Crockpot Charro Beans recipe – stickied post
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
- 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.
- Soak the beans in a bowl of water for about six hours. After they’re done soaking, put them in the crockpot.
- 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.
- 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
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.