Boom! Done! Your pot of charro beans is ready to serve! Looks wonderful, doesn’t it? It really is a great side dish, easy to make, but also easy to customize or turn into a meal! See the recipe notes below. The recipe is popular in Mexican cuisine, particularly Tamaulipas and Coahuila, where it is called “frijoles charros”, though you’ll also find Tex Mex versions with more local ingredients. It is typically served as a side dish, much like refried beans or pork and beans, though it is very easy to customize and serve as a meal with added meats or other fillers. Recipes vary from region to region and cook to cook, with different meats and seasonings of preference. This is my particular adaptation, with bacon as the pork, though I do love it with spicy Mexican chorizo and/or some tender pork shoulder or fatty beef. I hope you enjoy it as much as I do. Let’s talk about how to make charro beans, shall we? Onion, Peppers and Garlic. Drain excess bacon grease and add onion and jalapenos. Cook for 5 minutes to soften. Add the garlic and cook another minute. Simmer the Charro Beans. Cover and simmer for 60 minutes or longer, until the beans are tender to your preference. Check at 45 minutes. It could take up to 90 minutes, depending on your beans. If the beans are too dry and not tender enough, add in a bit more broth or water to the pan and continue to simmer. Add salt to taste. Garnish and Serve. Garnish with fresh chopped cilantro, chili flakes, crumbly white cheese and serve. That’s it, my friends. I hope you enjoy this charro beans recipe. Let me know if you make it. I’d love to hear how it turned out for you and how you’ve made it your own. It’s the perfect side dish! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexico: The Cookbook (affiliate link, my friends!)
