Charro Beans

Name: Charro Beans (One-Pot Mexican)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb dried pinto beans; 4 slices bacon, chopped; 12 oz smoked beef sausage, diced; 1 medium onion, chopped; 2 jalapeños, diced; 3 cloves garlic, minced; 1 (10 oz) can diced tomatoes with green chiles; water, as needed; 1 tbsp chicken bouillon base; 1 tbsp smoky chipotle bouillon base; 1 tsp ground cumin; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp paprika; 1 tsp chili powder; 1/2 tsp black pepper; 1/2 cup fresh cilantro, chopped

Charro beans are a hearty, one-pot Mexican dish combining pinto beans, bacon, smoked sausage, and chipotle bouillon for deep savory flavor. This restaurant-inspired recipe delivers authentic taste with minimal active cooking time.

🌍Mexican 🏷️Charro beans 🏷️Pinto beans 🏷️Tex-mex 🏷️Soup 🏷️Stew

-0:00

britscookinonTikTok

Total

2h 15m

Servings

6

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by britscookin

-0:00

britscookinonTikTok

Ingredients

1 lb dried pinto beans
4 slices bacon, chopped
12 oz smoked beef sausage, diced
1 medium onion, chopped
2 jalapeños, diced
3 cloves garlic, minced
1 (10 oz) can diced tomatoes with green chiles
water, as needed
1 tbsp chicken bouillon base
1 tbsp smoky chipotle bouillon base
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
1/2 tsp black pepper
1/2 cup fresh cilantro, chopped

17 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place the dried pinto beans in a large bowl, cover with water, and let them soak overnight.
2
The next day, drain the beans. In a large Dutch oven or pot over medium-high heat, add the chopped bacon and cook until crispy.
3
Using a slotted spoon, remove the crispy bacon from the pot, leaving the rendered fat behind. Set the bacon aside for later.
4
To the same pot with the bacon fat, add the diced smoked sausage, chopped onion, and diced jalapeños. Sauté until the vegetables begin to soften.
5
Add the minced garlic and cook for about one minute until fragrant.
6
Stir in the can of diced tomatoes with green chiles.
7
Add the soaked and drained pinto beans to the pot.
8
Pour in enough water to cover the beans completely.
9
Stir in the chicken bouillon base and the smoky chipotle bouillon base until dissolved.
10
In a small bowl, combine the cumin, onion powder, garlic powder, paprika, chili powder, and black pepper. Add the spice mixture to the pot and stir well.
11
Bring the pot to a simmer, then reduce the heat to low, cover, and let it cook until the beans are tender, about 1.5 to 2 hours. Add more water as needed to keep the beans submerged.
12
Once the beans are fully cooked, stir the reserved crispy bacon back into the pot.
13
Finish by stirring in the fresh chopped cilantro. Serve hot.

Was this recipe helpful?

Tips & Notes

Pro tips

Soak dried beans overnight to reduce cooking time and improve digestibility; drain and rinse before adding to the pot.
Brown the bacon and sausage first to render fat and build flavor base—this fond adds richness to the entire dish.
Add bouillon bases near the end of cooking so their flavors don't fade; taste and adjust salt after beans are fully tender.
Beans should be creamy but hold their shape; if they're breaking apart, you've cooked too long. Test at 60 minutes.

Substitutions

smoked beef sausage → andouille sausage or chorizo (adds more spice; reduce additional salt)
bacon → pancetta or salt pork (pancetta is milder; use same amount)
canned diced tomatoes with green chiles → fresh diced tomatoes + 1 jalapeño (fresher taste, less sodium)
chicken bouillon base → homemade chicken stock (reduce water by 1–2 cups; omit base)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat on the stovetop over medium heat, adding water if needed to reach desired consistency.

Common Questions

Can I use canned beans instead of dried?

Yes—use 3 cans (15 oz each) drained pinto beans and reduce simmering time to 20–25 minutes. Adjust water as needed for consistency.

How do I store leftover charro beans?

Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat on the stovetop with a splash of water.

Can I make this vegetarian?

Omit bacon and sausage, then add 1–2 tbsp olive oil and increase vegetables (peppers, onions, tomatoes). Use vegetable bouillon instead of chicken.

What's the difference between chipotle and chicken bouillon base?

Chicken bouillon adds savory depth; chipotle bouillon brings smoky, spiced heat. Both are essential—don't skip either for authentic charro flavor.

How long do dried pinto beans take to cook?

After soaking overnight and bringing to a boil, they typically simmer 60–75 minutes until tender. Cooking time varies with bean age and water hardness.