Pantry Droppin’ Charro Beans

• 1 lb dried pinto beans
• 1 lb bacon, diced
• 1 large onion, diced
• 6–8 cloves garlic, minced
• 2 jalapeños, diced
• 1 can (14.5 oz) petite diced fire-roasted tomatoes
• 2 Roma tomatoes, finely diced
• 1 bunch cilantro, chopped
• Chicken stock (enough to cover beans by 2 inches)
• 2 tablespoons whole cumin seeds
• 3 tablespoons whole black peppercorns
• 1 tablespoon dried oregano
• 2 bay leaves
• Salt to taste (about 2 tablespoons total, depending on stock)

Steps

1. 1 Place the dried pinto beans in a large bowl and cover with water by at least 2 inches. Soak overnight.
2. 2 Drain and rinse the soaked beans.
3. 3 In a large stock pot over medium-high heat, add the whole cumin seeds and whole peppercorns. Toast, stirring constantly, until fragrant, about 1–2 minutes. Transfer to a small bowl and set aside.
4. 4 In the same pot, add the diced bacon. Cook until the fat has rendered and the bacon begins to crisp.
5. 5 Add the diced onion and cook until translucent, about 5–7 minutes.
6. 6 Stir in the minced garlic and diced jalapeños. Cook for 1–3 minutes until fragrant.
7. 7 Add the drained beans to the pot and pour in enough chicken stock to cover the beans by about 2 inches.
8. 8 Grind the toasted cumin seeds and peppercorns in a mortar and pestle or spice grinder. Add the ground spices to the pot along with the dried oregano and bay leaves.
9. 9 Bring the pot to a gentle simmer. Cook uncovered for 2–4 hours, stirring occasionally, until the beans are tender and the broth is rich.
10. 10 Add the fire-roasted tomatoes, fresh Roma tomatoes, and salt (starting with 1 tablespoon and adjusting to taste). Simmer for an additional 30 minutes.
11. 11 Remove from heat and stir in the chopped cilantro. Taste and adjust salt as needed.

Equipment

• Large stock pot
• Mortar and pestle or spice grinder
• Cutting board
• Knife
• Wooden spoon

Variations

• Add chorizo for a richer, spicier version.
• Add a splash of beer during simmering for deeper flavor.
• Mix in serranos instead of jalapeños for more heat.

Substitutions

• Use water instead of chicken stock for a lighter broth.
• Turkey bacon can be substituted, but flavor depth will decrease.

Pairings

• Perfect with barbacoa, carnitas, fajitas, or grilled corn.

Nutrition

Tips

• Toasting whole spices before grinding gives a deeper, more authentic flavor.
• If the beans thicken too much, add more chicken stock or water as they cook.
• Never boil beans aggressively — slow simmering keeps them intact and creamy.
• Add tomatoes only after the beans have mostly cooked; acidity can prevent beans from softening early on.

Storage

Store in the refrigerator for up to 5 days. Reheats beautifully.

Freezing: Charro beans freeze extremely well for up to 2 months.

Serving Suggestions

• Serve with carne asada, tacos, enchiladas, or grilled chicken.
• Garnish with extra cilantro, lime wedges, or diced onion.

FAQ