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Charro Beans – A Family Tradition

It’s no secret that my family is of Mexican descent.  With that heritage comes a lot of pressure to be a good cook.  There are a few recipes I remember making with my grandma, one being these Charro Beans – A Family Tradition that I want to pass to my children.

Growing up, these were made in a Mexican pot that my grandma had.  I can’t remember if it was a clay or terra-cotta pot but it was that beautiful earthy, reddish color.

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What I do remember is that every time I came home and saw that pot on the stove top, I knew what was in it.  Sometimes, I could just smell them cooking before I even set foot in the house!


Charro Beans

Just walking up to the yard, the scent of what was cooking was unmistakable! And you knew that there’d also be a fresh batch of homemade tortillas – Yum!!

This is totally going to disappoint you but, I can’t make a tortilla to save my life.  Sad.  I know.  But at least these are good so there’s that!

Charro Beans

This recipe that I am sharing today has my own spin.  It’s not exactly what grandma used to make, but they are fantastic nonetheless!  These go great next to this recipe I shared here a few weeks back.

Get it here:

Charro Beans

Charro Beans
Yum
Print Recipe
A traditional staple in every Mexican household, Charro Beans are made using Pinto beans and are slow cooked, just the way my grandma taught me.20
Servings Prep Time
15 people 30 minutes
Servings Prep Time
15 people 30 minutes
Charro Beans
Yum
Print Recipe
A traditional staple in every Mexican household, Charro Beans are made using Pinto beans and are slow cooked, just the way my grandma taught me.20
Servings Prep Time
15 people 30 minutes
Servings Prep Time
15 people 30 minutes
Ingredients
Instructions
  1. Clean and sort beans out, disposing of bad and broken ones as well as any dirt rocks. Place beans into a bowl and soak in cold water, using your hands to wash them clean. Rinse dirty water off and place in crock pot.
  2. Remove the thick hide from the salt pork and dispose. Cube pork and fat into small pieces. Place on top of beans. Dice tomato, onion and cilantro and add to crock pot. Add enough water to leave a 1" space from top.
  3. Add bullion cubes, 1 tbsp salt, cumin, and garlic. Stir, cover and allow to cook on high for 6 hours. When there is an hour remaining, taste both the beans and broth to see if more salt is needed and add accordingly.
Recipe Notes

Note:  This recipe is enough for 15 servings if using it as a side.  Sometimes, we eat this by a bowlful, which will yield less than the 15.  Leftovers can be refrigerated after cooling and reheated within 5 days.  They can also be smashed and made into refried beans.  These beans can be used in various of ways such as Chile con Carne and Burritos!

*Water quantity will need to be adjusted depending on the size of your slow cooker (mine is 7 qt).  Once all the ingredients are added, fill to where only an inch remains before completely full.

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19 comments Mexican, Recipes, Soups & Stews

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  3. OMG! This recipe gave me a great idea to design a salad for my blog haha 😀 such a great combo looks amazing and must taste incredible! cheers

    Reply

  5. I actually never had Pinto beans before ! I know ! Lol This sounds very tasty. I don’t eat meat but maybe I would try to veganize it. 🙂

    Thanks for sharing !

    Reply

    • Thank you! You can leave out the meat entirely. I’ve made them without any meat when I’m too lazy to go to the grocery store lol ?

      Reply

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