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Tex Mex Charro Beans. The easiest "set-and-forget" slow cooker dish that will leave your house smelling like Tex Mex heaven.

Slow Cooker Charro Beans


  • 32 oz dry pinto beans
  • 45 slices thick cut bacon, chopped roughly
  • 1 large jalapeno, whole
  • 1 medium onion, chopped roughly
  • 4 cloves garlic, sliced thin
  • 5 TB taco seasoning
  • water
  • salt to taste
  • cilantro, about 10-15 sprigs roughly chopped


  1. Sift through the beans, removing rocks or broken beans.
  2. Add them to the slow cooker and fill with water. Don’t worry about measuring the water, just add enough to cover the beans by about 2 inches.
  3. Cook on low for 2 hours, then drain the beans and return to the slow cooker with the bacon, jalapeno, garlic, onion and taco seasoning. Add 7 cups of water and stir gently.
  4. Cook on low for another 24-30 hours, stirring every few hours to prevent browning. You’ll want a soft and flavorful bean. If it is chalky it needs more time.
  5. 30 minutes before serving, stir in salt to taste (I usually don’t add any) and the cilantro.
  6. Serve warm and refrigerate any excess. Leftovers can be reheated in a skillet and mashed with a fork to make refried beans.