Charro beans recipe: A hearty Mexican classic to try

Ingredients for Charro beans

• 450 g dried pinto beans, soaked overnight

• 12 garlic cloves, lightly smashed

• 15 ml beef bouillon paste

• 20 ml kosher salt, plus more

• 2 g ground coriander

• 2 g ground cumin

• 2 g garlic powder

• 2 g onion powder

• 1 g cayenne pepper

• 1 small white onion, chopped

• 1 medium tomato, chopped

• 120 g chopped coriander

How to make Charro beans

1. Drain the beans and place them in a large pot. Add enough water to cover the beans by at least 5 cm (approximately 2.5 L).

2. Add the garlic, bouillon paste, and salt, then bring the mixture to a simmer over medium heat.

3. Cook the beans until they are just tender, about 30–35 minutes.

4. Stir in the coriander, cumin, garlic powder, onion powder, and cayenne pepper. Cook for a further 5 minutes, stirring occasionally.

5. Taste the mixture and adjust the seasoning with more salt if necessary.

6. Remove the pot from the heat and stir in the onion, tomato, and coriander.

7. Cover the pot and let it sit for 5 minutes to allow the flavours to meld.

8. The beans (without the onion, tomato, and coriander) can be prepared up to 5 days in advance. Allow them to cool, then cover and chill in the refrigerator.

9. To reheat, warm the beans over medium heat before adding the remaining ingredients.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.