I am a big fan of the whole pinto beans you get in a good Mexican Restaurant. I like them more than the refried beans and they’re actually healthier, because refried beans are fried with FAT – which makes them tasty – but not necessarily healthy.
I got an Instant Pot (actually it’s a Cuisinart Pressure Cooker) and I was anxious to try to recreate my favorite beans. These are excellent – and really flexible. I put them in my Oven Baked Tacos Recipe, we eat them alone, you could “refry” them if you like – and for sure you can freeze them when you make too much!
I’m not exactly sure what makes these “Charro Style” but the recipe I adapted was a Slow Cooker Charro Beans recipe. The only thing I left out was the tomatoes, which just didn’t go with what I wanted to accomplish. Hopefully these tickle your tastebuds as well!