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If you’ve ever fallen in love with the smoky, rich flavor of Mexican-style beans at a favorite restaurant, this charro beans recipe is about to become your new go-to. It’s the kind of side dish that turns an ordinary taco night into something worth slowing down for.
This easy charro beans recipe is built for busy weeknights, but it never skimps on flavor. One pot, a handful of pantry staples, and a little patience are all it takes to get that same bold, restaurant-quality taste at home.
There used to be a little restaurant here in Plant City called Pesos. It was small and quaint, but the food was the real deal, and their frijoles charros were something I thought about long after the plate was empty. I wanted to bring that same flavor into my own kitchen, so I started working on this recipe on the stovetop, chasing that same rich, smoky taste one batch at a time.
When I got an Instant Pot, I adapted the recipe and honestly haven’t looked back. A pressure cooker pulls all that same deep flavor out of the beans in a fraction of the time, which makes this one of those recipes I can put on for a weeknight without giving up an ounce of what made Pesos’ beans so good in the first place.
Why you’ll love this Recipe
This isn’t just another bean recipe. It’s the kind of side dish that makes people ask what’s in it.
❥ Layers of Smoky Flavor: Bacon, jalapeño, garlic, and fire-roasted tomatoes build on each other in stages, so every bite has real depth instead of just tasting like beans.
❥ Two Ways to Make It: Whether you’re short on time or want to simmer things low and slow, this Instant Pot charro beans recipe works either way.
❥ Authentic Frijoles Charros Flavor: Bold, smoky, and full of the same restaurant-style taste you’d expect from real Mexican cooking.
❥ One pot, simple ingredients, and it’s ready to serve alongside any Mexican meal.
❥ Naturally Gluten Free: Just double-check your labels on things like chicken stock and bacon, and you’re good to go.
NikkiCharro Bean Recipe Ingredients
- Dried pinto beans: These are the base of the dish and what gives charro beans their signature texture, whole and tender instead of mashed.
- Bacon: This is where a lot of the smoky flavor comes from, so don’t rush the sauté; letting it render properly makes a real difference.
- Yellow onion: Adds sweetness and depth as it cooks down with the bacon.
- Jalapeño: Leave a few seeds in if you want more heat, or remove them all for a milder dish.
- Sea salt: Season to taste, since bacon and broth both add their own saltiness too.
- Cumin: Optional, but it rounds out the smoky flavor with a warm, earthy note.
- Roasted minced garlic: Regular minced garlic works fine here too; roasted just adds a little extra depth.
- Fire-roasted tomatoes: These are key to that smoky, charred flavor that makes this taste like real frijoles charros. Regular diced tomatoes work too, but you’ll lose a little of that depth.
- Chicken stock or broth: This is what turns simple pinto beans into a rich, flavorful broth.
- Bay leaves: Adds a subtle background flavor while the beans cook; just remember to pull them out before serving.
How to Make Charro Beans
A quick note before you start: This works either in the Instant Pot for a faster, hands-off version, or on the stovetop if you’ve got a little more time. Both directions are below.
Instant Pot Method
Step 1 | Sauté the Bacon
Set your Instant Pot to sauté and add the bacon. Cook for 2 to 3 minutes, then add the onion and jalapeño and cook another 1 to 2 minutes. Add the garlic in during the last minute so it doesn’t burn.
Step 2 | Deglaze the Pot
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This step matters more than it looks; skipping it can trigger a burn notice once the pot comes up to pressure.
Step 3 | Add Everything Else and Cook
Stir in the salt, tomatoes, beans, cumin, and bay leaves. Lock the lid, set to manual high pressure, and cook for 60 minutes.
Step 4 | Natural Release
Once the cook time ends, let the pot natural release. This takes about 30 to 40 minutes, and it’s worth the wait, rushing it with a quick release can leave the beans undercooked.
Step 5 | Stir and Serve
Remove the bay leaves. Give everything a good stir and serve warm.
Stovetop Method
Step 1 | Soak the Beans
Cover the dried beans with water, add the salt, and let them soak overnight. Drain before cooking.
Step 2 | Build the Flavor Base
In a large Dutch oven, cook the bacon until it starts to render, then add the onion, jalapeño, and garlic and cook until softened.
Step 3 | Add the Rest and Simmer
Stir in the broth, tomatoes, soaked beans, cumin, and bay leaves.
Bring to a boil, then reduce to medium or medium-high heat and simmer for at least 1 hour, or until the beans are tender.
Variations & Substitutions
- Chorizo or Ham: For a more traditional flavor, add chorizo or ham alongside the bacon. Adjust the amount to your taste, and brown it along with the bacon for the best flavor.
- Pre-Minced Garlic: Roasted minced garlic from a jar works just as well as fresh and saves prep time.
- Beer (Borracho Style): Swap a portion of the chicken broth for a bottle of Mexican beer for a borracho-style twist on this recipe.
Expert Tips
- Build Your Flavor in Layers: Don’t dump everything in the pot at once. Cooking the bacon first, then the onion and jalapeño, then the garlic at the end gives every ingredient a chance to actually develop flavor instead of just simmering together.
- Always Scrape the Bottom of the Pot: After adding the broth, use a wooden spoon to loosen any browned bits stuck to the bottom of the Instant Pot. Skipping this is one of the most common reasons people get a burn notice on this recipe.
- Don’t Rush the Natural Release: Let the pressure release naturally instead of venting it manually. Beans need that extra time to finish softening, and rushing it can leave them undercooked.
- Charro Beans vs. Borracho Beans: The two are close cousins. Charro beans are simmered in broth, while borracho beans swap in beer for part of the liquid, giving them a deeper, slightly bitter edge.
What to Serve With Frijoles Charros
Charro beans are a natural match for Carne Asada Tacos, since the smoky, bold flavors in both play off each other so well. Pile the beans right alongside the tacos for a full, satisfying plate.
They’re just as good next to a bowl of Mexican Rice, or with something fresh and crisp like Mexican Chopped Salad or Mexican Street Corn Coleslaw to balance out the richness. However you serve them, a warm stack of tortillas on the side never hurts.
How to Store Charro Beans
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Make Ahead: Cook the beans fully, then reheat gently on the stove or in the microwave, adding a splash of broth if they’ve thickened up in the fridge.
Freezing: These freeze well. Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Charro beans, or frijoles charros, are a traditional Mexican dish of pinto beans simmered in a smoky, well-seasoned broth with bacon or other pork. They’re named after the charros, the traditional Mexican cowboys who first made them.
Borracho beans swap in beer for part of the cooking liquid, giving them a deeper, slightly bitter flavor, while charro beans stick to broth. Otherwise, the two are very similar.
Charro beans are made with pinto beans, bacon or another cured pork, onion, garlic, and tomatoes, all simmered together in a well-seasoned broth. The exact mix can vary from cook to cook, but my recipe leans on bacon and fire-roasted tomatoes for that deep, smoky flavor
Yes, frijoles charros are simply the Spanish name for charro beans. Both refer to the same dish.
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Recipe for Charro Beans
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Ingredients
- 1 pound dried pinto beans - rinsed
- 8 ounces of bacon - chopped
- ¼ cup yellow onion - diced
- 1 jalapeno - seeds removed, diced, (if you want spicy you can leave some seeds in)
- 2 teaspoons sea salt - (or to taste)
- 1 teaspoon cumin - (optional)
- 2 teaspoons roasted minced garlic - I used spice world brand
- 1 can fire roasted tomatoes or diced tomatoes
- 5 cups chicken stock or broth
- 2 bay leaves
Instructions
- Set Instant Pot {6 Quart} to sauté and let get hot. Add in the bacon and cook for 2 to 3 minutes. Add in onion, garlic, and jalapeno and cook another 1 to 2 minutes.
- Pour in chicken broth and scrape any bits off the bottom.
- Add in salt, tomatoes, beans, cumin and bay leaves, Stir. Lock on lid and set to manual high pressure and cook for 60 minutes.
- Once cooking is done let the beans NATURAL RELEASE. This will take about 30 to 40 minutes.
- Once done, remove the lid and take out the bay leaves. Stir and serve.
- Cover the dried beans with water, add the salt, and let them soak overnight. Drain before cooking.
- In a large Dutch oven, cook the bacon over medium heat until it starts to render.
- Add the onion and jalapeño and cook until softened, about 2 to 3 minutes. Add the garlic during the last minute.
- Pour in the chicken broth and scrape any browned bits off the bottom of the pot.
- Add the tomatoes, drained beans, cumin, and bay leaves. Stir to combine.
- Bring to a boil, then reduce to medium or medium-high heat. Add a lid and simmer for at least 1 hour, or until the beans are tender.
- Once done, remove the lid and take out the bay leaves. Stir and serve.
Notes
- Instant Pot Burn Notice Prevention: Scrape the bottom of the Instant Pot well after adding the broth. Any bits left stuck to the bottom can trigger a burn notice once the pot comes up to pressure.
- Instant Pot Natural Release Matters: Let the pressure release naturally rather than venting manually. It takes 30 to 40 minutes, but rushing it can leave the beans undercooked.
- Soaking for Stovetop: If making the stovetop version, soak the beans overnight before cooking. This isn’t needed for the Instant Pot method.
- Chorizo or Ham: For a more traditional flavor, add chorizo or ham alongside the bacon. Adjust the amount to your taste, and brown it along with the bacon for the best flavor.
I made this recipe exactly as documented and had no issues. I actually thought it was soupy and didn’t know any better if it should or should not be. Delicious!
Thank you Sue! I am so glad you loved it!
Hi tried this recipe and added 1-1.5 cup of chicken broth. This really helped in having juicy beans. The flavor was good as was the spicy ness.
Thank you Brian! I am so happy you enjoyed them!
I followed the recipe but added about a cup and a half more liquid. Beans were stilla bit under cooked. Added another 12 oz of liquid because they need to be a bit soupy especially if you are going to heat leftovers. I also added 2 tsp chili powder
I doubled the recipe in the IP and it was tasty! I usually use recipes and “guidelines” but followed this exactly. Next time I’ll add a bit more broth but I left them on warm for a long time. Serving this to company tonight as Charro Beans and tomorrow the leftovers will be refried beans along with your chicken enchilada recipe. Thanks for a great recipes and a very good site!
Dianne
Thank you so much! I With beans you never know sometimes they need more liquid than others. I really do love the flavor of these Charro’s and oh yum as refried beans the next day! It’s going to be a great meal for Cinco de Mayo or any day! I hope you enjoy <3 - Nikki
Made these per recipe – absolutely delish! Had to cook my beans a few more minutes but hands down the best beans I’ve made in some time. Served with some jalapeño cheese corn bread!
Thank you Shelley! I am so glad you enjoyed them. Oh jalapeño cheese corn bread is the best! Now you have me craving some.
Loved this recipe so much! I added in a bottle of beer in place of part of the water and 2 tbsp of pinto bean seasoning! Turned out delicious! I added about 10 extra minutes to the cook time, because I like my beans a tad on the mushy side.
I love the addition of the beer! I will have to try it next time! I bet it adds terrific flavor! I am still experimenting with my IP and love any feed back! Thank you for stopping by to chat and share your changes. I hope you will come back often. This is why I blog to share and to hear from my readers! You have made my day! If you are on social media would love for you to join in our group! We share encouragement, recipes and have lots of fun! <3 https://www.facebook.com/groups/soulfullymade
Your directions in recipe don’t say when to add beans?
Melissa, I am so sorry I have added it in the recipe section. It was in the post but not in the recipe section. Big oops on my part. Thank you so much for letting me know. Hope you come back to visit soon! Sorry this is so late in getting back. I have been working on preparations for the storm and have been away a bit.