When I want to recreate the flavors of my favorite Mexican restaurant at home, I make family favorites such as chile verde, beef enchiladas and these super easy charro beans.
My local Mexican restaurant serves the BEST charro beans as a side dish when you order a combination plate. The beans are savory and smoky with the most delicious complex flavor. I learned how to make my own pinto beans at home and the end result is nothing short of fabulous!
Why are they called charro beans?
These beans are named after Mexican cowboys, who are known as charros. Cowboy style beans often contain meat, and this recipe is no exception.
How do you make charro beans?
Start by cooking bacon in a large pot until it’s crispy, then reserve some of the bacon for garnish. Discard some of the grease, then cook onions and garlic in the remaining grease until softened. Add dried pinto beans, beef broth and seasonings to the pot. Bring to a simmer, and cook for 45 minutes or until beans are just softened. Stir in tomatoes and chiles, then let the beans simmer for a little while longer until they’re tender. Add some fresh cilantro, then serve and enjoy.
Tips for the perfect beans
I prefer to soak my beans for 6-8 hours before I make this recipe. Beans that have been soaked take less time to cook and are less likely to split open. That being said, if you skip the soaking step simply plan to add more time for the beans to simmer in the pot. This recipe stays fresh in the refrigerator for up to 4 days, and can be frozen for up to 2 months. Simply thaw the beans in the refrigerator overnight, then reheat them on the stove top until warm. Charro beans are a great side dish, filling for burritos or enchiladas, topping for nachos, or you can even add more meat to make them a main course with a side of tortillas. Not a fan of cilantro? Try sliced green onions instead. I like to add toppings to the finished dish. Some of my favorites include pico de gallo, tortilla strips, avocado, olives, sour cream or jalapenos.
Slow Cooker pinto beans
This recipe can easily be adapted to work in a crock pot. Cook the bacon, onions and garlic, then transfer the mixture to the crock pot along with the soaked beans, broth, water and seasonings. Omit the canned tomatoes at this point. Cook on LOW heat for 8 hours, then stir in the tomatoes and cook for another 1-2 hours or until beans are soft. Stir in cilantro, then garnish with bacon and serve.
Charro beans flavor variations
These beans are great as-is, but you can absolutely add other ingredients to customize the flavors to your tastes.
Meat: You can add other types of meat such as ham, chorizo, ground beef, or diced hot dogs. Spice: Prefer to have a little heat in your beans? Feel free to add hot sauce to taste, or 1-2 canned chipotle peppers that have been finely diced. Beans: While pinto beans are the most traditional offering, I have also made this dish with black beans with good results.
I make these charro beans every time we have a hankering for some bold Mexican flavors. It’s a great way to enjoy restaurant quality food in the comfort of your own home.
More Mexican recipes to try
Pico de Gallo Easy Chicken Tacos Mango Salsa Best Chicken Fajitas Bean Dip
Charro Beans Video
