Charros -- Cowboy Style Pinto Beans

Charros -- Cowboy Style Pinto Beans
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Recipe for Charros -- Cowboy Style Pinto Beans. This is a fabulous bean recipe -- a little spicy with lots of smoky flavor from the bacon.


  • 4 cups cooked pinto beans or use 2 cans (15 ounces each), drained
  • 1 large onion, chopped
  • 4 cloves garlic
  • 1 medium green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 1-2 (more or less to taste) chopped jalapeño peppers (or use jarred picked jalapeños to taste)
  • 4 slices bacon, chopped
  • 1 cup beer
  • 1 cup chicken stock
  • 1/2 cup chopped cilantro
  • salt and pepper to taste


  1. Cook the bacon, onion, garlic and pepper over medium heat until vegetables are tender, about 5-8 minutes. Drain excess fat, but leave about 2 teaspoons. Increase heat to high and stir in tomatoes. Cook for about 3 minutes. Stir in the drained beans, beer, stock, jalapeños and 1/4 cup cilantro and salt and pepper. Simmer for about 20 minutes (adding more liquid if necessary). Stir in remaining cilantro and adjust seasonings right before serving.