Crockpot Charro Beans recipe

Printable version here: Crockpot Charro Beans

I’m often asked how this recipe came about. Well, let me tell you the story:

My mother has always made charro style beans in a large stockpot on the stove. They just always seemed to lack a certain something. Seasoning? Texture?

So when she gifted me with a medium-sized crockpot one day, I decided to attempt my quest at charro bean recipe creation.  The first step had to be the ultimate seasoning. Enter Fiesta Pinto Bean Seasoning. My local supermarket (in this case, HEB), stocks a pretty good selection of Fiesta seasonings, including the one I wanted to try. And so, the following recipe came about:

Crockpot Charro Beans

Ingredients:

  • 1 piece salt pork, chopped up in 1/2 inch pieces
  • 1 lb pinto beans
  • 1 bunch cilantro, chopped
  • 3 green onions chopped (including the stalk)
  • 1 can diced tomatoes (or you can add a can of Ro-tel for a little extra spice)
  • 1 heaping tbsp Fiesta Pinto Bean Seasoning (or whatever is local to you. I live in Texas, so this is the brand I use). If you look at the label, it calls for 2 tbsp. I find that this can make the beans pretty salty, so I reduced it down to 1. It really depends on your taste preference.

Directions:

  1. Soak the beans in a bowl of water for about six hours. After they’re done soaking, put them in the crockpot.
  2. Add all other ingredients and fill crockpot with water until the water level is at least an inch above the beans. Stir it up a little with a spoon to get everything incorporated.
  3. Set on low setting and allow to cook for 8-9 hours. I normally get it going the night before and let them cook overnight. Makes me wake up hungry every time I do this :)

Charro Beans… love them :)

pintobeans

The beauty of these beans is you can freeze them, mash them up with some oil for refried beans, or put some in a bowl and eat them charro style. My dad swears charro style includes rice in the bowl along with the beans, but whatever’s clever.

It’s also important to note that you can alter the ingredients. if you don’t like cilantro, don’t use it. If you want them spicy, add jalapenos or even habanero peppers if you’re really gung ho about spice. It’s pretty versatile.

All Done!

pintobeans2

  1. bob helgesen
    May 24, 2011 at 10:25 AM

    I was surprized I actually remembered the name of this tasty mexican treat when I was looking for a pinto bean recipe. Love the crock pot no-brainer cooking method and your recipe is the one I have selected to try first! I’ll let you know how we like it! (as a fellow texan I know you have similar tastes, save for the habanero’s!)

    • Jen
      May 24, 2011 at 1:45 PM

      Sweet :) Hope you like it!

      This particular recipe is one of my favorites because of how easy the crockpot makes it. Throw everything in right before bedtime, turn it on the low setting, and go to sleep. In the morning, voila! Beans are ready for the day. Very little fuss and muss :)

  2. michelle lisica
    January 19, 2014 at 8:19 AM

    Thanks for sharing going to give them a try

    • Jen
      January 19, 2014 at 5:00 PM

      Cool :) Let me know how you like them.

  1. February 6, 2011 at 10:03 AM
  2. March 26, 2011 at 8:51 PM
  3. July 17, 2012 at 4:06 PM

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 274 other followers

%d bloggers like this: