Cowboy Charro Beans with Smoked Sausage and Heirloom Pinto Beans
There’s something timeless about a pot of beans simmering on the stove—comforting, rustic, and full of depth. Cowboy Charro Beans are a Texas-inspired classic that blends smoky sausage, hearty pinto beans, and just the right amount of spice. This version brings together the bold, earthy flavor of Masienda’s heirloom Ayocote Pinto Beans with the signature kick of Revolution Barbecue’s I’m Your Huckleberry Cowboy Rub, loaded with chili, cumin, and coffee. Whether you're serving these beans as a side at a backyard BBQ or making them the star of the table, this dish delivers big, smoky flavor in every bite.
Cowboy Charro Beans with Smoked Sausage
8
15 minutes
2 1/4
340
Side Dish
These Cowboy Charro Beans are the kind of dish that brings people together. Slow-simmered Ayocote Pinto Beans soak up the smoky flavor of sliced sausage and bacon, while diced jalapeños, tomatoes, and garlic add richness and depth. What sets this recipe apart is the bold seasoning from Revolution Barbecue’s I’m Your Huckleberry Cowboy Rub, a smoky-sweet blend with chili, cumin, and East African coffee that adds layers of complexity to every bite. Made with Masienda’s heirloom beans, this dish is perfect as a hearty side or a main course with warm tortillas, cornbread, or a squeeze of lime on top.
Ingredients
1 pound dried Masienda Ayocote Pinto Beans, rinsed
2 tablespoons neutral oil (avocado or vegetable)
4 slices thick-cut bacon, chopped
12 ounces smoked sausage, sliced into ½-inch rounds (kielbasa or spicy beef sausage)
1 small yellow onion, diced
1 jalapeño, seeded and minced (leave seeds in for more heat)
3 cloves garlic, minced
1 large tomato, diced
2 tablespoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
6 cups water or low-sodium chicken broth
¼ cup chopped fresh cilantro (for garnish)
Optional: lime wedges and crumbled queso fresco for serving
Directions
Place the Ayocote Pinto Beans in a large bowl and cover with several inches of water. Let them soak overnight at room temperature. For a quick soak, bring beans and water to a boil for 2 minutes, then cover and let sit for 1 hour. Drain and set aside.
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the chopped bacon and cook until browned and crispy, about 5–6 minutes. Add the sliced smoked sausage and cook until it begins to caramelize, about 5 more minutes.
Add the diced onion and jalapeño to the pot and cook until softened, about 4 minutes. Stir in the garlic and cook for another 1 minute, until fragrant. Add the diced tomato and cook until it begins to break down, about 3 minutes.
Stir in the I’m Your Huckleberry Cowboy Rub and drained beans. Pour in 6 cups of water or broth. Bring the mixture to a boil over medium-high heat.
Reduce heat to low and cover the pot. Simmer gently for 1.5 to 2 hours, or until the beans are fully tender and the broth has thickened slightly. Stir occasionally and add a bit more water if needed to keep beans just covered.
Taste and adjust seasoning with more rub if needed. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges and crumbled queso fresco if desired. Serve warm with tortillas, cornbread, or over rice.
