Easy Charro Beans
These quick and flavorful charro beans come together in under 20 minutes thanks to canned pinto beans! They’re smoky, savory, and a little spicy, making them the perfect side dish for taco night.
I love adding beans to my meals because they’re hearty, filling, and packed with plant-based protein. I’ve been loving Siete Foods canned charro beans, but they’re pretty pricy, and my store doesn’t always have them in stock. So I decided to try making my own and they turned out great!
Using canned pinto beans makes this recipe super fast, but the spices, tomato paste, and apple cider vinegar give them that slow-simmered flavor. They’re perfect as a side dish, but I often serve them over rice for an easy weeknight dinner.
Ingredients & Substitutions
- Pinto Beans – I used canned pinto beans with their liquid to keep this recipe quick and easy. You could use home-cooked beans if you prefer.
- Avocado Oil – Adds richness and helps bloom the spices. Olive oil works too.
- Onion – Fresh minced onion gives a savory base. You could substitute shallots or red onion.
- Tomato Paste – This deepens the flavor and adds a little richness to the sauce.
- Jalapeño – This adds a little heat. You can use more or less depending on your spice preference.
- Garlic powder, smoked paprika, and chipotle powder – These spices add heat and savory flavor to these beans.
- Apple Cider Vinegar – A splash of acidity balances the richness of the sauce. You can swap in white vinegar if that’s what you have.
- Nutritional Yeast – This adds a subtle umami flavor. If you don’t have any, you can skip it.
- Salt – Adjust to taste since canned beans can vary in sodium.
How to Make Charro Beans
Frequently Asked Questions
Are charro beans the same as refried beans? Not quite. Charro beans are cooked whole with spices and aromatics, while refried beans are typically mashed. These pinto beans are closer to a charro-style recipe since they stay whole and brothy.
Can I make these beans oil-free? Yes! Skip the avocado oil and sauté the onions in a splash of water or vegetable broth.
Can I make these ahead of time? Definitely. These beans taste even better the next day as the flavors meld. Store them in the fridge for up to 4 days. Reheat on the stovetop or in the microwave when you’re ready to enjoy them.
Can I freeze them? Yes! Freeze in airtight containers for up to 2 months. Reheat on the stove with a splash of water or broth.
What to Serve with Charro Beans
These tasty beans pair perfectly with tacos, enchiladas, or quesadillas. I love them with my Buffalo Tofu Tacos or paired with my Rice Cooker Mexican Rice. They’re also delicious spooned over cornbread or mashed into a quesadilla.
Print
Easy Charro Beans
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican Inspired
- Diet: Vegan
Description
These quick and flavorful charro beans come together in under 20 minutes thanks to canned pinto beans! They’re smoky, savory, and a little spicy, making them the perfect side dish for taco night.
Ingredients
- 2 (15 oz) cans pinto beans, undrained
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, minced
- 2 tablespoons tomato paste
- 1 jalapeño, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder (or chili powder)
- 1 teaspoon apple cider vinegar
- 2 tablespoons nutritional yeast (optional)
- Salt to taste
Instructions
- Heat oil in a medium pot over medium heat. Add chopped onion and cook 3–4 minutes, until softened and lightly golden.
- Stir in tomato paste, jalapeño, garlic powder, smoked paprika, and chipotle powder. Cook for 1–2 minutes, stirring often, until fragrant.
- Add the canned pinto beans with their liquid. Stir to combine and bring to a gentle simmer.
- Stir in apple cider vinegar and nutritional yeast.
- Simmer for 5–7 minutes to let flavors meld. Season with additional salt to taste, if needed.
