Charro beans, or cowboy style pinto beans, are a great side dish for barbecue and Mexican food. While using canned beans is easy the flavor and texture with making pinto beans from scratch is well worth the little bit of extra effort. These charro beans are smoky, savory and usually proclaimed ” the best beans I’ve ever had” every time I serve them. Whether you make these charro beans in the Instant Pot or on the stove they are sure to become a new favorite at your next cookout.
The Casual Foodist contains affiliate links, when you make a purchase through these links the Casual Foodist receives a small commission that helps support this site at no additional cost to you.
What are Charro Beans?
Charro beans, also known as friojles charros or cowboy beans, are a bean dish from the Northern part of Mexico. Named after Mexican cowboys (known as charros), charro beans are pinto beans stewed in a flavorful broth with aromatic such as onions and garlic, fresh or dried chiles, and usually with a smoky meat like bacon, ham or chorizo. Charro beans can be served brothy (the traditional way to serve them in Mexico) like a soup or you can further simmer the beans to a thicker consistency to serve as a side dish (how I prefer to serve them).
How to make Charro Beans
There are as many recipes for charro beans as there are cooks that make them. While many recipes include a smoked or spiced meat like bacon or chorizo I’m often serving vegetarians so I decided to make a meat free version. In order to get a deep smoky flavor I use guajillo sauce ( I highly recommend making a batch of homemade guajillo sauce , it’s easy and great in so many Mexican and southwestern recipes) though you can also use a chile based enchilada sauce.
Regardless of whether you make it on the stovetop or in the Instant Pot the recipe starts with soaking dried pinto beans (at least 8 hours or overnight) and then draining and rinsing them. Saute onions and garlic until fragrant and then add the beans along with broth, guajillo sauce (or enchilada sauce) and a bit of salt. Cook the beans until they are soft and creamy. You can serve them brothy like a soup or simmer for a thicker texture.
If you life these Charro Beans be sure to take a look at some of my other recipes!
Grilled Pork and Pineapple Tacos
If you make these Charro Beans please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Charro Beans (Cowboy Style Pinto Beans) – Instant Pot and Stovetop Methods
Equipment
- Instant Pot
- Dutch oven
Ingredients
- 8 oz dried pinto beans
- 1 quart water
- 1.5 tbsp salt divided
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1/4 cup guajillo sauce or red enchilada sauce
- 1 tbsp fresh cilantro optional
Instructions
- Combine beans, water and 1 tbsp of salt in a large bowl. Soak for at least 8 hours or overnight. Drain and rinse the pinto beans.
Instant Pot Method
- Select Saute and Normal (for medium heat) on the Instant Pot, add the olive oil and onions. Add the onions and garlic and cook until softened and fragrant, about 3-4 minutes.
- Add the pinto beans, broth, 1/2 tbsp of salt, guajillo sauce or enchilada sauce. Select Manual, High Pressure and 15 minutes. Allow to natural release for at least 10 minutes.
- If your prefer your bean soupy you can serve as is. If you prefer a thicker consistency select Saute and Normal, Simmer the beans until they reach your preferred consistency. Stir in cilantro if using.
Stovetop Method
- Heat olive oil in a dutch oven over medium heat. Add onions and garlic and cook until softened and fragrant, about 3-4 minutes.
- Add the pinto beans, broth, 1/2 tbsp of salt, guajillo sauce or enchilada sauce. Bring to a boil then reduce heat to a simmer, cover and cook beans for 50 minutes. Remove the lid and simmer the beans until they reach your preferred consistency. Stir in cilantro if using.
Notes
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Anaiah says
These charro beans were amazing! They took some time to make but it was well worth it and packed with flavor.
Addie says
These are the best beans! Love the instant pot option too.
Genevieve says
You can never go wrong with Cowboy Style Pinto Beans. Sounds delicious and perfect for camping!
Brianna May says
Charro beans are one of my favorites! This recipe reminds me of my favorite local mexican restaurant.
Lilly says
Best bean recipe ever! Thanks for sharing!
Serena says
I love the instant pot option!
Jeannie says
Its looks so delicious and comforting. Beans have been my source of protein and adding this to my to make recipes.
Alexandra says
Such a delicious and full of flavour side dish!
Oscar says
Loved using my instant pot for this. The beans were delicious
Kylie Archer says
Yum! Made this in the instant pot last night!
Erin Gierhart says
We loved these beans with our pulled pork dinner last night. The flavor that the guajillo sauce added was delicious!
Julia says
The IP method made this so fast and easy
Will says
Love charro beans, and these were great!
Yolanda says
Thank you for this wonderful recipe, Brianna! Your instructions resulted in tender, creamy beans not to mention the kitchen’s aroma was complete with all that deliciousness!
Will serve this dish tomorrow along side our long awaited Mexican dinner.
Yolanda says
Awesome recipe Brianna! I haven’t had much luck with cooking dried pinto beans. Yet your recipe had great instructions and the beans came out tender and creamy. Thank you, thank you !