18 Delicious Charro Beans Recipes Spicy

Just when you thought beans couldn’t get any more exciting, along comes a roundup of 18 delicious Charro Beans recipes that are sure to spice up your mealtime! Whether you’re craving a quick dinner, a potluck standout, or just some hearty comfort food with a kick, these recipes have got you covered. Dive in and discover your next favorite dish that promises to be as flavorful as it is satisfying.

Classic Spicy Charro Beans

Kick off your culinary adventure with these Classic Spicy Charro Beans, a dish that’s as bold and lively as your last family reunion. Packed with flavor and a kick that’ll make your taste buds dance, it’s the perfect sidekick to any meal or a star on its own.

Ingredients

• 1 lb dried pinto beans (because let’s face it, canned beans just don’t bring the same party)
• 6 cups water (more if your beans are thirstier than a marathon runner)
• 4 slices bacon, chopped (vegetarians, you can skip this, but you’ll be missing out on the smoky goodness)
• 1 medium onion, diced (the unsung hero of flavor town)
• 2 jalapeños, seeded and diced (for that spicy kick that says ‘hello’)
• 3 cloves garlic, minced (because garlic is life)
• 1 tsp cumin (the secret spice that whispers ‘I’m here’)
• 1 tsp chili powder (for an extra layer of ‘wow’)
• Salt to taste (but really, don’t be shy)

Instructions

1. Rinse the pinto beans under cold water and pick out any stones or bad beans. Nobody wants a crunchy surprise.
2. In a large pot, combine the beans and water. Bring to a boil over high heat, then reduce to a simmer. Cover and let the beans get to know each other for about 2 hours, or until they’re tender. Stir occasionally to prevent a bean mutiny.
3. While the beans are simmering, cook the bacon in a skillet over medium heat until crispy. Remove the bacon but leave the grease because that’s where the magic happens.
4. In the same skillet, sauté the onion and jalapeños in the bacon grease until they’re soft and the onions are translucent, about 5 minutes. Add the garlic, cumin, and chili powder, and cook for another minute until fragrant.
5. Once the beans are tender, stir in the bacon and the onion mixture. Let everything mingle for about 10 minutes on low heat. Taste and add salt as needed.
6. Serve hot, garnished with fresh cilantro if you’re feeling fancy. These beans are perfect with a side of cornbread or as a hearty addition to your taco night.

Zesty, smoky, and with just the right amount of heat, these Classic Spicy Charro Beans are a texture dream—creamy beans with little bursts of bacon and jalapeño. Serve them up in a hollowed-out bread bowl for an edible serving dish that’ll impress even your mother-in-law.

Vegetarian Charro Beans

Dive into a bowl of Vegetarian Charro Beans that’ll make your taste buds do a happy dance—no meat required! This hearty, flavor-packed dish is like a fiesta in your mouth, proving that beans can absolutely be the life of the party.

Ingredients

• 2 cups dried pinto beans (because canned beans are fine, but dried? They’re the secret handshake to flavor town.)
• 1 large white onion, diced (Size matters here—go big or go home.)
• 3 cloves garlic, minced (Fresh is best, unless you’re a vampire.)
• 1 jalapeño, seeded and diced (For a milder vibe, remove the seeds; for heat, leave ’em in.)
• 2 tbsp extra virgin olive oil (My kitchen MVP.)
• 4 cups vegetable broth (Homemade if you’re fancy, store-bought if you’re human.)
• 1 tsp cumin (The spice rack’s underrated hero.)
• Salt to taste (But really, don’t be shy.)

Instructions

1. Rinse the pinto beans under cold water, picking out any debris like you’re on a treasure hunt.
2. In a large pot, heat the olive oil over medium heat until it shimmers like a mirage.
3. Add the diced onion and jalapeño, sautéing until they’re softer than your favorite pillow, about 5 minutes.
4. Toss in the minced garlic and cumin, stirring for 30 seconds until the aroma hits you like a love letter from your kitchen.
5. Pour in the beans and vegetable broth, bringing the mixture to a boil like it’s reaching its peak excitement.
6. Reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beans are tender enough to crush with a glance.
7. Season with salt, tasting as you go—because you’re the boss of your beans.

Oh, the glory of these beans! They’re creamy, they’re dreamy, and they’ve got just the right amount of kick. Serve them up with a side of warm tortillas or over a bed of rice for a meal that’s as satisfying as it is simple.

Charro Beans with Bacon

Craving something hearty, smoky, and packed with flavor? Let me introduce you to Charro Beans with Bacon, a dish that’s like a warm hug for your taste buds, with a side of sass from the bacon.

Ingredients

• 1 lb dried pinto beans (because canned beans are fine, but dried? That’s where the magic happens.)
• 6 slices thick-cut bacon, chopped (go for the good stuff—your belly will thank you.)
• 1 medium white onion, diced (Size matters here—too big and you’ll be crying over more than just your onions.)
• 2 cloves garlic, minced (Fresh is best, but we won’t tell if you use the jarred kind.)
• 1 jalapeño, seeded and diced (For those who like it hot, leave the seeds in.)
• 4 cups chicken broth (Homemade if you’re fancy, boxed if you’re human.)
• 1 tsp cumin (The secret weapon in your spice arsenal.)
• Salt to taste (And by ‘to taste,’ I mean don’t be shy.)

Instructions

1. Soak the pinto beans overnight in a large bowl of water. (Patience is a virtue, but if you’re in a hurry, a quick soak method works too—just boil for 2 minutes, then let sit for an hour.)
2. In a large pot, cook the chopped bacon over medium heat until crispy. (This is where the flavor train starts—don’t rush it.)
3. Add the diced onion, minced garlic, and jalapeño to the pot. Sauté until the onions are translucent, about 5 minutes. (Stir occasionally unless you enjoy the smell of burnt onions.)
4. Drain the soaked beans and add them to the pot along with the chicken broth and cumin. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beans are tender. (Stir occasionally and add more broth if it starts to look dry.)
5. Season with salt to taste. (Remember, beans are like a blank canvas—salt is your paint.)

Ladle these bad boys into a bowl and get ready for a flavor explosion. The beans are creamy, the bacon is smoky, and the jalapeño gives it just the right amount of kick. Serve with a side of cornbread or over rice for a meal that’ll have everyone asking for seconds.

Slow Cooker Charro Beans

Buckle up, bean lovers! We’re diving fork-first into a pot of Slow Cooker Charro Beans that’s so flavorful, it’ll make your taste buds do a happy dance. Perfect for those days when you want a hearty dish without the hassle, this recipe is a lazy cook’s dream come true.

Ingredients

• 1 lb dried pinto beans (because let’s face it, canned beans just don’t have the same charm)
• 6 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1/2 lb bacon, chopped (for that smoky goodness we all crave)
• 1 medium onion, diced (the unsung hero of flavor)
• 2 jalapeños, seeded and diced (adjust according to your spice tolerance, you brave soul)
• 3 cloves garlic, minced (because more garlic is always the answer)
• 1 tsp cumin (the secret spice that ties it all together)
• Salt to taste (but really, don’t be shy)

Instructions

1. Rinse the pinto beans under cold water and pick out any stones or debris. Because nobody likes a crunchy surprise.
2. In a skillet over medium heat, cook the chopped bacon until crispy. Drain on paper towels but leave that glorious fat in the pan.
3. Sauté the diced onion and jalapeños in the bacon fat until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Transfer the sautéed veggies to your slow cooker. Add the rinsed beans, chicken broth, cumin, and crispy bacon. Give it a good stir.
5. Cover and cook on low for 8 hours or high for 4 hours, until the beans are tender. Patience is key here, my friend.
6. Season with salt to taste before serving. Remember, beans are like a blank canvas—salt is your paint.

Just imagine: creamy beans with a smoky depth, punctuated by the occasional bacon bite. Serve these charro beans over rice, with a side of warm tortillas, or straight from the pot—no judgment here.

Charro Beans with Chorizo

Venture into the heart of comfort food with a dish that’s as lively as a fiesta and as comforting as your favorite blanket. Charro Beans with Chorizo is the culinary equivalent of a warm hug, packed with bold flavors and a playful kick that’ll have your taste buds dancing.

Ingredients

• 1 lb dried pinto beans (because let’s be real, canned beans just don’t bring the same party to your palate)
• 8 oz Mexican chorizo (the star of the show, make sure it’s the good stuff)
• 1 medium white onion, diced (for that perfect crunch and a tear or two)
• 3 cloves garlic, minced (because what’s a dish without garlic’s bold personality?)
• 4 cups chicken broth (homemade if you’re feeling fancy, store-bought if you’re keeping it real)
• 1 tsp cumin (for that earthy whisper)
• 1 tsp smoked paprika (to add a little smoke and mirrors to the flavor profile)
• Salt to taste (but let’s not go overboard, we’re not making seawater here)
• Fresh cilantro, chopped (for that final flourish of freshness)

Instructions

1. Rinse the pinto beans under cold water and pick out any debris—because nobody likes a surprise rock in their bite.
2. In a large pot, cook the chorizo over medium heat until it’s nicely browned and releasing its flavorful oils, about 5 minutes. Tip: Let the chorizo do its thing without stirring too much for those perfect crispy bits.
3. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes. This is where the magic starts.
4. Stir in the rinsed beans, chicken broth, cumin, and smoked paprika. Bring to a boil, then reduce the heat to low, covering the pot but leaving a small gap for steam to escape.
5. Simmer for about 2 hours, or until the beans are tender. Tip: Check occasionally and add more broth if the beans look thirsty.
6. Once the beans are tender, season with salt to taste and stir in the chopped cilantro. Tip: Let it sit for 10 minutes off the heat to let the flavors marry—it’s worth the wait.

Perfectly creamy with a smoky depth from the chorizo, these beans are a bowl of comfort with a side of adventure. Serve them up with a side of warm tortillas or over a bed of rice for a meal that’s as versatile as it is delicious.

Easy Charro Beans

Who knew that a humble pot of beans could steal the show? These Easy Charro Beans are the unsung heroes of comfort food, packed with flavor and ready to party in your mouth. Perfect for those ‘I want something delicious but not fussy’ kind of days.

Ingredients

• 1 lb dried pinto beans (because let’s be real, canned beans are fine, but dried? That’s where the magic happens.)
• 6 cups water (just enough to make the beans feel like they’re at a spa day.)
• 4 slices bacon, chopped (vegetarians, you can skip this, but bacon lovers, this is your moment.)
• 1 medium onion, diced (the sharper the knife, the fewer the tears.)
• 2 cloves garlic, minced (because what’s life without a little garlic?)
• 1 jalapeño, seeded and diced (for a gentle kick that whispers, not screams.)
• 1 tsp salt (to make all those flavors pop.)
• 1/2 tsp black pepper (because a little spice is nice.)
• 1/4 cup fresh cilantro, chopped (for that fresh, herby finish.)

Instructions

1. Rinse the pinto beans under cold water and pick out any stones or debris. (Yes, it’s like a treasure hunt, but less exciting.)
2. In a large pot, combine the beans and water. Bring to a boil over high heat, then reduce to a simmer. Cover and let the beans get to know the water for about 2 hours, or until tender. (Tip: No peeking! Keeping the lid on helps the beans cook evenly.)
3. While the beans are simmering, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet. (Because bacon grease is liquid gold.)
4. In the same skillet, sauté the onion, garlic, and jalapeño in the bacon drippings until soft, about 5 minutes. (Tip: This is where the flavor foundation is built, so don’t rush it.)
5. Once the beans are tender, stir in the sautéed veggies, cooked bacon, salt, and pepper. Simmer uncovered for another 30 minutes to let the flavors marry. (Tip: The longer they simmer, the more in love they’ll be.)
6. Stir in the fresh cilantro just before serving. (Because freshness is the final flourish.)

These beans are creamy, smoky, and just spicy enough to keep things interesting. Serve them with a side of warm tortillas or over rice for a meal that’s as comforting as it is flavorful. And hey, if you’re feeling extra, a sprinkle of cheese on top never hurt anybody.

Charro Beans with Beer

Let’s face it, folks: beans don’t have to be boring, and this Charro Beans with Beer recipe is here to prove just that. Packed with flavor and a splash of your favorite brew, it’s the kind of dish that turns a simple side into the star of the show.

Ingredients

• 1 pound dried pinto beans (because canned beans are fine, but dried? That’s where the magic happens.)
• 6 cups water (just enough to get those beans swimming.)
• 1 tablespoon extra virgin olive oil (my go-to for that rich, fruity flavor.)
• 1 medium onion, diced (the sharper, the better, in my opinion.)
• 4 cloves garlic, minced (because garlic is life.)
• 1 jalapeño, seeded and diced (for a kick that’ll make you say ‘wowza!’)
• 12 ounces beer (pick a lager or pilsner; the beer snobs can fight me on this.)
• 1 teaspoon salt (to make all those flavors pop.)
• 1/2 teaspoon black pepper (for a little bit of spice and everything nice.)

Instructions

1. Rinse the pinto beans under cold water and pick out any stones or debris. (Trust me, no one wants a surprise crunch.)
2. In a large pot, combine the beans and water. Bring to a boil over high heat, then reduce to a simmer and cook for 2 hours, or until the beans are tender. (Patience is key here, my friends.)
3. Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and jalapeño, cooking until soft, about 5 minutes. (This is where the kitchen starts smelling like heaven.)
4. Pour the beer into the skillet and bring to a simmer. Let it cook for 2 minutes to reduce slightly. (This step is optional if you’re tempted to drink the beer instead.)
5. Add the beer mixture to the pot with the beans, along with the salt and pepper. Stir well and simmer for another 30 minutes. (The longer it simmers, the happier your taste buds will be.)
6. Now, take a moment to admire your handiwork. The beans should be creamy, the broth rich, and the flavors deep. Serve it up with some crusty bread or over rice, and watch as it disappears before your eyes.

Nothing beats the creamy texture and bold flavors of these Charro Beans with Beer. Whether you’re serving it as a hearty side or the main event, it’s guaranteed to be a crowd-pleaser. And hey, if anyone asks for the recipe, just tell them it’s your little secret.

Mexican Charro Beans

Craving a bowl of comfort that packs a punch? Mexican Charro Beans are here to save your dinner with their smoky, spicy, and utterly irresistible charm. Think of them as the life of the party in a pot, where every spoonful is a fiesta of flavors.

Ingredients

• 1 lb dried pinto beans (because let’s be real, canned beans are the couch potatoes of the bean world)
• 6 slices of bacon, chopped (vegetarians, you can skip this, but bacon lovers, this is your moment)
• 1 large white onion, diced (the bigger, the better for those sweet, caramelized bits)
• 3 cloves garlic, minced (fresh is best, unless you’re in a garlic emergency)
• 1 jalapeño, seeded and diced (for a milder kick, or leave the seeds in if you’re feeling brave)
• 2 tomatoes, diced (ripe and juicy, please)
• 4 cups chicken broth (homemade if you’ve got it, but no shame in the store-bought game)
• 1 tsp cumin (the secret spice that whispers ‘I’m delicious’)
• Salt to taste (because seasoning is not optional, folks)

Instructions

1. Soak the pinto beans overnight in a large bowl of water. Trust me, your future self will thank you for the reduced cooking time.
2. In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon but leave the grease—that’s liquid gold for flavor.
3. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the garlic and jalapeño, cooking for another 2 minutes until fragrant.
4. Toss in the diced tomatoes and cumin, stirring to combine. Let the mixture simmer for 3 minutes to marry the flavors.
5. Drain the soaked beans and add them to the pot along with the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
6. Once the beans are cooked, stir in the crispy bacon. Season with salt to taste—start with a teaspoon and go from there.

Get ready to dive into a bowl of these charro beans where the broth is rich, the beans are perfectly tender, and every bite has a little surprise. Serve them up with warm tortillas or over a bed of rice for a meal that’s anything but boring.

Charro Beans with Pork

Unbelievably delicious and packed with flavor, these Charro Beans with Pork are the ultimate comfort food that’ll have your taste buds dancing. Perfect for those days when you crave something hearty, smoky, and just a tad spicy, this dish is a crowd-pleaser that’s surprisingly simple to whip up.

Ingredients

• 1 lb dried pinto beans (because let’s be real, canned beans just don’t bring the same texture)
• 1 lb pork shoulder, cubed (fat cap left on for that unctuous goodness)
• 4 cups chicken broth (homemade if you’ve got it, but no judgment here)
• 1 large onion, diced (the sharper, the better to stand up to the pork)
• 4 cloves garlic, minced (fresh only, please—this is a flavor powerhouse)
• 2 jalapeños, diced (seeds in if you like it hot, out if you’re a mild mannered eater)
• 1 tbsp cumin (toasted and ground fresh if you’re feeling fancy)
• 1 tsp smoked paprika (this is the secret to that deep, smoky flavor)
• Salt to taste (start with 1 tsp and adjust as needed)
• 2 tbsp olive oil (extra virgin is my ride or die)

Instructions

1. Rinse the pinto beans under cold water and pick out any debris. Soak them overnight in plenty of water, or do a quick soak by boiling for 2 minutes, then letting them sit for 1 hour off the heat.
2. In a large pot, heat the olive oil over medium-high heat. Add the pork shoulder cubes and brown them on all sides, about 5 minutes total. This isn’t just for looks—those browned bits are flavor gold.
3. Lower the heat to medium, add the onion, garlic, and jalapeños, and sauté until the onions are translucent, about 3 minutes. Stir in the cumin and smoked paprika for the last 30 seconds to toast the spices.
4. Drain the beans and add them to the pot along with the chicken broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
5. Once the beans are tender, uncover the pot and simmer for another 30 minutes to thicken the broth. Taste and adjust the salt as needed.

Kick back and enjoy the fruits of your labor—these Charro Beans with Pork are smoky, hearty, and just the right amount of spicy. Serve them up with a side of warm cornbread or over a bed of rice for a meal that’s sure to impress.

Charro Beans with Ham

Today, we’re diving into a bowl of comfort that’s as hearty as your grandma’s hugs—Charro Beans with Ham. This dish is the culinary equivalent of a warm blanket on a chilly evening, packed with flavors that dance like nobody’s watching.

Ingredients

• 1 lb dried pinto beans (because let’s be real, canned beans are for last-minute decisions)
• 1 cup diced ham (the chunkier, the better—texture is key!)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 medium onion, diced (white or yellow, no judgment here)
• 2 cloves garlic, minced (fresh only, please—none of that jarred nonsense)
• 1 jalapeño, seeded and diced (for a gentle kick that whispers, not shouts)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tsp cumin (the spice that brings the party)
• Salt to taste (but seriously, taste as you go)

Instructions

1. Rinse the pinto beans under cold water and pick out any debris—because nobody likes a surprise rock.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Toss in the ham and cumin, stirring until the ham gets a bit of color and the cumin is fragrant, about 2 minutes. This is where the magic starts.
4. Add the beans and chicken broth to the pot, bringing the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer until the beans are tender, about 2 hours. Tip: Stir occasionally to prevent sticking, and add more broth if it looks thirsty.
5. Once the beans are tender and the broth has thickened slightly, season with salt. Tip: Do this at the end to avoid over-salting as the liquid reduces.
6. Let the beans sit off the heat for 10 minutes before serving—this lets the flavors marry like a well-planned wedding.

Dive into these Charro Beans with Ham and you’ll find a creamy texture with pops of ham that’ll make your taste buds do a happy dance. Serve it with a side of warm cornbread or over rice for a meal that’s as versatile as your playlist.

Spicy Charro Beans with Jalapenos

Ready to turn up the heat in your kitchen? These Spicy Charro Beans with Jalapenos are like a fiesta in a bowl, packing enough punch to wake up your taste buds and keep them dancing all night long.

Ingredients

• 2 cups dried pinto beans (because let’s be real, canned beans are for quitters)
• 4 slices of thick-cut bacon, chopped (vegetarians, you do you, but bacon is life here)
• 1 large onion, diced (no one likes a chunky onion in their beans)
• 3 jalapenos, seeded and diced (keep the seeds if you’re feeling brave)
• 4 cloves garlic, minced (more is always better, fight me)
• 1 tsp cumin (the secret spice that whispers sweet nothings to your beans)
• 1 tsp chili powder (for that ‘oh yeah’ moment)
• 6 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (but seriously, don’t skimp)

Instructions

1. Soak the pinto beans overnight in enough water to cover them by 2 inches. Trust me, your future self will thank you for not skipping this step.
2. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon but leave the grease because flavor town, population: you.
3. Add the diced onion to the bacon grease and cook until translucent, about 5 minutes. Stir occasionally unless you enjoy the smell of burnt onions.
4. Toss in the jalapenos and garlic, cooking for another 2 minutes until fragrant. This is where the magic starts.
5. Drain the soaked beans and add them to the pot along with the cumin, chili powder, and chicken broth. Bring to a boil, then reduce to a simmer.
6. Let the beans simmer uncovered for 2 hours, stirring occasionally. If the liquid gets too low, add more broth or water. Patience is key here.
7. Once the beans are tender and the liquid has thickened, stir the crispy bacon back in. Taste and add salt as needed because seasoning is not a suggestion.

Velvety beans with a smoky bacon backbone and just the right amount of jalapeno kick make this dish a crowd-pleaser. Serve it with a side of cornbread for dipping, or go rogue and top it with a fried egg for breakfast. Because rules were made to be broken.

Charro Beans with Tomatoes

Alright, let’s dive into the world of Charro Beans with Tomatoes, a dish that’s as vibrant as a fiesta and as comforting as your favorite pair of sweatpants. A bowl of these beans is like a hug from the inside, packed with flavors that dance on your taste buds and a richness that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 lb dried pinto beans (because let’s be real, the canned ones just don’t bring the same party to the table)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (the bigger, the better for flavor)
• 3 cloves garlic, minced (garlic is life, don’t skimp)
• 2 large tomatoes, diced (juicy and ripe, please)
• 1 jalapeño, seeded and minced (for a gentle kick, or leave the seeds in if you’re feeling brave)
• 1 tsp ground cumin (the secret spice that ties it all together)
• Salt to taste (but seriously, taste as you go)

Instructions

1. Rinse the pinto beans under cold water and pick out any debris. Because nobody wants a surprise rock in their bite.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes. Tip: If the garlic starts to brown too quickly, lower the heat to avoid bitterness.
3. Stir in the tomatoes and jalapeño, cooking for another 3 minutes until the tomatoes start to break down. This is where the magic starts.
4. Add the beans, chicken broth, and cumin to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Tip: Check the beans occasionally and add more broth or water if needed to keep them submerged.
5. Once the beans are tender, season with salt to taste. Tip: Adding salt too early can toughen the beans, so patience is key here.

So there you have it, Charro Beans with Tomatoes that are smoky, slightly spicy, and utterly satisfying. Serve them up with a side of warm tortillas or over a bed of rice for a meal that’s sure to impress. Seriously, these beans are so good, they might just steal the show at your next dinner party.

Charro Beans with Cilantro

Veggie lovers and bean enthusiasts, gather ’round! Today, we’re diving into a pot of Charro Beans with Cilantro that’s so flavorful, it’ll make your taste buds do a happy dance. Perfect for those who like their meals hearty, a tad spicy, and utterly delicious.

Ingredients

• 1 lb dried pinto beans (because let’s be real, the canned ones just don’t have the same charm)
• 6 cups water (filtered, if you’re fancy like that)
• 1 tbsp extra virgin olive oil (my go-to for that smooth, rich base)
• 1 medium onion, diced (the sharper, the better to stand up to the beans)
• 2 cloves garlic, minced (fresh is best, no jarred nonsense here)
• 1 jalapeño, seeded and diced (for a gentle kick that whispers, not shouts)
• 1 tsp cumin (because what’s a bean dish without it?)
• 1 tsp salt (to taste, but let’s not kid ourselves, you’ll add more)
• 1/2 cup fresh cilantro, chopped (the more, the merrier, I say)

Instructions

1. Rinse the pinto beans under cold water and pick out any stones or debris. Because nobody wants a crunchy surprise.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes. This is where the magic starts.
3. Toss in the jalapeño and cumin, stirring for another minute until everything’s friends.
4. Add the beans and water, bringing the pot to a boil. Then, reduce the heat to low, cover, and let it simmer for 2 hours. Patience is key here, folks.
5. After 2 hours, check the beans for tenderness. They should be soft but not mushy. If they’re not there yet, give them another 15 minutes and check again.
6. Once the beans are tender, stir in the salt and cilantro. Let it cook uncovered for another 10 minutes to let the flavors marry.

Yum! These Charro Beans with Cilantro are creamy, with a slight bite from the jalapeño and a fresh pop from the cilantro. Serve them up with some warm tortillas or over rice for a meal that’s as comforting as it is vibrant.

Charro Beans with Lime

Feast your eyes (and soon, your taste buds) on this zesty, hearty dish that’s like a fiesta in a bowl! Charro Beans with Lime is the underdog of comfort food, ready to steal the spotlight at your next meal with its bold flavors and simple charm.

Ingredients

• 1 lb dried pinto beans (because canned beans are fine, but dried? That’s where the magic happens.)
• 6 cups water (just enough to make the beans feel like they’re at a spa day.)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold.)
• 1 medium onion, diced (the unsung hero of flavor town.)
• 2 cloves garlic, minced (because what’s a dish without garlic’s bold personality?)
• 1 jalapeño, seeded and diced (for a little kick that says ‘hello!’)
• 1 tsp cumin (the spice that whispers ‘I’m here’ in every bite.)
• Salt to taste (but let’s be real, it’s more than a pinch.)
• Juice of 1 lime (the zesty finale that ties it all together.)
• Fresh cilantro, chopped (for that pop of color and freshness.)

Instructions

1. Rinse the pinto beans under cold water, picking out any stragglers that don’t look up to par.
2. In a large pot, combine the beans and water, bringing to a boil over high heat. Then, reduce to a simmer, cover, and let the beans get cozy for about 2 hours, or until tender. (Tip: No peeking! Keeping the lid on ensures they cook evenly.)
3. Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and jalapeño, sautéing until they’re softer than your favorite pillow, about 5 minutes.
4. Stir in the cumin and a generous pinch of salt, letting the spices bloom for about 30 seconds—just until your kitchen smells like a dream.
5. Add the sautéed mixture to the pot of beans, stirring gently to combine. Let it all mingle for another 10 minutes on low heat. (Tip: Taste and adjust the salt here; it’s your chance to make it perfect.)
6. Remove from heat and stir in the lime juice and cilantro. (Tip: The lime juice brightens everything up, so don’t skip it!)

Velvety beans with a smoky, spicy kick and a bright lime finish—this dish is begging to be scooped up with warm tortillas or served alongside your favorite grilled meats. Either way, it’s a bowl full of happiness that’ll have everyone coming back for seconds.

Charro Beans with Avocado

Oh, the joys of diving into a bowl of Charro Beans with Avocado—a dish that’s as fun to make as it is to eat! Imagine creamy avocado meeting smoky, spicy beans in a dance of flavors that’ll have your taste buds throwing a fiesta.

Ingredients

• 1 lb dried pinto beans (because let’s be real, the canned ones just don’t bring the same party)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 large onion, diced (tears are optional but likely)
• 3 cloves garlic, minced (the more, the merrier, I always say)
• 1 jalapeño, seeded and diced (unless you’re into that extra kick)
• 1 tsp cumin (the secret handshake of flavor)
• Salt to taste (but don’t be shy, beans love salt)
• 2 ripe avocados, diced (because everything’s better with avocado)
• Fresh cilantro for garnish (it’s like the confetti of the food world)

Instructions

1. Rinse the pinto beans under cold water and pick out any stragglers that don’t look party-ready.
2. In a large pot, combine the beans, chicken broth, onion, garlic, jalapeño, and cumin. Bring to a boil over high heat, then reduce to a simmer. Tip: Skim off any foam that forms on top for clearer broth.
3. Cover and let simmer for 2 hours, stirring occasionally. Tip: If the beans start to look thirsty, add a bit more broth or water.
4. After 2 hours, check the beans for tenderness. They should be soft but not mushy. If they’re not there yet, give them another 15-30 minutes. Tip: The perfect bean should squish easily between your fingers.
5. Once the beans are tender, season with salt to taste. Remember, it’s easier to add more salt later than to fix over-salted beans.
6. Serve the beans hot, topped with diced avocado and a sprinkle of fresh cilantro.

How about that? The beans are smoky and rich, with the avocado adding a creamy contrast that’s downright addictive. Serve it with warm tortillas for scooping, or go rogue and pile it on top of a baked potato for a twist that’ll make your weeknight dinners anything but ordinary.

Charro Beans with Cheese

Now, let’s dive into a dish that’s as hearty as it is hilarious—Charro Beans with Cheese. Imagine a bowl so comforting, it’s like a warm hug from your abuela, but with a cheesy twist that’ll make your taste buds do the cha-cha.

Ingredients

• 2 cups dried pinto beans (because canned beans are for quitters)
• 1/2 lb bacon, chopped (the fattier, the happier)
• 1 large onion, diced (tears are optional but likely)
• 2 cloves garlic, minced (fresh is best, unless you’re a vampire)
• 1 jalapeño, seeded and diced (for a kick that says ‘hello’)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup shredded cheddar cheese (the more, the merrier)
• 1 tbsp olive oil (extra virgin, because we’re all about purity here)
• Salt to taste (but let’s be honest, you’ll add more than you think)

Instructions

1. Soak the pinto beans overnight in water. Trust me, your future self will thank you for this step.
2. In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crispy, about 5 minutes. This is where the magic starts.
3. Throw in the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes. Your kitchen should smell amazing by now.
4. Drain the beans and add them to the pot along with the chicken broth. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beans are tender. Patience is a virtue, especially here.
5. Once the beans are done, stir in the cheddar cheese until melted and creamy. This is the cheesy climax you’ve been waiting for.
6. Season with salt to taste, but remember, the bacon and cheese are already salty, so don’t go overboard.

Zesty, creamy, and packed with flavor, these Charro Beans with Cheese are a fiesta in a bowl. Serve them with a side of warm tortillas or over rice for a meal that’s as satisfying as it is delicious. And if you’re feeling extra, top with a dollop of sour cream and a sprinkle of fresh cilantro—because why not?

Charro Beans with Sausage

Feast your eyes (and eventually your stomach) on this hearty, flavor-packed dish that’s like a fiesta in a bowl! Charro Beans with Sausage is the ultimate comfort food with a spicy kick, perfect for those days when you crave something bold and satisfying.

Ingredients

• 1 lb smoked sausage, sliced into bite-sized pieces (because who doesn’t love a good sausage?)
• 2 cups dried pinto beans, soaked overnight (patience is a virtue, but canned works in a pinch)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 large onion, diced (the more, the merrier, I say)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1 can (10 oz) diced tomatoes with green chilies (for that extra zing)
• 1 tsp cumin (the secret weapon)
• 1/2 tsp smoked paprika (because smoke makes everything better)
• Salt to taste (but really, don’t be shy)
• 2 tbsp olive oil (extra virgin, because we’re not savages)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until it’s nicely browned, about 5 minutes. (Tip: Don’t crowd the pot, or you’ll steam instead of sear.)
2. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes. (Your kitchen should smell amazing right about now.)
3. Drain the soaked beans and add them to the pot along with the chicken broth, diced tomatoes, cumin, and smoked paprika. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beans are tender. (Tip: Check occasionally and add more broth if it’s looking dry.)
5. Once the beans are done, season with salt to taste. (Tip: Taste as you go—beans can be sneaky with their salt needs.)

And there you have it! These Charro Beans with Sausage are smoky, spicy, and utterly irresistible. Serve them up with a side of warm cornbread or over a bed of rice for a meal that’ll have everyone coming back for seconds. (Or thirds. No judgment here.)

Charro Beans with Chipotle

Let’s face it, folks, we’ve all been there—staring into the abyss of our pantry, wondering what magical concoction we can whip up with a can of beans and a dream. Enter Charro Beans with Chipotle, the smoky, spicy hero we didn’t know we needed but now can’t live without.

Ingredients

• 1 lb dried pinto beans (because let’s be real, the canned ones just don’t bring the same drama)
• 6 cups water (more if your beans are thirstier than a marathon runner)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 large onion, diced (the bigger, the better for those sweet, sweet tears)
• 4 cloves garlic, minced (because vampires aren’t invited to dinner)
• 2 chipotle peppers in adobo sauce, chopped (for that ‘whoa, where’s the fire extinguisher’ kick)
• 1 tsp cumin (the spice rack’s unsung hero)
• Salt to taste (but let’s not turn this into the Dead Sea, okay?)

Instructions

1. Rinse the pinto beans under cold water, picking out any rebellious stones or debris. Because nobody likes a crunchy surprise.
2. In a large pot, combine the beans and water. Bring to a boil over high heat, then reduce to a simmer. Cover and let the beans get to know each other for about 2 hours, or until they’re tender but not mushy. Tip: Skim off any foam that forms on top—it’s not a cappuccino.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
4. Stir in the chipotle peppers and cumin, cooking for another minute until the kitchen smells like a Mexican cantina. Tip: Wear an apron unless you want to smell like dinner for the next week.
5. Add the onion mixture to the pot of beans, stirring gently to combine. Let everything simmer together for another 30 minutes to marry the flavors. Tip: Taste and adjust the salt—remember, we’re seasoning, not preserving.

What you’ve got now is a pot of Charro Beans with Chipotle that’s smoky, spicy, and downright addictive. Serve it up with a side of warm tortillas or over a bed of rice, and watch as your dinner guests forget their names. Just kidding—about the names part, not the addictive part.

Conclusion

Unleash a fiesta of flavors with these 18 spicy Charro Beans recipes that promise to spice up your meals! From hearty classics to innovative twists, there’s a dish for every palate. We’d love to hear which recipe stole your heart—drop a comment below. Loved this roundup? Share the love on Pinterest and let others in on these delicious discoveries!

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