One heaping pound of dried pinto beans marries together with tomatoes, onions, jalapenos, and bacon all in a chicken broth base to make the best-tasting Slow Cooker Charro Beans. I highly recommend you make this recipe if you want a side dish everyone will enjoy.
What are Charros Beans?
Charro beans are also known as cowboy beans, borracho beans, or frijoles charros. It’s a traditional Mexican dish that happens to be named after the traditional Mexican cowboy. This authentic Mexican recipe harnesses the taste of flavorful broth thanks to the cumin, garlic, and oregano seasonings.
Recreating these Mexican cowboy beans is easy thanks to this low-prep, dump-and-go recipe and moderate cooking time. These are the perfect beans to cook up for a Cinco de Mayo celebration.
- Pinto Beans: You’ll use a pound of dry pinto beans that will need to be thoroughly rinsed to remove any dirt, rocks, and other debris.
- Tomatoes: I like to use fresh Roma tomatoes. They’ll be diced before being added to the crockpot.
- Sweet Yellow Onion: This type of onion doesn’t add much spice but does help add texture and a bit of sweet spice.
- Bacon: Thick cut bacon works great in this recipe. Be sure to cook bacon before adding it to the slow cooker.
- Jalapenos: One jalapeno pepper is all you need for this recipe. It will only add medium heat. If you want it spicier, you can always add more or be sure to include the seeds.
- Chicken Broth: Broth helps add flavor and gives the beans a base to cook in.
- Seasonings: Fresh garlic, salt, cumin, and oregano (mexican oregano if you have it) add the perfect amount of flavor to these charro beans.
Step One – Add the rinsed beans to the bottom of the slow cooker. Then add in the cooked bacon, diced tomatoes, chopped yellow onion, jalapeno, garlic, oregano, and cumin on top of the beans.
Step Two – Pour over the chicken broth and stir until everything is well combined.
Step Three – Cover and cook beans on HIGH for 5-7 hours, or until the beans are tender. After cooking time, add salt and cilantro.
Step Four – Give the Mexican pinto beans a good stir, then serve and enjoy!
How to serve
- Charro beans served alongside carne asada is one of the most popular and authentic ways to eat them.
- They are also delicious with a sprinkle of pico de gallo and fresh cilantro.
- You can also scoop the cooked beans into warm flour tortillas to create a Mexican food similar to a Tex Mex meal, like enchiladas or tacos.
- A helping of these beans also pairs well with beef franks.
Recipe FAQs and Variations
Sure. Stock and broth are very similar, and either works well for charro beans. You can also try this recipe using vegetable broth.
This recipe was developed especially for dried beans; the results are best with dried. If you were to use canned beans, you would want to cut down on the liquid and the cooking time. I do not have exact timing or measurements.
Some recipes call for chipotle peppers, serrano peppers, fire-roasted tomatoes, green chiles, smoked paprika, and adobo sauce.
Pour any leftovers into an airtight container and store them in the fridge for up to 4 days. Reheat the leftovers on the stovetop over medium heat.
If you want to stay true to the Mexican touch of this recipe, you can’t go wrong with adding bell pepper, serrano pepper, and extra meat like chorizo.
Yes. Allow them to cool before putting them in a freezer-safe container. They will keep for up to 3 months.
Slow Cooker Charro Beans
- 1 lb. dried pinto beans (no need to presoak)
- 8 slices bacon sliced and cooked
- 1 sweet yellow onion diced
- 2 garlic cloves minced
- 2 Roma tomatoes diced
- 1 jalapeno minced
- 1 tsp. cumin
- 1 tsp. dried leaf oregano
- 7 cups chicken broth
Wait to add
- 1/8 cup finely minced cilantro
- 1 tsp. salt
- Rinse the beans and sort through them, making sure there is no rocks or dirt clumps. Add the beans to the slow cooker along with the bacon, onion, garlic, tomatoes, jalapeno, cumin, and oregano. (DON'T ADD THE CILANTRO OR SALT YET).
- Pour over the chicken broth and stir.
- Cook on HIGH for 5-7 hours. When the cooking time is up, add the salt and stir in the cilantro.
- Stir, serve and enjoy!
How to Video:
- Pour any leftovers into an airtight container and store them in the fridge for up to 4 days. Reheat the leftovers on the stovetop over medium heat.
- Allow them to cool before putting them in a freezer-safe container. They will keep for up to 3 months.
- This recipe was developed especially for dried beans; the results are best with dried not canned beans. If you were to use canned beans, you would want to cut down on the liquid and the cooking time. I do not have exact timing or measurements
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.