These Instant Pot Charro Beans are the best side for so many types of main dishes! The smokey, somewhat spicy, chili-like flavor makes for a true comfort food that's easy to make and fairly hands-off for most of the cooking time.
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Why You'll Love This Recipe
These Charro Beans are always a crowd-pleaser, and trust me; there will be days that you'll find yourself craving them. The bacon and chorizo add a wonderful smokiness, while the combination of herbs and spices make this a comfort food classic. This is a no-soak bean recipe, meaning you can dump them right into the Instant Pot.
I love serving these beans with a lot of different dishes, but one of my favorites is to serve them with Texas-Style Smoked Brisket with Hatch Chile Mac and Cheese.
Ingredients
Meat: I like using Hickory Smoked Thick Cut Bacon and Pork Chorizo in this recipe.
Beans: Dry Pinto Beans will be all that you need.
Vegetables: You'll need canned, Fired Roasted Tomatoes and Yellow Onions.
Liquids: Chicken Broth/Stock and Water will take care of you.
Herbs and Spices: You'll need Minced Garlic, Chili Powder, Cumin, Ground Black Pepper, Dried Mexican Oregano, and Epazote.
Extras: I like to garnish each bowl with fresh cilantro, but that's completely optional.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Set the Instant Pot to the sauté mode on high and follow the next steps in the Instant Pot itself. This will save you some extra cleanup and add a bit more flavor to the beans because you aren't wasting anything.
In a Cast Iron Skillet or the instant pot set to sauté(high), I start by cooking a diced yellow onion in some olive oil. Once the onion becomes translucent and brown, I add chopped, hickory, smoked, thick-cut bacon. I like to cut the bacon before it goes into the pan, so I'm not trying to mess around with it while it's cooking and grease splatters on me.
When the bacon begins to crisp up, I add a couple of tablespoons of minced garlic and stir that in with the onions and bacon until it becomes fragrant.
Now, I add the pork chorizo and mix it in, stirring frequently until it all breaks down and resembles a chili-like consistency.
Lastly, I set the Instant Pot to Pressure Cook, High, for 50 minutes.
Let it do its thing and allow a natural release for at least 15 minutes. Then, you can quickly release it if need be.
Expert Tips
- Try serving these charro beans in these Pioneer Woman Ramekins. We like to really do it up and even use these taco holders. And when you get the whole set, it includes a matching bowl and serving spoons. They're super fun; loading the tacos and making clean-up a breeze is much easier.
- If you're looking for an alternative to Tacos, these Instant Pot beans pair well with Copycat Taco Bell Chalupas.
- Be sure to cut the bacon into pieces first so you aren't trying to mess with that while they are frying. This also allows you to keep the bacon grease in the beans, adding a ton of flavor.
Recipe FAQs
Charro Beans are stewed Pinto beans with bacon and seasonings. Sometimes, they include chorizo, ham, or beef franks.
Also known as Frijoles Charros or Cowboy Beans, they got their name from the traditional Mexican Cowboy Horsemen, Charros.
While they are an authentic Mexican dish, they can also be found in most Tex-Mex restaurants throughout the United States.
Yes, they can! When cooking crock pot charro beans, follow the same instructions as before, but do all the browning and sautéing in a cast iron skillet. Place everything from the cast Iron skillet along with all other ingredients into the slow cooker. I recommend starting high for the first two hours to allow the beans to soften, then cooking on low for two more hours.
Yes, they sure can! The main difference here is the preparation of the beans. As usual, you want to rinse them and remove any rocks. Then, place them in a bowl of water overnight to allow them to soak. This softens the beans before you put them in the Dutch Oven.
After soaking them overnight, drain the water, follow the above recipe, but make it all in one Cast Iron Pot or heavy Enameled Dutch Oven.
Bring all the ingredients to a boil, then reduce to a simmer for about an hour and a half.
No. Charro beans are a Mexican dish that traditionally includes pinto beans, bacon chorizo, onions, tomatoes, herbs, and spices.
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📖 Recipe
How to Make Charro Beans
Ingredients
- 1 lb Dry Pinto Beans - Rinsed
- 10 Strips Hickory Smoked Thick Cut Bacon - Chopped
- 9 Oz Pork Chorizo
- 1 Yellow Onion - Chopped
- 2 tablespoon Minced Garlic
- 1 - 15 Oz Can Fire Roasted Tomatoes
- 4 Cups Chicken Broth
- 2 Cups Water
- 2 teaspoon Chili Powder
- 2 teaspoon Cumin
- ¼ teaspoon Black Pepper
- ½ teaspoon Dried Mexican Oregano
- 1 Bunch Epazote (Epazote De Comer)
- Cilantro for Garnish
Instructions
- In the Instant Pot, set to Sauté, High, or a 12-inch Cast Iron Skillet, heat olive oil, and sauté diced onion until translucent and just beginning to brown.
- Once the onion is browning add chopped bacon and cook just until it begins to crisp up.
- Add Garlic mixing well and cooking until it becomes aromatic.
- Stir in the pork chorizo until the whole mixture begins to resemble chili.
- Pour this mixture into the pressure cooker pot and stir in the rinsed beans.
- Add the can of fire roasted tomatoes, chicken broth, and water stirring to combine.
- Stir in the chili powder, cumin, black pepper, and Mexican Oregano.
- Sprinkle the top with a pinch or two of Epazote.
- Seal the pressure cooker and set to 50 minutes on the soup setting.
- When cooking is done allow for a natural release for at least 15 minutes and then you can quick release if need be.
- Serve garnished with fresh cilantro and ENJOY!
Video
Notes
- Try serving these charro beans in these Pioneer Woman Ramekins. We like to really do it up and even use these taco holders. And when you get the whole set, it includes a matching bowl and serving spoons. They're super fun; loading the tacos and making clean-up a breeze is much easier.
- If you're looking for an alternative to Tacos, these Instant Pot beans pair well with Copycat Taco Bell Chalupas.
- Be sure to cut the bacon into pieces first so you aren't trying to mess with that while they are frying. This also allows you to keep the bacon grease in the beans, adding a ton of flavor.
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