Charro Beans

Sides Mexican Dutch Oven

Bob's Charro Beans

Bacon, chorizo, ham, roasted peppers and garlic — a family favorite bursting with deep, smoky flavor.

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These beans have become a family favorite at Big Daddy's BBQ Pit. They're bursting with flavor and not too spicy — the roasting of the vegetables adds a deep, complex flavor that complements the beans beautifully. Enjoy them as a side dish or serve over rice for a full meal. Either way, you won't be able to stop eating them.

🫘 What You'll Need

• 4 large cans Bush's Pinto Beans
• 1 lb bacon
• 1 lb chorizo
• 8 oz small diced ham
• 2 white onions
• 4 Poblano peppers
• 1 jalapeño
• 5 cloves garlic
• 2 cups chicken stock
• AP seasoning
• Steak Princess Fiesta Rub (or your favorite Mexican seasoning)

How to Make It

1. Cook the bacon in a Dutch oven until crispy. Remove and set on paper towels to drain. Once cooled, chop and set aside.
2. Cook the chorizo in the bacon fat until done. Remove and strain. Set aside.
3. Brown the diced ham in the same pot. Once done, reserve half of the grease — this is liquid gold for building flavor.
4. Char the vegetables — place the Poblanos, jalapeño, and onions directly over a flame or under a broiler until dark and charred on all sides. Place the peppers in a sealed bag to steam for 10 minutes.
5. Finely chop the charred onion. For the garlic, coat cloves with olive oil, wrap in foil, and roast until soft and tender.
6. Remove the charred skin and seeds from the peppers and dice. Smash the roasted garlic with your knife.
7. Add all the vegetables back into the Dutch oven with the reserved bacon grease and fry for a few minutes. Season generously with AP seasoning and your Mexican rub of choice.
8. Add the chorizo, ham, and chopped bacon back into the pot. Mix thoroughly.
9. Add the pinto beans — juice and all — then pour in the chicken stock.
10. Simmer on low heat for 1–2 hours, stirring occasionally, until the flavors have fully melded and the beans are rich and thick.
11. Serve as a side dish or over rice.

🔥 Big Daddy's Tips:

• Don't skip the charring step — it's what gives these beans their deep, smoky flavor. The darker the char the better.
• Steaming the peppers in a bag after charring makes the skin slip right off — don't rush this step.
• Keep the bean juice when you open the cans — it adds body and flavor to the pot.
• The longer these simmer the better they get — 2 hours is ideal if you have the time.
• These reheat beautifully and taste even better the next day as the flavors continue to develop.
• Serve over rice for a complete meal, or alongside smoked brisket or pulled pork for the ultimate BBQ plate.

Make It Your Own

This recipe is very forgiving and easy to customize. Add more jalapeño if you want more heat. Swap the chorizo for smoked sausage for a different flavor profile. Throw in a smoked ham hock for even deeper smokiness. However you build it, the base of roasted vegetables and three meats creates a foundation that's hard to beat.

GET YOU SOME! 🔥

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Malcom's & Killer Hogs Seasonings Rylee's / Steak Princess Seasonings

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