Savory Morning Beans

Savory Morning Beans

3 min read
Savory Beans

Part 2 of this glorious bean recipe.

Both recipes are amazing and this variation packs more of a spicy kick.

Charro beans are some of my favorite for their bold gravy-like broth. They have so much flavor and are comfort in a bowl.

I wanted to add this recipe as an option for those who like a little heat.

Whether you eat this as a standalone meal – or paired with other mexican dishes; these beans are delicious.

Savory Morning Beans

Print Recipe
Charro beans are some of my favorite for their bold gravy-like broth.
Course Main Course
Servings 12 small


  • 14 oz dried pinto beans, soaked overnight
  • 3 roma tomatoes, chopped
  • 1 yellow onion, chopped
  • 10 garlic pods, chopped
  • 2 serrano pepper, chopped
  • 1 jalapeno, sliced in half
  • 1 ½ tbsp olive oil
  • About ⅓ cup chopped cilantro
  • ½ lime, juiced
  • ½ tsp mustard
  • 1 tsp coconut sugar
  • ½ tsp dried oregano
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp cumin
  • ½ tsp salt
  • 2 bay leaves
  • 2 garden vegetable cubes ( or 1 ½ tbsp vegetable bouillon of choice)
  • 4 cups water


  • In an instant pot, set the cooker to saute mode for 6 minutes
  • To the pot add olive oil
  • When warmed, add the onion and serrano pepper – to saute for 4 minutes
  • At minute 4 – add the garlic and saute for 1 minute
  • At minute 5 – add the spices and saute for 1 minute
  • Then- add your tomato, soaked pinto beans, water, mustard, coconut sugar, bay leaves, vegetable cubes/bouillon, chopped cilantro, halved jalapeno and lime juice
  • Give it a stir to combine and cover with the lid – with the vent sealed
  • Pressure cook on high for 35 minutes
  • Enjoy warm!


This recipe is a similar variation to the original morning beans. Charro – like, with a kick to them
If you’re not soaking beans and using canned pinto beans – substitute the 2 cups dry for about 3.5- 4 cans 
To soak your pinto beans:
– The night before cooking them- place beans in a large bowl and pour enough water to cover them by 3 inches (I use water that I would drink, since the beans will be soaking this up)
-let sit on the counter overnight to soak
-in the morning, drain and rinse the beans off
-they’re ready for the pressure cooker
If i’m using vegetable bouillon; i like to use garden vegetable cubes – as they’re vegan, gluten free and made with mostly organic ingredients

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