Black Beans: Charro Style

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Nutritious and delicious! This Mexican style "bean stew" is hearty and savory. It is packed with protein and fiber and can be enjoyed as a meal in itself or a side dish. This Black Charro Bean recipe was designed to be quick and easy. Of course you can start with dried beans but why bother? 😉

This recipe is easy to play with. You can use Pinto Beans and add some beer and turn this dish into Borracho (drunken) Beans! This is a very forgiving dish. It reheats well and warms the soul.

This recipe is dedicated to my friend Liz G who influenced my love for Charro Beans. Thank you for your service to our Country Liz!
📸 The Recipe Sherpa
Prep Time:     10 mins
Cook Time:    30 mins

Ingredients - The ingredients are grouped to simplify the prepping and cooking process. 

Protein - Prep and set aside
  • 1 Can of Black Beans - 29 oz with broth
  • Thick / Deli cut Bacon - 3 slices, cut into pieces
Aromatics - Prep and set aside
  • Roma Tomato - 1 lg, diced
  • Jalapeño - 1 lg, deseeded and diced
  • Small Onion - 1/2 diced
  • Cilantro - 1/8 cup, chopped (optional)
  • Garlic - 1 lg clove, minced
Broth and Topping - Set aside
  • Chicken Stock / Broth - 2 ½ cups, unsalted
  • Chicken Bullion - 1 to 2 cubes (Size depends on the brand. We prefer Knorr) https://amzn.to/3fgYrsf
  • Queso Fresco - crumbled. Amount to taste. 
                                         

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Method

Step 1: Using a large sauté pan, add the bacon and cook until browned. You can remove or keep the bacon grease for your beans. I remove most of the grease using a paper towel.

Step 2: Add the aromatics, except the tomato and cilantro. Sauté for about a minute and then add the tomato and bullion. Start with 1 bullion to decide the level of saltiness you prefer. I ended up removing the 2nd bullion in this picture and ended up not needing it.

                     

Step 3: Add the chicken stock and bring to a simmer. Cover with a lid and low simmer for 15 mins. Stir occasionally. 

Step 4: Remove the lid and continue to simmer uncovered for another 15 mins to help the broth thicken. This is the time to add the cilantro. Again, stir periodically to prevent the bottom from burning.

Turn off the heat and you're done! The broth will thicken as it cools. Top each serving with some crumbled Queso Fresco. Enjoy as a meal or as a side dish on Mexican night!
Tips and 411
  • Do not drain the beans from the can. The broth in the can is added flavor and helps thicken the stew.
  • I prefer Knorr brand bullion cubes because they are soft, dissolve easily, and is tasty. https://amzn.to/3fgYrsf
  • To turn this into a delicious, chunky refried bean....
    • When done cooking, use a potato masher and roughly mash over a low heat
    • The heat will help dissolve the water and continue to soften the beans
    • Remove from heat immediately to prevent burning
  • Watch out for saltiness! There is salt in the beans and bacon. This is why I ended up not using the 2nd bullion. 

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