Charro style Jacobs Cattle Beans
Heirloom beans change the way you cook. The first time I worked with Jacob’s Cattle beans from Rancho Gordo, I knew they deserved more than a quick boil and a splash of seasoning. Their speckled skins hold their shape through a long simmer, while the interiors turn creamy and rich without falling apart. That texture alone sets the tone for this pot.
Charro beans are built on layers of flavor. Bacon brings smoke and depth. Chipotle in adobo adds a controlled heat with a little sweetness. Cumin and Mexican oregano round it out with warmth and earthiness. A measured spoonful of Revolution Barbecue Texas Beef BBQ Rub introduces garlic, cracked pepper, and savory spice that ties everything together without overpowering the beans themselves.
These beans are the foundation. Everything else supports them. When you start with quality heirloom beans and build flavor deliberately, you end up with a pot that has structure, balance, and real character.
Charro Beans with Jacob’s Cattle Beans
Jacob’s Cattle beans are known for their creamy texture and ability to hold integrity during extended cooking. That makes them especially well suited for charro style preparations where time and layering matter. At altitude, simmering can stretch, and these beans respond beautifully to steady heat without breaking down.
Soaking them with Revolution Barbecue Bird Brine seasons the beans internally before they ever reach the pot. That step ensures flavor is present throughout, not just in the broth. As the bacon renders and aromatics develop, the addition of Revolution Barbecue Texas Beef BBQ Rub reinforces the savory foundation with garlic, pepper, and balanced spice.
Chipotle and adobo provide smoke and warmth, while avocado leaves contribute subtle herbal depth. As the beans cook, they release starch that naturally thickens the cooking liquid and concentrates the flavor. The result is a structured, hearty pot of charro beans that honors the ingredient first and builds outward from there.
- Author
- Glenn Connaughton
- Prep Time
- 8 hours
- Cook Time
- 2 hours
- Servings
- 8
- Category
Side Dish
- Cuisine
- American
Ingredients
- 8 cups water
- 1 pound Jacob’s Cattle beans
- 2 tablespoons Revolution Barbecue Bird Brine
- 4 slices thick cut bacon, cut into 1 inch pieces
- 1/2 white onion, diced
- 6 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, diced
- 1 tablespoon adobo sauce
- 3 dried avocado leaves or 3 bay leaves
- 1 teaspoon cumin
- 1/2 teaspoon dried Mexican oregano
- 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 3 cups chicken stock
- 3 cups of water, as needed to cover the beans by 2 inches
- 1/4 cup fresh cilantro, chopped
- 2 Roma tomatoes, diced
- 1/2 white onion, diced
Directions
- Soak The Beans: Combine 8 cups water, 1 pound Jacob’s Cattle beans, and 2 tablespoons Revolution Barbecue Bird Brine in a large bowl and soak for 8 hours or overnight. Drain and discard the soaking liquid before cooking.
- Render The Bacon: Place the bacon pieces in a Dutch oven over medium high heat and cook for 5 to 7 minutes until the fat renders and the edges begin to brown.
- Build The Aromatics: Add the diced white onion and minced garlic and cook for 3 to 4 minutes until softened and fragrant.
- Bloom The Spice Layer: Stir in the diced chipotle pepper, 1 tablespoon adobo sauce, 3 dried avocado leaves or bay leaves, 1 teaspoon cumin, 1/2 teaspoon dried Mexican oregano, and 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub. Cook for 1 minute to release their aroma.
- Simmer The Beans: Add the drained beans and 3 cups chicken stock, then add enough water to cover the beans by about 2 inches. Bring to a boil and cook for 5 minutes, then reduce to a steady simmer and cook for about 2 hours, stirring every 30 minutes, until the beans are creamy in the center while still holding their shape. Add additional water only if needed to maintain that 2 inch coverage during cooking.
- Finish And Serve: Remove the avocado or bay leaves and simmer uncovered for an additional 10 minutes if a thicker consistency is desired. Top with 1/4 cup chopped cilantro, diced Roma tomatoes, and diced white onion before serving.