Charro Bean Soup (medium) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Charro Bean Soup (Medium) Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups dried pinto beans; 2 liters water (for soaking and cooking); 2 tbsp vegetable oil; 6 oz bacon, diced; 6 oz chorizo (Mexican or Spanish), casing removed and crumbled; 1 each yellow onion, medium, diced; 4 cloves garlic cloves, minced; 1 each jalapeño, seeded and minced; 2 each roma tomatoes, diced; 6 cups beef broth (or chicken broth); 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp dried oregano (Mexican if available); 1 each bay leaf; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cup fresh cilantro, chopped; 2 tbsp lime juice (fresh); 2 cups cooked white rice; 1 cup pico de gallo; 1 cup tortilla strips (fried or baked); 1 each avocado, diced; 4 each lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time2h 30m

Serves4

Served with rice, pico de gallo, tortilla strips & avocado chunks.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Charro Bean Soup

2 cups dried pinto beans

8.45 cup (2 liters) water (for soaking and cooking)

2 tbsp Tuscany sunflower oil

6 oz bacon, diced

6 oz chorizo (Mexican or Spanish), casing removed and crumbled

1 each yellow onion, medium, diced

4 cloves Garlic cloves, minced

1 each jalapeño, seeded and minced

2 each roma tomatoes, diced

6 cups beef broth (or chicken broth)

2 tbsp tomato paste

1 tsp Ground cumin

1 tsp dried oregano (Mexican if available)

1 each bay leaf

2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 cup Fresh cilantro, chopped

2 tbsp lime juice (fresh)

To Serve

2 cups cooked white rice

1 cup Pico de gallo

1 cup tortilla strips (fried or baked)

1 each avocado, diced

4 each Lime wedges

Method

Charro Bean Soup

Soak beans (optional quick soak)

Rinse the dried pinto beans under cold water, remove any stones. Place beans in a large bowl and cover with 6 cups water. Soak for 6–8 hours or overnight. For a quick soak, place beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover and let stand 1 hour. Drain and rinse beans before cooking.

Brown bacon and chorizo

In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced bacon and cook 5–7 minutes, stirring occasionally, until fat renders and bacon begins to crisp. Add the crumbled chorizo and cook 3–4 minutes more until browned and some fat has rendered. Use a slotted spoon to transfer half the cooked bacon/chorizo mixture to a small bowl for garnish; leave the rest in the pot.

Sauté aromatics and tomato

To the pot with bacon/chorizo, add the diced onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and minced jalapeño and cook 30–45 seconds until fragrant. Stir in the diced roma tomatoes and tomato paste and cook 2–3 minutes to break down the tomato and meld flavors.

Simmer beans

Add the drained soaked pinto beans to the pot. Pour in 6 cups beef (or chicken) broth and add the bay leaf, ground cumin, dried oregano, kosher salt, and black pepper. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, until beans are tender, 1 to 1 1/4 hours (if unsoaked, simmer 1 1/2 to 2 hours). Stir occasionally and add water or more broth if the soup becomes too thick.

Finish soup

When beans are tender, remove and discard the bay leaf. Using a potato masher or the back of a large spoon, mash about 1/3 of the beans against the side of the pot to slightly thicken the broth and create a creamier texture. Stir in half of the reserved bacon/chorizo. Taste and adjust seasoning with additional salt and pepper as needed. Stir in chopped cilantro and fresh lime juice.

To Serve

Ladle hot charro bean soup into bowls. Place about 1/2 cup cooked white rice into each bowl (for 4 servings). Top with a generous spoonful of pico de gallo, a handful of tortilla strips, and a few avocado chunks. Sprinkle the reserved bacon/chorizo over each bowl. Serve with lime wedges on the side for extra acidity.

Optional garnish: additional chopped cilantro, sliced green onion, or a drizzle of crema/ sour cream to taste.