Charro Pinto Beans Recipe

Sort and Soak

Rinse 2 cups dried pinto beans in a colander under cold water, removing any stones or damaged beans. Place beans in a large bowl and cover with at least 6 cups of water. Soak 6–8 hours or overnight. For a quick method, cover beans with 10 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour; drain and rinse.

Sauté Meat & Aromatics

Dice 6 slices thick-cut bacon into 1/2-inch pieces. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until fat renders and bacon is crisp and golden, about 6–8 minutes. If using a ham hock or diced country ham, add it to the pot now and brown lightly for 2–3 minutes.

While the bacon cooks, peel and finely dice 1 medium yellow onion and mince 4 garlic cloves. Add the diced onion to the pot with the bacon fat and sauté until translucent and lightly browned, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not let it burn.

Add Vegetables & Spices

Stir in 1 small diced green bell pepper, 1 finely chopped jalapeño (seeded if you prefer less heat), and 2 diced roma tomatoes. Add 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp minced chipotle in adobo if using. Cook and stir for 2–3 minutes to meld flavors.

Add Beans & Liquid

Drain the soaked beans and add them to the pot. Pour in 4 cups low-sodium chicken or vegetable stock plus about 4 cups of fresh water (adjust so beans are covered by about 1–2 inches of liquid). Add 1 whole bay leaf. Bring the pot to a boil over high heat, then reduce heat to maintain a gentle simmer.

Simmer Until Tender

Partially cover the pot and simmer gently for 1 to 1 1/2 hours, stirring occasionally and checking liquid level. Add additional water as needed to keep beans submerged. If you used a ham hock, test meat for tenderness and remove bone before serving and shred any ham back into the beans.

Adjust Seasoning & Mash for Texture

When the beans are tender, remove the bay leaf. Taste and add up to 1 more teaspoon salt if needed. For traditional charro pinto texture (a soupy-to-thick consistency), use the back of a large spoon or a potato masher to smash about 1/3 of the beans against the side of the pot, stirring to thicken the broth. Simmer an additional 10 minutes to meld flavors.

Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped green onions. Fold in 1/4 cup chopped fresh cilantro (reserve a little for garnish if desired). If the mixture seems too thin, simmer uncovered a few minutes more; if too thick, add a splash of hot water or stock to reach the desired consistency.

Serve the charro pinto beans hot over cooked white rice (about 1 cup rice per 1/2 cup beans serving). Garnish with extra cilantro and chopped green onions, and offer lime wedges on the side.