Charro Beans

Vinnie Gutierrez


My grandmother, mother's side, would make these during the winter season when I still lived in South Texas. She would get up every morning to make her homemade flour tortillas as well. Absolutely tasted great with the Ranchero Beans! I hope you try it and tell me how it came out for you! If you like to mix up the recipe, go for it!


★★★★★ 1 vote

10 Min
3 Hr


  • 3 lb
    pinto beans (soaked overnight then drained)
  • 1/2
    white onion (chopped)
  • 2
    tomatoes (chopped)
  • 3 medium
    serrano (washed/chopped/add more or less if desired)
  • 2 tsp
  • 1 bunch
    cilantro (chopped)
  • 1/2 lb
    bacon (rough cut)
  • 1 c
    beer /preferably miller lite
  • 1 clove

How to Make Charro Beans


  1. Sort out beans and remove any stones or dirt. Wast twice and soak in warm water overnight. Rinse and place in pot with about 3 inches of water above beans.
  2. In a large pot, place Pinto Beans in water,Chopped bacon, 2 teaspoons salt and 1 clove garlic, and let it come to a steady boil for 2 hours or until beans are soft and have they're full color. Make sure to leave water 2 inches above the beans. Please check water level and stir from time to time.
  3. After beans are soft, lower heat to a simmer, add 1 cup beer, chopped tomato, chopped onion, cilantro, and 2 teaspoons salt. Stir in mixture. Cook for an additional 1 hour or until flavors are incorporated. Enjoy!!!

Printable Recipe Card

About Charro Beans

Course/Dish: Bean Soups

Show 3 Comments & Reviews

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