Mexican Charro Beans

Mexican Charro Beans

from theanthonykitchen.com
200 min
8 servings

The easiest and best recipe EVER for perfect, homemade charro beans. 

Ingredients

  • 1 pound dried pinto beans
  • 6 slices thick-cut bacon (diced)
  • 1 yellow onion (diced)
  • 4 jalapenos (seeded and diced)
  • 2 tablespoons chili powder
  • 2 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 5 1/2 cups water (separated)
  • 1 jalapeno (thinly sliced for garnish (if desired))

Directions

  1. 1

    The night before you intend to cook the beans, sort through beans and discard of any rocks or pebble fragments, rinse and transfer to a large bowl. Cover with water by 2-3 inches and allow to soak overnight.

  2. 2

    Preheat the oven to 325°.

  3. 3

    Strain the beans, rinse and set aside until ready to use. Have ready a plate lined with paper towels. Place Dutch oven over medium-high heat and the cubes of bacon. Saute for 8-10 minutes, or until the bacon is crispy. Remove bacon with a slotted spoon and set aside on the paper towels to absorb any excess grease. Add the onions and jalapeños and sauté 5-7 minutes, or until softened. Add the rinsed beans, chili powder, salt and pepper, and cover with 4 cups of water. Add the bacon back into the Dutch oven, stir, cover with lid and transfer to the oven.

  4. 4

    Bake for 2 hours, covered. Remove lid, add 1 1/2 cup of water to the beans, stir and bake for 1 hour more, uncovered, stirring occasionally. Remove from the oven, stir in sliced jalapeño (if desired), serve and enjoy.