Crockpot Charro Beans
Crockpot charro beans are brothy pinto beans simmered with bacon, chorizo, jalapeño and tomato. The slow cooker does the long soak-and-simmer job, and you end up with a pot of smoky Mexican-style beans.
10
servings20
minutes9
hoursDry pinto beans cook with bacon, Mexican chorizo and fresh vegetables into a flavorful, brothy pot. They work as a side or a light meal with tortillas.
Ingredients
1 lb dry pinto beans, rinsed and picked over
6 slices thick-cut bacon, chopped
8 oz fresh Mexican chorizo, casings removed
1 medium white onion, diced
3 cloves garlic, minced
2 jalapeños, seeded and diced
1 can (14.5 oz) diced tomatoes, undrained
6 cups chicken broth
2 cups water
1 tsp cumin
1 tsp dried oregano
1 1/2 tsp salt
1/2 cup chopped cilantro
1 lime, cut in wedges
Directions
- Cook the bacon and chorizo in a skillet over medium heat for 6 to 8 minutes until browned and the fat renders. Drain off most of the fat.
- Add the onion and jalapeños to the skillet for 3 minutes until they start to soften. Stir in the garlic for 30 seconds.
- Put the rinsed pinto beans in a 6-quart slow cooker. Pour in the skillet mixture.
- Add the diced tomatoes, chicken broth, water, cumin and oregano. Do not add salt yet, it can slow softening.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours. The beans should be soft and creamy inside.
- Stir in the salt and cook 20 more minutes.
- Taste and adjust salt. Mash a few beans against the side to thicken the broth.
- Stir in the cilantro. Serve in bowls with lime wedges.
Notes
- No overnight soak is needed for pinto beans in a slow cooker, but old beans take longer, so test at 8 hours. Leave out the chorizo and use extra bacon if needed. Leftovers keep 5 days and freeze very well in their broth for 3 months. Serve with warm tortillas, grilled meat or rice.
Why charro beans love a slow cooker
Dry pinto beans need hours of gentle heat to turn creamy, and that is the slow cooker's best trick. Over 8 to 10 hours on LOW, the beans soak up the bacon, chorizo and tomato and the broth thickens on its own.
Browning the meat first in a skillet adds the deep, smoky flavor that makes these beans taste like a Mexican restaurant side. The rest is hands-off, and no overnight soak is needed. Starting with dry beans also means the broth is yours to season, and that is where the flavor of this dish lives.
Ingredient notes
Dry pinto beans: Use a bag that is fairly fresh. Very old beans never soften properly, no matter how long you cook them.
Thick-cut bacon: It renders enough fat to season the whole pot, so choose the real thing rather than turkey bacon.
Fresh Mexican chorizo: Buy the raw kind in a casing or tube, not the dry Spanish style. It breaks up into the beans and flavors the broth.
Jalapeños: Seed them for mild heat, or leave the seeds in if you like it hot.
Diced tomatoes: A 14.5 oz can with its juice adds acid and sweetness to the broth.
Cilantro and lime: A handful of chopped cilantro stirred in at the end and a lime wedge squeezed over each bowl brighten the rich pot.
Tips for the best result
Salt at the end: Adding salt at the start can slow softening. Stir in the salt after the beans are tender, then cook another 20 minutes.
Rinse and sort the beans: Pick out stones and shriveled beans, then rinse. It takes two minutes and saves a cracked tooth.
The most common mistake is undercooked beans: Cook times vary with bean age and your slow cooker. If they are not creamy after 10 hours on LOW, give them another hour or two. Mash a few against the side to thicken the broth. Use hot water to top off the cooker if the level drops low, since cold water can stall the cook and leave beans firm.
Swaps and variations
Skip the chorizo and use diced ham or smoked sausage if you prefer. For a vegetarian version, leave out the meat and add smoked paprika and a splash of liquid smoke. Black beans can replace pintos, though they cook a bit faster, so check at 7 hours.
Canned beans do not work for the long cook. They turn to mush in hours, so use dry beans, or if you only have canned, simmer them briefly on the stove. Smoked turkey wings or a ham hock add a similar smoky depth if you want to skip the chorizo and bacon but keep the flavor.
What to serve with it
Charro beans go next to grilled meat, tacos or carne asada. Serve them in a bowl with lime wedges and cilantro, and put out warm tortillas or cornbread for the broth. They are a good partner for a cookout menu. A scoop over rice turns the beans into a filling meal, and leftovers can fill burritos the next day. Taste the broth near the end and adjust. A pinch more cumin, a squeeze of lime or another jalapeño can change the pot, and the broth should taste bright, smoky and a little spicy.
Storing, freezing and reheating
Refrigerate leftovers for up to 5 days. The flavor actually improves the next day. Reheat on the stove with a splash of water or broth since the beans absorb liquid as they sit.
Beans freeze well for up to 3 months in their broth. Thaw overnight in the fridge and warm gently, stirring now and then. Label the container with the date, and remember that cooked beans keep their shape better when stored in plenty of broth.
Crockpot Charro Beans at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 10 servings
- Ingredients: 14, led by dry pinto beans, slices thick-cut bacon, fresh Mexican chorizo, white onion
Tips for Crockpot Charro Beans
No overnight soak is needed for pinto beans in a slow cooker, but old beans take longer, so test at 8 hours. Leave out the chorizo and use extra bacon if needed. Leftovers keep 5 days and freeze very well in their broth for 3 months. Serve with warm tortillas, grilled meat or rice.
Crockpot Charro Beans FAQ
How long does Crockpot Charro Beans take?
Crockpot Charro Beans takes 9 hours of cooking after 20 minutes of prep.
How many people does Crockpot Charro Beans serve?
This recipe makes 10 servings.
What do I need to make Crockpot Charro Beans?
14 ingredients, led by dry pinto beans, slices thick-cut bacon, fresh Mexican chorizo, white onion. Amounts are in the recipe card above.
