Recipes

Charro Beans

Name: Charro Beans
Total time: 240 min
Ingredients: 1 1/2 pounds dried pinto beans, picked over and rinsed; 1 quart low-sodium chicken broth; 3/4 pound thickly sliced bacon, sliced crosswise 1/4 inch thick; 16 garlic cloves, peeled; 3 large jalapeños—halved, stemmed and seeded; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 2 large bay leaves; Kosher salt and coarsely ground black pepper

3.0

(745)

3 Reviews

"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says Tim Love. Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.Plus: More Dishes with Beans

By Tim Love

Updated on May 23, 2017

Active Time:

20 mins

Total Time:

4 hrs

Yield:

10

Ingredients

1 1/2 pounds dried pinto beans, picked over and rinsed
1 quart low-sodium chicken broth
3/4 pound thickly sliced bacon, sliced crosswise 1/4 inch thick
16 garlic cloves, peeled
3 large jalapeños—halved, stemmed and seeded
1 tablespoon dried thyme
1 tablespoon dried oregano
2 large bay leaves
Kosher salt and coarsely ground black pepper

Directions

In a large pot, cover the beans with water and bring to a boil. Remove from the heat, cover and let the beans soak for 1 hour.
Drain and rinse the beans and return them to the pot. Add the broth, bacon, garlic, jalapeños, thyme, oregano, bay leaves and 2 quarts of water and bring to a boil. Simmer over moderately low heat until the beans are very tender, 2 hours and 30 minutes. Discard the jalapeños and bay leaves. Pick out and mash the garlic cloves, then stir them back into the beans. Season the beans with salt and pepper and serve.

Make Ahead

The charro beans can be refrigerated for up to 2 days.