Go Back
+ servings

Crock Pot Spicy Charro Beans

This recipe was inspired from a great Mexican restaurant called Lupe Tortilla here in Texas. 

Course Dinner, Side Dish
Cuisine Mexican
Prep Time 45 minutes
Cook Time 10 hours
Total Time 10 hours 45 minutes
Servings 8 people


  • 1 lb pinto beans, soak over night
  • 8 slices bacon, cooked until crispy
  • 1 lg onion, chopped
  • 4 cloves garlic, minced
  • 2 jalapeños, seeds removed, chopped
  • 1 tsp garlic salt
  • 1 tsp ground cumin
  • 1 tsp Slap Ya Mama® seasoning
  • 1/2 tsp ground white pepper
  • 1/2 tsp chili powder
  • 10 oz can Rotel®
  • 32 oz vegetable broth
  • 14.5 oz can beef broth
  • 1 cup water
  • 1 cup cilantro, chopped
  • Optional: green onions, avocado, sour cream for topping


  1. Sort and remove any debris from beans then rinse and add to pan. Add water making sure beans are completely covered with 2 additional inches of water on top. 

  2. Lightly spray a 6-8 quart crock pot with a non stick spray and turn to low.

  3. Cut bacon into one inch pieces and fry until crispy. Remove from pan and drain grease on plate lined with paper towels. 

  4. Once beans have soaked overnight, drain beans and place in crock pot. Next add chopped bacon, onions, garlic, jalapeños, seasonings, Rotel®, vegetable broth, beef broth and water to crock pot. Stir and cook on low 10-12 hours or high 6-8 hours.

  5. Stir cilantro into beans one hour before they are done. 

  6. Serve with your favorite Mexican meal. 

  7. Top with sour cream, green onions and avocado for added flavor. 

Recipe Notes

Recipe adapted from fivehearthome.com