If you’ve ever been to Pappasito’s Cantina, you know their charro beans are a highlight of the menu.
These tender pinto beans are simmered with smoky bacon, fresh vegetables, and bold spices, creating a dish that’s hearty enough to stand on its own yet perfect as a side.
This homemade version brings all those authentic Tex-Mex flavors to your kitchen. It’s budget-friendly, packed with protein, and can be made in a big batch for family gatherings or meal prep.
Why You’ll Love This Recipe
This recipe is a perfect balance of smoky, spicy, and savory flavors. The bacon and spices create depth, while fresh vegetables add brightness and texture.
It’s also incredibly versatile—serve it alongside fajitas, grilled meats, or tacos, or enjoy it with warm tortillas for a satisfying meatless meal. Plus, it’s even better the next day after the flavors meld together.
What You’ll Need
- 1 pound dried pinto beans, rinsed and sorted
- 6 cups water (plus more for soaking)
- 6 slices thick-cut bacon, diced
- 1 medium onion, diced
- 2 jalapeños, diced (remove seeds for less heat)
- 4 garlic cloves, minced
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Pro Tips
- Soak the beans overnight for quicker cooking and better texture.
- Don’t skip the bacon—it builds the smoky base for the whole dish.
- Add jalapeños with seeds if you want more heat.
- Keep an eye on the liquid level while simmering and add water if needed.
- Let the beans rest for 15 minutes after cooking to thicken the broth naturally.
Tools You’ll Need
- Large Dutch oven or stockpot
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Substitutions & Variations
- Bacon: Use smoked sausage or chorizo for a different flavor.
- Beans: Try black beans or kidney beans for variety.
- Vegetarian: Skip the bacon and use olive oil, adding smoked paprika for depth.
- Spices: Swap chili powder for chipotle powder for a smokier kick.
- Extra veggies: Add bell peppers or diced zucchini for more color.
Make-Ahead Tips
Charro beans taste even better the next day. Cook them fully, cool, and store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Step-by-Step Instructions
1. Soak the Beans
Place pinto beans in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking.
2. Cook the Bacon
In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
3. Sauté the Vegetables
Add onion and jalapeños to the pot. Cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
4. Add the Spices and Tomatoes
Stir in cumin, chili powder, smoked paprika, black pepper, and the diced tomatoes with green chilies. Cook for 2–3 minutes to bloom the spices.
5. Add Beans and Water
Add the soaked beans and 6 cups water to the pot. Stir well to combine.
6. Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until beans are tender.
7. Adjust Seasoning
Stir in salt and return the cooked bacon to the pot. Simmer uncovered for 10–15 minutes to thicken the broth.
8. Add Fresh Ingredients
Stir in chopped cilantro and lime juice just before serving for a fresh finish.
Serving Suggestions
Serve charro beans as a side to grilled steak, chicken fajitas, or barbecue ribs. They also make a hearty topping for nachos or baked potatoes.
For a vegetarian meal, enjoy a big bowl of charro beans with warm flour tortillas, avocado slices, and a sprinkle of cheese.
Leftovers & Storage
Refrigerate leftover beans in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the beans have thickened too much.
For freezing, cool completely before transferring to freezer-safe containers. Thaw in the fridge overnight before reheating.
Nutrition & Benefits
Pinto beans are an excellent source of fiber, plant-based protein, and essential minerals like magnesium and potassium. The vegetables add vitamins and antioxidants, while bacon provides savory depth.
This recipe is naturally gluten-free and can be easily adapted to fit different dietary needs.
Recipe FAQs
1. Can I make charro beans in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours after sautéing bacon and vegetables first.
2. Do I have to soak the beans?
No, but soaking shortens cooking time and helps with digestion.
3. Can I use canned beans?
Yes, reduce cooking time to 30 minutes and use less water.
4. How do I make them spicier?
Add jalapeños with seeds or stir in chipotle peppers in adobo.
5. What’s the difference between charro beans and refried beans?
Charro beans are served whole in broth, while refried beans are mashed and fried.
A Tex-Mex Classic You’ll Make Again and Again
Pappasito’s charro beans are a Tex-Mex staple for good reason—they’re smoky, hearty, and full of flavor. Making them at home is easy, and you can adjust the recipe to fit your taste.
Whether they’re part of a feast or the main event in your bowl, these beans are sure to become a regular in your cooking rotation.
