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+ servings

Mexican Charro Beans

A specialy of Northern Mexico these beans pack a wallop of flavor and plenty of heat. You can adjust the heat level up or down but I like them as per my recipe. The use of three distinct meat plus all the beans means they are loaded with good for you protein.
Prep Time1 hour
Soak the beans overnight before cooking1 hour 30 minutes
Cuisine: Mexican
Servings: 10 servings

Ingredients

Charro Beans

Instructions

  • Rinse and sort the pinto beans. Place beans in a large soup kettle with 6 cups water and let soak overnight. Drain, rinse and return the beans to the kettle. Add 6 cups of water, the onion, bay leaves and salt. Bring the beans to a boil, reduce heat to simmer and cook for 50-60 minutes just until tender but not split.
  • Drain the beans reserving 3 cups of the cooking liquid. Remove and discard the onion and bay leaves. Set the beans aside.

Charro Beans

  • In the same kettle, add the chopped bacon and chorizo. Cook and stir over low heat, breaking up the sausage for about 10 minutes until both bacon and sausage are rendered of fat. Discard any excess fat. My bacon was fairly lean so I did not have to remove any fat.
  • Bacon and sausage should look like this.
  • Stir in the onion and garlic. Cook until onion has softened, about 5 minutes.
  • Stir in the diced tomatoes, jalapeno, chipoltle in adobo, cumin, oregano, smoke paprika and salt. Cook and stir over low heat for 10 minutes.
  • Stir in the beans, ham, sausage and bacon. Add 2 cups of the reserved liquid and the cilantro. Simmer for 20 minutes. Add additional reserved liquid to keep the beans "soupy", not dry.
  • Serve hot, in bowls topped with cilantro and enjoy!
    We enjoyed these fabulous beans with my Fabulous Pork Fajitas.
    Great combination!