Slow-simmered pinto beans with bacon, jalapeño, and tomato — classic charro beans done low and slow.
↓ Jump to RecipeSoak overnight in water. Drain and rinse thoroughly.
In a large pot, cook the bacon until well browned.
Add the onion, jalapeño, garlic, and cilantro to the pot with the bacon. Cook until the onions are transparent.
Stir in the beans, cumin, and chili powder. Add the chicken broth and salt, set heat to medium-low, and stir well.
Cook the beans until tender, about 3 hours, stirring periodically.
Once the beans thicken up, take them off the heat. Stir in the tomatoes and extra cilantro for garnish, then serve.
| Calories | ~320 |
| Total fat | ~6g |
| Saturated fat | ~2g |
| Cholesterol | ~14mg |
| Sodium | ~1165mg |
| Total carbs | ~45g |
| Total sugar | ~2g |
| Protein | ~20g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark, based on a 14-serving batch (midpoint of 12–16). The 2 lb of dried beans drive most of the carbs and protein; the chicken broth, salt, and bacon are the main sodium sources.
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