If you are not blessed by having a Chuy’s in your state, I want to go ahead and send you my condolences. In the South, Chuy’s Tex-Mex is a classic. I’ve always loved their delicious guacamole and many veggie options, but had never gotten their charro beans, simply because I assumed they added bacon to their recipe (like most restaurants down South do). HOWEVER, this past week while eating out, I was surprised when my server informed me that their delicious charro beans recipe is vegetarian-friendly… what a fantastic surprise! Life’s all about the small joys, you know :)
After trying their spicy beans, I had to come home and create my own healthy twist on their recipe…. because who doesn’t like the same taste with less calories & fats, and more fiber & protein.
And if you’re curious (here’s the little professor in me coming out), “charro” actually means Mexican horseman or cowboy… this is why we might sometimes see this recipe titled “Cowboy Beans.” Enjoy this hearty taste of the South, dear veggie-lovers!
- 1-lb. pinto beans, rinsed & soaked
- ¾ cup purple onion, diced
- 1 jalapeno, seeded & diced
- 3 garlic cloves, minced
- 1 can Rotel (diced tomatoes & green chilies), drained
- 4 cups +2 Tbsp vegetable broth
- 2 cups water
- ½ cup cilantro
- 1 ½ Tbsp cumin
- 2 tsp oregano
- 2 tsp pink himilayan salt
- 1 ½ tsp chili powder
- 1 tsp smoked black pepper (plain black pepper works too)
- Rinse the pinto beans and soak overnight (at least 24 hours). Then, drain the beans after soaking.
- In a large pot, add 2 Tbsp veggie broth and sauté the onion, jalapeno and garlic on medium-high heat for three to five minutes, or until onions are slightly translucent.
- Add all remaining ingredients, except cilantro, into the pot and bring to a boil.
- Reduce heat to low, cover and let simmer for 35-40 minutes.
- Stir in the cilantro and serve.
If you do this recipe in the slow cooker, do you still need to soak the beans??
Hi Leigh! There is no need to soak the beans when cooking them in the slow cooker. Thanks for the question :)
Your recipe hits all the notes and after a slow cook in our Instant Pot will be our supper tonight. We will be grinding our own spices and will amp up the cumin and will use some arbol pepper.
How many servings does the recipe make?
It makes about 10 cups.
LOVED this recipe – THANK YOU!
OMG! Im so excited to try your recipe. I’ve just discovered Chuys in my area (Westminster CO) and LLLOOOVVEEE it! I also love their Charro beans (I cant have most because I’m allergic to port). I’ll be making some with your recipe this weekend! Thanks!!
Whipped this together with what I had on hand, and I’ve got to say, I don’t miss the meat. Really good, really easy. Raided the pantry and used canned pinto beans, chili ready diced tomatoes, pickled jalapeño (nacho slices), and chicken broth. Everything else was as per your recipe. Came together in about 15 minutes. Fantastic recipe, sending it to the printer!