Charro Beans


  • 1/2 pound bacon, sliced
  • 1/2 cup Mexican chorizo, uncooked
  • 3/4 cup white onion, diced
  • serrano peppers, sliced thin
  • cloves garlic, minced
  • Roma tomatoes, diced
  • 1/2 cup cilantro, chopped, divided into two 1/4 cups, reserve 1/4 cup for garnish
  • cups pinto beans, drained and rinsed
  • cups black beans, drained and rinsed
  • 2 ½ cups low sodium chicken broth
  • limes, juice 1 lime and slice the other lime into 8 wedges, reserve for garnish
  • tablespoon hickory flavored liquid smoke
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon pepper
  • Pinch of salt
  • 1 large avocado, sliced into 8 wedges
  • 16corn tortillas, warmed


  1. Preheat a large skillet to medium heat for 3 minutes. Add the bacon and cook until crispy.
  2. Move bacon to outer edges of the skillet and add the Mexican chorizo to center of pan. Cook for 5 to 6 minutes.
  3. Add the onions and serrano peppers, continue cooking for 3 minutes. Add the garlic and cook for another minute.
  4. Add the tomatoes, 1/4 cup of cilantro and cook for 5 minutes.
  5. Add the beans, chicken broth, juice of 1 lime, 1 tablespoon liquid smoke, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon oregano and 1/4 teaspoon of pepper.
  6. Bring to a boil, reduce the heat and continue cooking for 20 minutes. Taste for salt halfway through the cooking time. Let the beans stand for 10 minutes before serving.
  7. Serve with warm corn tortillas. Garnish with avocado, cilantro and lime wedges.

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