Charro Beans
Author: Anita
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
  • 1 lb dried pinto beans
  • kosher salt
  • 12 oz bacon, diced
  • 1½ cup chopped onion, about 1 medium
  • 1 small jalapeno, diced (1 tbsp)
  • 4 cloves garlic, minced
  • 1 14 oz cans diced fire roasted tomatoes
  • 1 cup diced green chiles
  • 3 14.5 oz cans low sodium chicken stock (5½ cups)
  • 2 bay leaves
  1. Put the beans in a large bowl and cover with water to double the depth. Add the salt and stir to dissolve. Let soak 8 to12 hours, then drain and rinse.
  2. Heat bacon in a large skillet over medium-high heat (if using an Instant Pot or multi cooker, use the sautee function), stirring constantly, until fat is rendered and bacon is starting to brown, about 5 minutes. Add onion and jalapeno and cook, stirring, until softened, about 4 minutes. Add garlic and cook stirring, until soft, about 30 seconds.. Add tomatoes and cook, scraping up browned bits from the bottom of the pan, until the liquid is thick and mixture is bubbling.
  3. Transfer to slow cooker (if not already in Instant Pot or multi cooker), add beans, chicken stock, green chiles, bay leaves, and 2 tsp kosher salt. Cook on low for 3-4 hours.
  4. Discard bay leaves, season with salt to taste. If desired, stir the beans to partially mash them and create a thick creamy sauce; you can end up with beans that have a texture as if refried beans were added, depending on how much you stir.
  5. Serve in a bowl or as a side dish & enjoy!
Recipe by Denver Green Chili at