Delish Pot of Charro Beans

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If you’re looking for a side dish that’s comforting, full of bold flavors, and pairs with just about any Tex-Mex meal, this Delish Pot of Charro Beans is a must-try. Made with tender pinto beans, crispy bacon, and a medley of fresh vegetables, these beans simmer to perfection in a rich, savory broth that’s spiced just right.

This recipe reminds me of the rustic pots of beans simmering on my grandmother’s stove—always served with warm tortillas and a generous scoop of love.

Why You’ll Love This Recipe

  • Bold & Savory – Bacon, garlic, and jalapeños create deep flavor

  • Comfort Food Classic – A Tex-Mex staple made from scratch

  • Perfect for Pairing – Serve with tacos, grilled meats, or rice

  • Easy to Customize – Adjust the heat, thickness, or aromatics to taste

Ingredients

(Serves 4–6)

  • ½ lb dried pinto beans

  • 3 strips bacon, cut into ½-inch pieces

  • 1 clove garlic, minced

  • 2 roma tomatoes, seeded and diced

  • ½ white onion, chopped

  • ½ green bell pepper, diced

  • 6 oz beer (optional, for depth of flavor)

  • 2 tbsp fresh cilantro, chopped

  • 2 jalapeño peppers, diced (seeds/membranes removed)

  • 1 quart water (enough to cover beans by 1 inch)

  • Salt & pepper, to taste

Step-by-Step Instructions

1. Soak the Beans

Place pinto beans in a large bowl and cover with cold water.
Soak overnight, then drain and discard any debris or damaged beans.

2. Cook the Beans

Transfer beans to a pot and cover with 1 inch of fresh water.
Simmer gently for 1 to 1½ hours, or until tender but not mushy.
Drain and reserve the cooking liquid.

3. Cook the Bacon

In a skillet over medium heat, cook bacon until almost crispy.
Remove and set aside, keeping the rendered fat in the pan.

4. Sauté the Veggies

To the same skillet, add:

  • Chopped onion

  • Garlic

  • Tomatoes

  • Bell pepper

  • Jalapeños

Sauté until softened and lightly browned. Stir occasionally.

5. Deglaze (Optional Beer Step)

If using beer, pour it in now and let it simmer until slightly reduced.
This adds a rich, malty note to the beans.

6. Combine Everything

In a large pot, add:

  • Cooked beans

  • Bacon

  • Vegetable mixture

  • Chopped cilantro

Pour in just enough of the reserved cooking liquid to cover the beans.
Simmer until heated through. Season with salt and pepper to taste.

7. Optional Thickening

For a heartier texture, blend 1 cup of the bean mixture and stir it back in.

8. Serve & Enjoy

Serve warm as a side dish or main meal with:

  • Warm tortillas

  • Grilled meats

  • Mexican rice

  • Fresh pico or avocado

Tips for Success

  • Don’t skip soaking – This shortens cooking time and improves texture

  • Use fresh jalapeños for bright heat, or sub in chipotles for smokiness

  • Deglaze with beer for extra depth (or use broth if preferred)

  • Want it vegetarian? Omit the bacon and use olive oil

Make It Your Own

  • Add chorizo for spicy richness

  • Turn it into a soup – Add more liquid and simmer longer

  • Serve over rice for a filling meal

  • Try different beans – Black beans or borlotti work too

Serving Suggestions

Pairs perfectly with:

  • Carne asada

  • Chicken enchiladas

  • Grilled fajitas

  • Cornbread or tortillas

Storage & Reheating

  • Store: Refrigerate in an airtight container for up to 4 days

  • Freeze: Freeze in individual portions for up to 3 months

  • Reheat: Warm on the stove or in the microwave, adding water as needed

Final Thoughts

This Delish Pot of Charro Beans brings that homey, heartwarming feel of a pot cooked low and slow with care. It’s a recipe you’ll return to again and again—easy enough for weeknights, but delicious enough to impress guests.

Share Your Creations

Have you made this pot of beans? I’d love to hear about it!
Drop your thoughts or any creative twists in the comment section below and let’s swap ideas.

Delish Pot of Charro Beans

Bold and hearty pinto beans with bacon, peppers, and spices. A smoky Tex-Mex favorite made from scratch!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • ½ lb dried pinto beans
  • 3 strips bacon cut into ½-inch pieces
  • 1 clove garlic minced
  • 2 roma tomatoes seeded and diced
  • ½ white onion chopped
  • ½ green bell pepper diced
  • 6 oz beer optional, for depth of flavor
  • 2 tbsp fresh cilantro chopped
  • 2 jalapeño peppers diced (seeds/membranes removed)
  • 1 quart water enough to cover beans by 1 inch
  • Salt & pepper to taste

Method
 

Soak the Beans
  1. Place pinto beans in a large bowl and cover with cold water.
  2. Soak overnight, then drain and discard any debris or damaged beans.
Cook the Beans
  1. Transfer beans to a pot and cover with 1 inch of fresh water.
  2. Simmer gently for 1 to 1½ hours, or until tender but not mushy.
  3. Drain and reserve the cooking liquid.
Cook the Bacon
  1. In a skillet over medium heat, cook bacon until almost crispy.
  2. Remove and set aside, keeping the rendered fat in the pan.
Sauté the Veggies
    To the same skillet, add:
    1. Chopped onion
    2. Garlic
    3. Tomatoes
    4. Bell pepper
    5. Jalapeños
    6. Sauté until softened and lightly browned. Stir occasionally.
    Deglaze (Optional Beer Step)
    1. If using beer, pour it in now and let it simmer until slightly reduced.
    2. This adds a rich, malty note to the beans.
    Combine Everything
      In a large pot, add:
      1. Cooked beans
      2. Bacon
      3. Vegetable mixture
      4. Chopped cilantro
      5. Pour in just enough of the reserved cooking liquid to cover the beans.
      6. Simmer until heated through. Season with salt and pepper to taste.
      Optional Thickening
      1. For a heartier texture, blend 1 cup of the bean mixture and stir it back in.
      Serve & Enjoy
        Serve warm as a side dish or main meal with:
        1. Warm tortillas
        2. Grilled meats
        3. Mexican rice
        4. Fresh pico or avocado