This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.

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  • Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.

  • Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

353.4 calories; 16 g protein; 39.8 g carbohydrates; 19.3 mg cholesterol; 741 mg sodium. Full Nutrition

Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2005
I am a born and raised Texan married to a hispanic male and we have tried our share of beans a la charra. This is the best yet! My husband went to the grocery store this morning to buy all of the ingrediants so that I can make it again today. I also doubled the recipe except for the beer and cut my bacon when it was frozen. I can't wait to make this for my Hispanic in-laws and show 'em gringa's stuff. He-He Read More
(173)

Most helpful critical review

Rating: 3 stars
03/17/2006
these have a good flavor but not any better than my own recipe. AN IMPORTANT NOTE: you MUST soak beans overnight first. anyone trying to follow this recipe who does not do so is going to be pretty frustrated! Read More
(204)
161 Ratings
  • 5 star values: 81
  • 4 star values: 53
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 7
Rating: 5 stars
07/17/2005
I am a born and raised Texan married to a hispanic male and we have tried our share of beans a la charra. This is the best yet! My husband went to the grocery store this morning to buy all of the ingrediants so that I can make it again today. I also doubled the recipe except for the beer and cut my bacon when it was frozen. I can't wait to make this for my Hispanic in-laws and show 'em gringa's stuff. He-He Read More
(173)
Rating: 3 stars
03/17/2006
these have a good flavor but not any better than my own recipe. AN IMPORTANT NOTE: you MUST soak beans overnight first. anyone trying to follow this recipe who does not do so is going to be pretty frustrated! Read More
(204)
Rating: 5 stars
07/17/2005
I am a born and raised Texan married to a hispanic male and we have tried our share of beans a la charra. This is the best yet! My husband went to the grocery store this morning to buy all of the ingrediants so that I can make it again today. I also doubled the recipe except for the beer and cut my bacon when it was frozen. I can't wait to make this for my Hispanic in-laws and show 'em gringa's stuff. He-He Read More
(173)
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Rating: 5 stars
01/07/2005
I had been looking for a recipe for "Charro" pinto beans ever since I tasted them on a trip to Austin Tx last summer. These are pretty close. Only thing I changed was to use half water-half chicken broth to start cooking the beans and I used a can of diced tomatoes with green chilies instead of the fresh as they are soooo expensive. I will make these often as I now prefer these to refried beans. Thank you Kim!! Read More
(96)
Rating: 5 stars
10/07/2007
What fabulous beans! I used 3 cups of dried pinto beans. I did not have any fresh tomatoes, so I did substitute diced canned tomatoes with green chiles. I still added the jalepenos and did not find the heat too much. The only other modification I made was adding 2 packets of Goya Sazon because I really find that it adds so much to the taste. For the people who said their been took a lot longer, you most likely have old beans (even if you just bought them). There's really no way to tell, but try to shop at a Mexican grocery store if there is one in your city. The product is turned over much faster there. I'm happy to have found this recipe to add to my bean dish collection. It is a grate side to some simple quesidillas. Read More
(50)
Rating: 5 stars
07/13/2005
This recipe is the one I've been looking for. I am a Texan so beans a la charra are easy to come by here. Yet this recipe is tied for first place with my cousin's who won't tell her recipe. Ha-Ha I don't need it now. The person that gave it one star must have done something wrong. I doubled the recipe except for the beer (used only one can) and added crushed beef boullion (about 2 cubes). Read More
(41)
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Rating: 4 stars
02/09/2005
Great recipe although a little on the spicy side for some. If you're a wimp about spicey stuff I suggest going easy on the jalapeno's the first time. Also the southern bred husband told me you shouldn't salt beans until the end of cooking and he suggested not adding the salt until the last half hour when you add the cilantro and beer. Read More
(39)
Rating: 4 stars
04/12/2006
Loved the recipe. Warning: Do not use Budweiser beer for this recipe as it is too strong. I used it and it made the beans smell like beer. But the beans still tasted great. Next time I'll use light beer. Read More
(25)
Rating: 5 stars
12/27/2006
This recipe is GREAT!!! I ve made these beans about four times now and every time they come out superb. I do double the recipe & omit the bear & jalapenos so that everyone can enjoy them & I put 2 tsp. of crushed beef bouillon as suggested by another reviewer. If you re looking for a great Frijoles a la Charra recipe this is the one. Read More
(25)
Rating: 1 stars
08/20/2006
I followed this recipe exactly and it turned out horrible! The beans were hard and the beer made them smell awful. Read More
(24)