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Mexican Charro Beans Recipe Crock Pot

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Mexican Charro Beans (Instant Pot or Slow Cooker) Rebooted Mom
Mexican Charro Beans (Instant Pot or Slow Cooker) Rebooted Mom from www.rebootedmom.com

Description

Mexican charro beans are a traditional dish from the state of Jalisco in Mexico. They are a type of pinto beans, stewed with bacon, chorizo, jalapenos, onions, and garlic, and served over rice. The slow cooker makes this dish super easy to make and it turns out perfectly every time. The flavors are complex and the dish is hearty and filling. It is an excellent comfort food that can be served as a side dish or as a main course.

Prep Time

This dish takes about 10 minutes to prepare. You will need to chop the onions, jalapenos, and garlic, and cook the bacon and chorizo. You can also use pre-cooked bacon and chorizo if you prefer.

Cook Time

This dish takes about 4 hours to cook in the slow cooker on low. You can also cook it on high for 2 hours, but I prefer the low setting, as it allows the flavors to develop more fully.

Ingredients

  • 1 lb pinto beans, soaked overnight
  • 4 cups of water
  • 2 strips of bacon, diced
  • 1 chorizo link, diced
  • 1 onion, diced
  • 2 jalapenos, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of cumin
  • 1 tablespoon of olive oil

Instructions

  1. Drain the pinto beans and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the bacon and chorizo and cook until the bacon is crisp, about 5 minutes.
  3. Add the onions, jalapenos, and garlic and cook until the onions are translucent, about 5 minutes.
  4. Transfer the bacon and vegetables to the slow cooker.
  5. Add the beans, water, salt, pepper, and cumin to the slow cooker and stir to combine.
  6. Cook on low for 4 hours or on high for 2 hours.
  7. Once the beans are tender, remove the lid and let the mixture simmer for an additional 30 minutes.
  8. Serve hot over rice.

Equipment

  • Slow cooker
  • Large skillet
  • Measuring cups and spoons
  • Knife and cutting board
  • Spatula

Notes

If you prefer a spicier dish, you can increase the amount of jalapenos or add some chili powder or cayenne pepper. You can also add some diced tomatoes or corn to the dish to make it more substantial. You can use canned pinto beans, but they will not have the same flavor as dried beans.

Nutrition: Per Serving

Calories: 462 | Fat: 19g | Carbs: 55g | Protein: 23g

Recipe Tips

  • Be sure to soak the beans overnight before cooking. This will help to soften them and reduce cooking time.
  • You can use pre-cooked bacon and chorizo if you prefer.
  • If the beans are still too firm after the cooking time, you can add some more water and cook for an additional hour.
  • You can garnish the dish with chopped cilantro or diced avocado.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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