Slow Cooker Charro Beans

These spicy Charro Beans are perfect for your Mexican Fiesta!

Course Main

Cuisine Mexican

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 219kcal

Author Michelle Ordever

Equipment

Ingredients

1 lb dried pinto beans washed and drained
1 white onion diced
4 garlic cloves finely chopped
6 strips of bacon diced
2 fresh jalapeños de-seeded and diced
1 fresh serrano pepper de-seeded and diced
1 teaspoon de arbol chili powder
1 teaspoon ground cayenne pepper
1 teaspoon paprika
1 Tablespoon ground cumin
2 teaspoons salt
½ cup cilantro (fresh coriander) chopped with stems
4 cups chicken stock or ham, beef, or vegetable
2 cups water

US Customary - Metric

Instructions

Slow Cooker Instructions: Place the beans, onion, garlic, bacon, fresh chilies, de Arbol chili powder, cayenne pepper, paprika, cumin, salt, and cilantro/coriander into the slow cooker. Stir.
Pour in half the broth/stock and water and stir again. (The slow cooker does not need as much liquid)
Cover and cook on low for 8-9 hours or high for 5-6 hours until the beans are tender.
Before serving, use a ladle to press against some of the beans and stir. This will add to the texture of the beans and broth. Enjoy!
Instant Pot Instructions: Place the beans, onion, garlic, bacon, fresh chilies, de Arbol chili powder, cayenne pepper, paprika, cumin, salt, and cilantro/coriander into the pot and stir.
Pour in the broth/stock and add enough water to the max fill line.
Place the lid and put the valve in the seal position. Set to high pressure for 1 hour 20 minutes. (This cook time allows all the beans to be tender without soaking the night before.)
Once the instant pot stops counting, quick release the pressure.
Before serving, use a ladle to press against some of the beans and stir. This will add to the texture of the beans and broth. Enjoy!
Stove Top Instructions: The night before you intend to cook the beans, place them in a large bowl, cover them with 2-3 inches of water, and allow them to soak overnight. Strain the beans, rinse, and set aside until ready to use. OR Replace the dried beans in the ingredients list with 4 (15oz/400g) cans of pinto beans.
Fry the bacon in a large saucepan with the lid on medium-high heat for a few minutes till it starts to brown, then add the onions and garlic and cook for a few minutes until softened.
Add the beans, fresh chilies, de Arbol chili powder, cayenne pepper, paprika, cumin, salt, and cilantro/coriander, and stir.
Add the stock, bring to a boil, and reduce to simmer for 1 hour or until the beans are tender. Stirring occasionally.
Before serving, use a ladle to press against some of the beans and stir. This will add to the texture of the beans and broth. Enjoy!
Oven Instructions: The night before you intend to cook the beans, place them in a large bowl, cover them with 2-3 inches of water, and allow them to soak overnight. Strain the beans, rinse, and set aside until ready to use. OR Replace the dried beans in the ingredients list with 4 (15oz/400g) cans of pinto beans.
Preheat oven to 325°F/160°C/Gas 3.
Fry the bacon in a pan on medium-high heat until it starts to brown, then add the onions and garlic and cook for a few minutes until softened.
Transfer to an ovenproof dish with a lid (or you can use foil to cover). Alternatively, you can fry off the ingredients in a Dutch oven or a suitable casserole dish.
Add the beans, fresh chilies, de Arbol chili powder, cayenne pepper, paprika, cumin, salt, and cilantro/coriander to the dish and stir. Add the broth/stock.
Cover and transfer to the oven to cook for about 2 hours, stirring midway - you can add more stock or water if you feel it needs more.
Before serving, use a ladle to press against some of the beans and stir. This will add to the texture of the beans and broth. Enjoy!

Notes

This dish can be cooked in a slow cooker or instant pot. You may adjust the amount of the various chilies (ground and fresh) to your taste. Or you could leave the fresh de-seeded chilis whole and remove them after cooking if you are concerned about the heat level.

Nutrition