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Charro Beans

A traditional Mexican dish made with pinto beans, vibrant vegetables, and spices, perfect as a main dish or side.
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Prep Time 5 hours
Cook Time 2 hours 30 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Beans
  • 1 pound dried pinto beans Dried beans need to be soaked.
  • 8 cups water For soaking and cooking the beans.
  • 1 tablespoon Kosher salt Divided into two halves.
  • 2 bay leaves bay leaves Add to the beans for flavor.
For the Vegetables
  • 3 tablespoons vegetable shortening Can substitute with olive oil for a healthier version.
  • 1/2 medium onion onion, sliced thinly For sautéing.
  • 1 jalapeno jalapeno, seeded and sliced thinly Adjust to taste based on heat preference.
  • 1 yellow chile yellow chile, seeded and sliced thinly
  • 1/2 Anaheim pepper Anaheim pepper, sliced thinly
  • 1 large tomato, cut in half and sliced thinly
  • 1 teaspoon black pepper Preferably freshly ground.
  • 1 teaspoon dried oregano
  • 1/4 cup chopped cilantro For garnish and flavor.

Method
 

Preparation
  1. In a large bowl, add the pinto beans and top with water, ensuring that the beans are covered completely. Soak the beans overnight or at least for 5 hours. Drain out any excess water and rinse the beans off.
Cooking
  1. In a large medium pot, add the soaked beans and 8 cups of water. Cover the pot with a lid and bring to a boil, then lower the heat to medium or medium-low to cook on a soft boil.
  2. Cook for 2.5 hours or until the beans are soft and break easily with a spoon.
  3. Add 1/2 tablespoon of Kosher salt and turn the heat to low while you sauté the vegetables.
  4. In a medium skillet, add the vegetable shortening and heat until very hot.
  5. Add the onions, jalapeno, yellow chile, and Anaheim pepper. Sauté for 2 minutes until vegetables start to get soft.
  6. Add the tomato, the other 1/2 tablespoon of Kosher salt, black pepper, and oregano, mixing thoroughly. Sauté for another minute or so.
  7. Add the vegetable mixture to the beans along with the bay leaves and cilantro. Mix well and cover the pot. Cook for 15 more minutes on medium-low to integrate all of the flavors into the beans.
  8. Serve hot.

Notes

Charro beans store well in the refrigerator for up to five days. For longer storage, freeze them for up to three months. They reheat beautifully and maintain their taste.