Spicy Charro Beans with a Twist
Spicy charro beans are a traditional Mexican dish made with pinto beans, vegetables, and optional meat, simmered to perfection. They can be served as a hearty side or a satisfying main course.
Servings 6
Calories 250kcal
Ingredients
- 1 pound dried pinto beans
- 6 cups water for soaking
- 4 cups chicken or vegetable broth
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 medium ripe tomato diced
- 1 jalapeño pepper finely chopped (remove seeds for milder flavor)
- ½ cup cooked bacon or chorizo chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- to taste salt and freshly ground black pepper
- to garnish fresh cilantro coarsely chopped
- to serve lime wedges
Instructions
- Rinse the dried pinto beans under cold water and soak them in 6 cups of water overnight or for at least 6 hours.
- Drain and rinse the soaked beans thoroughly.
- In a large pot, heat a tablespoon of oil over medium heat and sauté the diced onion for about 5 minutes until translucent.
- Add the minced garlic, chopped jalapeño, and diced tomato, cooking for an additional 2-3 minutes.
- Incorporate the soaked beans, broth, ground cumin, chili powder, oregano, and optional bacon or chorizo, stirring to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beans are tender.
- Stir occasionally and add more broth or water if needed.
- Season with salt and pepper to taste, mashing some beans for a creamier texture.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For a creamier texture, mash some beans against the pot.