Restaurant Style Charro Beans!
Elevate your meal prep with these versatile Charro Beans. Make hearty soups, zestier salads and of course taco fillings with these creamy and rich Charro Beans.
Equipment
- Instant Pot
- Blender or food processor for puréeing the onions and tomatoes
Ingredients
- 1 1/2 cups dried pinto beans, soaked overnight
- 1 medium red onions, puréed
- 3 medium tomatoes, puréed
- 1 can Rotel (diced tomatoes and green chilies)
- 1 tablespoon Tex-Mex seasoning or other seasonings of your choice (such as cumin, oregano, or smoked paprika) (
- 1 tablespoon chili powder
- 6 cups vegetable broth (Increase vegetable broth for more of a soupstyle)
- 1 jalapeno (optional)
- 1 large Bay leaf or 2 small
- Salt and Pepper to taste
Instructions
- Drain and rinse the soaked pinto beans.
- In a food processor, puree the tomatoes and red onion.
- In the Instant Pot, add the puréed red onions and tomatoes, Rotel, Tex-Mex seasoning, chili powder, minced garlic, bay leaf, jalapeno, and any additional seasonings you prefer.
- Add the soaked pinto beans and vegetable broth to the pot. Stir everything together. For soupier beans, add 8 cups veggie broth.
- Close the Instant Pot lid and set the pressure valve to the sealing position
- Cook on high pressure for 40 minutes
- Once the cooking time is complete, allow for a natural pressure release for about 10 to 15 minutes.
- Open the Instant Pot and give the beans a stir. If the consistency is too thin, you can use the sauté function to thicken the beans slightly.
- Serve the charro beans hot with your favorite toppings, such as chopped cilantro, crumbled tortilla chips, diced avocado, or a squeeze of lime.
- Storing Instructions:
- Storing Instructions-Leftover charro beans can bestored in an airtight container in the refrigerator for up to 4-5 days.
- You can also freeze the beans in portion-sized containers for longer storage. Thaw and reheat when ready to enjoy.
Video
Notes
Helpful Hints:
– If you don’t have Tex-Mex seasoning, you can use a combination of spices like cumin, paprika, garlic powder, and onion powder. For this recipe, you can use 1 teaspoons of cumin, 1 teaspoons of oregano, and 1 teaspoons of smoked paprika.
– If the beans are not as tender as you’d like after cooking, you can pressure cook them for an additional 5-10 minutes.
– For a smokier flavor, you can add a small amount of chipotle powder or additional smoked paprika.
– If you don’t have Tex-Mex seasoning, you can use a combination of spices like cumin, paprika, garlic powder, and onion powder. For this recipe, you can use 1 teaspoons of cumin, 1 teaspoons of oregano, and 1 teaspoons of smoked paprika.
– If the beans are not as tender as you’d like after cooking, you can pressure cook them for an additional 5-10 minutes.
– For a smokier flavor, you can add a small amount of chipotle powder or additional smoked paprika.
Nutrition
Calories: 94kcal
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