Description
These delectable Charro beans (pinto beans) are easy, economical and SO delicious! Dried pinto beans are slow cooked in a boldly flavorful broth with veggies, herbs and spices. My delicious pinto beans can be served on their own as a healthful, comforting bowl of soup or you can use them in dozens of delicious recipes. Be sure to read the post for all the delicious options!
Ingredients
- 2 pounds dry pinto beans, soaked and drained
- 2 red onions, minced
- 1 red bell pepper, minced
- 1 jalapeno with seeds, minced
- 1/4 cup butter
- 2 Tablespoons garlic, minced
- 4 to 6 teaspoons Southwest Seasoning, depending on your heat preference
- 1 Tablespoon salt
- 2 teaspoons cumin
- 2 bay leaves
- 10 cups chicken broth
- optional, 1 Tablespoon Better than Bouillon Chicken Base
- optional Garnishes for serving: sour cream, queso fresco or shredded Monterey Jack cheese, diced tomatoes, diced red onion, sliced green onions, chopped fresh cilantro, chopped fresh parsley, avocado, lime wedges
Instructions
- In a large bowl, cover the beans in cool water with at least 2 inches of water above them. Let the beans soak at least 4 hours and preferably overnight. Rinse and drain the beans.
- Mince the onions, bell pepper and jalapeno.
- To make the charro beans, in the bowl of a crockpot (at least 7 quart size) [affiliate link], add the minced vegetables, garlic, butter, southwest seasoning, salt, cumin and bay leaves. (You’ll need a large slow cooker to make this recipe. If yours is less than 7 quarts, you can halve the recipe.)
- Pour the rinsed and drained beans over the veggies.
- Pour the chicken broth (or veggie broth) over everything and stir to combine. (if your stock doesn’t have much flavor, this is also the time to add some extra chicken or veggie base.)
- Set heat on low and cook for 8 hours or until the beans are tender.
- Serve the beans or divide and store for future meals and recipes. Beans will keep 3-5 days in the refrigerator and six months in the freezer.
Notes
Southwest Seasoning Recipe
- 2 Tablespoons chipotle chili powder
- 2 Tablespoons smoked paprika
- 2 Tablespoons ground cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon dried oregano
- 1 Tablespoon kosher salt
- 2 teaspoons ground coriander
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
Stir all the ingredients together in a small bowl. Take care to be sure all the ingredients are evenly distributed. (It is definitely not necessary, but I like to use a blender or smoothie blender to blitz the spices together and make sure all the ingredients are a uniform powder consistency.)
Store Southwestern seasoning in an airtight container in a cool dry place. It should last up to one year.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish, Side Dish
- Method: slow cooker
- Cuisine: Mexican American