Learn how to make authentic and flavorful Mexican charro beans using this easy slow cooker recipe. These beans are simmered with bacon, onions, garlic, and spices, creating a delicious side dish that pairs well with a variety of Mexican dishes. With a total prep and cook time of just 4 hours, this recipe is perfect for busy weeknights or when you want to enjoy a homemade Mexican meal.
Ingredients
- 1 pound dried pinto beans
- 6 cups water
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 jalapeno peppers, seeded and diced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
Directions
- Rinse the pinto beans under cold water and remove any debris or stones.
- In a large pot, combine the pinto beans and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Remove from heat and let the beans soak for 1 hour.
- In a skillet, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to the slow cooker.
- In the same skillet with bacon fat, add the diced onion, minced garlic, and jalapeno peppers. Cook until the onions are translucent, about 5 minutes. Transfer the onion mixture to the slow cooker.
- Drain the soaked beans and add them to the slow cooker. Stir in the cumin, oregano, salt, and pepper.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.
- Before serving, stir in the chopped fresh cilantro and lime juice.
- Serve the charro beans as a side dish with your favorite Mexican meals.
