Charro Beans Recipe (Ranchero Beans) Recipe
Introduction
Charro Beans, also known as Ranchero Beans, are a flavorful Mexican dish made with pinto beans, bacon, and spices. This hearty recipe is perfect as a side or a comforting main, packed with smoky and savory notes.
Ingredients
- 1 pound dried pinto beans
- 12 ounces bacon, chopped
- 1 small yellow or white onion, chopped
- 1 jalapeno pepper, seeded and minced (devein for less heat if preferred)
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 (15-ounce) can fire-roasted tomatoes, with their juice (or diced tomatoes)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 bunch cilantro, chopped
- Salt to taste
Toppings (optional):
- Chopped cilantro
- Sliced jalapenos
Instructions
- Step 1: Place the dried beans in a large bowl and cover with water. Soak for 6 hours or overnight. Drain, rinse, and remove any debris or shriveled beans.
- Step 2: In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Remove bacon and drain all but 2-3 tablespoons of the bacon grease.
- Step 3: In the same pot, sauté the chopped onion and jalapeno for about 4 minutes until tender and translucent. Add garlic and cook for 30 seconds to 1 minute until fragrant.
- Step 4: Return the bacon to the pot. Add the drained beans, chicken broth, and water. Bring to a boil, cover, reduce heat to low, and simmer for 45 minutes, stirring occasionally. Add hot water if needed to keep beans covered.
- Step 5: Uncover and stir in tomatoes with their juice, chili powder, cumin, black pepper, oregano, and cilantro.
- Step 6: Simmer uncovered on medium heat for about 30 minutes until beans are tender and broth thickens slightly. Season with salt to taste.
- Step 7: Serve garnished with additional cilantro and sliced jalapenos if desired.
Tips & Variations
- For a quicker version, use 2 cans of pinto beans, reduce broth to 1 1/2 cups, and simmer uncovered for 20-30 minutes.
- Do not salt beans until fully cooked to ensure tenderness.
- If you prefer less heat, remove the veins from jalapenos before mincing.
- You can cook beans in an Instant Pot or slow cooker for convenience—no soaking required.
Storage
Store leftover charro beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to soak the beans before cooking?
Soaking is recommended for stove top cooking to reduce cook time, but not necessary if using an Instant Pot or slow cooker.
Can I make this recipe vegetarian?
Yes, omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a smoky flavor.
PrintCharro Beans Recipe (Ranchero Beans) Recipe
This Charro Beans recipe, also known as Ranchero Beans, features tender pinto beans simmered with crispy bacon, onions, jalapenos, fire-roasted tomatoes, and a blend of spices. Perfect as a hearty side dish or a satisfying main, these flavorful Mexican-style beans can be prepared using the stovetop, Instant Pot, or slow cooker for convenience and versatility.
- Prep Time: 6 hours (includes soaking time)
- Cook Time: 1 hour 15 minutes (stovetop simmering: 45 min + 30 min)
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Beans & Liquid
- 1 pound dried pinto beans
- 4 cups low-sodium chicken broth
- 2 cups water
Meat & Vegetables
- 12 ounces bacon, chopped
- 1 small yellow or white onion, chopped
- 1 jalapeno pepper, seeded and minced (devein for less heat if preferred)
- 4 garlic cloves, minced
- 1 (15-ounces) can fire-roasted tomatoes with juice (or diced tomatoes)
Spices & Herbs
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 bunch cilantro, chopped
- Salt to taste
Optional Toppings
- Chopped cilantro
- Sliced jalapenos
Instructions
- Soak the Beans: Place the dried beans in a large bowl and cover completely with water. Soak for 6 hours or overnight. Drain, rinse, and remove any debris or shriveled beans. Set aside.
- Cook Bacon: In a large pot or Dutch oven over medium-high heat, cook chopped bacon stirring often until crispy. Remove bacon and drain on paper towels, leaving 2-3 tablespoons of bacon grease in the pot.
- Sauté Aromatics: In the same pot, add chopped onions and minced jalapeno peppers. Cook for about 4 minutes or until onions are translucent, stirring occasionally. Add minced garlic and cook for 30 seconds to 1 minute until fragrant.
- Add Beans and Liquids: Return bacon to pot. Add drained beans, chicken broth, and water. Bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes, stirring occasionally and adding hot water if needed to keep beans covered.
- Add Tomatoes and Spices: Uncover and stir in fire-roasted tomatoes with juice, chili powder, cumin, black pepper, oregano, and chopped cilantro.
- Simmer to Finish: Simmer uncovered over medium heat for an additional 30 minutes or until beans are tender and broth thickens slightly. Season with salt to taste.
- Serve: Garnish with additional chopped cilantro and sliced jalapenos if desired. Serve hot.
Notes
- When cooking on stovetop or slow cooker, monitor bean liquid level and add hot water as needed; avoid adding cold water.
- For Instant Pot, 45 minutes high pressure plus 15 minutes natural release ensures tender beans; 30 minutes cooking time often isn’t sufficient.
- Do not salt the beans until they are tender to avoid toughening the skins.
- Soaking beans is optional for Instant Pot and slow cooker; not soaking will save time.
- If short on time, substitute 2 cans of pinto beans and reduce broth to 1 1/2 cups; simmer uncovered on stovetop 20-30 minutes.
Keywords: charro beans, ranchero beans, pinto beans recipe, Mexican beans, bacon beans, slow cooked beans, Instant Pot beans, stovetop bean recipe
