Charro Beans (Cowboy Beans)

$Charro beans in bowl garnished with chopped cilantro.$

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Savory, slow-cooked pinto beans nestled in a rich and zesty broth with bacon, onions, garlic, tomatoes and Mexican seasonings.

Prep Time5

Cook Time2

Total Time2 5

Course: Side Dish

Cuisine: Mexican, Tex Mex

Servings: cups

Calories: 409kcal

Author: Anecia Hero

Ingredients

1 pound dried pinto beans
3 slices bacon, cut into small pieces
1 cup chopped yellow onion
1 tablespoon minced garlic
4-6 cups chicken broth or water
1 (10 oz.) can drained tomatoes and green chiles (Rotel brand)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 minced jalapeno (seeded)
1 cup chopped cilantro
1 cup diced ham (optional)
salt to taste
brown sugar (optional) see recipe notes

Instructions

Rinse beans and sort out any rocks or pebbles; set aside
In a large stockpot on medium heat, cook the bacon until crisp; then, add these ingredients and cook for 5 minutes:
3 slices bacon, cut into small pieces, 1 cup chopped yellow onion, 1 tablespoon minced garlic, 4-6 cups chicken broth or water
Add dried beans and broth or water to cover beans by 2" inches; bring to boil for 8-10 minutes; reduce heat and cover; simmer until beans are tender
1 pound dried pinto beans, 1 cup diced ham (optional)
Once beans are tender, add rthe emaining ingredients, add salt to taste (See Recipe Notes below)
1 (10 oz.) can drained tomatoes and green chiles (Rotel brand), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, 1 minced jalapeno (seeded) , salt to taste, 1 cup chopped cilantro

Notes

Sometimes canned tomatoes are too acidic; if this is the case, add 1-2 tablespoons of packed light brown sugar to the bean broth

Substitute Mexican oregano with plain regular oregano if needed

Cooking time may vary, depending upon your pinto beans, whether you soaked them or not, the amount of liquid and the heat of your stovetop

Check the liquid level of the beans frequently; add more broth or water if necessary

To thicken the broth, turn the heat to medium-high and cook the beans with the lid off until the liquid reaches your desired consistency

Spicy heat is a personal preference; if you want more heat, add a little more chili powder and/or chopped jalapeno; if you want less heat, reduce jalapeno or omit altogether and add more liquid

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