Smoked Charro Beans
Charro beans are a Tex Mex favorite in Austin, TX. This version is over the top with flavor from smoking the beans for about three hours. This is, by far, my favorite way to make beans.
Equipment
- Dutch oven
- Smoker
Ingredients
- 1 lb pinto beans dried
- 6 cups water enough to cover the beans
- 4 slices bacon chopped
- ½ yellow onion diced,
- 2 jalapeño peppers
- 2 cups low sodium chicken broth
- 1 cup water
- 2 tomatoes seeded and diced
- 1 ½ teaspoon paprika
- 1 teaspoon chili powder
- 3 sprigs cilantro
- 2 tbs yellow onion diced
Instructions
The Night Before
- Cover the beans with water and soak overnight.
The Next Day
- Setup your smoker for indirect heat at 250°F. Soak a handful of wood chips (e.g. apple, cherry) in water for 30 minutes.
- Sauté the bacon, onion and jalapeño in a Dutch oven until bacon is cooked and the onion has softened.
- Drain the pinto beans and add them to the bacon and onion mixture. Add water, chicken stock, tomatoes, paprika and chili powder.
- Add soaked wood chips to the smoker. Move the Dutch oven to the smoker and smoke for 3 hours, uncovered. Remove from the smoker.
- Simmer on the range top for one hour. Garnish with diced onions and cilantro and serve.
Video
Notes
PAID AFFILIATE LINKS
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Nutrition
Serving: 6ozCalories: 135kcalCarbohydrates: 23gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 46mgPotassium: 442mgFiber: 7gSugar: 1gVitamin A: 263IUVitamin C: 9mgCalcium: 52mgIron: 2mg
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