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Charro Beans with Green Chiles & Smoked Meat Recipe

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These Charro Beans with Green Chiles & Smoked Meat are a smoky, hearty twist on traditional Mexican Frijoles Charros. Slow-cooked pinto beans are combined with roasted green chiles, tender smoked meat, bacon, and bold spices to create the perfect side dish for tacos, grilled meats, or a comforting family meal.

Ingredients

For the Charro Beans

  • 1 lb (450 g) dried pinto beans, soaked overnight
    (or 3 cans (15 oz / 425 g each) pinto beans, drained and rinsed)
  • 8 oz (225 g) smoked meat, diced
    (smoked brisket, smoked pork, smoked sausage, or pulled pork)
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3–4 roasted green chiles (Hatch, Anaheim, or poblano), chopped
  • 4 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • 1 jalapeño, finely chopped (optional)
  • 6 cups beef broth or chicken broth
  • 1 cup water, as needed

Seasonings

  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 bay leaf
  • Salt and black pepper, to taste
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime

Optional Additions

  • 1 cup beer (instead of part of the broth for extra depth)
  • 1 tbsp adobo sauce from chipotle peppers
  • ½ cup chopped green onions
  • Extra shredded smoked meat for topping

Instructions

1. Prepare the Beans

  1. If using dried beans, soak them overnight.
  2. Drain and rinse the beans.
  3. Simmer them in fresh water for about 1½–2 hours until slightly tender.
  4. Drain and set aside.

2. Cook the Smoked Meat & Bacon

  1. Heat a large Dutch oven or heavy pot over medium heat.
  2. Add chopped bacon and cook until crispy.
  3. Add the smoked meat and cook for 3–5 minutes to release the smoky flavor.
  4. Remove some of the meat for garnish if desired.

3. Build the Flavor Base

  1. Add onion and bell pepper to the pot.
  2. Cook for 5 minutes until softened.
  3. Add garlic and jalapeño and cook for 30 seconds.
  4. Stir in tomatoes, roasted green chiles, cumin, smoked paprika, chili powder, and oregano.
  5. Cook for another 3–4 minutes.

4. Simmer the Charro Beans

  1. Add the pinto beans, broth, and bay leaf.
  2. Bring to a gentle boil.
  3. Reduce heat to low and simmer uncovered for 45–60 minutes.
  4. Stir occasionally and add water or broth if needed.
  5. Cook until the beans are tender and the broth becomes rich and flavorful.

5. Finish & Serve

  1. Remove the bay leaf.
  2. Stir in fresh cilantro and lime juice.
  3. Adjust seasoning with salt and pepper.
  4. Let the beans rest for 10–15 minutes before serving.

Serving Suggestions

Serve these Charro Beans with Green Chiles & Smoked Meat with:

  • Carne asada
  • Smoked brisket
  • Barbacoa tacos
  • Enchiladas
  • Burritos
  • Grilled chicken
  • Warm flour or corn tortillas
  • Mexican rice

Tips for the Best Charro Beans

  • Use smoked brisket or smoked pork for a deep barbecue flavor.
  • Roasting the green chiles adds a rich smoky sweetness.
  • Cook low and slow for the best texture and flavor.
  • The beans taste even better the next day after the flavors develop.
  • For a thicker broth, mash a cup of beans and stir them back into the pot.

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat gently on the stove with a splash of broth if needed.

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