Food and Recipes Beans Charro Beans 5.0 (2) 2 Reviews These tender charro beans are a quick and easy side for any Tex-Mex main. By Pati Jinich Pati Jinich Pati Jinich is a cookbook author and PBS host. Southern Living's editorial guidelines Updated on February 9, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Robby Lozano, Food Stylist: Chelsea Zimmer Active Time: 20 mins Total Time: 20 mins Servings: 6 When it's time to pile your plate high with Tex-Mex food, don't be tempted to skip the beans, especially these rich, spicy charro beans from Mexican-born cookbook author and PBS TV show host Patti Jinich. Learn how to make charro beans, and you'll have your new favorite way to make pintos. What Are Charro Beans? Charro beans are believed to have been prepared over campfires by the cowboys or charros in the areas we know as Texas and Mexico today. Unlike creamy, mild refried beans, charro beans retain their texture, and have loads of flavor from fresh jalapeño, bacon, oregano, and smoked paprika. The beauty of this charro beans recipe is that you can use any beans you like. Short on time? Use canned beans—just drain and rinse them. If you want to do things the old-fashioned (and cheaper!) way, soak then cook dried beans a day ahead of time, then proceed with this recipe. Charro Beans Basics This fast-fix recipe is a breeze to throw together on a weeknight, especially if you're starting with canned or cooked beans. Here's a quick look at what you'll need to whip up this recipe. Robby Lozano, Food Stylist: Chelsea Zimmer The Beans For this recipe, you're starting with cooked beans—either from a can, or dried beans that you've cooked yourself. Be sure to rinse canned beans thoroughly in a colander to remove any liquid from the can, which can throw off the texture and seasoning of this recipe. If you're starting with dried beans, follow the soaking and cooking directions on the package, or those listed below. If using dried beans, sort through them before soaking to remove any rocks or debris. The Bacon Bacon is the ultimate ingredient for punching up any dish with flavor fast. Cook it low and slow to render the flavorful fat, which infuses the onion and jalapeño with salty, smoky flavor. Use thick cut bacon; it will render more fat that makes these beans extra rich. The Heat Fresh jalapeños bring a crisp, green heat to these beans, helping to cut through the fat of the bacon and the starchiness of the beans. Remove the seeds and membranes of the jalapeños if your family is sensitive to spicy foods. The Spices Smoked paprika and Mexican oregano team up to add layers of smoke and woodsy, herbaceous flavors that add depth to these brothy beans. Any oregano will do, but Mexican oregano packs an extra intense punch. What To Serve With Charro Beans Normally, charro beans are the side dish, but if you're looking to pair them with a special main, consider these: Beef Enchiladas Creamy Chicken Enchiladas Easy Taco Casserole Chipotle Chicken Tacos Editorial contributions by Josh Miller. Robby Lozano, Food Stylist: Chelsea Zimmer Ingredients 6 oz. bacon slices, cut into 1-in. pieces 1/2 cup chopped white onion 2 jalapeño chiles, stemmed, chopped, and, if desired, seeded 1 lb. dried pinto beans, cooked (about 5 cups) or 5 cups drained and rinsed canned pinto beans 1 cup bean cooking liquid or tap water 1/4 tsp. dried oregano 1/4 tsp. smoked paprika 1/2 tsp. kosher salt Directions Cook bacon, onion, and jalapeño: Cook bacon in a 12-inch skillet over medium-high until beginning to crisp, 3 to 4 minutes. Robby Lozano, Food Stylist: Chelsea Zimmer Add onion and jalapeño; cook, stirring often, until vegetables are soft, 1 to 2 minutes. Robby Lozano, Food Stylist: Chelsea Zimmer Add beans and spices: Stir in cooked beans, cooking liquid, oregano, and paprika; reduce heat to medium. Robby Lozano, Food Stylist: Chelsea Zimmer Cook until beans are moist but not soupy, 8 to 10 minutes. Stir in salt, and serve hot. Robby Lozano, Food Stylist: Chelsea Zimmer Frequently Asked Questions How do I cook dried beans? Cooking dried beans definitely takes some extra time, but their superior flavor and texture are well worth the wait. After rinsing and sorting the beans to remove any debris, place 1 pound of beans in a pot, and cover with 2 inches of water and add 2 tablespoons of salt. Let soak overnight, or bring to boil, remove from the heat, and let soak 1 hour. After draining the beans, return them to the pot, cover with 2 inches of water again, and simmer until tender, about 2 hours. Can I cook dried beans in a slow cooker? Yes, and without soaking! Simply add 1 pound of beans and 2 tablespoons of salt to the slow cooker, and cover the bean with 2 inches of water. Cover, and cook on low for about 6 hours, or until the beans are tender. This recipe originally appeared in our September 2022 issue. Rate It Print Additional reporting by Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. learn more