Charro Beans Recipe

Soak the Beans

In a large bowl, soak the pinto beans in water overnight or for at least 8 hours. This will help them cook evenly.

Prepare the Ingredients

Chop the bacon into small pieces and remove the casing from the chorizo. Chop the jalapeños (removing seeds for less heat if desired) and mince the garlic.

Cook the Bacon and Chorizo

In a large pot or Dutch oven, cook the bacon over medium heat until it is crispy. Add the chorizo and cook until browned, breaking it apart with a spatula.

Add Aromatics

Once the bacon and chorizo are cooked, add the chopped jalapeños and minced garlic to the pot. Sauté for about 2-3 minutes until the garlic is fragrant.

Combine with Beans and Liquids

Drain and rinse the soaked pinto beans, then add them to the pot. Pour in the Negra Modelo beer and chicken broth. Stir well to combine.

Season the Beans

Add cumin, salt, and black pepper to taste. Bring the mixture to a boil.

Slow Cook the Beans

Reduce the heat to low and cover the pot. Let the beans simmer for about 2-3 hours, stirring occasionally, until the beans are tender.

Finish and Serve

Once the beans are cooked, stir in the chopped cilantro. Adjust seasoning with additional salt and pepper if necessary. Serve warm, ideally with tortillas or cornbread.