Reviewed: Dec. 2, 2011

KEEPER!!

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Reviewer:

MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Reviewed: Aug. 17, 2011

This was a cinch to make and was a big hit with my family! Love this dish! Great as a side or the main course. I added a little pepper and cumin for some kick.

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Reviewer:

workingmom

Cooking Level: Intermediate

Reviewed: Feb. 7, 2011

These were great! I used dried pintos, soaked overnight, instead of the canned. Everything fit perfectly into a 4-qt. slow cooker. It took a little longer to soften than I would've liked (it smelled great, so I was impatient), but the final product was worth the wait. Fantastic on its own or w/ rice, which made it hearty enough to eat as a meal. Thanks, P!

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Reviewer:

Joycesq

Cooking Level: Intermediate

Home Town: La Puente, California, USA

Reviewed: Jan. 15, 2011

I modified this recipe to fit what I had and our taste. I used 6 strips of bacon 1/2 pound jalepeno sausage cut in 1/4" slices 1 pound of dried pinto beans 1 poblano pepper 1/2 bunch of cilantro 1 teaspoon cumin I started the beans in a pot of boiling water for 30 minutes and then transfered them to a crock pot and cooked them all day with the garlic, pepper and cilantro. 30 minutes before the beans were finished I reserved 2 cups and mashed them with a potatoe masher returning them to the crock pot, then added all of the other ingredients and cooked it for the final 30 minutes. Of course I put the cooked bacon in the pot as well even though it does not have that in the recipe. I did not remove the garlic or pepper since they cooked in the crock pot all day and pretty much broke into tiny peices. The pot of beans was devoured and I am going to have to buy another large crock pot so I can double the recipe next time. This is a great recipe since it gives you all kinds of wiggle room to modify it to what you have on hand and your families taste.

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Reviewer:

EWallace

Cooking Level: Expert

Home Town: Anderson, Indiana, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Aug. 26, 2010

We didn't like this at all. When I cooked it, I had to add more ingredients to give it flavor.

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Reviewer:

Aaron

Reviewed: May 19, 2010

While I like this recipe, I made a few changes. Starting with fresh pintos, and omitting the bacon. instead I used pork sausage and chorizo for the flavor. Also added jalapenos, cilantro, and finely chopped garlic and pearl onions.

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Reviewer:

choctawcreek

Reviewed: Oct. 20, 2009

I made this on 10/19/09 and I followed the instructions except I used a jalapeno pepper instead. Other than that I used all the meats and it was yummy. I think I may skip out on the bacon/bacon drippings next time I make this. I really did enjoy this recipe. Thanks PBothwell

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Reviewer:

80sbabees

Reviewed: Oct. 12, 2009

Very good recipe I didnt use the chorizo an added a fresh jalapeno cooked them in the crockpot! Was very yummy!

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Reviewer:

Manda

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Reviewed: Jul. 16, 2009

Fantastico! A friend served this with ribs at a cookout and I memorized the different tastes and came to this site and did an ingredient search. Viola... Charro Beans! The only difference is she used chopped hot dogs in place of the ham and hers had a rough-chopped bell pepper (both of which I prefer and use as well). DO NOT skip the chipotles - they MAKE this dish with their smokey goodness. Will be a good side dish for Chilaquilles on this site and of course as a side for ribs! I LOVE THIS RECIPE.

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32 users found this review helpful

Reviewer:

MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

Reviewed: Apr. 3, 2009

My whole family said this was the best beans & rice dish I had ever made, and one of them gobbled hers up so quickly she got a belly ache! As an added (healthful) bonus I used a great soy chorizo that I found at my local gourmet market and served the bean/meat mixture on a bed of brown rice. This is something I will make often. Oh, one last bonus- super easy and fairly quick to make.

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