Slow-Cooked Charro Beans with Chorizo and Fresh Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and hearty charro beans simmered slowly with spicy chorizo, fresh tomatoes, and fragrant cilantro, perfect as a side or main dish. This Mexican-inspired slow-cooker recipe, ready in about 435 minutes, pairs dry pinto beans, chorizo sausage, casing removed, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 6 Mexican cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 lb dry pinto beans and soak in water overnight or at least 8 hours. Drain before cooking.
  2. Step 2: In a large skillet over medium heat, add 1 tbsp olive oil and cook 8 oz chorizo sausage after removing casing, breaking into small pieces until browned and cooked through, about 5 minutes.
  3. Step 3: Add 1 medium diced yellow onion, 4 minced garlic cloves, and 1 chopped jalapeño to the skillet with chorizo and sauté for 4-5 minutes until softened and fragrant.
  4. Step 4: Transfer chorizo mixture to a slow cooker. Add soaked and drained beans, 1 can (14.5 oz) diced tomatoes, 6 cups chicken broth, 1 tsp ground cumin, 2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Cook on low for 7-8 hours or on high for 4-5 hours until beans are tender and sauce thickens. Stir in 1/4 cup chopped fresh cilantro just before serving for bright flavor.

Frequently asked questions

How long does Slow-Cooked Charro Beans with Chorizo and Fresh Cilantro take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Charro Beans with Chorizo and Fresh Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry pinto beans from drying out.

Can I substitute ingredients in Slow-Cooked Charro Beans with Chorizo and Fresh Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Charro Beans with Chorizo and Fresh Cilantro for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Charro Beans with Chorizo and Fresh Cilantro?

Mexican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes