Charro Beans (Cowboy Style Pinto Beans) - Instant Pot and Stovetop Methods
Charro Beans, or Cowboy Style Pinto Beans, are a great side dish for any Mexican or southwestern feast. Discover the best vegetarian recipe for charro beans, either using your Instant Pot or on the stovetop.
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
This recipe can easily be doubled if feeding a crowd.
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