1-Creating Charro Beans starts with simple steps that lead to a flavorful result. Begin by rinsing and soaking the 1 pound of dried pinto beans overnight or for at least 6 hours to make them easier to cook and digest. This helps cut down on cooking time while ensuring the beans turn out tender and creamy. Once soaked, drain the beans and place them in a large pot with 6 cups of fresh water, the ¼ small onion, 1 bay leaf, and ½ teaspoon salt.

2-Bring the pot to a boil, then reduce to a simmer and cook for 1 to 2 hours until the beans are tender. Drain the beans but save the cooking liquid, adjusting it to 2 ½ cups and mixing in 1 teaspoon chicken bouillon for extra flavor. In another pan, cook the 5 slices of chopped bacon and 5 ounces of chopped chorizo first until they’re crispy and release their oils this step builds a smoky base for your dish. For alternatives, you can use 2 sausages or hot dogs instead of chorizo.

3-Next, sauté the ½ yellow onion and 3 cloves of minced garlic in the same pan until they soften and smell great. Add the 1 cup of diced ham, 2 Roma tomatoes or the canned diced tomatoes, the optional 1 jalapeño or serrano pepper, and ½ to 1 chipotle pepper for heat and smokiness. Stir in 1 cup of fresh chopped cilantro, ½ teaspoon oregano, ½ teaspoon paprika, ½ teaspoon cumin, and black pepper to taste, then cook everything for about 5 minutes to blend the flavors. Combine this mixture with your cooked beans and the reserved broth, simmering for another 15 minutes to let all the tastes meld together.

4-For a thicker consistency, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry and stir it in before serving. Season with more salt and pepper if needed, and garnish with extra cilantro. Serve your Charro Beans hot with warm tortillas for a complete meal. Best Mexican Recipes on our site can pair perfectly with this one. This method takes about 1 hour and 45 minutes total, but you can speed things up with optional tools like an Instant Pot or slow cooker to adjust cooking times and liquid amounts.

5-For Instant Pot users, sauté the meats and aromatics first, then add beans and broth and cook on high pressure for around 30 minutes. In a slow cooker, combine all ingredients and cook on low for 8-10 hours or high for 4-5 hours. Variations include swapping meats, using black beans instead of pinto, or adding beer for a Borracho beans twist. Note that for dietary needs, use plant-based substitutes and adjust seasonings accordingly to keep it vegan or gluten-free.