Boiled Potato

Charro Beans

December 9, 2025

vegetarian mexican

Grocery List

Produce

• 1 white onion
• 2 tomatoes
• 2 cloves garlic
• 2 jalapeños or 1 serrano
• Fresh coriander (optional)

Pantry

• 400g canned pinto beans (or 1 can cooked beans with liquid)
• 1 tbsp tomato purée
• 1 vegetable stock cube
• 1 tbsp cooking oil

Spices

• 1 tsp cumin
• 1 tsp paprika
• Salt & pepper to taste

Proteins

• None (vegetarian base; add bacon or chorizo if desired)

Other

• Water as needed

Utensils List

• Medium pot or saucepan
• Chopping board & knife
• Wooden spoon

Ingredients (Serves 4)

• 1 can (400g) pinto beans with liquid
• 1 white onion, diced
• 2 tomatoes, diced
• 2 cloves garlic, minced
• 2 jalapeños or 1 serrano, chopped
• 1 tbsp tomato purée
• 1 tsp cumin
• 1 tsp paprika
• 1 vegetable stock cube
• 1 tbsp oil
• Salt & pepper to taste
• Optional: chopped coriander, squeeze of lime

Meal Prep Steps

1. Dice onion, tomatoes, and jalapeños.
2. Mince garlic.
3. Keep beans ready with their liquid.

Cooking Instructions

1. Heat oil in a pot over medium heat.
2. Sauté the onion until soft (about 5 minutes).
3. Add garlic and jalapeño; cook 1–2 minutes.
4. Stir in tomatoes, cumin, paprika, and tomato purée. Cook until tomatoes break down.
5. Add the canned pinto beans with their liquid.
6. Add enough water to loosen (½–1 cup).
7. Add the stock cube and stir until dissolved.
8. Simmer 10–15 minutes until flavours blend.
9. Adjust salt and pepper.
10. Garnish with coriander or lime if desired.

Storage & Reheating Instructions

• Store refrigerated up to 4 days in an airtight container.
• Reheat on the stovetop over low heat; add a splash of water if thick.
• Freeze up to 3 months; thaw overnight and reheat gently.