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The Best Charro Beans

Get this recipe for Mexican style Charro Beans. Packed with flavor, these delicious
Course: Main Course, Sides
Cuisine: Mexican
Keyword: beans, charro beans
Servings: 10 -12 servings
Author: Jennifer Locklin


  • 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.