Charro Beans With Hickory Smoked Bacon

Last Updated on February 20, 2024 by Carne Diem

Sides and Salads

Origin: Mexican, North American

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Also known as frijoles charro, these stewed pinto beans are packed with flavor from sauteed onions and peppers, and hickory smoked bacon. They make the perfect side dish for Mexican or Tex-Mex meals.

These smoky, salty, Charro Beans With Hickory Smoked Bacon are one of our favorite sides to go with almost all Mexican or Latino dishes. Hickory smoked bacon is cooked to perfection, then the onion is cooked in the remaining bacon grease before adding the beans and seasoning and simmering for 2 hours. The result is an out of this world bean dish worthy of a local taqueria.

Making the Charro Beans With Hickory Smoked Bacon

Ingredients for Homemade Charro Beans

Making Frijoles charros at home is easy and requires only a handful of common ingredients.

Dried Pinto Beans: You will need 16 ounces of dried beans for the churro bean recipe.

Onion and Garlic: White or yellow onions work well in the recipe, and you will need 2-3 fresh garlic cloves.

Tomato: We prefer to use Roma tomatoes as they hold their shape better than larger tomato varieties.

Jalapeno: The addition of jalapenos adds a mild heat to the stewed Mexican beans.

Spices and Seasonings: For seasoning the Mexican beans you will need black pepper, chili powder, cumin, paprika, and dried oregano. If possible, use Mexican oregano in the recipe. We typically use chipotle powder as the chili powder for a little more spice.

Hickory Smoked Bacon: You will need about ½ a pound smoked bacon, pork belly, or bacon cubes. We are a big fan of the hickory smoked bacon pieces from Burgers' Smokehouse, but if you cannot find this or something similar, thick cut hickory smoked bacon works well, too. The recipe also works equally well with chunks of smoked pork belly or smoked pork jowl.

Broth: We typically use chicken broth for the charro bean recipe, but you can substitute other broths as desired.

Cilantro: We include cilantro in the beans and as a topping. This is optional, fort those that do not like cilantro.

Rinse and soak the pinto beans

To make the beans you first you will need to rinse the pinto beans and remove any debris. Place the beans in a bowl and cover with cold water. Soak the beans overnight. The next day, when ready to cook, drain the beans and rinse under cold water.

Prep the ingredients

Diced or cube the smoked bacon and then dice the onion, jalapeno, and tomatoes. Mince the garlic and finely chop the cilantro.

Cooking the Mexican Charro Beans

Heat a skillet, Dutch oven, or pan over medium heat and cook the bacon. Ideally you cook the bacon until cooked through and browned but not crispy.

Remove the cooked bacon to a bowl or plate and set aside.

Fry the onions and peppers in the bacon grease until soft. Add the garlic and cook for about 1 minute.

Next, add the spices and cook for 1 more minute.

Add in the tomatoes, chicken broth, water, cilantro, and beans and bring to a boil.

Reduce heat to a simmer and add back the cubed bacon. Simmer for 1-2 hours, covered.

Serve warm as a part of your favorite meal.

What to serve with Mexican stewed charro beans

Frijoles charro pair well with all of your favorite Mexican and Tex-Mex dishes like Fajitas, enchiladas, al pastor, or beer braised barbacoa.

We especially love the Charro Beans With Hickory Smoked Bacon with our Carne Asada Street Tacos, Bacon Wrapped Pork Tenderloin, and Peruvian Roast Game Hens. It also pairs well with grilled steaks and Santa Maria Style Tri-Tip.

Leftover charro beans should be stored in an airtight container in the refrigerator. To rewarm the beans, heat them in a pot of the stove. Bring to a brief simmer before eating. Leftover charro beans should be eaten within 4-5 days.

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