• 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.


Delicious charro beans