- 16 oz uncooked pinto beans
- 5 slices bacon cut into smaller pieces
- 3 beef franks cut into cubes
- 1 cup ham cut into cubes
- 1 pound Mexican chorizo
- 2 tomatoes diced
- 1/2 bunch of cilantro chopped
- 1/2 onion diced
- jalapeño if desired
- 1 more chipotle peppers depending on how spicy you want it
- 1 clove garlic chopped
- pepper oregano, paprika, cumin, and salt to taste.
To Cook the Pinto Beans – Stove top
Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
To Cook the Pinto Beans – Slow Cooker
Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.
Turn the slow cooker on to high and heat for 3 hours.
To Make The Charro Beans
Add the bacon to a large pot and cook for about 5 minutes.
Add the chorizo and continue cooking until cooked through.
After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
Serve hot as a side dish or on its own.