READY IN 5+ hrs

Frijoles a la Charra

Read Reviews (86)

"This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck." — KIM93306

Directions

Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Kitchen-Friendly View

PREP 15 mins
COOK 5 hrs
READY IN 5 hrs 15 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Jul 17, 2005

I am a born and raised Texan, married to a hispanic male, and we have tried our share of beans a la charra. This is the best yet! My husband went to the grocery store this morning to buy all of the ingrediants so that I can make it again today. I, also, doubled the recipe, except for the beer, and cut my bacon when it was frozen. I can't wait to make this for my Hispanic in-laws, and show 'em gringa's stuff. He-He

—TOMATOGRAVY

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Most Helpful Critical Review

Mar 17, 2006

these have a good flavor, but not any better than my own recipe. AN IMPORTANT NOTE: you MUST soak beans overnight first. anyone trying to follow this recipe who does not do so is going to be pretty frustrated!

—lockesmom

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106 Ratings

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Jan 07, 2005

I had been looking for a recipe for "Charro" pinto beans ever since I tasted them on a trip to Austin, Tx last summer. These are pretty close. Only thing I changed was to use half water-half chicken broth to start cooking the beans, and I used a can of diced tomatoes with green chilies instead of the fresh, as they are soooo expensive. I will make these often as I now prefer these to refried beans. Thank you Kim!!

—SweetBasil

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Oct 07, 2007

What fabulous beans! I used 3 cups of dried pinto beans. I did not have any fresh tomatoes, so I did substitute diced canned tomatoes with green chiles. I still added the jalepenos and did not find the heat too much. The only other modification I made was adding 2 packets of Goya Sazon because I really find that it adds so much to the taste. For the people who said their been took a lot longer, you most likely have old beans (even if you just bought them). There's really no way to tell, but try to shop at a Mexican grocery store if there is one in your city. The product is turned over much faster there. I'm happy to have found this recipe to add to my bean dish collection. It is a grate side to some simple quesidillas.

—Karen H

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Jul 13, 2005

This recipe is the one I've been looking for. I am a Texan, so beans a la charra are easy to come by here. Yet, this recipe is tied for first place with my cousin's who won't tell her recipe. Ha-Ha, I don't need it now. The person that gave it one star must have done something wrong. I doubled the recipe, except for the beer (used only one can) and added crushed beef boullion (about 2 cubes).

—MICAHANDBROOKE

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Feb 09, 2005

Great recipe, although a little on the spicy side for some. If you're a wimp about spicey stuff, I suggest going easy on the jalapeno's the first time. Also, the southern bred husband told me you shouldn't salt beans until the end of cooking, and he suggested not adding the salt until the last half hour when you add the cilantro and beer.

—CINDINMIKE

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Dec 27, 2006

This recipe is GREAT!!! I’ve made these beans about four times now and every time they come out superb. I do double the recipe & omit the bear & jalapenos so that everyone can enjoy them & I put 2 tsp. of crushed beef bouillon as suggested by another reviewer. If you’re looking for a great Frijoles a la Charra recipe this is the one.

—April

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Aug 20, 2006

I followed this recipe exactly and it turned out horrible! The beans were hard and the beer made them smell awful.

—LINDAJAVON

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Nutrition

Calories
353 kcal
18%

Carbohydrates
39.8 g
13%

Cholesterol
19 mg
6%

Fat
13.8 g
21%

Fiber
12.8 g
51%

Protein
16 g
32%

Sodium
741 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frijoles a la Charra

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 353
Calories from Fat: 125

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 4.5g 22 %
Cholesterol 19mg 6 %
Sodium 741mg 30 %
Potassium 775mg 22 %
Total Carbohydrates 39.8g 13 %
Dietary Fiber 12.8g 51 %
Protein 16g 32 %
Sugars 2.1g
Vitamin A 12 %
Vitamin C 14 %
Calcium 10 %
Iron 33 %
Thiamin 38 %
Niacin 38 %
Vitamin B6 29 %
Magnesium 28 %
Folate 132 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.