These Shortcut Charro Beans deliver all that hearty, smoky, Tex‑Mex comfort using pantry staples and a handful of fresh add‑ins.
Shortcut Charro Beans
I know, I know... somebody out there is fixin’ to fuss at me because I used canned beans to make charro beans - and frankly, that’s alright. Folks have been debating beans in one way or another (chili anyone??) since before I was born.
But let me remind you something your grandma probably said: “Use what you’ve got and make it good.”
Dry beans are wonderful when you’ve got the time, but canned beans are always in my pantry and make it possible to get a warm, hearty pot on the table without spending your whole afternoon hovering over the stove.
Besides. The inspiration for these came from a YouTuber I trust, Rachel, who says, "there's no need to cook a pot of beans, when you can use canned," noting that she tried this once when she was short on time and it soon became a favorite way to make them! "It takes a few minutes and a few ingredients to prepare these and no one will know the difference."
I mean, they are just beans that somebody else cooked from dry and canned!
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And really, y'all know I'm not much of an advanced planner with cooking. I often decide I have a taste for something and go to making it, thanks to keeping a well-stocked pantry!
Some days you just want a pot of beans that tastes like it simmered all afternoon, without actually simmering it all afternoon.
The flavor is built the old‑fashioned way: bacon, onion, jalapeño, garlic, Rotel, cilantro, and a little tomato bouillon to pull everything together. Once those ingredients start working their magic, nobody’s thinking about how the beans started - they’re just heading back for a second bowl.
I've added in some refried beans too, both for flavor and body.
Some days you just want a pot of beans that tastes like it simmered all afternoon, without actually simmering it all afternoon.
The flavor is built the old‑fashioned way: bacon, onion, jalapeño, garlic, Rotel, cilantro, and a little tomato bouillon to pull everything together. Once those ingredients start working their magic, nobody’s thinking about how the beans started - they’re just heading back for a second bowl.
I've added in some refried beans too, both for flavor and body.
This is the kind of recipe you keep in your back pocket for last‑minute company, game day snacking, or a quick side dish that turns simple tacos into a full meal. Warm, rustic, and deeply satisfying - nobody will guess it came together in about 30 minutes.
Here's what you'll need to make my Shortcut Charro Beans:
- 3 (15 ounce) cans pinto beans, drained and rinsed
- 4 slices bacon, chopped
- 1/2 cup chopped onion
- 1/8 cup chopped pickled jalapeños
- 1/2 teaspoon chopped garlic
- 1 can diced tomatoes with green chilies (like Rotel), drained - use plain diced tomatoes for less heat
- 1/4 cup chopped fresh cilantro
- Freshly cracked pepper, to taste
- 1-1/2 tablespoons tomato bouillon with chicken flavor (like Knorr)
- 3 to 4 cups water
- 1 (15 ounce) can refried beans
- Salt and/or other all-purpose seasoning, to taste
- Chopped fresh tomato and onion, for garnish, optional
Drain and rinse the three cans of pinto beans. Set aside.
Add bacon to Dutch oven or soup pot and cook over medium until lightly browned.
Add onion to the bacon and drippings. Cook until tender, about 3 to 4 minutes.
Add the chopped jalapeño and cook 2 minutes. You can certainly use fresh jalapeños, with or without the seeds and ribs depending on heat level desired, but I always have pickled jalapeños on hand so that's what I'm using here.
Add the chopped garlic and cook another minute.
Add the drained tomatoes and cilantro. I'm using Rotel here, but you can use plain diced, home canned diced or fresh diced tomatoes for less heat.
Season with pepper and cook for two minutes. There's enough salt in all of these goodies for me so wait to add any salt!
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Since we're using water as our bean base, for a boost of extra flavor, we're using a tomato bouillon with chicken (#affil) flavor.
Add 1-1/2 tablespoons to the pot and stir it in for a few minutes to let it bloom.
Add a splash of water to scrape up any fond from bottom of pot, then add the remaining water, starting with 2 cups and up to the 4th cup, depending on the amount of liquid to beans consistency you prefer.
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Turn up the heat and bring to a boil. Reduce heat, cover and simmer for about 5 minutes.
Time to add the refried beans. This adds a bit of more concentrated flavor and thickens the pot. Today I'm using Goya, traditional style refried beans, but I have recently discovered and tried a new brand (#affil) of refried beans and I can't wait to share more about those with y'all. In the meantime, use whatever you usually buy, love and have on hand!
Stir in refried beans until blended.
Add the drained and rinsed beans, cover and slowly heat through about 10 to 15 minutes.
Taste, add salt as desired and/or other seasonings. I added a few dashes of this Fiesta brand pinto bean seasoning (#affil) in place of the salt.
It contains garlic, onion, chili peppers, salt and unspecified spices. I've tried a few different products from this brand and not had a single complaint y'all. Check them out sometime!
Scoop into serving bowls and top with chopped fresh tomato and onion or your favorite pico de gallo if desired.
With just a few pantry staples and a quick simmer, you get a pot full of smoky, hearty flavor that tastes like it’s been tended all afternoon, and nobody has to know your secret!
Serve them alongside tacos, spoon them over rice, or enjoy them straight from the bowl with warm tortillas - they’re the kind of easy weeknight recipe that becomes a regular in your rotation.
For more of my favorite bean recipes, check out the collection on my Pinterest page!
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