I’m addicted to these Charro Beans with Chorizo. They’re saucy, meaty, bacony, and loaded with chorizo. As a side dish or just for snacking with chips, I make these all the time because they’re just that good!
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These are the beans you make when you want something filling but don’t feel like committing to a whole production. They simmer in one pot, smell incredible while they’re cooking, and somehow manage to work for just about everything. Dinner? Yes. Side dish? Absolutely. Chips straight into the pot while you’re standing at the counter? Also yes.
I’ll make a batch of these for potlucks, summer cookouts and BBQs, and even for game day with a bowl of chips nearby. This recipe is inspired by my years living in Texas, and they’re a copycat version of Lupe Tortilla’s charro beans which I ate gallons of when I lived in Texas. But, mine are better!
Ingredients
- Instant Pot Charro Beans – Gives great flavor since the beans are already seasoned. You can also use canned pinto beans with chicken broth, or use my Instant Pot Charro Beans recipe here.
- Bacon – Cook until crisp so it doesn’t get chewy.
- Chorizo sausage – Use raw Mexican-style chorizo.
- Red onion – Dice evenly so it softens without overpowering the dish.
- Tomato – Roma tomato or even salad tomatoes will work fine.
- Green bell pepper – Remove the seeds and cut into small dice so it cooks evenly.
- Ground cumin – Fresh cumin has so much more flavor.
- Chipotle powder – Chipotle powder brings smokiness and heat; add more later if you like it spicier.
- Fresh cilantro – Stir in at the end so it stays bright and fresh.
How to Make Charro Beans With Chorizo
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the chopped bacon in a Dutch oven or deep saucepan over medium heat until the fat renders and the bacon begins to crisp. Leave the bacon and drippings in the pot.
Add the chorizo and cook, breaking it up with a wooden spoon or meat chopper, until browned and fully cooked.
Stir in the diced red onion and green bell pepper. Cook for about 3 to 4 minutes, until softened and lightly glossy.
Add the diced tomato, cumin, and chipotle powder. Stir and cook for about 1 minute, just until fragrant.
Pour in the prepared charro beans or the canned pinto beans with the chicken broth. Stir well to combine everything evenly.
Reduce the heat to medium-low and simmer uncovered for about 10 minutes, stirring occasionally, until the flavors combine and the beans thicken slightly.
Stir in the chopped cilantro, taste, and adjust seasoning if needed. Remove from the heat and serve warm.
Chef Jenn’s Recipe Notes
- Use good chorizo for this recipe. I usually use uncooked chorizo and I crumble it as it cooks, kind of like ground beef. Oh, but remove the casing first if there are any. Then, just drain off any fat before adding to your beans.
- These Charro Beans with Chorizo will thicken up as they sit. You can thin them with a bit of water or broth, or just dig into them a little thicker.
- Start with Instant Pot Charro Beans, and you can be eating this dish, from dried beans to finished dish, in about an hour.
Serving Suggestions
Serve Charro Beans with Chorizo alongside grilled meats, tacos, or enchiladas. They’re also excellent spooned over rice, piled into burritos, or served with warm tortillas for a hearty, comforting meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding broth if needed to loosen the beans.
Charro Beans With Chorizo
Ingredients
- 1 batch Instant Pot Charro Beans or about 4 cups cooked or canned pinto beans
- 2 slices bacon chopped
- 2 links chorizo sausage casings removed
- 1 cup red onion diced
- 1 cup tomato diced
- 1 cup green bell pepper diced
- 1 tablespoon ground cumin
- ½ teaspoon chipotle powder
- ½ cup fresh cilantro chopped
Instructions
- Cook the bacon in a Dutch oven over medium heat until crisp.
- Add the chorizo and cook until browned, breaking it up as it cooks.
- Stir in the onion and green pepper and cook until softened, about 3 to 4 minutes
- Add the tomato, cumin, and chipotle powder and cook for 1 minute until fragrant.
- Add the charro beans or canned beans with chicken broth and stir to combine.
- Simmer uncovered for 10 minutes, stirring occasionally until thickened.
- Stir in cilantro, adjust seasoning, and serve.
Notes
Chef Jenn’s Tips
- Mexican-style chorizo works best here because it releases flavorful fat as it cooks.
- Let the beans simmer uncovered so they naturally thicken instead of turning soupy.
- If the beans get too thick, stir in a splash of broth or water.
- This dish tastes even better the next day as the flavors continue to develop.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.