Charro Beans

charro-beans Photo: Romulo Yanes


  • 1 slice thick-cut bacon
  • 3 cloves garlic, minced
  • 2 small tomatoes, diced
  • 3 15-oz. cans no-salt-added pinto beans, drained and rinsed
  • 2 cups unsalted vegetable broth
  • 1/2 teaspoon coarse salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3 cups chopped fresh cilantro leaves, stems and roots


1. In a large saucepot, cook bacon over medium heat until crisp. Drain on paper towels and crumble. Add garlic to same pot, reduce heat to medium-low and cook, stirring, until golden, 2 to 3 minutes.

2. Stir in crumbled bacon, tomatoes, beans, broth, salt, pepper and half of cilantro. Cover and bring to a boil. Uncover slightly, reduce heat to maintain a simmer and cook for 15 minutes. Stir in remaining cilantro.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 12 servings (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 97
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 6g
Carbohydrate per serving: 17g
Fiber per serving: 1g
Cholesterol per serving: 1mg
Iron per serving: 1mg
Sodium per serving: 275mg
Calcium per serving: 57mg

Good to Know

Make it vegetarian: Omit the bacon and use 2 tsp. canola oil instead.