Slow Cooker Charro Beans
9 Comments May 10, 2023
Updated May 03, 2025
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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.
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.
Ingredients needed for Charro Beans
These from scratch beans are easy to make. For full recipe amounts, see the recipe card below the images.
- 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.
Variations
After years of having this recipe on my site, I have a list of substitutions that readers and I have tested:
- A 15 ounce can of diced tomatoes (not drained) is a great substitute for the fresh roma tomatoes.
- For more heat use a habanero pepper or serrano, for less heat, use a poblano or a canned of diced green chiles.
- Other meat options are ham, cooked hamburger, cooked chorizo or sliced kielbasa.
- This recipe is meant for dried beans therefore I do not recommend using canned pinto beans.
How to Make Charro Beans in the Crockpot
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!
My Serving Tips
Here is how we love to serve these crockpot beans:
- Charro beans served alongside slow cooker carne asada or slow cooker chile colorado for an authentic way to enjoy them.
- They are also delicious with a spoonful of sour cream, and even more cilantro on top.
- Serve them as the main meal with charred tortillas for dipping, or even cornbread is a great (but not traditional) side dish.
Slow Cooker Charro Beans
How to Video
Ingredients
- 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
Instructions
- 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!
Sarah’s Notes
- 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.
- A 15 ounce can of diced tomatoes (not drained) is a great substitute for the fresh roma tomatoes.
- For more heat use a habanero pepper or serrano, for less heat, use a poblano or a canned of diced green chiles.
- Other meat options are ham, cooked hamburger, cooked chorizo or sliced kielbasa.
- This recipe is meant for dried beans therefore I do not recommend using canned pinto beans.
- Here is how we love to serve these crockpot beans:
- Charro beans served alongside slow cooker carne asada or slow cooker chile colorado for an authentic way to enjoy them.
- They are also delicious with a spoonful of sour cream, and even more cilantro on top.
- Serve them as the main meal with charred tortillas for dipping, or even cornbread is a great (but not traditional) side dish.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Bean Recipes
Slow Cooker Pinto Beans and Beef make a filling, protein-packed meal, while Slow Cooker Ham and Beans is a comforting classic with smoky flavor.
Serve Crockpot Refried Beans with tacos or burritos, and enjoy Slow Cooker Pinto Beans and Ham for a no-fuss dinner that’s rich and savory.
Spicy Pinto Beans bring the heat with bold seasoning, and Grown Up Beanies and Wienies offers a fun, flavorful twist on a childhood favorite.
Try Country Style Ribs and Baked Beans for a smoky, stick-to-your-ribs meal that’s perfect for potlucks or backyard dinners.
Would you happen to also have a recipe for El Dorado Beans? My mother used to make them and I lost the recipe. I’ve tried to locate a recipe for them, but no luck.
Thank you
Cheri L.
I do not, but I will look into it.
https://www.discusscooking.com/threads/caps-el-dorado-beans.9365/
I’m making these now and have once before. I strongly recommend finding Mexican oregano which is really a whole different flavor. Ranch Gordo’s fantastic beans and their dried Mexican oregano make it special. I’m using a different heirloom bean!
Can u use a can of diced tomatoes instead of 2 Roma tomatoes? Thx u
I don’t see why a 15 oz can of diced tomatoes wouldn’t work fine. That’s what I would use. (Use your own discretion about whether or not to drain the tomatoes, depending on how much liquid you want (or use it to replace a little of the chicken broth)
Sounds delicious & adding the ingredients to my shopping list now. Is there anything that could be substituted for the oregano? I really have an aversion to oregano/Italian blend, especially the smell. I know, weird……
You could substitute marjoram and maybe add a pinch of coriander. That is actually closer to Mexican Oregano, which is different than Greek Oregano, Or you could simply leave it out or use a little thyme.