Vegetarian Charro Beans

Yield: 8 servings Active time: 15 minutes Total time: 1 hour February 22, 2020

I have a great recipe for charro beans cooked in a pressure cooker with lots of bacon. This vegetarian version is cooked on the stovetop and inspired by the beans at a local Austin Tex Mex restaurant.

Recipe from The Veggie Girl.


  • 1 lb. pinto beans, rinsed & soaked overnight
  • 3/4 cup purple onion, diced
  • 1 jalapeño, seeded & diced
  • 3 garlic cloves, minced
  • 1 can Rotel (diced tomatoes and green chilies), drained
  • 4 cups +2 Tbs. vegetable broth
  • 2 cups water
  • 1/2 cup cilantro
  • 1 1/2 Tbs. cumin
  • 2 tsp. oregano
  • 2 tsp. pink Himalayan salt
  • 1 1/2 tsp. chili powder
  • 1 tsp. smoked black pepper or regular black pepper


Rinse the pinto beans, soak overnight (at least 24 hours), and drain.

In a large pot over medium-high heat, warm 2 Tbs. veggie broth; sauté the onion, jalapeño, and garlic for three to five minutes, or until onions are slightly translucent.

Add all remaining ingredients except cilantro, and bring to a boil.

Reduce heat to low, cover and let simmer for 35 to 40 minutes.

Stir in the cilantro and serve.

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