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Delish Pot of Charro Beans

Bold and hearty pinto beans with bacon, peppers, and spices. A smoky Tex-Mex favorite made from scratch!
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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