I first tasted charro beans at a favorite restaurant, Paco’s Tacos and Tequila in Charlotte, North Carolina. They are famous for their smoked brisket tacos, and they put the leftovers in their charro beans. Their beans made such an impression, that I have worked at home on duplicating them. They have a smoky taste from the brisket, and have a few other ingredients such as onions, peppers, and bacon. I’m sure you don’t have any more extra time than I do, so I adapted my version to my Instant Pot. Pressure cooking the beans saves time, and for the most part of cooking, don’t have to be monitored. I first cook the beans, release the pressure, then add the other ingredients and briefly pressure cook them again so as not to overcook the vegetables. The results are stunning.

You can serve these beans as a main dish with cornbread on the side, or as a side dish at a Mexican dinner. My family likes them on Taco night along with Mexican rice. You can vary the heat by adding extra jalapeño peppers, or even add some extra canned chipotle peppers, which add even more smoky flavor, as well as heat. Reduce the amount if you want them milder.

12 Servings

2 cups dry pinto beans, sorted and rinsed
8 cups water
3 tablespoons bacon fat, or shortening

2 cups chopped onion
1 cup fresh jalapeno peppers, cored, seeded, and diced
1 Chipotle pepper in Adobo Sauce
2 15 oz. can diced tomatoes and chipotle peppers
1/2 bunch cilantro, finely chopped
1 teaspoon salt
3 ounces bacon, in one chunk, if possible
2 cups smoked brisket, cut into small chunks (or other meat)

Chopped raw onion
Chopped cilantro

1. Place the pinto beans, water, and bacon fat in a 6-8 quart Instant Pot.
2. Cover, set the valve to sealing, and set the pot to manual for 60 minutes.
3. When the cycle has finished, quick release the pressure.
4. Stir in the onion, jalapeno peppers, chipotle pepper, cilantro, salt, bacon, and brisket.
5. Cover the pot, set the valve to sealing, and set the pot to manual for 15 minutes.
6. When the cycle is finished, release the pressure.
7. Bring the mixture to a boil on the sauté setting, mash a few of the beans, and cook until slightly thickened.
8. Serve in bowls with chopped raw onion and cilantro sprinkled on top.

Amount Per Serving
Calories 166 Calories from Fat 81
Percent Total Calories From: Fat 48% Protein 18% Carb. 34%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 21 mg
Sodium 610 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 0 g
Protein 7 g

Vitamin A 36% Vitamin C 75% Calcium 0% Iron 7%