Charro Bean Queso l Land O'Lakes Foodservice
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Charro Bean Queso

Make your own Charro beans or use prepared to add to melted cheese for a flavorful appetizer dip.

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Yield: 8 cups
Portion: 2 fl. ounces



  • 1 pound (2 1/2 cups) | Pinto or other light colored beans
  • 4 ounces | Fatty pork shoulder, cut into 1/2-inch cubes
  • 8 slices | Bacon, thick sliced, cut into 1/2-inch pieces
  • 1 medium (1 cup) | Onion, diced
  • 2 large | Poblano chiles, roasted, seeded, chopped
  • 1 (14-ounce) can | Canned tomatoes, diced, drained
  • 1 teaspoon | Salt
  • 1/2 cup | Fresh cilantro, roughly chopped



  1. Sort beans; rinse and place in large pot. Add 2 quarts water, remove any beans that float; soak for 4 to 8 hours, until water has penetrated the core of the beans. Or quick soak by boiling the beans for about 2 minutes, then letting stand 1 hour. Drain the soaked beans.

  2. Measure 1 1/2 quarts of water into beans; add pork. Bring slowly to a boil, partially cover and simmer over medium-low heat, stirring occasionally, until beans are tender, 1 to 2 hours.

  3. Fry the bacon in skillet over medium-low heat, until crisp, about 10 minutes. Remove bacon; pour off all but 2 tablespoons fat and raise heat to medium. Add the onion and chiles; fry until onion is deep golden brown, about 8 minutes. Stir in tomatoes; cook until liquid has evaporated.

  4. Add tomato mixture, bacon and salt to the cooked beans. Simmer, stirring occasionally, for 20 to 30 minutes.

  5. For Charro Bean Queso, pulse half of the beans in food processor until coarsely chopped. Heat cheese and water in bain marie until cheese is melted.

  6. Stir in chopped and whole beans and poblano chiles. Heat to 165°F.

Nutrition Information

Serving Size: 2 fl. ounces

Calories 140 calories
Fat 11 grams
Sat. Fat 7 grams
Trans Fat 0 grams
Cholesterol 35 milligrams
Sodium 560 milligrams
Carbohydrates 4 grams
Dietary Fiber 1 grams
Sugars 0 grams
Protein 8 grams
Vitamin A 496 IU
Vitamin C 2 milligrams
Calcium 181 milligrams
Iron <1 milligrams