Easy Charro Beans
There is something comforting about a pot of charro beans simmering on the stove. This version keeps things simple, with smoky bacon, tender pinto beans, a mix peppers, and a flavorful broth seasoned with Mexican oregano and cumin. They are hearty enough to enjoy as a meal on their own but also make the perfect side dish for tacos, grilled meats, or a backyard cookout. Best of all, they taste even better the next day.
This recipe suggests you soak the beans overnight. If you do not, they will need additional time to cook.
As always, start with the chop, prepping the vegetables before starting the dish. The amount of peppers can be adjusted, depending on your heat tolerance.
Use thick cut bacon, cut into pieces, to get a nice smokey flavor start.
Start by cooking the bacon in a Dutch oven until it is lightly browned and beginning to crisp around the edges. Resist the temptation to cook it until it is fully crispy, as that can add a bitter flavor to the finished beans. Remove the bacon and keep to the side while cooking the veggies.
Once the bacon has rendered its fat, add the onion, bell pepper, poblano, and jalapeño. Cook until the vegetables are soft and fragrant, then stir in the garlic, cumin, and Mexican oregano for a final minute to bloom the flavors.
Deglaze with Vermouth (or a bit of white wine) and let reduce for 2-3 minutes.
Add the chicken broth, following the deglazing.
Next, add the beans that have been soaked overnight and drained. Follow with the cooked bacon and enough water to cover all the ingredients.
Time to simmer! Stir well and reduce heat. Cover and simmer for 1.5-2 hours. (longer if you have not soaked the beans.) Stir ocassionally.
While the beans need to soak overnight and simmer for about two hours, the rest of the recipe is surprisingly simple. Most of the work is done by the pot while the flavors slowly come together.
If you are looking for something different to serve alongside your usual summer cookout favorites, give these charro beans a try. They pair well with everything from grilled chicken and burgers to brisket and tacos, and they can easily be made ahead, making them perfect for backyard gatherings.
Charro Beas
Charro Beans - slow cooked, smoky goodness. Great with your favorite barbeque or Mexican dishes.
Ingredients
- 8 slices thick-cut bacon, cubed
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 poblano pepper, chopped
- 1 jalapeño, chopped
- 3–4 cloves garlic, minced
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1/4 cup dry vermouth
- 1 (16 oz) bag dried pinto beans
- 5 cups chicken broth
- 4–5 cups water (as needed)
- Salt and black pepper, to taste
Instructions
- Prep the beans: Rinse and sort the pinto beans. Optional but recommended: soak overnight in water, then drain before cooking.If you skip soaking, plan for a longer simmer time.
- Cook the bacon: In a large Dutch oven or heavy pot, cook the cubed bacon over medium heat until browned and some fat has rendered. Do not make it too crisp—you want some texture left. Remove a small portion for garnish if desired.
- Sauté the vegetables: Leave about 2 tablespoons of bacon fat in the pot. Add the onion, bell pepper, poblano pepper, jalapeño. Cook 5–7 minutes until softened. Add garlic, Mexican oregano, and cumin and cook another 1 minute until fragrant.
- Deglaze: Pour in the vermouth and scrape up the browned bits from the bottom of the pot. Let it reduce for 2–3 minutes.
- Add to the pot: soaked and drained beans, cooked bacon, chicken broth, enough water to cover by about 2 inches. Bring to a boil, then reduce to a gentle simmer.
- Cover partially and cook: (soaked beans about 1.5–2 hours. unsoaked beans about 2.5–3 hours.) Stir occasionally and add more water if needed.
- Once beans are tender, season with salt and black pepper.
- Taste and adjust cumin, oregano, or jalapeño heat as needed.
- Let sit 10–15 minutes before serving—the flavor gets even better. Enjoy!
