This authentic charro beans recipe is made with pinto beans, bacon, chorizo, tomatoes, and spices for a hearty Mexican side dish or main meal. Perfect with rice, tacos, or warm tortillas.

Table of Contents

Ingredients

For the Pinto Beans

1 pound dried pinto beans (about 2 cups)
6 cups water (or more as needed)
¼ onion
½ teaspoon salt
1 bay leaf

For the Charro Beans

5 slices bacon, chopped
5 ounces chorizo (or 2 sausages or hot dogs), chopped
1 cup diced ham (or extra sausage)
½ yellow onion, chopped
3 cloves garlic, minced
2 tomatoes, diced
1 jalapeño or serrano pepper, seeded and chopped
½–1 chipotle pepper in adobo sauce, chopped (optional, adds smoky heat)
1 cup fresh cilantro, chopped (about ½ bunch)
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon dried oregano
1 teaspoon chicken bouillon
Salt and black pepper, to taste

Instructions

Cook the beans: Rinse the dried pinto beans in a colander, removing any debris. Place in a large pot with 6 cups of water, onion chunk, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce heat to low and simmer for 1–2 hours, until beans are tender but not bursting. Check occasionally to ensure beans stay submerged, adding more water if necessary.
Reserve broth: Once beans are cooked, drain them, reserving the cooking liquid. Measure out 2 ½ cups of liquid, stirring in 1 teaspoon chicken bouillon. Set beans and broth aside.
Cook the meats and aromatics: In a large pot, cook bacon and chorizo for about 5 minutes, until bacon is browned. Remove some excess grease. Add onion and garlic, cooking until onion is softened. Stir in ham (or sausage), diced tomatoes, peppers, cilantro, cumin, paprika, oregano, and black pepper. Cook for another 5 minutes.
Combine and simmer: Add the cooked beans along with the reserved broth. Simmer uncovered for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt, pepper, or additional spices as needed.
Serve: Garnish with fresh cilantro. Serve hot with warm tortillas as a main dish, or as a flavorful side dish. For a thicker consistency, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) at the end.

Tips

Use fresh, good-quality dried beans for the best flavor and quicker cooking time.
If you prefer creamier beans, mash a small portion of the cooked beans before adding them back to the pot.
Don’t skip the bacon and chorizo — they add depth and smokiness to the dish.
Make a large batch; these beans taste even better the next day.

Variations and Substitutions

Beans: Substitute pinto beans with black beans or kidney beans.
Protein: Try adding diced beef, pork, or leftover carnitas instead of ham.
Vegetarian: Omit bacon, chorizo, and ham. Use vegetable bouillon and add extra spices or smoky paprika.
Spice level: Adjust by using serrano peppers for more heat, or omit chipotle for a milder version.

FAQs

Do I need to soak the beans first?
No, soaking is optional. Cooking time will be longer if beans aren’t soaked, but simmering works fine.

Can I make charro beans in an Instant Pot?
Yes! Pressure cook beans with onion, salt, bay leaf, and water for about 35 minutes, then follow the rest of the recipe.

How long do charro beans last in the fridge?
Store in an airtight container for up to 5 days. They also freeze well for up to 3 months.

Serving Suggestions

As a hearty main dish with warm flour or corn tortillas
A flavorful side dish with tacos, enchiladas, or carne asada
Over rice for a filling, budget-friendly meal
Topped with fresh cilantro, avocado slices, or crumbled queso fresco

Why You’ll Love This Recipe

Authentic, smoky, and full of bold flavors
Versatile — works as a main or side dish
Easy to customize with different proteins or spice levels
Comforting, hearty, and perfect for feeding a crowd
Even better the next day, making it great for meal prep