Roasted Green Chile Charro Beans

I was raised calling this dish Charro (cowboy) beans. This is a wonderful complex brothy variation of chili using roasted green chiles vs. classic red-tomato laden, chili.

This one pot-big batch, robust dish can be made in a pot on the stove, in an Instant Pot, or in a crockpot. A whole pound of roasted green chilies add so much flavor combined with the beans makes a magic broth. You can add tomatoes and meat if you like. It is endlessly adaptable to all sorts off toppings and side dishes. But the star and co-star here are the green chiles and beans.

All you need are a few ingredients and some time. You can make this quickly with canned beans but it won’t be nearly as delicious as if you make it with dried beans. I like to use either pinto or yellow eye beans. Start by soaking the beans for at least a couple hours if you can. If you don’t have time just give it more cooking time. The beans will cook eventually.

I used;

1 pound of dry beans (sub 3 cans of beans if not using dry) soaked if possible. I soaked mine overnight.
1 pound of any variety of roasted chiles defrosted peeled and chopped. I used mild Anaheim.
Optional pint jar of tomatoes, I had some canned tomatoes from this summers You-pick tomatoes at the Farm. I bet lots of you have summer tomatoes in your pantry or freezer too! You can use store bought canned tomatoes of course.
1 shallot or onion or leek chopped
a couple bay leaves, salt and pepper
Optional-bacon, ham, chorizo I didn’t use it and didn’t miss it at all.
5 cups of water or stock. I always use water but some people like to use stock.
2-3 Tablespoons of olive oil. I forgot to put it in the photo but I always put some oil, or even butter (sounds weird but it is delicious) when I cook beans if I am not using meat. The fat makes the beans creamier and sometimes the beans foam up when cooking and it keeps the foam down….and fat=yum.

Here are my soaked beans drained and rinsed and vegetables chopped, tomatoes, 5 cups of water and bay leaves.

I dumped everything into my ancient crockpot with some salt and oil.

Put the lid on (mine doesn’t fit right because I broke the original decades ago) and set it on high for about 5 hours. 8-10 hours or overnight on low.

If you are using an Instant Pot follow the directions it comes with for making beans. I think it takes about 30 minutes on high under pressure and use the natural release, but check with your Instant pot directions to be sure. If you are making these on the stove top just keep checking after 2-3 hours until they are done to your liking.

The house smelling great is usually the best way to tell when the dish is done, but do test your beans and don’t count on the time I’ve given. It’s just a guide. Taste if you need more salt (you will).

This will make several servings and keeps well in the refrigerator for a week. I look forward to making some breakfast burritos and fajitas with some of these Charro bean leftovers this week. You can freeze any extras too. The beans are a little mushy when you freeze them but still just as tasty. I like to use frozen leftovers for refried bean dishes, like tostadas.