Cozy Charro Beans Recipe
This cozy charro beans recipe brings big, bold flavors to your table with tender pinto beans, smoky turkey, and a rich, tomato-infused broth. Inspired by charro beans, Mexican-style cooking, it’s a comforting dish you can make on the stovetop, slow cooker, or in the Instant Pot—perfect for family dinners, potlucks, or Sunday prep.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board & knife
- Optional: Slow cooker or Instant Pot
Ingredients
- 1 lb dried pinto beans
- 1 smoked turkey leg about 8 oz
- 2 tbsp olive oil
- 1 large yellow onion diced
- 1 jalapeño minced (seeds removed for milder flavor)
- 4 garlic cloves minced
- 1 14-oz can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth or veggie broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
Optional Add-Ins:
- 1 cup diced bell peppers
- 4 oz beef chorizo pork-free
- ¼ tsp chipotle powder
Instructions
- Rinse and soak pinto beans (overnight or quick-soak method).
- In a pot, sauté onion and jalapeño in olive oil until soft; add garlic and stir briefly.
- Add turkey leg, cumin, oregano, and toast briefly.
- Stir in beans, tomatoes, broth, and bay leaf.
- Bring to a boil, reduce to a simmer, and cover. Cook 1½–2 hours until tender.
- Remove turkey leg, shred the meat, and return it to the pot.
- Stir in cilantro, season with salt and pepper. Serve warm.
Notes
Naturally gluten-free and pork-free. Swap turkey for mushrooms and veggie broth for a charro beans recipe vegetarian twist.