This keto-friendly recipe of creamy chicken and vegetables has high fat content and minimal carbs. It was great the one time I’ve made it so far. Please share any advice or suggestions you may have with me. There are easily 8 to 10 servings in this substantial meal. The majority of my keto meals are prepared in this manner so that we can portion out the leftovers into meal prep containers for lunches.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ pound bacon strips
- ½ cup bacon drippings
- 1 large onion, finely chopped
- ½ pound cooked ham, diced
- ¼ pound chorizo sausage, crumbled
- 5 (16 ounce) cans pinto beans, rinsed and drained
- 1 whole chipotle pepper
- 2 cloves garlic, pricked with a fork
Instructions
- Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
- Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
- Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 11 g |
| Protein | 21 g |
| Saturated Fat | 9 g |
| Sodium | 1298 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My favorite Charro bean recipe a hit every time
Turned out well, be forewarned that there is a fair amount of heat to these beans and some of your fair friends may gasp at the first bite. I use a cast iron Dutch oven on the grill and finish off the beans with some delicious smoke. Applewood to be exact, really adds a nice dimension to the beans.
Excellent flavor!
A really good easy recipe. I did not add the diced ham or chipotle pepper. I substituted 1 cup Pace Picante sauce. The addition of chorizo was excellent. Great idea. Will definitely make again.
Made this and my husband and kids loved it. Really easy to make and the flavor is really nice.
This was SO GOOD! Made exactly as written. The chipotle pepper added a smoky depth of flavor that was divine. Everyone in my family loved these!
Great big hit with family
I almost followed the recipe! Hard for a chef to follow one completely, right? Instead of chipotle peppers I used seeded jalapeno. I used fresh beans instead of canned and boiled a ham on a bone I had left over from Christmas. I added about a teaspoon of cumin and two teaspoons of powder. I must say it was wonderful. I then cooked it in a 250 degree oven along with the pork shoulder for about 4 to 5 hours until fork tender. This is going to be wonderful as a burrito from the left overs for this evening.
This was super delicious. I tweaked it a little bit I didn’t drain the beans which I feel gave the soup more flavor I didn’t just use the partial bacon fat for the onions, ham and chorizo I used all the fat left and once everything was cooked a little I pour all the contents into the large pan to make the soup. That was basically the only things I changed but over all this was amazing thank you.
Absolutely love this recipe! I would prefer it not to be as hot as it is but loved eating it in small portions. I will try to take some heat out next time.
My son love the Charros Beans, but I do not use the bacon drippings, the ham, the chipotle peper and the garlic. Instead of that I use dog sausage diced (2 packs of about 8 pieces, medium fried)4 tomatoes diced ( medium heat) and at last add 1 bunch of cilantro chopped when the beans mixture are boil. And enjoy.
I made this as a soup. My favorite Mexican restaurant has a charro bean soup. I did change the recipe because I was unable to find chipotle peppers without driving across town. I chopped the garlic and left it in the soup. Also, I added 2 tablespoons of cilantro, 1 teaspoon chicken bouillon, 1 – 14.5 oz can of diced fire roasted tomatoes salsa style and 5 cups of water. This was amazing. My husband and I both had 2nds and took it for lunch the next day.
excellent flavor. one of my favorite recipes
KEEPER!!
This was a cinch to make and was a big hit with my family! Love this dish! Great as a side or the main course. I added a little pepper and cumin for some kick.
These were great! I used dried pintos, soaked overnight, instead of the canned. Everything fit perfectly into a 4-qt. slow cooker. It took a little longer to soften than I would’ve liked (it smelled great, so I was impatient), but the final product was worth the wait. Fantastic on its own or w/ rice, which made it hearty enough to eat as a meal. Thanks, P!
I modified this recipe to fit what I had and our taste. I used 6 strips of bacon 1/2 pound jalepeno sausage cut in 1/4″ slices 1 pound of dried pinto beans 1 poblano pepper 1/2 bunch of cilantro 1 teaspoon cumin I started the beans in a pot of boiling water for 30 minutes and then transfered them to a crock pot and cooked them all day with the garlic, pepper and cilantro. 30 minutes before the beans were finished I reserved 2 cups and mashed them with a potatoe masher returning them to the crock pot, then added all of the other ingredients and cooked it for the final 30 minutes. Of course I put the cooked bacon in the pot as well even though it does not have that in the recipe. I did not remove the garlic or pepper since they cooked in the crock pot all day and pretty much broke into tiny peices. The pot of beans was devoured and I am going to have to buy another large crock pot so I can double the recipe next time. This is a great recipe since it gives you all kinds of wiggle room to modify it to what you have on hand and your families taste.
We didn’t like this at all. When I cooked it, I had to add more ingredients to give it flavor.
While I like this recipe, I made a few changes. Starting with fresh pintos, and omitting the bacon. instead I used pork sausage and chorizo for the flavor. Also added jalapenos, cilantro, and finely chopped garlic and pearl onions.
I made this on 10/19/09 and I followed the instructions except I used a jalapeno pepper instead. Other than that I used all the meats and it was yummy. I think I may skip out on the bacon/bacon drippings next time I make this. I really did enjoy this recipe. Thanks PBothwell
Very good recipe I didnt use the chorizo an added a fresh jalapeno cooked them in the crockpot! Was very yummy!