Charro Beans (Mexican Beans Recipe)

Charro Beans or Frijoles Charros are flavorful Mexican pinto beans cooked in broth with bacon, chiles and spices. Similar to Cowboy Beans, this delicious side dish is made quickly in the Instant Pot!

Whether you call these Mexican beans – Charro Beans, Frijoles a la Charra, Ranchero beans or borracho beans, one thing is certain, this is the best Charro bean recipe hands down!

Charro Beans are an incredibly flavorful and hearty side dish. I love serving these Mexican beans with my favorite carne asada recipe and some tortillas. I must admit, a big bowl of these mouthwatering Mexican pinto beans served with rice or a piece of cornbread is one of the best comfort foods ever!

If you are wondering why you should make Charro Beans, here are a few reasons:

• These Mexican beans are budget friendly and can be served as a side dish or a hearty stew.
• Cooking beans in the pressure cooker doesn’t require any soaking so you don’t have to plan ahead! (I always forget to get the beans out the night before anyway!)
• Thanks to the pressure cooker, you can get beans tender in a fraction of the time. Dinner ready faster – you are welcome!
• This Charro Bean recipe is absolutely delicious and one of the best Mexican beans recipe I ever had!
• Our Pinterest followers LOVE them! They are making them and sharing the photos with us!

What are Charro Beans?

Charro Beans is a Mexican style soup made by stewing pinto beans in broth, onions, tomatoes, chiles, bacon and spices until the beans become tender, rich and slightly thick.  Some recipes for Mexican Charro Beans call for meats like sausage, ham, beef franks, weenies and/or chorizo.

Why Are They Called Charro Beans?

Charro beans also known as Mexican Cowboy Beans or Frijoles Charros got their name from traditional Mexican cowboys called “charros”. This authentic Mexican bean recipe originated in the Northern parts of Mexico.

Charro Beans Ingredients

• Pinto Beans – You don’t have to pre-soak the beans when cooking them in the pressure cooker.
• Bacon – You can use regular or thick cut bacon.
• Onions – You can use brown, yellow or white onions.
• Jalapenos – You can seed and devein the jalapeno if you don’t like any heat. For a spicier dish, don’t remove the veins or use a spicier pepper like serrano pepper.
• Garlic – I use fresh garlic. Garlic paste or granulated garlic can be used.
• Tomatoes – I use canned fire-roasted tomatoes as they give the pinto beans a little bit of a smokey flavor. You can use canned diced tomatoes also.
• Chicken Broth – Use vegetable broth if you prefer. Since this bean recipe has bacon, I use low sodium broth to better control the salt content.
• Cilantro – I use fresh chopped cilantro. If you don’t like the taste, simply skip it!
• Spices – Ground cumin, chili powder, dried oregano (I use Mexican dried oregano), ground black pepper.

Pressure Cooker Beans

Cooking dried beans in an instant pot or pressure cooker is one super convenient. You can make homemade beans in a fraction of the time and you don’t even have to soak the beans! 

How To Make Instant Pot Charro Beans

1. First, start by turning your instant pot onto saute mode. Add the chopped bacon and cook until crispy (or until your desired doneness).
2. Remove the cooked bacon from the pot and place it in a plate lined with paper towels. Drain some of the bacon fat leaving enough to saute the aromatics. Leave as much or as little bacon fat as you want. It’s up to you.
3. Add the onions and jalapenos and saute for about 2 to 3 minutes stirring occasionally with a wooden spoon. Add the garlic and stir for about 30 seconds to a minute. If your pressure cooker gets too hot while sauteing the onions, you can always press the warm/cancel button and finish sauteing the garlic with the remaining heat coming form the pot.
4. Press the warm/cancel button and stir in the rinsed beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano, bacon and cilantro into the instant pot. Now let the instant post do its magic!
5. Seal the instant pot and cook on high pressure for 45 minutes. After the cooking is done, let the pressure release naturally. This can take 30 to 40 minutes.

How Long Does It Takes To Cook Beans In an Instant Pot?

I have seen many recipes online that instruct to pressure cook beans for 30 to 35 minutes for “firm beans”. I don’t like my beans firm. I like beans tender and soft yet whole – not mushy or completely broken up. I usually cook no-soaked beans for 40 to 45 minutes. This cooking time always results in perfect beans and I don’t have to re-set the pressure cooker and start all over again!

How Long Do This Beans Recipe Last In The Fridge?

You can store these homemade beans in an airtight container in the refrigerator for 3 to 4 days.

Can Charro Beans Be Frozen?

Yes, you can freeze authentic Mexican Charro Beans for up to 3 months. I like to divide the leftover beans into smaller portions (about 1 cup each) and place them into freezer bags or sealed containers. Defrost in the fridge overnight and reheat in a saucepan or in the microwave.

Take A Look At These Other Mexican Recipes:

• Instant Pot Shredded Chicken
• Shrimp Ceviche
• Chile Colorado
• Mexican Street Corn Salad
• Tequila Lime Chicken
• Potato and Chorizo Hash
• Pomegranate Margarita
• Homemade Corn Tortillas