Matt Martinez's Charro Beans

Matt Martinez's Charro Beans
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Recipe for Matt Martinez's Charro Beans. Now you can get the same great Tex-Mex taste at home, no matter where home may be.


  • 1 pound dried pinto or black beans
  • 12 cups water, divided
  • 6 ounces salt pork, sliced
  • 2 cups chopped fresh tomatoes
  • 1 cup chopped onion
  • 2 jalapeno peppers or 4 fresh serranos or to taste
  • 2 cloves garlic, sliced
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro


  1. Sort and rinse beans. Place in a large pot; add 6 cups water. Soak overnight or for at least 6 hours in the refrigerator.
  2. Drain beans. Add 6 cups fresh water and the salt pork Bring to a boil; reduce heat and simmer for 1 hour. Then add tomatoes, onion, peppers, garlic and salt. Cook until tender, about 1 1/2 to 2 hours. Add water occasionally to keep the beans soupy.
  3. Adjust salt if needed. Add cilantro at serving time. Hold on low heat. Remove whole peppers and use as a garnish, or break one in two and leave in the pot if you want spice.
  4. For a special treat, add a whole zucchini squash with the tomatoes. You won't believe the smoothness and flavor. When serving, break off a little piece for each serving.
  5. For Drunk beans: Gradually add one Lone Star or lesser beer (at room temperature) while beans are cooking in place of some of the water.