Mexican Charro Beans

Many people enjoy cooking beans, and one tasty variety is Mexican Charro Beans. This dish combines flavors that highlight Mexican cooking traditions, bringing warmth and comfort to your table. Whether you’re looking for a filling side dish or a hearty main course, these beans are sure to please everyone.

Making Mexican Charro Beans is a rewarding experience. Not only do they taste great, but they are also easy to prepare with simple ingredients. This dish is perfect for gatherings, family dinners, or even meal prep for the week. Plus, the smoky flavor from the bacon and the spice from the jalapeño make every bite delightful.

To make Mexican Charro Beans, start by soaking the dried pinto beans overnight. This step helps to soften the beans, making them easier to cook. Here’s how to create this savory dish:

Ingredients:

• 2 cups dried pinto beans
• 6 cups water for soaking
• 6 cups chicken broth
• 6 slices bacon, chopped
• 1 small white onion, diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes
• 1 jalapeño pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon lime juice
• ¼ cup chopped cilantro

Directions:

1. Soak the pinto beans overnight in water, then drain and rinse them.
2. Cook the chopped bacon in a Dutch oven over medium heat until it becomes lightly crisp.
3. Add the diced onion and cook until it softens, about four minutes.
4. Stir in the minced garlic and chopped jalapeño, cooking for one more minute.
5. Add the diced tomatoes and spices, cooking for an additional two minutes.
6. Introduce the soaked beans and chicken broth to the pot, bringing everything to a gentle boil.
7. Reduce the heat and let it simmer, partially covered, for about ninety minutes until the beans are tender. Stir occasionally and add water if the liquid drops too low.
8. Finally, stir in the lime juice and chopped cilantro, letting it rest for five minutes before serving.

Mexican Charro Beans are best served hot. They can be enjoyed plain or with tortillas or rice to soak up the delicious broth. With their rich flavors, they make a delightful accompaniment to any Mexican meal.

To store leftover Mexican Charro Beans, allow them to cool completely before transferring them to an airtight container. You can keep them in the refrigerator for up to three days. For longer storage, consider freezing the beans. They can be kept in the freezer for up to three months.

Here are some tips to make the best Mexican Charro Beans:

• Ensure the beans are soaked overnight for optimal cooking.
• Use high-quality bacon for a richer flavor.
• Adjust the spices and seasonings to suit your taste.
• Add more vegetables like bell peppers or zucchini for extra nutrition.

You can also try variations of Mexican Charro Beans by adding different ingredients or changing the cooking method. For instance, if you prefer a vegetarian version, you can replace bacon with smoked paprika or liquid smoke for that smoky flavor.

FAQs:

1. Can I use canned beans instead of dried beans?
   Yes, you can use canned beans. Just skip the soaking step and reduce the cooking time since canned beans are already cooked.

2. Is it necessary to add bacon?
   No, if you want a vegetarian or lighter version, you can omit the bacon. Use extra spices or smoked paprika for flavor instead.

3. Can I make this dish ahead of time?
   Absolutely! Mexican Charro Beans taste even better the next day. Just store them in the fridge and reheat when ready to enjoy.

Mexican Charro Beans

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Print Recipe

A delicious and hearty dish combining pinto beans with smoky bacon and spices, perfect for gatherings or meal prep.

• Total Time: 105 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups dried pinto beans
• 6 cups water for soaking
• 6 cups chicken broth
• 6 slices bacon, chopped
• 1 small white onion, diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes
• 1 jalapeño pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon lime juice
• ¼ cup chopped cilantro

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Instructions

1. Soak the pinto beans overnight in water, then drain and rinse them.
2. Cook the chopped bacon in a Dutch oven over medium heat until it becomes lightly crisp.
3. Add the diced onion and cook until it softens, about four minutes.
4. Stir in the minced garlic and chopped jalapeño, cooking for one more minute.
5. Add the diced tomatoes and spices, cooking for an additional two minutes.
6. Introduce the soaked beans and chicken broth to the pot, bringing everything to a gentle boil.
7. Reduce the heat and let it simmer, partially covered, for about ninety minutes until the beans are tender. Stir occasionally and add water if the liquid drops too low.
8. Finally, stir in the lime juice and chopped cilantro, letting it rest for five minutes before serving.

Notes

Best served hot, can be enjoyed plain or with tortillas or rice. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.

• Author: elfassimaryam243gmail-com
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Omnivore

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 12g
• Protein: 16g
• Cholesterol: 20mg