Doneraki's Charro Beans
Submitted by sarahbee61
Hearty Mexican charro beans simmered from dried pintos with crispy bacon, fresh tomatoes, garlic, and cilantro. Soupy, smoky, and loaded with Tex-Mex flavor. Splash in a cold Tecate for extra kick.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minFrijoles charros done right, y’all. No shortcuts, no canned beans, just a big ol’ pot of pintos simmered low and slow until they’re tender but still hold their shape.
The magic happens when you stir in that crispy, salty bacon along with fresh tomatoes, garlic, and a generous handful of cilantro right before serving. The broth turns rich and smoky, the kind of thing you want to ladle over rice or sop up with warm tortillas.
Want to go full cantina style? Toss in a cold Tecate and some chopped jalapeños with the bacon mixture for that extra layer of heat and soul.
Pro Tips
- Skip the overnight soak; these beans cook just fine from dry in about 90 minutes and hold their shape better
- Keep the broth soupy, not thick. Charro beans should have plenty of liquid for spooning over rice
- Stir in the cilantro at the very end so it stays bright green and fresh-tasting
- Pair with carne asada, grilled chicken, or just eat a big bowl on its own with warm flour tortillas
Ingredients
Directions
Rinse and pick over beans.
Boil in a large pot of water until tender, but still firm, about 1½ hours (no need to soak them beforehand).
A half hour before beans are done, heat bacon in a large skillet over medium heat.
Add garlic, tomatoes, onions and bell pepper and continue cooking until bacon is crisp.
Stir bacon mixture into beans and season with salt.
Before serving, stir in cilantro.
Mixture should be soupy, but beans should not be mushy.
Some cooks like to add a 12-ounce beer (such as Tecate) and seeded, chopped jalapenos with the bacon mixture.
Comments
