Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
2 cups dried pinto beans, rinsed and soaked overnight
6 cups water (for cooking beans)
bacon, diced
1 medium onion, chopped
4 garlic cloves, minced
2 jalapeño peppers, chopped (seeds removed for milder flavor)
2 medium tomatoes, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Salt to taste
1/4 cup fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
6. Serve: Ladle the charro beans into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra zing.
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 4 days. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).