Have you ever been to a restaurant and had a dish so delicious you wish you could cook that and have it more often? Well, this is one of “those” dishes.
Charro beans, sometimes listed as la charra beans on a menu, originate in northern Mexico. Of course! This makes perfect sense to this native Texan.
You might have also heard of borracho beans. This description is occasionally mistakenly interchanged with charro beans. Make no mistake, there is a big difference. That difference is beer! Hence, the name borracho, which translates to “drunk” or “drunken.”
If you live in Texas, you know the difference between authentic Old Mexico cuisine and Tex-Mex. To a Texan, Tex-Mex is the closest thing to the real deal from across the border! I’m sure this holds true to other border regions of the southern United States, as well.
Authentic Mexican Charro Beans
The key for this recipe is low and slow. The dried pinto beans need to cook until done before adding any of the yum that makes this recipe so delish.
Alternatively, you can also cook the pinto beans in the crock pot. You can also use freshly canned salsa in the place of the onion, pepper, and cilantro. I have used zucchini salsa we made from the garden, and my, my, what a treat!
We prefer to buy our beans in bulk here if the garden hasn’t produced enough for the year.
If you have never had chorizo, you’re about to experience a unique taste of Mexican sausage that is commonly made with pork or beef. The most common, and the personal preference for my taste, is pork.
Chorizo is usually located in the refrigerated ethnic foods section of the grocery store. The most available option is a long, thinner chub similar to prepackaged ground beef.
This recipe is one of our handy meals whether we enjoy it as a side dish any time of year or a main dish on a cool evening. Either way, it’s always a real comfort food on our table!
- 1 lb dry pinto beans
- 2 10 oz chubs pork chorizo
- ½ lb thick sliced bacon
- 1 large tomato diced
- 1 small yellow onion diced
- ½ bunch cilantro (divided) chopped
- 1 jalapeno pepper diced, optional
- 2 T salt to taste
- 1 t pepper to taste
- 1 t cumin
- 1 t garlic powder
- 1 t onion powder
- Rinse beans and add to large saucepan or dutch oven. Cover with water. Add salt.
- Cook over medium heat approximately 2-3 hours or until beans are fork tender. Add water as needed to cover beans.
- When beans are almost tender, cook chorizo and bacon. Cook chorizo until soft and melting into pieces. Do not drain.
- Cook bacon until cooked limp. Remove from fat.
- Add chorizo and bacon to beans.
- Add tomato, onion, jalapeno, cilantro, and spices, and stir well. Set aside enough cilantro to garnish servings.
- Reduce heat to low and simmer for approximately 30 minutes. Top with remaining cilantro. Serve hot as a main dish or accompaniment to your favorite Mexican dish.
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