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