Quick Charro Beans (with Canned Pinto Beans)

Charro beans in a bowl with shredded cheese, cheese, avocado, cilantro, and jalapeños for garnish.

5 from 2 votes

Quick Charro Beans (with Canned Pinto Beans)

These Charro Beans are in memory of the beans that I ate as a child in San Antonio, but made quick and easy with canned pinto beans. Flavored with smoky bacon and charred onions and jalapeños, they are out of this world delicious! Be prepared to be obsessed.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Brunch, Dinner

Cuisine: Mexican

Servings: servings

Calories: 130kcal

Author: Cynthia Christensen

Equipment

Dutch oven
Cast iron pan

Ingredients

For the beans

4 cans pinto beans
1 tablespoon vegetable oil can use bacon fat or lard for more flavor
½ pound pork shoulder with fat, or can use chopped raw bacon or salt pork
1 onion chopped in big chunks
1 jalapeño chopped, with seeds if brave
¼ cup pickled jalapeños chopped
¼ cup jalapeño brine
½ cup cilantro finely chopped leaves and top stems
1 cup chicken broth
1 teaspoon kosher salt or to taste
½ teaspoon black pepper or to taste

Optional garnishes

Diced avocado
Cilantro
Sliced jalapeño
Shredded cheese

Optional, for making refried beans

2 tablespoons lard or vegetable oil or bacon fat

Instructions

Making Charro Beans

Heat a dutch oven, or large pot, over medium high heat and add one tablespoon of vegetable oil (can use bacon fat or lard). When. the oil shimmers, add in your bacon, onion, and jalapeños.
Saute until the bacon is just starting to crisp up on the edges and the onions and jalapeños are are softening and beginning to get dark on the edges. The bottom of the pan will have a dark color, called fond, and this is good.
Add in your beans, juice and all and scrape to get some of the fond off the bottom. Add broth and stir.
Add in diced pickled jalapeños, finely chopped cilantro (stems and all), salt, and pepper.
Add a couple tablespoons of the jalapeño brine and stir in. Taste and adjust for salt and pepper and add the rest of the jalapeño brine if you like.
Bring to a boil and then turn the heat down to medium-low, cover and let simmer for about 20 to 30 minutes. Eat them as is, or with your favorite toppings like cheese, avocado, more cilantro, and more jalapeños.

Making refried beans with leftover charro beans

Heat a cast iron pan over medium-high heat. Add a couple of tablespoons of lard, bacon, fat, or vegetable oil and allow to melt until shimmering.
Carefully add your beans, juice and all, into the hot fat. Use an immersion blender to purée them, leaving a little bit of texture and some hole beans, if you like.
Allow the bean purée to simmer, stirring, and scraping from the bottom often, until the color darkens and most of the liquid has boiled off.

Notes

Making refried beans without an immersion blender: If you don't have an immersion blender, use a food processor or stand blender to purée your beans to your desired consistency. Carefully add to your hot fat and simmer as directed.

Storage: Allow the cooked pinto beans to cool to room temperature, but don’t leave them out for more than 2 hours. Place the beans in an airtight container. They can be stored in the refrigerator for up to 4-5 days.

Freezing: If you want to store them for a longer period, transfer the cooled beans to a freezer-safe container or zip-lock bag. Freeze them for up to 3 months. Make sure to leave some space at the top, as beans expand when frozen.

Reheating

Stovetop - Transfer the beans to a saucepan. Add a little water or broth to prevent them from drying out (2-3 tablespoons per cup of beans). Heat over medium heat, stirring occasionally, until warmed through (about 5-10 minutes).
Microwave - Place the beans in a microwave-safe bowl. Add a little water or broth and cover the bowl with a microwave-safe lid or plate. Heat on medium power in 30-second bursts, stirring in between, until fully heated (1-2 minutes).

Nutrition