If you are not blessed by having a Chuy’s in your state, I want to go ahead and send you my condolences. In the South, Chuy’s Tex-Mex is a classic. I’ve always loved their delicious guacamole and many veggie options, but had never gotten their charro beans, simply because I assumed they added bacon to their recipe (like most restaurants down South do). HOWEVER, this past week while eating out, I was surprised when my server informed me that their delicious charro beans recipe is vegetarian-friendly… what a fantastic surprise! Life’s all about the small joys, you know :)
After trying their spicy beans, I had to come home and create my own healthy twist on their recipe…. because who doesn’t like the same taste with less calories & fats, and more fiber & protein.
And if you’re curious (here’s the little professor in me coming out), “charro” actually means Mexican horseman or cowboy… this is why we might sometimes see this recipe titled “Cowboy Beans.” Enjoy this hearty taste of the South, dear veggie-lovers!
- 1-lb. pinto beans, rinsed & soaked
- ¾ cup purple onion, diced
- 1 jalapeno, seeded & diced
- 3 garlic cloves, minced
- 1 can Rotel (diced tomatoes & green chilies), drained
- 4 cups vegetable broth
- 2 cups water
- ½ cup cilantro
- 1 ½ Tbsp. cumin
- 2 tsp oregano
- 2 tsp pink himilayan salt
- 1 ½ tsp chili powder
- 1 tsp smoked black pepper (plain black pepper works too)
- Rinse the pinto beans and soak overnight (at least 24 hours). Then, drain the beans after soaking.
- In a large pot, sauté the onion, jalapeno and garlic on medium-high heat for three to five minutes, or until onions are slightly translucent.
- Add all remaining ingredients, except cilantro, into the pot and bring to a boil.
- Reduce heat to low, cover and let simmer for 35-40 minutes.
- Stir in the cilantro and serve.