Named after Mexican cowboys, this nourishing blend of well-seasoned beans and meat can fill you up fast.
Also known as “Cowboy Beans,” charro beans are inspired by the rugged charros (horse-riders) of Mexico. Imagine these rough and tough fellas taking off their hats and sitting in a circle, cooking beans over an open flame after a long day. This hearty blend of pinto beans, bacon, ham, and spices is a perfect way to fill up on protein and replenish your energy. It’s warm, welcoming, and contains the classic Mexican herbs, cilantro and oregano, which brighten it nicely.
The beauty of this dish is: that it’s both unique and versatile. You can enjoy it by itself or pair it with Mexican Rice. These days, most of us aren’t making beans on the road, but if you ever want to take leftovers with you for a road trip, this dish is a good pick. Make a big batch before a trip and portion it into thermoses to keep it warm on the road.
Only using one pot, charro beans are easy to make with little-to-no mess afterward. Family members of all ages can enjoy this meal, so whether you’re traveling far or cozying up for the night, charro beans can be enjoyed by everyone!
Are Charro Beans Healthy?
Charro beans have tons of protein, fiber, and flavor that satisfy more than just your cravings. They’re nutritious and delicious! That being said, the ham and bacon are a bit high in fat and sodium, so you can always omit those if needed.
Overall, this recipe is gluten-free and sugar-free, but if you’re looking for a meat-free option, keep reading…
Vegan Charro beans
Not a fan of bacon and ham? No worries, I’ve got just the thing!
My favorite veggie-friendly way of making charro beans is by replacing diced ham with cubed tofu. While the texture is slightly different, it still offers a satisfying chew and a decent amount of protein. I like to replace bacon with roasted chickpeas tossed in smoked paprika, which also supply some protein. However, you can find vegan bacon in most grocery stores, if that’s your preference.
INGREDIENTS
- 1 pound dried pinto beans
- 6 cups water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 slices bacon, chopped
- 1 cup ham, diced
- 1 jalapeño, seeded and minced
- 2 tomatoes, diced
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
INSTRUCTIONS
Prep
Soak and cook beans; sauté key ingredients.
Combine
Mix all ingredients and simmer.
Serve
Finish with cilantro and serve hot
Devour!
FAQs & Tips
Once cooked, store this dish in airtight containers in the fridge for 2-3 days. Reheat in a pot on the stove at medium heat, stirring occasionally, until it simmers. For even longer storage, wait for the charro beans to cool to room temperature and then store in a freezer-safe container. Freeze for up to 3 months, and thaw in the fridge overnight before reheating.
The main difference is that borracho beans (a.k.a. “drunken beans” or “frijoles borrachos”) are cooked in beer. Charro beans, on the other hand, are cooked in water or broth. If beer-braising is your thing and you enjoy a deeper flavor profile, then borracho beans could be the next recipe to try!
While pinto beans are traditionally used for charro, you’re more than welcome to experiment with your favorite variety! I usually enjoy mixing pinto beans with red kidney beans, and sometimes black beans. Really, it’s up to you, because each bean has a slightly different texture and flavor that can amp up or transform a whole recipe.
Serving Suggestions
Top off your bowl of charro beans with fresh cilantro, parsley, and a squeeze of lime juice. Serve with a side of warm Keto Tortillas or Gluten-Free Tortillas and Spanish Rice. To kick it up a notch, add a dash of your favorite hot sauce or red chili pepper flakes, and you’ve got one heck of a hot meal!
Some other bold and brilliant sides you could include in this spread are: Fajita Veggies, Quesadillas with Lentils, or Healthy Nachos.
Prep: 20 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 50 minutes
Ingredients
- 1 pound dried pinto beans
- 6 cups water
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 slices bacon chopped
- 1 cup ham diced
- 1 jalapeño seeded and minced
- 2 tomatoes diced
- 1/2 cup fresh cilantro chopped (plus more for garnish)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
-
Rinse the dried pinto beans and soak them overnight in 6 cups of water.
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Drain and transfer the beans to a large pot. Add fresh water to cover the beans. Simmer the beans for about 2 hours or until tender.
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In a skillet, cook chopped bacon until crisp. Remove bacon and in the same skillet, sauté onions, garlic, and jalapeño until soft. Add diced tomatoes and cook for another 5 minutes.
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Add cooked bacon, sautéed vegetables, ham, cumin, oregano, and paprika to the pot with beans. Simmer for another 30 minutes to 1 hour or until desired texture and flavor, adding more water as needed. Season with salt and pepper to taste.
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Stir in chopped cilantro just before serving, then sprinkle more on top. Serve hot as a side dish.
Nutrition Info:
Calories: 323kcal (16%) Carbohydrates: 39g (13%) Protein: 19g (38%) Fat: 10g (15%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.02g Cholesterol: 22mg (7%) Sodium: 367mg (16%) Potassium: 988mg (28%) Fiber: 10g (42%) Sugar: 3g (3%) Vitamin A: 431IU (9%) Vitamin C: 10mg (12%) Calcium: 87mg (9%) Iron: 4mg (22%)
Recipes written and produced on Food Faith Fitness are for informational
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