Charro Beans

How to Cook Charro Beans

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rinse the drained beans under cold running water.

   Mark done

2. Cook the bacon in a large heavy pot over medium heat for 7 minutes, until the fat runs. Add the chorizo and cook for 5 minutes, breaking it up. Add the onion and cook for 5 minutes, until soft.

   Mark done Start 7 min timer

3. Stir in the garlic, jalapeños, cumin and oregano and cook for 1 minute.

   Mark done Start 1 min timer

4. Add the beans, tomatoes, water and bay leaves. Bring to the boil, then reduce the heat, partly cover and simmer for 1 hour 45 minutes, stirring now and then and topping up with hot water if the beans are no longer covered.

   Mark done Start 1 hr timer

5. Stir in the salt and simmer for 15 minutes more, until the beans are very tender and the broth is thick. Mash a few beans against the side of the pot to thicken it further.

   Mark done Start 15 min timer

6. Remove the bay leaves, stir in most of the coriander and serve in bowls with the remaining coriander, lime wedges and radishes.

   Mark done

Keep an Eye on These

1. Add the salt near the end. Salt at the beginning can toughen the skins and slow the beans, and it is easier to season a finished broth.
2. Keep the simmer gentle and top up with hot water. A hard boil breaks the beans, and cold water added to the pot stops the cooking.
3. Crush a few of the beans against the side of the pot for the last 10 minutes. The starch gives the broth body without adding flour or cream.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

On the Table Alongside

Warm tortillas · Grilled steak · Cold lager

Keeping Charro Beans

Keeps in the fridge for up to 5 days and thickens as it sits, so add a splash of water when reheating. Freezes for 3 months.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.