Easy Slow Cooker Charro Beans (Restaurant-Style Crockpot Recipe)

CROCKPOT CHARRO BEANS QUICK GUIDE

• Soak: Overnight is best, but a quick 2 hour baking soda soak works in a pinch.
• Cook Time: 7 hours on LOW, plus 1 final hour for finishing flavors.
• Texture Expectation: Brothy like a stew, not thick like baked beans.
• Beer (Optional): Added in the last hour so it balances the dish without overpowering it.
• Heat Level: 1 diced jalapeño = mild; 2 jalapeños = medium, noticeable spice.

WHAT ARE CHARRO BEANS?

Charro beans (frijoles charros) are a traditional Mexican bean dish made with pinto beans simmered with meat, peppers, tomatoes, garlic, and broth. They’re known for their flavorful, slightly brothy consistency and smoky depth.

What’s the difference between borracho beans and charro beans? Borracho means “drunken” in Spanish, and it is simply a variation of charro beans that includes beer. This recipe is written so you can easily make them traditional or borracho-style depending on your preference.

INGREDIENT NOTES & WHY THEY MATTER

(Note: You will find the exact measurements in the recipe card at the bottom of this post!)

The Beans & Meat
Dried pinto beans are the foundation of this dish and truly make the difference. They hold their shape better, cook up tender instead of mushy, and soak up all that smoky broth as they simmer. For that nice rich slow cooked flavor, I use a smoked ham hock (or smoked neck bones) along with chorizo or smoked sausage in casing form. The smoked pork builds that rich earthy flavor, while the chorizo slowly releases its seasoned oils into the broth, flavoring the entire pot without you having to do anything extra.

The Aromatics & Heat
Fresh garlic, quartered onion, and tomatoes create the foundation of the broth as everything cooks low and slow. The onion softens and adds a natural sweetness, while the tomatoes bring balance so the broth doesn’t taste too heavy. I also add a whole green bell pepper and a whole red bell pepper for a little sweetness and texture. If you want heat, diced jalapeños will do the trick. One keeps things mild. Two brings more noticeable heat.

The Liquids
Chicken broth helps creates the savory base. If you want to take it into borracho territory, a dark beer added toward the end gives it a deeper, slightly malty finish without overpowering the beans. Fresh cilantro stirred in during the final hour and sprinkled on top right before serving brightens everything up and helps keep the dish from feeling too heavy.

Pro Tip – Replace the smoked pork meat in this dish with smoked turkey wings or
legs. Also use homemade chicken broth if you can for a healthier dish. It’s just as tasty!

THE COOKING PROCESS

1. Prep the Beans

Rinse the pinto beans thoroughly with water.
Remove any small stones or debris.
Soak the beans overnight in a covered dish of water in the refrigerator.
Drain completely before cooking.

2. Load the Slow Cooker

Add all ingredients to the slow cooker except the beer and salt.
Gently stir everything together.

3. Cook Low and Slow

Cook on LOW for 7 hours.

4. Finish the Flavor

After 7 hours, add the dark beer and half of the chopped cilantro.
Salt to taste.
Cook for 1 additional hour.

5. Garnish and Serve

Top with the remaining cilantro and serve warm.

STOVE TOP COOKING METHOD

You can also make this in a Dutch oven or large pot. Here’s how:

• Prepare the beans as directed above.
  Add all ingredients (except beer and salt) to the pot.
  Bring to a boil over medium heat.
  Lower heat to low, cover, and cook 2 to 2½ hours until beans are tender.
• Check periodically and add more broth or water as needed.
  Season to taste.
• The beans may be lighter in color when cooked this way.

EXPERT TIPS

Quick Soak Option

If you’re short on time, soak beans for about 2 hours in water with a couple tablespoons of baking soda to help speed up the soaking process.

Easy Cleanup

Use slow cooker liners for quick cleanup.

TROUBLESHOOTING & TEXTURE ADJUSTMENTS

Beans not tender after 7 hours?
Older beans take longer. Keep cooking on LOW until tender.

Too brothy?
Leave the lid slightly cracked during the last 30 – 45 minutes.

Too thick?
Add a small amount of warm broth and stir.

Note – This recipe is meant to be slightly brothy, almost stew like – not dry.

SERVING IDEAS

We love serving these with:

• These delicious and easy to make White Sauce Enchiladas.
• Mini street tacos
• As a side dish for grilled meats

They also work great as part of a taco night spread.

HOW TO USE LEFTOVERS

Leftover charro beans are incredibly versatile.

• Add to burritos or tacos.
• Use as a base for refried beans.
• Serve as a hearty lunch bowl the next day.

STORAGE & REHEATING

• Fridge: Store in the refrigerator in an airtight container for 4-5 days. The flavor actually deepens and tastes even smokier by day two!
• Freezer: These beans are freezer friendly. Let them cool completely before transferring to a freezer safe container for up to 3 months.
• Reheating: Reheat gently on the stove or in the microwave. The beans will absorb liquid as they sit, so you will likely need to add a splash of broth or water to help make it soupy again.

MORE MEXICAN SIDE DISHES

This restaurant-style Mexican rice is made with toasted rice, cumin, garlic, Rotel, and chicken broth, creating that fluffy perfect rice every time.

My baked Mexican street corn brings sweet roasted corn together with cream, Cotija or queso fresco, chili powder, and fresh lime for a bold, creamy side that balances the rich, brothy flavor of charro beans.

MADE THIS RECIPE?

♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥