🫘 Charro Beans / Cowboy Beans Recipe
Serves 6–8 | Prep Time: 15 min | Cook Time: 1–2 hrs (or less with canned beans)
Ingredients:
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1 lb dried pinto beans (or 3 cans pinto beans, drained and rinsed)
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6 cups water or chicken broth (for dried beans)
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6 slices bacon, chopped
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½ lb smoked sausage or chorizo, sliced or crumbled
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1 small onion, diced
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2 cloves garlic, minced
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1 jalapeño, chopped (remove seeds for less heat)
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1–2 Roma tomatoes, chopped (or ½ can diced tomatoes)
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½ teaspoon cumin
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½ teaspoon oregano (Mexican oregano if possible)
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Salt and black pepper to taste
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Optional: ½ cup chopped cilantro, lime juice to finish
Instructions:
If using dried beans (traditional method):
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Rinse and soak beans overnight or quick-soak by boiling for 1 minute, then resting for 1 hour.
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Drain and place beans in a pot with 6 cups water or broth.
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Bring to a simmer and cook 1.5–2 hours until tender (or pressure cook for 25–30 min).
Build the flavor base:
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In a large skillet or pot, cook bacon over medium heat until crispy.
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Add sausage/chorizo and cook until browned.
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Stir in onion, garlic, and jalapeño; sauté until softened (about 5 minutes).
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Add tomatoes, cumin, oregano, and stir for another 2–3 minutes.
Combine:
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If using cooked dried beans or canned beans, add them to the skillet with 1–2 cups of their cooking liquid or broth.
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Simmer everything together for 20–30 minutes, uncovered, until the flavors deepen and broth thickens slightly.
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Adjust seasoning with salt, pepper, and optional lime juice.
To Serve:
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Top with fresh cilantro, a squeeze of lime, or even shredded cheese.
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Serve with cornbread, rice, tortillas, or as a side to grilled meats or tacos.
🔄 Variations:
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Spicier: Add chipotle peppers in adobo or extra jalapeños.
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Meaty twist: Add pulled pork, brisket, or diced ham.
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Vegetarian version: Omit meat, use vegetable broth, and boost spices.
Let me know if you’d like an Instant Pot version, baked casserole-style, or a thick chili-style Cowboy Beans recipe!