Charros Bean Recipe (Mexican Pinto Beans)

These Mexican charro beans are incredibly flavorful and tender! Featuring pinto beans simmered with savory bacon and smoky chorizo in a robust broth flavored with onion, garlic, chilis, tomatoes and spices! You can make these zesty "cowboy beans" with dried or canned pinto beans and serve them as a main dish or side dish!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

📝 Ingredients

• 8 slices thick-cut Bacon (– cut into small dice (about 10.5 ounces))
• 1 pound uncooked Mexican Chorizo (– casings removed & roughly chopped)
• 1 small Yellow Onion (– small dice (about 1 1/2 cups))
• 2 large Jalapenos (– seeded, ribbed & small dice (about 1/2 cup))
• 3-4 cloves Garlic (– minced)
• 1 1/2 tsp EACH: Ground Cumin & Dark Brown Sugar
• 3/4 tsp EACH: Chipotle Chili Powder, Mexican Dried Oregano, Smoked Paprika & Coriander
• 3 (15 ounce) cans reduced-sodium Pinto Beans
• 1 (15 ounce) can Fire Roasted Tomatoes (– do NOT drain)
• 1 1/2 Cups No-Sodium Chicken or Vegetable Broth ((SEE NOTES for making Borracho Beans!))
• Kosher Salt ( – to taste)
• 1/3 – 1/2 Cup Fresh Cilantro (– chopped, or more to taste)
• Optional topping: Pico de Gallo
• Optional garnish: Lime Wedges

👨‍🍳 Instructions

1. 1Cook bacon: Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy, about 6-8 minutes. Use a slotted spoon and remove the bacon to a paper towel-lined plate. Turn off heat and drain or blot all but 2 tablespoons of bacon grease (fat) from the pot.
2. 2Cook Chorizo: Cook the chorizo: Increase heat to medium-high and add the chorizo to the pot. Cook undisturbed for 1 ½ minutes. Flip and cook another 1 minute undisturbed. Stir and continue to cook, using the back of a wooden spoon to break the chorizo up into small pieces, until browned, about 1 more minute. Use a slotted spoon and remove the chorizo to a SEPARATE paper towel-lined plate. Turn off heat and drain or blot all but 1 tablespoon of grease from the pot.
3. 3Sauté vegetables + seasonings: Decrease heat to medium and add the onions and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, sugar, chili powder, oregano and paprika. Season with ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
4. 4Add remaining ingredients: Add in the beans and liquid, tomatoes, broth (or beef if using) and the reserved chorizo to the pot. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.
5. 5Simmer Beans: Simmer: Simmer, stirring occasionally, for 25-30 minutes, or until slightly thickened. (NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.)
6. 6Add bacon, cilantro & adjust for seasoning: Turn off the heat and add the bacon and half the cilantro. Stir to combine. Taste and adjust for seasoning with salt and pepper.
7. 7Serve Charro Beans: Serve: Garnish with remaining cilantro, along with fresh tomatoes or Pico de Gallo and jalapenos if using. Serve and enjoy!