This authentic Mexican Charro Beans recipe aka Frijoles charros, is made with pinto beans, bacon, serrano peppers and spices simmered in the most flavorful broth. Similar to Mexican cowboy beans and borracho beans, Charro beans can be made on the stove top, crock pot or Instant Pot.
Mexican Charro Beans
Known by different names such as ranchero beans or frijoles a la charra, a large pot of these charro beans are the ultimate comfort food and a perfect side dish to serve when you are craving Mexican food.
This easy charro beans recipe is seriously the best. A great side dish that is filling enough to be served on its own, like a bean stew alongside warm tortillas, rice or cornbread. This Mexican and Tex-Mex favorite is boldly flavored and pair well with authentic Mexican recipes like Carne Asada.
Why You Should Make This Recipe?
- One Pot Dinner: You cook everything in one pot which makes cleaning up a breeze! For your convenience we provide different instruction on how to cook these beans in a slow cooker, and Instant pot/Pressure cooker or in a Dutch oven.
- Budget Friendly: Beans in general, are inexpensive. Whether you choose dry dry pinto beans, black beans or any other type of dry beans, you can count on having a side dish or a main dish that is filling and inexpensive.
- Flavorful: Just like Mexican pinto beans, this is one of those great recipes that are bold in flavor and will most likely become a favorite.
- Instant Pot Charro Beans: Cooking beans in the pressure cooker doesn’t require any soaking so if like me, you forgot to plan ahead, don’t worry! No soaking is required and the beans cook much quicker than when using other methods.
What Are Charro Beans?
Charro beans, aka frijoles charros or Mexican cowboy beans is an authentic Mexican recipe that originated in northern Mexico. These beans are also a Tex Mex favorite dish usually served as a main course or side dish.
Simple ingredients like pinto beans, chopped onions, fresh garlic, serrano peppers, tomatoes and bacon are simmered in a flavorful broth seasoned with common spices, until the beans become tender, rich and slightly thick. Sometimes meats like sausage, ham, beef franks, weenies and/or chorizo
Mexican Charro Beans Ingredients
Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
- Pinto Beans:I use dry pinto beans. Skip the soaking if you make this recipe in the pressure cooker / Instant Pot. If you are short on time, canned beans can be used ONLY if you make this recipe on the stove top.
- Bacon: You can use regular bacon or thick cut bacon.
- Aromatics: Onions and fresh garlic cloves. You can use brown, white or yellow onions. For convenience you can se garlic paste.
- Chile Peppers: Jalapeno peppers or serrano peppers can be used. You can de-seed and devein the chiles to keep the dish mild.
- Tomatoes: I like to use canned fire-roasted tomatoes as they give the pinto beans a little bit of a smokey flavor. Regular canned diced tomatoes work well.
- Broth: I like the flavor of chicken broth but vegetable broth can be used. Use low sodium if you are sensitive to sodium.
- Fresh Cilantro: If you don’t like the taste of cilantro, skip it or use parsley instead.
- Spices: Ground cumin, chili powder, dried oregano (I use Mexican dried oregano), black pepper.
How To Make Charro Beans?
We provide instructions for you to make slow cooker charro beans, instant pot charro beans and for making this recipe in a pot or Dutch oven on the stove top. Find detailed instructions in the printable recipe card below.
Charro Beans Stove Top Method
- Soak Beans: Place the dry beans in a large bowl. Pour enough water to cover them completely. Soak them for 6 hours or overnight. Drain and rinse.
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until crispy. Remove the bacon from the pot and transfer it to a plate lined with paper towels. Drain all but about 2 tablespoons of the bacon grease.
- Cook Aromatics: Sauté onions and jalapeno peppers (or serranos) stirring occasionally, until they become tender, . Add the garlic and stir for about 30 seconds to a minute.
- Simmer: Return the bacon into the pot, add the drained beans, the broth and water and bring to a boil. Cover the pot, lower the heat and simmer, for 45 minutes, stirring occasionally. Add additional water if needed. The beans should be almost tender.
- Season: Stir in the tomatoes with their juices, chili powder, cumin, black pepper, oregano and cilantro. Simmer, uncovered for about 30 minutes or until the beans are tender and the broth has thickened slightly. Season with salt and pepper.
How to Make Charro Beans in the Instant Pot?
- Cook Bacon: Turn the Instant Pot to sauté mode. Cook the bacon until crispy (or until desired doneness). Transfer the cooked bacon to a plate lined with paper towels. Drain some of the bacon fat leaving enough to sauté the aromatics.
- Cook Aromatics: Sauté onions and jalapeno peppers (or serranos) for about 2 to 3 minutes stirring occasionally. Add the garlic and stir for about 30 seconds to a minute. Press the warm/cancel button
- Pressure Cook: Add the remaining ingredients into the Instant pot. Seal the pot and cook on high pressure for 45 minutes. After the cooking is done, let the pressure release naturally for 15 minutes.
How to Make Charro Beans in the Crock Pot?
- Cook Bacon: In a large skillet over medium-high heat, cook the bacon until crispy (or until desired doneness). Transfer the cooked bacon to a plate lined with paper towels. Drain some of the bacon fat leaving enough to sauté the aromatics.
- Cook Aromatics: Add onions and jalapeno peppers to the skillet and cook for about 2 to 3 minutes stirring occasionally. Add the garlic and stir for about 30 seconds to a minute. Remove from the heat.
- Slow Cook: Add the cooked onions, chiles and garlic into the slow cooker. Stir in the rinsed beans and the rest of the ingredients except the cilantro. Cover and cook on low for 7-8 hours or until the beans become tender. Stir in the cilantro and cook on low for 30 minutes.
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”.
What’s the Difference Between Charro Beans and Refried Beans?
Both of these are delicious bean recipes however, when making charro beans you make the entire recipe in one single pot and most important, the cooked beans are left whole, swimming in their tasty cooking broth. They are soupy (almost like a Mexican style soup) unlike refried beans which are creamy and much thicker. Refried beans are cooked in a pot, then smashed and lastly pan fried in lard or oil.
What’s the Difference Between Charro Beans and Borracho Beans?
Charro beans and borracho beans (drunken beans) are very similar recipes. The difference is that borracho beans are cooked in beer while charro beans use broth and/or water.
Can I Use Canned Beans to Make This Recipe?
If you are short on time, you can use 2 cans of pinto beans to make this recipe on the stove top. Reduce the amount of liquid used to 1 1/2 cups of broth. Follow the instructions as written but adjust the cooking time. Simmer the beans, uncovered for 20 to 30 minutes.
Make Ahead, Storage and Freezing
Making Ahead: This Mexican beans can be made 2 – 3 days in advanced. Store it in an airtight container in the refrigerator.
Storage: Leftovers can be kept in an airtight container in the refrigerator for 3 – 4 days.
Can Charro Beans Be Frozen?
Yes, you can freeze 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.
What to Serve with Charro Beans?
The best way to serve charro beans is with white rice to soak up the bean and bacon broth. Mexican rice, tortillas or homemade tortilla chips also pair well with this dish. If you like to add a little spice, these Pickled Jalapeños are the absolute best!!
Recipe Tips for Success
- This authentic Mexican bean recipe can be made on the stove top using canned beans. Use 2 cans of pinto beans and reduce the amount of liquid in the recipe to 1 1/2 (one and a half) cups of broth or water. (I prefer broth). Follow the instructions as written adjusting the cooking time to 20 to 30 minutes total. I also suggest that during this time, you simmer the beans uncovered.
- Although this bean dish is usually made with dried pinto beans, you can use dried black beans or dried navy beans.
- If you don’t like the taste of cilantro, use a handful of parsley instead.
- When making this recipe in the Instant pot and the slow cooker, the beans don’t need to be pre-soaked.
These Mexican Recipes are a great addition to your weekly menu or your Cinco de Mayo celebration:
- Shrimp Ceviche
- Chile Colorado
- Mexican Street Corn Salad
- Birria Tacos Recipe
- Easy Pico De Gallo Recipe
- Pomegranate Margarita
This article was first published on 2019 and has been updated to provide additional information and cooking methods. The recipe remains the same.
Mexican Charro Beans
Ingredients
- 1 pound dried pinto beans
- 12 ounces bacon, chopped
- 1 small yellow or white onion, chopped
- 1 jalapeno peppers, seeded and minced devein the chiles for less heat if preferred
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 (15-ounces) can fire-roasted tomatoes, with their juice (or diced tomatoes)
- 2 teaspoons chili powder
- 2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 bunch cilantro, chopped
- Salt to taste
Toppings (optional)
- Chopped cilantro
- Sliced jalapenos
Instructions
Stove top instructions:
- Place the dry beans in a large bowl. Pour enough water to cover them completely. Soak them for 6 hours or overnight. Drain, rinse and remove any debris or shriveled beans. Set aside.
- In a large pot or Dutch oven over medium-high heat, cook the bacon stirring often, until it becomes crispy (or until desired doneness). Remove the bacon from the pot and transfer it to a plate lined with paper towels. Drain all but 2-3 tablespoons of the bacon grease from the pot.
- In the same pot, sauté the onions and the jalapeno peppers (or serrano peppers) stirring occasionally, for about 4 minutes or until the onions become tender and translucent. Stir in the garlic and cook for about 30 seconds to a minute or until aromatic.
- Return the bacon into the pot, add the drained beans, the broth and water and bring to a boil. Cover the pot, lower the heat to low and simmer for 45 minutes, stirring occasionally. After this time, the beans should be almost tender. Periodically check the beans to make sure that they are still covered with liquid. If necessary, add additional hot water during the cooking process.
- Next, uncover the pot and stir in the tomatoes with their juices, the chili powder, cumin, black pepper, oregano and cilantro.
- Simmer, uncovered over medium heat, stirring occasionally, for about 30 minutes or until the beans are completely tender and the broth has thickened slightly. Season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).
Instant Pot Instructions
- Place the dried beans in a colander, rinse well, and remove any debris or shriveled beans. Set aside. When cooking beans in the pressure cooker, It’s not necessary to soak the beans.
- Turn the Instant Pot to the sauté mode. Cook the bacon, stirring often until crispy (or until desired doneness). Transfer the cooked bacon to a plate lined with paper towels. Drain all but 2-3 tablespoons of the bacon grease from the pot.
- Add the onions and jalapenos into the pressure cooker and cook stirring often, for about 3-4 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds to a minute. Press the keep warm/cancel button.
- Stir in the rinsed beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano, bacon and cilantro into the instant pot. Scrape the bottom of the pot with a wooden spoon to remove any brown bits from the bottom of the pot.
- Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Open the lid and season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).
Slow Cooker Instructions
- Place the dried beans in a colander, rinse well, and remove any debris or shriveled beans. Set aside. When cooking beans in a slow cooker, It’s not necessary to soak the beans.
- In a large skillet over medium-high heat, cook the bacon until crispy (or until desired doneness). Transfer the cooked bacon to a plate lined with paper towels. Drain all but 2-3 tablespoons of the bacon grease from the pot.
- In the same skillet, sauté the onions and the jalapeno peppers (or serrano peppers) stirring occasionally, for about 4 minutes or until the onions become tender and translucent. Stir in the garlic and cook for about 30 seconds to a minute or until aromatic. Remove from the heat.
- Add the cooked onions, chiles and garlic into the slow cooker. Stir in the rinsed beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano and bacon. Cover and cook on low for 8-9 hours or until the beans become tender. Periodically check the beans to make sure that they are still covered with liquid. If necessary, add additional hot water during the cooking process.
- Stir in the cilantro and cook on high for 15 minutes or on low for 30 minutes. Season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).
Equipment
- Instant Pot 6 Qt. (or 8 qt. instant pot)
Recipe Notes
- Stove top & Crockpot: When cooking beans on the stove top or in the slow cooker, periodically check the beans to make sure that they are still covered with liquid. If necessary, add additional hot water during the cooking process. Do not add cold water.
- Instant Pot: I’ve seen other recipes online that cook dried pinto beans on high pressure for only 30 minutes however, I find that 30 minutes it’s not enough time if you want tender pinto beans so, unless you like beans al dente, I suggest 45 minutes of cooking time.
- Do not salt the beans until they have become tender.
- Beans cooked in the slow cooker or in the instant pot don’t require any soaking. If you prefer soaking the beans you can do that but it’s not necessary.
- Canned Beans: If you are short on time, you can use 2 cans of pinto beans to make this recipe on the stove top. Reduce the amount of liquid used to 1 1/2 cups of broth. Follow the instructions as written but only simmer the beans, uncovered for 20 to 30 minutes.
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