Beans De El Charro

Beans De El Charro Recipe

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Audra LeNormand


I won Grand Champion Trophy at a BBQ cook-off a few years back and thought it was time to share my recipe. Soak the beans over night and it cuts the cooking time down. we like it with Mexican cornbread and rice.

★★★★★ 1 vote
30 Min
4 Hr
Slow Cooker Crock Pot


1 lb
pinto beans washed
1 large
onion peeled & chopped
1 gal
1 bunch
cilantro cleaned & chopped
4 stick
celery cleaned and chopped
1 large
bell pepper cleaned and chopped
1 bunch
green onions cleaned and chopped
4 Tbsp
garlic pressed
3 large
jalepeno's ( whole do not cut up)
salt and pepper to taste
2 can(s)
ro-tel spicey
2 Tbsp
1 lb
bacon chopped
3 medium
limes, juiced


1Put water, beans,jalapeno's and cumeno in pot and start to cook 1 hour.Juice from 1 lime. Do not put salt in till beans are cooked.
2Now put onion, green onion, garlic, celery and bell pepper and bacon in the pot and cook till beans are done. Now put half of ciantro in beans.
3Now add salt and pepper.
Take a cup of beans out and mash them really good it will thicken the juice and make them really tasty
Put last of Cilantro in just before serving.
Put in crockpot and cook ok high for 2 hours then on low for 4 hours

About Beans De El Charro

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican