Mexican Charro Beans (Easy Pinto Bean Recipe!)

I perfected my BEST Charro Beans using dried or canned pinto beans, marrying bacon, chorizo and fresh veggies in a robust broth for a Mexican Cowboy Beans twist that surprised even me.

I love making charro beans because they flip everything you expect about beans. I stir crispy bacon and spicy chorizo into a deep simmering pot that somehow tastes like a backyard grill night and a bold street counter at once.

People call this Mexican Cowboy Beans and some even tag it Beans With Sausage though it feels way more Mexican than that. It’s smoky, a little tangy, and messy in the best way, and I always find one secret tweak that makes guests ask for seconds.

If you like big flavor with simple work this will make you proud.

Ingredients

• Pinto beans: earthy, full of fiber and protein, keep you full for hours.
• Bacon: smoky salty fat adds richness, not exactly health food but so tasty.
• Chorizo: spicy pork with paprika and chile, pumps up heat and savory depth.
• Onion: sweet when cooked, builds the base flavor and adds subtle sweetness.
• Garlic: a little goes far, brightens the beans and gives savory punch.
• Jalapeños: fresh heat and grassy snap, controls how spicy the pot gets.
• Tomatoes: tangy juice adds acidity, balances richness and keeps flavors bright.
• Lime: bright citrus squeeze wakes everything up, adds tang and lightness.

Ingredient Quantities

• 1 lb dried pinto beans, soaked overnight and drained OR 2 cans (15 oz each) pinto beans, drained
• 6 slices bacon, chopped (about 6 oz)
• 8 oz Mexican chorizo, casing removed
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 to 2 jalapeños, seeded and chopped (use 2 if you like more heat)
• 1 can (14 oz) diced tomatoes, undrained OR 2 medium Roma tomatoes, chopped
• 6 cups low sodium chicken broth or water
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 2 bay leaves
• 1 to 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil (optional, if pan is too lean)
• 1/2 cup fresh cilantro, chopped
• 2 green onions, thinly sliced (optional)
• 1 lime, cut into wedges (optional for serving)

How to Make this

1. Prep everything: if using dried beans make sure they soaked overnight and are drained, if canned drain and rinse; remove chorizo casing; dice the onion, mince garlic, seed and chop jalapeños, chop cilantro, slice green onions, cut lime into wedges.

2. Heat a large heavy pot or Dutch oven over medium heat and add the chopped bacon. Cook until fat renders and bacon is crisp, about 6 to 8 minutes. Remove about 2 tablespoons of the bacon and set aside for garnish, leaving the rest and the fat in the pot. If the pan looks too lean add 1 tbsp vegetable oil.

3. Add the chorizo to the hot pan with the bacon fat, break it up with a spoon and brown until no longer pink, about 4 minutes. Scrape up any browned bits, they add flavor.

4. Add the diced onion and chopped jalapeños and cook until the onion is soft and translucent, about 5 minutes. Stir in the garlic and cook 30 to 45 seconds until fragrant.

5. Pour in the diced tomatoes with their juices (or the fresh Roma tomatoes), stir, then add the drained beans to the pot.

6. Add 6 cups low sodium chicken broth or water, 1 tsp ground cumin, 1 tsp dried Mexican oregano, 2 bay leaves, 1 to 2 tsp kosher salt (start with 1 tsp if using canned beans), and 1/2 tsp freshly ground black pepper. Stir, bring to a gentle simmer.

7. Simmer low and slow: if using soaked dried beans simmer 1 to 1 1/2 hours until tender, checking and stirring occasionally and adding more liquid if it gets too thick; if using canned beans simmer 20 to 30 minutes so flavors meld. Skim any foam or excess fat from the surface as needed.

8. Taste and adjust seasoning, add more salt, pepper or extra jalapeño heat if you want. If the broth is too thin mash a cup of beans against the side of the pot or simmer uncovered a bit to thicken.

9. Remove bay leaves, stir in chopped cilantro and most of the reserved crispy bacon, save a little cilantro and bacon for garnish. Ladle into bowls, sprinkle sliced green onions, squeeze lime wedges over top and serve warm.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt), to do the bacon, chorizo and beans all in one pot
2. Cutting board, for chopping onion, jalapeños, cilantro and slicing lime
3. Chef’s knife, sharp is better, you’ll want clean cuts and faster prep
4. Wooden spoon or heatproof spatula, for breaking up chorizo and stirring
5. Slotted spoon or tongs, to lift out the reserved crispy bacon and skim fat or foam
6. Colander or fine mesh strainer, for draining soaked or canned beans and rinsing tomatoes if needed
7. Measuring cups and spoons, for broth, spices and salt
8. Ladle, for serving into bowls
9. Can opener and small paring knife (optional), for canned tomatoes/beans and quick trimming of jalapeños and lime wedges

FAQ

Mexican Charro Beans (Easy Pinto Bean Recipe!) Substitutions and Variations

• Pinto beans: swap for canned black beans, navy beans, or cannellini. If using canned skip soaking and shorten cooking time, if you pick navy they get creamier so watch them.
• Bacon: use diced pancetta, salt pork, or turkey bacon. Pancetta gives similar pork fat, turkey bacon is lean so add a tablespoon of oil.
• Mexican chorizo: use spicy ground pork with 1 tsp smoked paprika plus 1 tsp chili powder, or sliced Spanish chorizo browned and added later since it is cured.
• Chicken broth: swap for low sodium vegetable broth or plain water plus 1 to 2 chicken bouillon cubes. If you use water taste and add more salt as needed.

Pro Tips

– Crisp the bacon extra and save most of the fat: that fat is the backbone of the flavor, so don’t toss it. Use a little of it to brown the chorizo and onions, and crumble some super crisp pieces on top at the end for texture.
– If you gotta use canned beans rinse them well and start with less salt then you think you need, taste late and add more. Canned beans can make the pot way saltier if you’re not careful.
– Want a thicker, creamier broth without losing that bean flavor? Smash a cup of beans against the side of the pot or stir in a couple tablespoons of masa harina or corn flour near the end. It thickens and gives a subtle corn note that just works.
– For faster cooks, use a pressure cooker or Instant Pot for dried beans, but cut the added salt and skip adding delicate cilantro until after pressure release. Acid and fresh herbs lose their pop under pressure, so add them right before serving.