Home > Crockpot Charro Beans recipe (most popular request), Sides recipes > Crockpot Charro Beans recipe – stickied post

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.


  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 🙂


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.


  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.

  3. May 12, 2015 at 9:53 PM

    Excellent recipe! We love our Tex-Mex here in Houston, especially good beans and they came out real good with this recipe! I used one heaping tablespoon of the Fiesta brand bean seasoning, and along with the salt in the salt pork piece was plenty of salt and seasoning. Right at the 8.5 hr mark, the beans were good’n tender! I used a can of the Ro-Tel diced tomatoes as you suggested and the whole thing just came out beautiful! Thank you so much for posting this receipe!

    • Jen
      May 13, 2015 at 8:25 AM

      glad you liked it 🙂 I’m from south Texas myself, and beans are where it’s at for pretty much any type of meal, especially barbecue (of course!)

  4. April 15, 2016 at 6:20 PM

    Followed your recipe and my beans came out delicious! My family loved them, thank you! We ate it as a soup with tortillas and bread. Yummmmmy!

    • Jen
      November 7, 2016 at 3:42 PM

      Glad you enjoyed them 🙂 It’s probably my most requested recipe for cookouts and get-togethers. I enjoy making them because it takes like 5 minutes of prep for delicious beans. The slow cooker is such my hero 🙂

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

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