Easy Charro Beans

Sides, Tex-MexOctober 1, 2012Comments Off on Easy Charro Beans
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Easy, tasty Charro Beans

Houston has SO many Mexican/Tex-Mex restaurants here that you can’t swing a dead cat without hitting one.  Sorry, just felt that I had to use that, it reminded me of someone.

Charro beans are a staple at all of these places and rightfully so.  Named after the Mexican/Texan cowboys from years ago and whether all Tex-Mex or truly Mexican, these beans are extremely flavorful if they’re done right.  Rich and kinda soupy, real smoky bacon flavor with bits of spicy jalapenos.  Perfect with rice.

These are really good made with dry pintos that you simmer for hours (that’s another story!) but this is for the people that want it easier….like me.

Easy Charro Beans

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy

Ingredients:

  • 1 large can pinto beans,(I used 53oz)
  • 1 pkg good smoked bacon
  • 1 medium onion, diced
  • 1 tomato, diced or 1/2 can
  • 1-2 fresh jalapenos, sliced
  • 2 garlic cloves, diced
  • handful cilantro
  • 1 can chicken broth

Directions:

  2. Dice all the bacon and cook in a medium size pot until it starts browning.  Add chopped onion, jalapenos and garlic and cook til veggies  are semi-tender, about 5 minutes.

  4. Drain beans well and pour into the pot with onions and bacon.  Add cilantro, tomato and broth.  Bring to boil, then simmer for 20 minutes or so.

  6.  

  7. Salt and pepper to taste.  Clearly, you don’t have to make this large a pot, just cut back on the can size.

  8.  

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