Ready in 45 minutes
This is the closest I could come to what my father-in-law likes when he goes out to eat Mexican food. It's a combination of many recipes I've looked at and a lot of taste testing and experimenting.
"This was the first time I have made anything like this before and they turned out pretty good. I cut my veggie pieces to small but other then that the beans tasted good espeically with fish tacos"
Put the beans, salt, and garlic in a stock pot and cover with water about 3 inches above the beans. Cover and cook on medium-low heat for several hours or until the beans are tender and you have a rich looking broth, stirring occasionally. Add some boiling water if needed during cooking. Cook the tomato, pepper, cilantro, and onion in the reserved drippings until the onions are soft. Remove the garlic from the beans and add the vegetable mixture. Cut the bacon in small pieces and add to the beans. Mix well and let it set on the stove for 15 minutes before serving. This freezes well.
cstargarner 11m agoGreat recipe! The only one we ever use!
mogriff1 3y agoVery tasty. I made a few changes. I used canned northern beans, turkey bacon , green peppers, chicken stock and white pepper. Quick and easy to make. Great soup to carry to work for lunch!
dianehernandez 3y agoDid u. Know charro beans have chicharons and chirzo and garlic
lollibells 3y ago
Danny_Jazz 3y ago
ThymeLass 3y agoLove this recipe! I added a couple of jalapeño peppers because my family likes it spicier. Makes a great leftover too.
Ellenspradling 4y agoThis is the best Charro Bean recipe I've come across. It's simple and very tasty. We amped up the heat with an extra pepper or two, but we will definitely make these beans again and again.
stevesou 4y agoBest recipe I've found. I often use smoked ham hocks instead of bacon and add a bit more cilantro. Everybody loves these beans
markreiter 5y agoI love these charro beans! After the first time making this, I tried substituting canned pinto beans. I think it tastes just as good, and it is much quicker.