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Kitchen Concoctions - La Barbecue Charro Beans Recipe

La Barbecue Charro Beans

Charro Beans are a popular side dish here in Texas and today I’m sharing a copycat charro bean recipe from a popular Austin, Texas restaurant. 
Course Side Dish
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 1 (16-ounce) package dried pinto beans
  • ½ tablespoon canola or corn oil
  • 1 large yellow onion, diced
  • 1 jalapeno pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 (10-ounce) can diced tomatoes with green chilis
  • ½ pound salted pork slab (found near the bacon)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 (12-ounce) bottle dark beer, such as Shiner Bock or Modelo Negra (or substitute with broth)*
  • 2 cups beef or chicken broth
  • 2 cups water
  • ½ cup chopped fresh cilantro


  1. Place beans in a colander and rinse with cool water. Pick out any broken or discolored beans.
  2. Place rinsed beans in a large pot or Dutch oven; add water to cover beans by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-2 hours. Drain and rinse beans, discarding liquid.
  3. Return pot to burner and heat oil over medium-high heat. Add onions and sauté for 5-6 minutes or until translucent. Add jalapeno peppers and garlic and sauté for 1-2 minutes.
  4. To the cooked vegetables, add the soaked and rinsed beans, diced tomatoes, salted pork, chili powder, ground cumin, black pepper, beer, broth and water.
  5. Bring mixture to a boil and boil for 5 minutes. Reduce heat to medium-low and let beans simmer for 60 to 90 minutes or until beans are tender. Add additional water during the cooking process, if needed.
  6. Right before serving, stir in fresh cilantro.

Recipe Notes

*Charro beans don’t call for beer and adding beer makes them technically borracho beans. I’ve made this recipe a couple of times and either using the beer or making traditional charro beans with only broth or water, works well with this recipe. 

Recipe adapted from Texas BBQ: Platefuls of Legendary Lone Star Flavor