Texas Charro Beans: Flavorful Pinto Beans with Beef, Tomatoes, and Jalapeños Recipe

If you’re craving a dish that packs hearty comfort with bold, bright flavors, then this Texas Charro Beans: Flavorful Pinto Beans with Beef, Tomatoes, and Jalapeños Recipe is going to become your new go-to. With tender pinto beans swimming in a rich broth loaded with savory beef, smoky fire-roasted tomatoes, and just the right kick from fresh jalapeños, this recipe is a celebration of vibrant Mexican-inspired flavors that feel like a warm hug on a plate. It’s perfect as a crowd-pleasing side or even a main dish that satisfies from the first forkful to the last.

Ingredients You’ll Need

These ingredients are deceptively simple but absolutely essential. Each one lends its own special magic to the dish, whether it’s the earthiness of the pinto beans, the smoky sweetness of the tomatoes, or the spicy warmth of jalapeños, together creating that signature Texas Charro flavor.

• 1 pound dried pinto beans: The hearty star of the show, soaking overnight ensures tender, creamy beans.
• Water: For soaking and simmering, the foundational liquid that brings everything together.
• 1 pound beef, diced small: Adds rich, savory depth with every bite.
• 1 cup white onion, diced: Offers sweetness and aroma to balance the spice.
• ½ cup jalapeño, seeded and diced: Gives that signature kick, perfectly warming without overpowering.
• 1 – 10 oz. can fire roasted diced tomatoes with green chiles: Brings smoky brightness and a little heat.
• 2 teaspoons garlic, minced: Infuses a subtle pungency that ties the flavors together.
• 2 teaspoons cumin: Provides warm, earthy notes that elevate the dish.
• 1 teaspoon salt: Essential for bringing out all the vibrant flavors.

How to Make Texas Charro Beans: Flavorful Pinto Beans with Beef, Tomatoes, and Jalapeños Recipe

Step 1: Prepare and Soak the Pinto Beans

Start by sorting through the dried pinto beans, discarding any debris or damaged beans. Give them a thorough rinse, then submerge them in cold water for at least 8 hours. This soaking step is crucial to soften the beans and cut down the cooking time, making sure your Texas Charro Beans: Flavorful Pinto Beans with Beef, Tomatoes, and Jalapeños Recipe come out perfectly creamy.

Step 2: Simmer the Beans

After soaking, drain and rinse the beans again. Transfer them to a large pot or Dutch oven, cover with about 2 inches of fresh water, and bring to a boil. Once boiling, reduce to a gentle simmer, cover, and let the beans cook for about 2 hours. This slow simmer is what starts building those deep, comforting flavors.

Step 3: Brown the Beef and Sauté the Vegetables

While the beans are simmering, dice the beef, jalapeños, and onions. In a cast-iron skillet over medium heat, cook the beef until it’s nicely browned and fully cooked through. Toss in the diced onion and jalapeño, sautéing until they soften and become fragrant. Finally, stir in the minced garlic, letting it cook for about 30 seconds to release its aroma. This mixture is your flavor powerhouse for the beans.

Step 4: Combine and Season

Transfer the cooked beef and vegetable mixture into the pot with the simmering beans. Stir in the fire-roasted diced tomatoes along with cumin and salt. Let everything simmer gently for another 1 to 2 hours until the beans are meltingly tender and the flavors have married beautifully. Remember to stir occasionally and add water if it looks too dry to maintain that perfect broth consistency.

How to Serve Texas Charro Beans: Flavorful Pinto Beans with Beef, Tomatoes, and Jalapeños Recipe

Garnishes

Fresh garnishes take this dish up a notch. Chopped cilantro adds brightness, a squeeze of lime brings a tangy punch, or a dollop of sour cream can cool down the heat. Crumbled queso fresco or shredded cheddar make a perfect melty topping too.

Side Dishes

This recipe shines alongside classic Mexican sides like warm corn tortillas, fluffy Spanish rice, or a simple green salad with a citrusy dressing. For a heartier meal, serve with grilled meats or roast chicken to soak up every last bit of those flavorful beans.

Creative Ways to Present

Looking to impress? Serve your Texas Charro Beans in rustic mini cast-iron skillets or hollowed-out mini bell peppers. You can also spoon them over baked potatoes for an irresistible twist that’s both filling and flavorful. These beans are as versatile as they are delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover Texas Charro Beans in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve with time, so leftovers are a real treat.

Freezing

This recipe freezes wonderfully. Portion the beans into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm Texas Charro Beans gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if they seem too thick. Microwave reheating works too – cover loosely and heat in increments, stirring between to ensure even warming.

FAQs

Can I use canned pinto beans instead of dried beans?

Absolutely! Canned pinto beans save time and still deliver great flavor. Just drain and rinse them, warm gently, then add your cooked beef, onion, jalapeño mixture, tomatoes, and spices. Simmer a bit to meld the flavors, and you’re good to go.

How can I make these beans spicier?

If you love heat, add a diced serrano pepper along with your jalapeño or extra chopped jalapeños to intensify the spice level. Just remember to taste as you go so it’s perfectly suited to your palate.

What cut of beef works best for this recipe?

Lean beef stew meat or chuck tenderloin diced small works beautifully here. It browns nicely and imparts savory richness without becoming tough during the simmering process.

Can I make this recipe vegetarian?

Definitely! Omit the beef and sauté extra onions, jalapeños, and perhaps a mix of mushrooms for added earthiness. The smoked tomatoes and spices still deliver plenty of flavor for a satisfying meatless version.

Is this recipe suitable for meal prepping?

Yes! Texas Charro Beans are perfect for prepping in advance, as the flavors develop over time. Cook in bulk, store in portions, and reheat when needed for quick, comforting meals throughout the week.

Final Thoughts

There’s something truly special about making and enjoying this Texas Charro Beans: Flavorful Pinto Beans with Beef, Tomatoes, and Jalapeños Recipe. It’s a dish that brings people together around the table with its warmth, bold flavors, and wholesome goodness. I wholeheartedly encourage you to give it a try for your next meal and discover how this simple yet deeply satisfying dish can become an instant favorite in your kitchen.

Texas Charro Beans: Flavorful Pinto Beans with Beef, Tomatoes, and Jalapeños Recipe

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Texas Charro Beans are a hearty and flavorful Mexican side dish featuring pinto beans simmered in a rich broth with tender beef, fire-roasted tomatoes, jalapeños, onions, and traditional Mexican spices. Perfectly seasoned and slow-cooked to develop deep, comforting flavors, this recipe is ideal for family gatherings or as a satisfying accompaniment to your favorite Mexican meals.

• Author: Paula
• Prep Time: 30 minutes (plus 8 hours soaking time)
• Cook Time: 5 hours
• Total Time: 5 hours 30 minutes
• Yield: 12 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Beans and Broth

• 1 pound dried pinto beans
• Water
• 1 – 10 oz. can fire roasted diced tomatoes with green chiles
• 2 teaspoons garlic, minced
• 2 teaspoons cumin
• 1 teaspoon salt (adjust to taste)

Meat and Vegetables

• 1 pound beef, diced small
• 1 cup white onion, diced
• ½ cup jalapeño, seeded and diced (approx. 2 large)

Instructions

1. Soak Beans: Sort through the dried pinto beans to remove any debris, then thoroughly wash and rinse them. Place the beans in a large bowl and cover with cold water, allowing them to soak for at least 8 hours or overnight. This softens the beans and helps reduce cooking time.
2. Cook Beans: After soaking, drain and rinse the beans again. Transfer them to a large pot or Dutch oven and cover with about 2 inches of fresh water. Bring the water to a boil, then reduce heat to a gentle simmer. Cover and cook for approximately 2 hours or until beans start to soften but are not yet fully cooked.
3. Prepare Beef and Vegetables: While beans simmer, dice the beef, jalapeños, and onions. In a large cast-iron skillet heated over medium heat, brown the diced beef until fully cooked. Add the diced onion and jalapeño to the skillet and sauté until they are tender and aromatic. Stir in the minced garlic and cook for about 30 seconds to infuse the flavors.
4. Combine Ingredients: Transfer the cooked beef and vegetable mixture into the pot of simmering beans. Add the canned fire-roasted diced tomatoes with green chiles, cumin, and salt. Stir well to combine all ingredients evenly.
5. Simmer to Finish: Let the entire mixture simmer uncovered for an additional 1 to 2 hours, or until the beans are tender and the flavors have melded beautifully. Stir occasionally to prevent sticking and monitor the liquid levels, adding water if the pot starts to dry out. Taste and adjust salt if needed.
6. Garnish and Serve: Optionally garnish with freshly chopped cilantro before serving. Serve hot as a flavorful side dish accompanying your favorite Mexican meals.

Notes

• Adjust salt according to your taste preferences; the amount listed is a guideline.
• For extra heat, add a diced Serrano pepper along with the jalapeños.
• If using canned pinto beans, rinse and drain 53 oz. of beans and follow the stovetop method, heating and combining with the sautéed beef and vegetables.
• If preferred, this recipe can also be adapted for slow cooker preparation by cooking soaked beans with beef mixture on high then low as described in the article.