Ingredients
Charro beans
- 1 lb dried pinto beans 454 g, unsoaked
- 4 oz smoked bacon 113 g, cut into 1/2-inch pieces
- 1 medium white onion about 150 g, diced
- 2 cloves garlic minced
- 1 jalapeño stemmed and diced; remove seeds and ribs for less heat
- 1 can diced tomatoes in juice 14.5 oz / 411 g, undrained
- 6 cups water 1.42 liters, plus more only if needed after cooking
- 1 tsp fine salt start with 1/2 tsp if the bacon or tomatoes are very salty
- 0.5 cup chopped fresh cilantro about 8 g
Equipment
- 1 6-quart electric pressure cooker with a sauté setting; follow its bean fill and release instructions
- 1 Fine-mesh strainer
- 1 Chef's knife
- 1 Cutting board
- 1 Wooden spoon
- Measuring cups and spoons
Instructions
Pressure-cook the beans
- Pick through the dried pinto beans and discard any stones or damaged beans. Rinse the beans in a strainer under cool running water and drain.
- Select the sauté setting on the 6-quart electric pressure cooker. Cook the bacon for about 7 minutes, stirring, until it has rendered fat and the edges brown. Add the onion and cook for about 6 minutes, until softened.
- Stir in the garlic and jalapeño for 1 minute. Add the measured water and scrape the bottom thoroughly to loosen any browned bits. Stir in the beans, tomatoes with their juice, and salt. Keep the contents below the cooker's marked limit for beans or other expanding foods; never exceed its manual's limit.
- Secure the lid and set the valve according to the manufacturer's instructions. Cook at high pressure for 60 minutes. Let the pressure release naturally until the indicator drops fully; allow about 20–30 minutes and never force the lid open.
- Open the lid away from your face. Check several beans; they should mash easily with no firm or chalky center. If still firm, add water if needed to maintain a brothy mixture and pressure-cook another 5–10 minutes, followed by natural release, according to your cooker instructions.
- Stir in the cilantro. Taste the broth and adjust salt if needed. Serve the whole beans with their broth in 8 side-dish portions. The listed total time is approximate and may lengthen with older beans or a slower cooker.
Nutrition
Calories: 273kcalCarbohydrates: 39.6gProtein: 14.6gFat: 6.5gSaturated Fat: 2gCholesterol: 9mgSodium: 456mgPotassium: 957mgFiber: 10.2gSugar: 3.5gCalcium: 88mgIron: 3.3mg
Video
Notes
Video credit: Rick Bayless, “Let’s Make Some Cowboy (Charro) Beans” (May 6, 2025), demonstrates the same electric-pressure-cooker method with dry pinto beans, bacon, tomato, onion and jalapeño. This version uses one jalapeño and keeps all the beans whole rather than blending a portion to thicken the broth.
Do not use the quick-release method for a foamy bean mixture unless your cooker manual specifically directs it. Never force open a pressurized lid. Cooking time depends on the beans’ age and cooker; cook until fully tender.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F/32°C), use within 3–4 days, and reheat to 165°F (74°C); bring the broth to a rolling boil when reheating on the stove.
Cost is a portion-based U.S. grocery estimate checked October 22, 2026; water, energy and serving accompaniments are excluded.
Nutrition is an ingredient-based estimate per one-eighth of the batch using USDA reference data, including 454 g dry pinto beans, 113 g raw bacon, all retained bacon fat, 411 g canned tomatoes with juice and 1 tsp fine salt. Actual sodium varies with bacon and tomato brands and any salt adjustment. Water and serving accompaniments are excluded; heat-sensitive vitamins are not estimated.