Ninja Foodi Mexican Pinto Beans (Charro Beans)

Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

One of the first recipes I made in our new Ninja Foodi were these Mexican Pinto Beans. Also, known as Charro Beans. So easy and dripping with flavor!

Yes, I tried to jump on the Instant Pot groupie train. But I wasn’t that thrilled with having to remove food to another dish to brown or crisp. I didn’t want to purchase two separate appliances to do the job of one.

No, I’m not being paid to praise the Ninja Foodi. I’m just trying to justify my dirty little cheating feelings about the Instant Pot. I feel like such a betrayer not being like everyone else singing the praises, much less purchasing more than one electric pressure cooker.

Just a few reasons why I love the Ninja Foodi:

  • Ceramic coating on the large pot is a breeze to clean. It just wipes right out.
  • It’s a pressure cooker that crisps! Happens to be my favorite part.
  • The cook crisp basket itself is easy to clean. But the removable diffuser is a nightmare. I now use a silicone trivet instead.
  • I only used the Instant Pot a few times but I firmly believe the Foodi comes to pressure faster.

Also, I’m not one of those people that think everything can be cooked in a pressure cooker. Some recipes need and deserve a long slow traditional cook time to develop flavors.

Ninja Foodi Mexican Pinto Beans (Charro Beans)

 Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

What are Charro Beans?

Frijoles Charros (cowboy beans) is a traditional Mexican dish. Pinto beans stewed with onion, garlic, and bacon. Other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork, and chorizo.

How to Cook Mexican Charro Beans in an Electric Pressure Cooker

I soaked the pinto beans overnight. I do this in hopes of less digestive issues. This step is not necessary when using a pressure cooker. But I had the time and memory to do this step.

(If you choose to cook the beans without soaking first. Rinse and pick through. Use 4 cups of chicken broth and pressure cook at least 45 minutes.)

If you soak the beans drain the soaking water prior to adding to the pot.

Set the Ninja Foodi or Instant Pot to saute at medium-high. Once hot, cook the bacon for 6-8 minutes or until just crispy.

Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and saute 1 minute.

 Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

In the pot of the pressure cooker combine the soaked beans, tomatoes, green chilies, bay leaves, and 3 cups chicken stock. Stir.

Place the pressure cooking lid in place and lock. Set to high pressure and cook for 30 minutes.

Allow to naturally release for 15-20 minutes. Then do a controlled release. Controlled release just means turning the pressure release control back and forth in short burst to release the pressure.

Add the salt and stir.

 Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

At this point the Mexican pinto beans are soupy. If this is the way you like them the dish is done.

To achieve a thicker consistency leave the pot in the Foodi and set saute to medium-low. Bring to a boil and cook uncovered until thickened to your liking. I did ours for about 20 more minutes. They will also thicken a bit upon cooling.

  1. Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.
  2. Enjoy the most flavorful Mexican Pinto Beans you’ve ever eaten!

Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

We like to serve these with our Baked Chicken Chimichangas or our Crispy Pork Carnitas. Other easy side dishes are Mexican Rice and Cilantro Lime Rice.

Ninja Foodi or Instant Pot Mexican Pinto Beans Recipe

Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.
Print Recipe
5 from 3 votes

Ninja Foodi Mexican Pinto Beans (Charro Beans)

Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dish, Side Dish
Cuisine: Mexican
Keyword: charro beans, frijoles, Mexican, pinto beans
Servings: 8
Calories: 217kcal
Author: DSTR

Ingredients

  • 1 pound pinto beans dried
  • 8 oz bacon diced
  • 1 small onion diced
  • 1 jalapeno fresh, diced
  • 3 cloves garlic minced
  • 1 4.5 oz green chilies chopped
  • 1 Chipotle pepper in adobo seeded & diced (if you like more spice leave the seeds)
  • 1 14 oz 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 jalapenos fresh, sliced

Instructions

  • Soak the beans overnight in water. Discard the water the next day.
  • Set pressure cooker to saute at medium-high. Once hot saute the diced bacon for 6-8 minutes or until just crispy.
  • Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and saute 1 minute.
  • In the pressure cooker pot combine the soaked beans, tomatoes, green chilies, bay leaves, and chicken stock. Stir. 
  • Lock the lid, set to high pressure and cook for 30 minutes.
  • Allow to naturally release for 15-20 minutes. Then do a controlled release. 
    Add the salt and stir.
  • Set saute 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 correct as possible. Please feel free to calculate for yourself.

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

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Comments

  1. Reply

    Will this recipe work exactly the same as the regular Ninja 4-in-1 Cooking System? Or would I have to adjust the cooking time, temp, etc.? I’ve found a lot of the recipes in their own Ninja cookbook tend to burn or the liquid evaporates and dries out, etc.

    1. Reply

      Hi, Tamboliya! I don’t own a Ninja 4-in-1 cooking system so I can’t answer this question. I’m sorry.

  2. Reply

    5 stars
    This bean dish was excellent.

  3. Reply

    Do we have to cook the soaked beans first for 45 minutes on the stovetop? That wasn’t explained very well, or they can do in the pressure cookie/ foodie without cooking them first

    1. Reply

      Hi, Wendy! Thanks for bringing this to our attention. I have updated the post. (If you choose to cook the beans without soaking first. Rinse and pick through. Use 4 cups of chicken broth and pressure cook at least 45 minutes.)

  4. Reply

    5 stars
    My husband, a lifelong pintos lover, said these were the BEST pintos he had ever had! I didn’t have a can of green chilis or diced tomatoes, so I used a can of rotel instead. Using my Ninja Foodi, I pressure cooked them for 23 minutes based on another recommendation and they were slightly over cooked, so I will reduce cooking time by a couple of minutes. And next time I may add a little more water/broth as he likes them soupy, but this is a keeper!

  5. Reply

    5 stars
    Great recipe. I have made it twice. The first time it was to hot for my wimpy family. I made it mild the next time. Still delicious. Thanks for sharing.

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