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This hearty Instant Pot Charro Beans recipe is my go-to comfort food for homesick days and family gatherings. Loaded with pinto beans, smoky bacon, vibrant chorizo, and flavorful sausage, every bite is like a taste of a bustling Tex-Mex kitchen. With layers of fresh tomatoes, onion, and spicy jalapeños, this robust dish lands somewhere between a meal and a memorable side.
The first time I made these for my Florida friends, they could not believe how rich and satisfying beans could be. Now I always keep a stash in the freezer for last minute Tex-Mex fixes.
Ingredients
- Pinto beans: they offer creamy texture and soak up all those homemade flavors look for fresh dried beans for the best results
- Bacon: adds deep smokiness choose applewood smoked for robust taste
- Chorizo: brings spicy notes and depth use Mexican style ground chorizo if possible
- Smoked sausage or hotdogs: traditional and easily found in stores try to pick all beef for best flavor
- Chicharron or pork rinds: optional but truly authentic adds crunch and savoriness select fresh airy pieces at Latin markets
- Roma tomatoes: bright freshness that balances out the richness look for tomatoes with firm flesh and deep red color
- Yellow onion: essential for building the aromatic base pick onions that feel heavy and have no sprouting
- Jalapeños: contribute gentle heat opt for firm green peppers with glossy skin
- Garlic: perfumy and earthy always use fresh
- Cilantro: for a final fresh and herbal lift use vibrant green bunches without wilting
- Salt: draws out flavor use fine sea salt for even seasoning
Step-by-Step Instructions
- Cook the Beans:
- Place rinsed pinto beans into the Instant Pot with a half cup of diced onion and salt. Fill with water to the three quart line. Lock the lid in and set to Manual on High Pressure for thirty minutes. After cooking, perform a quick pressure release according to your instant pot instructions. This gives you plump tender beans ready to soak up all the sautéed flavors.
- Fry the Bacon:
- While the beans cook, lay sliced bacon in a large skillet and render it slowly over medium low heat until it turns golden and crisp. Remove bacon with a slotted spoon but leave the fat behind. Cooking bacon low and slow draws out the most flavor and creates a perfect base for the next ingredients.
- Cook the Chorizo and Tomatoes:
- Add ground chorizo to the hot bacon fat. Keep stirring so it browns evenly and the spices bloom. Once deep red and crumbly, add diced Roma tomatoes, chopped onion, sliced jalapeños, and minced garlic. Simmer for about five minutes in the pan until onions are soft and the kitchen smells irresistible.
- Add Smoked Sausage:
- Slice smoked sausage or hotdogs into quarter inch rounds and toss into the skillet mixture with the cooked bacon. Stir to warm everything through. These meats release additional fat and flavor into the mix.
- Combine and Sauté in the Instant Pot:
- Once the beans are ready, open the Instant Pot and carefully add in all contents from the skillet. Turn on the sauté feature and let everything simmer together for twenty minutes, stirring often. Watch as the fragrant broth thickens and the beans become glossy and rich.
- Garnish and Finish:
- After the beans and meats have melded, stir in chopped cilantro for freshness. If you like it traditional, add the chicharron or pork rinds now for a savory crunch. Simmer for another ten minutes before serving piping hot.
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My absolute favorite ingredient is always the bacon. Every time I sizzle it up, the aroma fills the whole house and reminds me of Sunday cookouts back in Texas. My daughter always sneaks the crispy pieces off the plate before I get a chance to toss them in the beans.
Storage Tips
Charro beans keep beautifully in an airtight container in the fridge for up to five days. For longer storage, spoon cooled beans into freezer safe bags or containers and freeze up to three months. Be sure to thaw overnight in the fridge and reheat gently on the stovetop or in the microwave with a splash of water to keep the beans tender and saucy.
Ingredient Substitutions
Feel free to swap turkey bacon for pork if you like it lighter or try vegetarian chorizo to cut back on meat. If you cannot find chicharron, omit or substitute with crunchy tortilla strips for added texture. Any type of hearty beans will work in a pinch, though pinto beans bring the most traditional flavor.
Serving Suggestions
Pile these beans into bowls and serve with warm corn tortillas, fluffy rice, or a side of cornbread to soak up every bit of brothy goodness. I love spooning them over huevos rancheros for a stellar brunch or tucking them alongside carne asada and grilled vegetables. Dollop with sour cream or a wedge of lime for a little zing.
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Charro Beans in Mexican Culture
Charro beans tell the story of hardworking Mexican ranchers who created filling dishes using humble ingredients like beans, cured meats, and salsa. This recipe celebrates the “cowboy” spirit and the heartiness of traditional Mexican food. Bringing them to your table bridges generations with each smoky spoonful.
Common Recipe Questions
- → What meats work best in charro beans?
Classic options include chorizo, bacon, smoked sausage, and pork rinds. Mix and match for your desired richness and flavor.
- → Can canned beans be used instead of dried?
For quickest results, use canned pinto beans. Rinse well and reduce pressure cooking time, as they are already cooked.
- → How spicy are charro beans?
Spice level depends on your chorizo and added chilis. Adjust jalapeños or omit for milder beans, or add extra for heat.
- → What are the best serving ideas?
Charro beans pair perfectly with tortillas, rice, cornbread, or atop huevos rancheros. They also work as a robust side dish.
- → How long do leftovers stay fresh?
Store beans in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Reheat gently before serving.
- → Can the beans be made vegetarian?
Absolutely. Omit meats and boost flavor with smoked paprika, extra tomatoes, and vegetable broth for a meat-free version.