Get this recipe for Mexican style Charro Beans. Packed with flavor, these delicious beans are great anytime or serve them alongside your favorite Mexican food.
Charro Beans are prolific in Mexican restaurants where we live. You usually have your choice of charro beans or refried beans with just about every dish on the menu. I LOVE spicy foods and if you ask my kids where mom likes to go eat, they’ll tell you “the Taqueria!” We have these small family-owned Mexican food places around every corner in our small town. They cook up down-home Tex-Mex that I just can’t resist. These Charro beans are a knockoff of what I have alongside my fajitas every time I order them.
Cholula Hot Sauce is one of the key ingredients in these Charro Beans that really makes it stand apart. It’s sold at just about every supermarket around here, but if you can’t find it where you are, you can buy it here, online. I use the original flavor in this recipe.
These beans are great served with a dollop of sour cream and my Green Chile & Cheddar Corn Muffins.
Did you grow up eating beans and cornbread?
I did and these Charro Beans were one of the variations my mom made a lot!
Looking for more Mexican food inspiration to go with these Charro Beans? Check out these other reader favorites!
Goode Company Mexican Seafood Cocktail :: Campechana de Mariscos
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
The Best Charro Beans
- 1 lb dried pinto beans
- 10 c water divided
- 1 12 oz bottle beer
- ½ lb bacon sliced
- 2 c chopped fresh tomatoes
- 1 c chopped onion
- 4 fresh serrano peppers chopped
- 4 cloves garlic minced
- 2 T Cholula Hot Sauce to taste
- 1 t salt
- ¼ c canola oil
- 1/2 c chopped cilantro
- Sort beans; pick free of rocks and tiny dirt clods, and discard any shriveled beans; rinse with cold water in a colander. Place in a large pot; add ½ of the water and bring to a rapid boil. Lower heat, cover with a lid and simmer for 15 minutes. Turn off heat and allow to sit for 1 hour.
- Drain beans back into the colander.
- Wipe out cooking pot and add ¼ c canola oil and fry bacon until lightly browned. Add onion and peppers and sauté until onion is translucent. Add garlic and continue cooking until fragrant. Immediately add tomatoes and 1 cup of water to deglaze the pan.
- Return beans to the pot and add 5 more cups of fresh water, bottle of beer, and Cholula Hot Sauce. Bring to a boil; reduce heat to a simmer. Cook until tender, about 1 1/2 to 2 hours. Add water occasionally, 1 cup at a time, to prevent beans from drying out.
- Adjust with salt and pepper to taste. Right before serving, stir in cilantro.
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