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Mexican Charro Beans

by Veg Girl


I wanted to make these soooo long ago. It took me a bit, and alas, there are here! I wanted to make this recipe since I absolutely know that you’re going to LOVE these beans. They are so flavorful and have a depth of complexity that is unparalleled when it comes to making beans. I have never had better beans than the ones I make myself 🙂 I made these using all dried seasonings with the exception of the pepper to show how convenient and awesome these can be when made with simple, everyday ingredients. Of course, if you can, sautee those veggies such as the onion and garlic to make this dish pop even more, but you honestly don’t need to in order to have some of the best Vegan Mexican Charro Beans I’ve ever tasted. Check it out:


Vegan Mexican Charro Beans

Charro beans are often a hit or miss when it comes to Mexican restaurants and the dish's vegan-status, but don't fret, I got you covered with these Vegan Charro Beans! The secret comes down to getting that smokey-fat flavor that historically came from the ham-hock, whatever that is (not in my beans!). My secret weapon? Trader Joe's African Smoke Seasoning. I made these on the fly with little of my usual ingredients, and they still turned out fabulous. Typically though, I use fresh onions and sautee them into liquidious gold!

Course Appetizer, Main Course, Side Dish
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 3 hours
Soak Overnight 1 day
Total Time 3 hours 30 minutes
Servings 12 Side Portions



  • 1 Pound Dry Pinto Beans
  • Double Water for overnight soaking and absorbing
  • 1 Whole Jalapeno pepper or Serrano
  • 1 Whole Onion 2-3 Tbsp of Onion Powder
  • 1 Whole Garlic Head - Chopped 2-3 Tbsp of Garlic Powder
  • 2 Tbsp Salt
  • 2 Tbsp Pepper
  • 2 Tbsp 21 Seasoning Salute
  • 1 Tbsp African Smoke Seasoning
  • 1 Tbsp Extra Virgin Olive Oil


  1. Clean beans by sifting through and removing rotten beans or rocks and then rinse clean. 

  2. Place in large bowl and fill with filtered water to at least double the line of beans since the beans will soften and absorb the water overnight at least 12 hours to 24 hours. *You may need to add more water in the morning. Do that if needed to keep them soaking as long as possible for up to 24 hours. 

  3. Once done soaking. Some more bad beans will likely be floating on top. Remove those and discard them. Set aside. 

  4. In a large pot (The pot MUST be double or triple the height-volume of the beans as the water will need to be at a high boil for 2-3 hours without losing water nor overflowing), add in the oil and then sautee onions, garlic, and pepper. Add additional seasonings. 

  5. Place soaked beans (without the soaking water) in the pot with seasonings. 

  6. Fill a pot with water (or vegetable stock/ or even half stock and half water).  I usually use a good 6-9 cups of liquid. 

  7. Bring to a rapid boil, cover, and boil for 2 hours.

  8. Remove from heat and place in large bowl. Wait 15-20 minutes for cooling before serving. 

  9. Serve as a side dish or inside those TJ's Corn-Flour Tortillas along with some breakfast potatoes, vegan chorizo, and tofu scramble. Or make street tacos and serve inside the TJ's Corn-Flour Tortillas along with some grilled peppers underneath a bed of chopped cabbage and your favorite salsa!


Did you try them, Veg Peeps? Let me know what you think in the comments below.


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