10. Tip: Cook the tomatillo mixture until it forms a thick sauce for deeper infusion.
11. Transfer the skillet contents to the pot with cooked beans, add 1 bay leaf, and stir to combine.
12. Simmer uncovered for 30 minutes over low heat, allowing flavors to meld and liquid to reduce slightly.
13. Season with salt to taste, remove the bay leaf, and garnish with fresh chopped cilantro before serving.
14. Tip: Let the beans rest for 10 minutes off heat to thicken and develop richness.
Embrace the velvety texture of these beans, with the tomatillos lending a bright, citrusy note that cuts through the smoky bacon. Serve them warm in bowls topped with extra cilantro, or alongside grilled meats for a satisfying meal that’s sure to become a staple.
Fiesta Charro Beans with Lime
Kick off your fiesta with these vibrant charro beans, a hearty and flavorful dish that combines smoky, spicy, and tangy notes in every bite. You’ll love how simple it is to prepare, even if you’re new to cooking with dried beans.
Ingredients
– 1 pound dried pinto beans, rinsed and picked over
– 8 cups cold filtered water
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 8 ounces smoky bacon, chopped into ½-inch pieces
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 fresh jalapeños, seeded and finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro, chopped
– 2 large limes, cut into wedges
Instructions
1. Place the dried pinto beans and cold filtered water in a large Dutch oven or heavy-bottomed pot, ensuring the beans are fully submerged.
2. Bring the beans to a boil over high heat, then reduce the heat to low, cover, and simmer for 90 minutes until the beans are tender but not mushy, stirring occasionally to prevent sticking.
3. While the beans simmer, heat the extra virgin olive oil in a skillet over medium heat until shimmering, about 2 minutes.
4. Add the finely diced yellow onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add the chopped smoky bacon to the skillet and cook for 8-10 minutes, stirring occasionally, until crispy and browned.
7. Tip: For deeper flavor, render the bacon slowly to release its fats without overcrowding the pan.
8. Transfer the onion, garlic, and bacon mixture to the pot with the cooked beans.
9. Stir in the undrained fire-roasted diced tomatoes, finely chopped jalapeños, ground cumin, smoked paprika, fine sea salt, and freshly ground black pepper.
10. Bring the mixture to a simmer over medium heat, then reduce to low, cover, and cook for 30 minutes to allow the flavors to meld, stirring every 10 minutes.
11. Tip: Taste and adjust seasoning after 20 minutes, adding more salt if needed, as beans can absorb a lot of salt.
12. Remove from heat and stir in the chopped fresh cilantro.
13. Tip: For a brighter finish, add the cilantro off the heat to preserve its fresh flavor.
14. Serve hot with lime wedges on the side for squeezing over the beans.
Yield a bowl of these beans to discover their creamy texture from the tender pinto beans, contrasted with the crispy bacon and spicy kick from the jalapeños. The squeeze of fresh lime juice just before eating brightens the rich, smoky flavors, making it perfect served over rice or with warm tortillas for a complete meal.
Cheesy Charro Beans Skillet
Crafting a comforting skillet dish is easier than you think, especially when it involves creamy beans and melted cheese. Charro beans transform into a hearty meal with minimal effort, making it perfect for busy weeknights or casual gatherings. Let me guide you through each simple step to create this satisfying one-pan wonder.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 jalapeño pepper, seeds removed and finely chopped
– 4 slices thick-cut bacon, chopped into small pieces
– 2 (15-ounce) cans pinto beans, drained and rinsed
– 1 (10-ounce) can diced tomatoes with green chilies, undrained
– 1 cup rich chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 cup shredded sharp cheddar cheese
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large cast-iron skillet over medium heat for 2 minutes until shimmering.
2. Add 1 finely diced medium yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced cloves of fresh garlic and 1 finely chopped jalapeño pepper, cooking for 1 minute until aromatic.
4. Add 4 chopped slices of thick-cut bacon to the skillet and cook for 6-8 minutes, stirring frequently, until crispy and browned.
5. Pour in 2 drained and rinsed cans of pinto beans, 1 undrained can of diced tomatoes with green chilies, and 1 cup of rich chicken broth.
6. Sprinkle 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper over the mixture.
7. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
8. Evenly top the bean mixture with 1 cup of shredded sharp cheddar cheese.
9. Cover the skillet with a lid and let it sit for 3-4 minutes off the heat until the cheese is fully melted and bubbly.
10. Garnish with 1/4 cup of chopped fresh cilantro before serving.
Tip: For extra flavor, let the beans simmer a few minutes longer to allow the spices to meld. Always use a cast-iron skillet for even heat distribution and a nice crust. To prevent the cheese from burning, remove the skillet from heat immediately after melting.
This dish boasts a creamy texture from the melted cheese and tender beans, contrasted with the crisp bacon and fresh cilantro. The smoky, slightly spicy flavors make it ideal for scooping with tortilla chips or serving over warm rice for a complete meal.
Hearty Beef Charro Beans Stew
Kick off your culinary adventure with this comforting beef charro beans stew, perfect for a cozy family dinner or meal prepping for the week. Known for its robust flavors and hearty texture, this dish combines tender beef, creamy beans, and aromatic spices in a soul-warming broth that’s both satisfying and easy to make, even for beginners.
Ingredients
– 1 pound beef chuck roast, cut into 1-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 4 cups low-sodium beef broth
– 2 (15-ounce) cans pinto beans, drained and rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/4 cup fresh cilantro, chopped
– Salt and freshly ground black pepper to taste
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of beef chuck roast cubes to the pot and sear for 4-5 minutes per side, until browned on all sides; remove the beef and set aside on a plate.
3. Tip: Do not overcrowd the pot to ensure a proper sear and develop deep flavor.
4. Reduce the heat to medium and add the finely diced yellow onion to the same pot; sauté for 5 minutes until softened and translucent.
5. Stir in the minced fresh garlic and seeded, finely chopped jalapeño pepper; cook for 1 minute until fragrant.
6. Pour in 4 cups of low-sodium beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Return the seared beef cubes to the pot along with any accumulated juices.
8. Add the drained and rinsed pinto beans, fire-roasted diced tomatoes, ground cumin, smoked paprika, and dried oregano; stir to combine all ingredients.
9. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, stirring occasionally.
10. Tip: Simmering low and slow tenderizes the beef and allows the flavors to meld beautifully.
11. After simmering, uncover the pot and cook for an additional 15 minutes to slightly thicken the stew.
12. Stir in the chopped fresh cilantro and season with salt and freshly ground black pepper to taste.
13. Tip: Taste and adjust seasoning at the end for a perfectly balanced dish.
14. Remove from heat and let the stew rest for 5 minutes before serving.
Hearty and inviting, this stew boasts a tender beef texture that melts in your mouth, complemented by creamy beans and a subtly spicy, smoky broth. Serve it over a bed of fluffy white rice or with warm cornbread for a complete meal, and don’t forget a sprinkle of extra cilantro on top for a fresh finish.
Black Bean Charro Beans Fusion
Just imagine coming home to the comforting aroma of simmering beans, a fusion dish that combines tradition with modern flair. Perfect for beginners, this recipe guides you through creating a hearty, flavorful meal that’s both satisfying and surprisingly simple to make.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, freshly minced
– 1 jalapeño pepper, seeds removed and finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 4 cups cooked black beans, drained and rinsed
– 2 cups vegetable broth, low-sodium
– 1/4 cup fresh cilantro, roughly chopped
– 1/2 teaspoon sea salt
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and sauté, stirring occasionally, until translucent and soft, approximately 5-7 minutes.
3. Stir in 2 cloves of freshly minced garlic and 1 finely chopped jalapeño pepper, cooking for 1 minute until fragrant.
4. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon smoked paprika, toasting for 30 seconds to release their oils and deepen the flavor.
5. Tip: Toasting spices enhances their aroma; avoid burning by keeping the heat medium.
6. Pour in 4 cups of cooked black beans, drained and rinsed, and stir to coat with the spice mixture.
7. Add 2 cups of low-sodium vegetable broth, bringing the mixture to a gentle boil over high heat.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, allowing the flavors to meld.
9. Tip: Simmering with the lid on helps retain moisture and develop a richer broth.
10. Uncover, stir in 1/4 cup of roughly chopped fresh cilantro and 1/2 teaspoon sea salt, then cook uncovered for an additional 5 minutes to slightly thicken the broth.
11. Tip: Adding cilantro at the end preserves its bright, fresh flavor for a vibrant finish.
12. Remove from heat and let stand for 2 minutes before serving to allow the beans to absorb any remaining liquid.
Perfectly tender beans swim in a smoky, aromatic broth with a hint of spice from the jalapeño. Serve this fusion dish over warm rice or with crispy tortilla chips for a textural contrast that makes every bite exciting.
Summer Corn and Charro Beans Salad
Vividly capturing the essence of late summer, this salad combines sweet corn with hearty beans for a dish that’s both refreshing and satisfying. Perfect for picnics or weeknight dinners, it comes together quickly with minimal cooking required. Let’s walk through each step to create this vibrant, flavor-packed salad.
Ingredients
– 4 ears fresh sweet corn, husks and silk removed
– 2 (15-ounce) cans charro beans, drained and rinsed
– 1/2 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 3 tablespoons extra virgin olive oil
– 2 tablespoons fresh lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully add the 4 ears of fresh sweet corn to the boiling water.
3. Boil the corn for exactly 4 minutes until kernels are bright yellow and tender-crisp.
4. Using tongs, transfer the corn to a colander and rinse under cold running water for 1 minute to stop the cooking process.
5. Place the cooled corn on a cutting board and slice kernels off the cob using a sharp knife.
6. In a large mixing bowl, combine the corn kernels with 2 (15-ounce) cans of drained and rinsed charro beans.
7. Add 1/2 cup of finely diced red onion to the bowl.
8. Sprinkle in 1/4 cup of chopped fresh cilantro.
9. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lime juice until emulsified.
10. Stir in 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika into the dressing.
11. Add 1/4 teaspoon of fine sea salt to the dressing mixture.
12. Pour the dressing over the corn and bean mixture.
13. Gently toss all ingredients together until evenly coated with dressing.
14. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Serve this salad chilled for the best texture contrast between the crisp corn and creamy beans. The smoky paprika and bright lime create a beautiful balance against the natural sweetness of summer corn. Try serving it alongside grilled chicken or as a standalone lunch with tortilla chips for scooping.
Conclusion
Amazing! These 32 charro beans recipes offer endless inspiration for delicious, comforting meals. We hope you find new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
