Slow Cooker Charro Beans with Chorizo Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sauté the onion and chorizo in a separate pan before adding them to the slow cooker, although this is not strictly necessary for the recipe to succeed. If you choose to do this, ensure the meat is browned but not fully cooked, as it will finish in the slow cooker. This extra step adds a layer of caramelized flavor from the Maillard reaction that some cooks prefer.

If you find the finished dish is thinner than you prefer, you can leave the lid off for the last 30 minutes of cooking on high to allow some of the liquid to evaporate.

Alternatively, you can mash a small portion of the beans against the side of the slow cooker to naturally thicken the broth with the released starches, which provides a creamy, hearty texture without needing any additional thickening agents or flour.

Variations

• Spicy Charro Beans: Add one finely diced jalapeño or a teaspoon of crushed red pepper flakes during the assembly phase to increase the heat profile of the final dish.
• Smoky Bean Mix: Incorporate a teaspoon of smoked paprika or a drop of liquid smoke to emphasize the earthy, campfire-inspired flavors of the chorizo and beans.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Warm over medium heat in a saucepan until steaming hot throughout.

Store any leftovers in an airtight container. Because this dish contains meat, it must cool to room temperature for no more than two hours before being moved into the refrigerator. Properly stored, the charro beans will maintain their quality and flavor for up to three days. When ready to eat, ensure they are reheated until steaming hot throughout to maintain the best texture and safety.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely for no more than two hours, and then store it in the refrigerator.

When you are ready to serve, simply reheat the entire portion on the stovetop or in the microwave until it is heated through, which makes it a perfect, low-stress option for busy weeknight dinners.

Serving ideas

Serve these charro beans in deep bowls to best capture the flavorful broth. They pair beautifully with warm flour or corn tortillas, which can be used to scoop up the beans and chorizo.

A side of lime wedges, fresh cilantro, and a dollop of sour cream or crumbled queso fresco can add a bright, acidic contrast that cuts through the savory richness of the meat and spices, making for a balanced and satisfying meal.

For a more substantial dinner, consider serving the beans alongside cilantro-lime rice or a fresh cabbage slaw. The acidity of the slaw or the brightness of the lime juice complements the smoky, earthy profile of the chorizo and chili seasoning perfectly.

This versatile dish also works well as a side for grilled meats or as a main course when paired with a simple green salad and crusty bread for dipping into the flavorful broth.

Frequently asked questions

Recipe card

Slow Cooker Charro Beans with Chorizo

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 1 lb raw chorizo, crumbled
• 1 onion, diced
• 1 packet chili seasoning
• 2 cups chicken broth

Instructions

1. Place the crumbled raw chorizo into the bottom of the slow cooker. Scatter the diced onion evenly over the meat, then sprinkle the chili seasoning across the top to ensure even distribution of the spices.
2. Pour the chicken broth over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to cook on high for four hours or until the chorizo reaches an internal temperature of 160°F (71°C).
3. Once the cooking time is complete, allow the mixture to rest for five minutes before stirring gently. Ladle the hot beans into bowls and serve immediately while steaming.

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

22 g

Fat

24 g

Fiber

6 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.