Ninja Foodi Authentic Mexican Charro Beans

Transform your kitchen into a haven of Mexican flavors with our incredibly easy and satisfying Ninja Foodi Mexican Pinto Beans, also widely known as Charro Beans. This recipe is a culinary delight, designed to bring a hearty, flavorful experience to your table with minimal effort. Whether served as a robust side dish to your favorite Mexican entrée or enjoyed as a comforting main meal, these beans promise an explosion of authentic taste that will leave you craving more. Dive into a dish that’s rich in tradition, packed with vibrant ingredients, and perfectly suited for your busy lifestyle.

The journey to creating these exquisite Mexican Pinto Beans began with the Ninja Foodi, an appliance that has revolutionized the way I approach home cooking. From the very first batch, I was captivated by how effortlessly it produced such deeply flavored beans. The combination of pressure cooking and the ability to sauté in the same pot means less mess and more incredible taste, making it an indispensable tool for dishes like Frijoles Charros.

Many home cooks gravitate towards electric pressure cookers for their efficiency, and I’m no exception. While I’ve explored various options, the Ninja Foodi truly stands out. Its integrated crisping function eliminates the need for transferring food between appliances, streamlining the cooking process and ensuring maximum convenience. This all-in-one capability is a game-changer, allowing for everything from tender, pressure-cooked beans to perfectly crisped bacon, all in a single pot.

Why the Ninja Foodi Excels for Charro Beans

My enthusiasm for the Ninja Foodi isn’t just about convenience; it’s about performance and the quality of the food it produces. Here’s why it’s my top choice for recipes like these Mexican Pinto Beans:

• Effortless Cleaning: The large pot features a ceramic non-stick coating that makes cleanup a breeze. Residue wipes away easily, saving precious time after cooking.
• Pressure Cook and Crisp in One: This is arguably its most celebrated feature. The ability to pressure cook to tender perfection and then crisp or brown in the same pot is invaluable, especially for dishes where you want to build layers of flavor.
• Faster Pressure Building: In my experience, the Foodi comes to pressure remarkably fast, cutting down on overall cooking time and getting dinner on the table sooner.
• Versatile Accessories: While some accessories can be tricky, the core design supports a wide range of cooking methods, from pressure cooking to air crisping, roasting, and more.

It’s important to note that while pressure cookers offer incredible advantages for many dishes, some recipes truly benefit from a longer, slower cook time to fully develop their flavors. However, for beans, especially pinto beans, the pressure cooker offers a fantastic way to achieve tender results with deep flavor in a fraction of the traditional time, making it ideal for this Charro Beans recipe.

Ninja Foodi Mexican Pinto Beans (Charro Beans)

What are Charro Beans?

Frijoles Charros, affectionately known as “cowboy beans,” is a revered traditional Mexican dish celebrated for its robust flavors and comforting nature. Originating from the northern regions of Mexico, this dish is a staple in many households and a beloved accompaniment to various meals. At its heart, Frijoles Charros are pinto beans stewed to perfection with a rich base of sautéed onion, garlic, and bacon. The smoky, salty notes of bacon infuse the beans with incredible depth, while the aromatics provide a foundational layer of flavor.

Beyond these core ingredients, Charro Beans often feature an array of other delicious additions that can vary by region and family recipe. Common enhancements include spicy chili peppers (such as jalapeños or serranos), diced tomatoes for a touch of acidity and freshness, vibrant cilantro, and often various forms of pork like ham, sausage, or spicy chorizo. These additional components contribute to the complex and satisfying profile that makes Charro Beans so unique and universally loved. The name “Charros” itself refers to Mexican horsemen or cowboys, hinting at the dish’s hearty, rustic origins—a meal fit for a long day’s work.

Why You Will Love This Pressure Cooker Charro Beans Recipe

This recipe brings the authentic taste of Frijoles Charros to your kitchen with remarkable speed and simplicity. Traditional methods of cooking beans can be time-consuming, but the pressure cooker dramatically reduces the cooking time while enhancing flavor. You’ll achieve wonderfully tender beans infused with smoky, savory, and spicy notes, making this a perfect addition to your weekly meal rotation. It’s a hearty dish that nourishes the body and soul, ideal for family dinners or entertaining guests.

Ingredients Spotlight: Building Flavor From The Ground Up

Each ingredient in this Charro Beans recipe plays a vital role in creating its complex and satisfying flavor profile. Let’s take a closer look:

• Pinto Beans: The foundation of our dish. Using dried beans allows for a richer, creamier texture and a deeper absorption of flavors compared to canned varieties.
• Bacon: Not just for crunch, the diced bacon renders fat that’s used to sauté the aromatics, building a flavorful base. Its smoky notes are essential to the traditional Charro taste.
• Onion & Garlic: The classic aromatic duo that forms the backbone of countless savory dishes. They soften and sweeten, providing depth.
• Jalapeño: Adds a fresh, mild heat. If you prefer more spice, you can include the seeds, or opt for a serrano pepper.
• Fire Roasted Tomatoes: These canned tomatoes offer a slightly smoky, sweeter, and more intense tomato flavor than regular diced tomatoes, enhancing the overall richness.
• Chopped Green Chilies: Contribute another layer of mild, earthy chili flavor, characteristic of Mexican cuisine.
• Chipotle Pepper in Adobo: This is a secret weapon for deep, smoky heat. Chipotle peppers are smoked jalapeños, and the adobo sauce they come in is a tangy, spicy powerhouse. Seeding them helps control the spice level.
• Bay Leaves: Infuse a subtle, aromatic herbal note that complements the other flavors.
• Chicken Stock: Provides the liquid for pressure cooking and adds a savory depth to the beans.
• Sea Salt: Essential for seasoning, bringing all the flavors into balance.

How to Cook Mexican Charro Beans in an Electric Pressure Cooker

Cooking these robust Charro Beans in your Ninja Foodi or any electric pressure cooker is a straightforward process, yielding delicious results with minimal fuss. Follow these steps for a perfect batch:

1. Bean Preparation: While not strictly necessary for pressure cooking, soaking pinto beans overnight can aid in digestion and reduce cooking time slightly. If you choose to soak, drain and discard the soaking water before proceeding. If cooking unsoaked beans, ensure they are thoroughly rinsed and picked over to remove any small stones or debris.
2. Sauté the Bacon: Set your Ninja Foodi or Instant Pot to the “Sauté” function on medium-high heat. Add the diced bacon and cook for 6-8 minutes, stirring occasionally, until it reaches your desired crispiness. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. This bacon fat is crucial for flavoring the subsequent ingredients.
3. Aromatics First: To the hot bacon fat, add the diced onion and jalapeño. Sauté for 2-3 minutes until they begin to soften and become fragrant. Next, add the minced garlic and cook for just 1 minute more, stirring constantly to prevent burning. The garlic should be fragrant but not browned.
4. Combine Ingredients: Turn off the sauté function. Add the prepared pinto beans (soaked and drained, or rinsed unsoaked), diced fire-roasted tomatoes, chopped green chilies, seeded and diced chipotle pepper in adobo, bay leaves, and chicken stock into the pressure cooker pot. Stir everything gently to combine.
5. Pressure Cook: Secure the pressure cooking lid on your Ninja Foodi or Instant Pot and ensure the valve is set to “Seal.” Set the cooker to “High Pressure” and cook for 30 minutes. (Note: If you are using unsoaked beans, increase the chicken broth to 4 cups and pressure cook for at least 45 minutes.)
6. Release Pressure: Once the cooking cycle is complete, allow the pressure to naturally release for 15-20 minutes. This natural release method helps the beans absorb moisture and become even more tender. After natural release, perform a controlled quick release by carefully turning the pressure release valve back and forth in short bursts until all remaining pressure is released. Once the float valve drops, it’s safe to open the lid.



7. Season and Thicken: Open the lid and stir in the sea salt. At this point, the beans will likely have a somewhat soupy consistency, which some prefer. If you desire a thicker consistency, return the pot to the Ninja Foodi and set the “Sauté” function to medium-low. Bring the beans to a gentle boil and cook uncovered, stirring occasionally, for about 15-20 minutes, or until the liquid has reduced and thickened to your liking. Remember that the beans will continue to thicken slightly as they cool.
8. Garnish and Serve: Taste and adjust seasonings as needed. Garnish generously with the chopped red onion, minced cilantro, and sliced fresh jalapeños before serving. The reserved crispy bacon can also be crumbled over the top for added texture and flavor.

Tips for the Best Mexican Pinto Beans

• Adjusting Spice Level: For more heat, leave some or all of the seeds in the chipotle pepper and fresh jalapeño. For less heat, remove all seeds and membranes. You can also add a pinch of cayenne pepper if you like extra spice.
• Achieving Perfect Consistency: If your beans are too thick after pressure cooking, you can add a bit more chicken stock or water to reach your desired consistency. If they are too thin, use the sauté function as described in step 6 to reduce the liquid.
• Ingredient Substitutions and Additions: Feel free to customize! Add diced ham or sausage along with the bacon for extra protein and flavor. A touch of smoked paprika can enhance the smoky notes. Freshly squeezed lime juice just before serving brightens the flavors beautifully.
• Don’t Overfill: When cooking dried beans in a pressure cooker, it’s crucial not to fill the pot more than halfway. Beans expand significantly, and overfilling can lead to issues with pressure buildup and safety.
• Salt at the End: Adding salt too early in the pressure cooking process can sometimes toughen beans. It’s best to add it after the pressure cooking cycle is complete.

Serving Suggestions

These incredibly flavorful Mexican Pinto Beans are versatile and can be paired with a multitude of dishes. They are fantastic as a side to any Mexican meal, but hearty enough to take center stage. We particularly enjoy serving them alongside our Baked Chicken Chimichangas or our Crispy Pork Carnitas. For a complete meal, consider adding other easy sides like Mexican Rice and Cilantro Lime Rice. They also make an excellent filling for burritos, tacos, or as a base for a vibrant vegetarian bowl.

Storage and Freezing

Leftover Charro Beans are just as delicious, if not more so, the next day as the flavors continue to meld. To store, allow the beans to cool completely before transferring them to an airtight container. They will keep fresh in the refrigerator for up to 4 days. For longer storage, these beans freeze beautifully. Portion them into freezer-safe containers or bags, ensuring there’s enough liquid to cover the beans. They can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to adjust consistency.

Ninja Foodi or Instant Pot Mexican Pinto Beans Recipe

Ninja Foodi Mexican Pinto Beans (Charro Beans) Recipe

Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

Average Rating: 4.70 from 20 votes

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Course: Main Dish, Side Dish
Cuisine: Mexican

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Servings: 8
Calories: 217 kcal
Author: Leigh Harris

Ingredients

Main Ingredients:

• 1 pound pinto beans (dried)
• 8 oz bacon (diced)
• 1 small onion (diced)
• 1 fresh jalapeno (diced)
• 3 cloves garlic (minced)
• 1 (4.5 oz) can chopped green chilies
• 1 chipotle pepper in adobo (seeded & diced, leave seeds for more spice)
• 1 (14 oz) can fire roasted tomatoes (diced)
• 2 bay leaves
• 3 cups chicken stock
• 1/2 teaspoon sea salt (or more to taste)

TOPPING:

• 1/2 medium red onion (chopped)
• 1 cup cilantro (minced)
• 2 fresh jalapenos (sliced)

US Customary – Metric

Instructions

1. Soak the beans overnight in water. Discard the water the next day.
2. Set your pressure cooker to sauté at medium-high. Once hot, sauté the diced bacon for 6-8 minutes or until just crispy.
3. Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and sauté 1 minute.
4. In the pressure cooker pot, combine the soaked beans, tomatoes, green chilies, chipotle pepper, bay leaves, and chicken stock. Stir gently.
5. Lock the lid, set to high pressure, and cook for 30 minutes. (If you choose to cook the beans without soaking first, rinse and pick through, use 4 cups of chicken broth, and pressure cook for at least 45 minutes.)
6. Allow to naturally release for 15-20 minutes. Then do a controlled release. Add the salt and stir.
7. Set sauté to medium-low and cook uncovered until thickened, about 15-20 minutes, stirring occasionally.

Notes

Nutrition facts will depend on what type of ingredients you use. This is just an estimate. We do our best to give you nutritional information as correctly as possible. Please feel free to calculate for yourself.

If you choose to cook the beans without soaking them first, rinse and pick through. Use 4 cups of chicken broth and pressure cook for at least 45 minutes.

IMPORTANT: DO NOT be tempted to double this recipe. You should never fill your pressure cooker more than halfway when cooking items that expand, like dry beans.

Storing: Let the beans cool completely, place them in an airtight container, and refrigerate for up to 4 days.

Freezing: Place cooled beans in a freezer-safe container and freeze for up to 3 months.

Nutrition

Serving: 8g | Calories: 217kcal | Carbohydrates: 21g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 447mg | Potassium: 432mg | Fiber: 6g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 8.9mg | Calcium: 36mg | Iron: 1.5mg