Origin: Mexican, North AmericanJump to Recipe
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
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.
You will need about 1/2 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.
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, then 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.
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.
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Charro Beans With Hickory Smoked Bacon
- 1 Pound Pinto Beans rinsed and soaked overnight
- 3 Roma Tomatoes
- 1/2 Bunch Cilantro
- 1/2 Pound Cubed Thick Cut Hickory Smoked Bacon or Pork Belly
- 1 Jalapeno diced
- 1/2 Onion diced
- 2 Garlic Cloves minced
- 4 Cups Chicken Broth
- 1/2 tea Paprika
- 1 tea Mexican Oregano
- 1 tea Cumin
- 1 tea Each Salt and Black Pepper
- 1/2 tea Chipotle Powder
- 2 Cups Water
- In a small skillet, fry the bacon cubes until cooked but not crispy, then remove from the pan and place in a bowl.
- Fry the onions and peppers in the bacon grease until soft.
- Add the garlic and cook for about 1 minute.
- Stir in the spices and cook for about 1 minute.
- Add in the tomatoes, chicken broth, water, and beans and bring to a boil.
- Reduce heat to a simmer and add back the cubed bacon. Simmer for 1-2 hours, covered.