Slow Cooker Charro Beans Recipe: Smoky Mexican Pork and Beans

No matter the season or the meal, a steaming bowl of homemade charro beans is hard to beat. Slow-cooked with peppers, onions, and bacon, this easy recipe delivers deep, smoky flavor with minimal effort.

What are charro beans?

Charro beans are a classic element of Mexican home cooking. Originally prepared over open fires or in large pots to feed families and travelers, this stew-like dish is hearty, economical, and comforting. Pinto beans are most commonly used, though some variations include other beans. The dish typically combines beans with savory meats such as bacon, ham, or sausage, plus tomatoes, peppers, onions, seasonings, and broth to create a layered, flavorful stew.

Why you’ll love this slow cooker version

• Using canned pinto beans makes this slow cooker recipe fast and convenient. With a few pantry staples and pre-cooked bacon, you can assemble it in minutes and let the slow cooker develop the flavors.
• This recipe scales easily — halve it for two or multiply it for a crowd. It’s an affordable, satisfying option for potlucks, family dinners, or sharing with neighbors.
• Serve charro beans as a flavorful side to tacos, fajitas, or carnitas, or add more meat and spoon them over rice for a complete meal.
• Although often associated with colder weather, charro beans work any time of year. Serve them hot with cornbread on chilly nights or as a hearty side at summer barbecues.

Ingredients

This easy recipe relies on canned pinto beans for speed, but you can use cooked dried beans if preferred.

• 4 cans pinto beans — regular, whole; choose organic or no-salt-added if desired.
• Pre-cooked bacon — about 2 oz packaged; chop or crumble before adding.
• 1 can (14.5 oz) fire-roasted diced tomatoes — adds smoky depth.
• 2 oz canned diced green chiles — for mild heat and flavor.
• 1 jalapeño — seeded and finely diced for a touch of spice.
• 1 medium yellow onion — diced (about 1 cup) to add sweetness and body.
• 2 teaspoons chili seasoning — homemade blend preferred, or use a good store-bought chili seasoning (not just chili powder).
• 2 cups chicken broth — or use stock, bone broth, or a vegetarian broth for a meatless version.

Note: If you prefer dried beans, cook them separately until tender before adding to the slow cooker. Leftover home-cooked pinto beans work great here.

How to make charro beans in the slow cooker

1. Drain and rinse the canned beans (or use precooked homemade beans) and place them in the slow cooker.
2. Chop or crumble the pre-cooked bacon and add it to the beans.
3. Add the fire-roasted tomatoes, diced green chiles, jalapeño, diced onion, chili seasoning, and chicken broth. Stir to combine.
4. Cover and cook on low for 6–8 hours or on high for 3–4 hours, allowing the flavors to meld.
5. Taste and season with additional salt if needed, then serve warm.

Recipe substitutions and variations

Charro beans are highly adaptable. Try these swaps to suit your tastes or pantry:

• Replace or supplement bacon with diced ham, cooked ground beef, or cooked ground pork for a different savory profile.
• Make a vegetarian version by omitting meat and using vegetable broth instead of chicken broth.
• Use leftover cooked pinto beans from dried beans, or mix in other beans like red beans or Great Northern beans for variety—choose beans that hold their shape after long cooking.
• For a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon water and stir the slurry into the beans, then heat until slightly thickened.
• Swap chili seasoning for taco seasoning or add cayenne, red pepper flakes, or chipotle powder for more heat and smokiness.

How to serve charro beans

Charro beans can be served as a side or a main. They pair beautifully with tortillas, tacos, carnitas, or fresh pico de gallo. For soaking up the savory broth, serve with cornbread or spoon over white rice. Corn chips, shredded cheese, and a dollop of sour cream also make excellent accompaniments.

Finish with a garnish of chopped cilantro, sliced green onions, or avocado. If you like extra heat, sprinkle additional diced jalapeño on top.

Storing and reheating

Keep leftovers refrigerated for up to 3 days or freeze for up to 3 months. To retain flavor and prevent freezer burn, remove as much air as possible from containers or use a sealed freezer bag. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave.

Slow Cooker Charro Bean Recipe

Equipment

• Slow cooker

Ingredients

• 4 cans pinto beans, drained and rinsed
• 2 oz packaged pre-cooked bacon, chopped or crumbled
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 oz canned diced green chiles
• 1 jalapeño, seeded and diced
• 1 medium yellow onion, diced (about 1 cup)
• 2 teaspoons chili seasoning
• 2 cups chicken broth

Instructions

1. Drain and rinse the beans and add them to the slow cooker.
2. Add the chopped or crumbled bacon to the beans.
3. Stir in the fire-roasted tomatoes, diced green chiles, jalapeño, diced onion, chili seasoning, and chicken broth.
4. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
5. Adjust salt to taste and serve warm.

Notes

• Refrigerate leftovers up to 3 days or freeze up to 3 months. Thaw before reheating.
• To thicken, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and heat until slightly thickened.
• Add cayenne or red pepper flakes for extra heat.

Charro Beans FAQs

• Can you make charro beans in the Instant Pot? Yes. Add all ingredients to the Instant Pot, seal, and cook on high pressure for 15 minutes. Allow a 10-minute natural release, then season and serve.
• What is the difference between charro and borracho beans? Borracho beans include beer in the cooking liquid, which gives them a distinctive flavor. Both dishes use pinto beans with meats and vegetables, but the beer sets borracho beans apart.
• How do charro beans differ from refried beans? Charro beans are served whole in a brothy stew with added meats and vegetables. Refried beans are typically mashed and cooked into a spread without the chunky additions.
• Dry beans or canned? Canned beans make this quick recipe easy and reliable. If you prefer dried beans, cook them separately until tender before using.

More slow cooker bean recipes

• Slow Cooker Cowboy Beans
• Slow Cooker Baked Beans
• Slow Cooker Black Beans
• Slow Cooker Pork and Beans
• Slow Cooker Honey BBQ Baked Beans
• Slow Cooker Pinto Beans