Smoked Charro Beans

By Todd Martin October 13, 2025 5 mins read 2 Views

This recipe for Texas-style smoked charro beans is quick and easy. No overnight prep is needed, nor long hours in the smoker. You’ll have dinner prepped and ready to eat in under 90 minutes.

Charro beans originated in Mexico, but remains a celebrated dish in Texas. This bean dish is incredibly flavorful and perfect for any occasion. Serve it as a main dish with tortillas, rice, and salad, or pair it with smoked and grilled meats.

What are charro beans made of?

Charro beans, also known as frijoles charro or “cowboy beans,” are pinto beans nestled in a flavorful broth that includes the Texas trinity (jalapenos, yellow onion, and garlic), chopped bacon, chorizo, beef franks, or ham. It is typically prepared in a Dutch oven on the stovetop or in a smoker for an added burst of earthy flavor.

What are the best woods to use for charro beans?

Use a mild wood like apple, cherry, or peach. These woods offer a subtle smoke flavor that complements the delicate broth, tender beans, and pork products. Robust woods can cause the charro beans to taste bitter, so it is best to avoid them for this recipe.

Ingredients

3-4 cans of pinto beans, drained (6 cups total)
Thick-cut bacon, chopped
Yellow onion
Jalapenos or Serranos
Fresh garlic
Cumin
Mexican oregano (sub with marjoram)
Chicken or vegetable stock
Chorizo sausage
Beef franks or diced ham
Salt
Fresh cilantro leaves

How to make charro beans in a smoker

Prepare your smoker for 250 degrees F. Add wood chunks to the fire 5 minutes before the beans go on. If using a pellet grill, skip this step.
Cook the bacon: In a cast-iron Dutch oven on your stovetop, cook bacon pieces until slightly browned and have released about 2 tablespoons of grease. Remove bacon pieces, place them into a bowl, and set aside. Leave the bacon grease in the pot.
Cook the vegetables: Next, add the onion and jalapeno to the bacon grease and cook for 2 minutes over medium heat until the onions appear shiny. Add the minced garlic and cook for 30 seconds, stirring often so it does not burn.
Add remaining ingredients: Add the drained pinto beans to the Dutch oven along with the cumin, Mexican oregano, chicken stock, and chopped meats.
Smoke it: Stir through, remove from the stove, and place the Dutch oven uncovered in the smoker. Close the smoker’s lid and let the charro beans cook for 1 hour.
Check on it: After an hour, check on the charro beans. It should be slightly reduced and have a mildly smoky flavor. Adjust seasonings as needed. Cook for an additional 15 minutes.
Serve it: Once cooked to your liking, it’s time to serve. Spoon out your desired amount and garnish with chopped cilantro.
Store it for later: If preparing ahead of time, let the charro beans cool completely, then store them in an airtight container in the fridge for up to 4 days.

From scratch option

Soak 1 pound of dry pinto beans in water for 8-12 hours. Follow the recipe instructions, but use 4 cups broth plus 1-2 cups water (depending on how brothy you’d like). Cook for 2 hours uncovered in your smoker, then finish the charro beans on your stovetop over medium-low heat, covered for an additional 60-90 minutes.

Recipe additions and alternatives

Make it smokier: Use 2 jalapenos instead of 3, and add 1 minced chipotle in adobo, plus 1 tablespoon adobo sauce.
For tomato lovers: Add 1 cup of unsalted chopped tomatoes to the pot right before placing it in the smoker.

What do you serve with smoked charro beans?

If you intend to serve charro beans as the main course, pair them with warmed flour or corn tortillas, crusty bread, or garlic-cheese bread. Or, serve it as a side dish by pairing them grilled or smoked meats. Here are some suggestions: