Easy 'Charro' Beans

Easy 'Charro' Beans


"Mexican 'pork and beans' recipe. If you like, top with lime, green onion, salsa, cheese, and sour cream, even pork rinds."

Ingredients 55 m {{adjustedServings}} servings 458 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
  2. Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
  3. Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.
Tips & Tricks
Chef John’s Boston Baked Beans

See how to make sweet-and-savory homemade baked beans.

Best Black Beans

You won’t believe how simple this black bean side dish is. Enjoy!

Rate recipe

Your rating


Reviews 28

  1. 35 Ratings


Fantastico! A friend served this with ribs at a cookout and I memorized the different tastes and came to this site and did an ingredient search. Viola... Charro Beans! The only difference is she used chopped hot dogs in place of the ham and hers had a rough-chopped bell pepper (both of which I prefer and use as well). DO NOT skip the chipotles - they MAKE this dish with their smokey goodness. Will be a good side dish for Chilaquilles on this site and of course as a side for ribs! I LOVE THIS RECIPE.


These beans are excellent, similar to a restaurant favorite. I used dry beans, used fresh bacon, cut it in small bits and put in the pot with dry beans at start of cooking. I cooked chorizo just enough to crumble then added to bean pot. I also add little oregano. I did not have a chipotle, used a jalepeno instead. Takes a little longer to cook but well worth the wait.


I modified this recipe to fit what I had and our taste. I used 6 strips of bacon 1/2 pound jalepeno sausage cut in 1/4" slices 1 pound of dried pinto beans 1 poblano pepper 1/2 bunch of cilantro 1 teaspoon cumin I started the beans in a pot of boiling water for 30 minutes and then transfered them to a crock pot and cooked them all day with the garlic, pepper and cilantro. 30 minutes before the beans were finished I reserved 2 cups and mashed them with a potatoe masher returning them to the crock pot, then added all of the other ingredients and cooked it for the final 30 minutes. Of course I put the cooked bacon in the pot as well even though it does not have that in the recipe. I did not remove the garlic or pepper since they cooked in the crock pot all day and pretty much broke into tiny peices. The pot of beans was devoured and I am going to have to buy another large crock pot so I can double the recipe next time. This is a great recipe since it gives you all kinds of wiggle room to modify it to what you have on hand and your families taste.