Frijoles Charros

Frijoles Charros

Smoky bacon and bold pinto beans simmer with tomatoes and jalapeño for a brothy, hearty pot.

Total 8 hr 30 min Makes 6 servings Calories 410/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

Frijoles charros, or cowboy beans, are a brothy Mexican side made by simmering pinto beans with bacon, chorizo, tomatoes, and jalapeño until rich and smoky. They're traditionally served alongside grilled meats or with warm tortillas for scooping, making them a staple at backyard cookouts and festive gatherings. The long simmer lets the beans soak up the savory broth while staying tender and whole.

Ingredients

  • 1 pound dried pinto beans, sorted and rinsed
  • 8 cups water
  • 6 slices bacon, chopped
  • 1/2 pound fresh Mexican chorizo, casing removed
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 2 medium tomatoes, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Method

  1. Place the sorted pinto beans in a large bowl, cover with cold water by at least 2 inches, and soak at room temperature for 8 hours or overnight.

  2. Drain and rinse the soaked beans, then transfer to a 6-quart saucepan with the 8 cups of water.

  3. Bring the beans to a boil over high heat, then reduce to a low simmer, cover partially, and cook until just tender, about 1 hour, skimming foam occasionally.

  4. Meanwhile, in a 9-inch skillet over medium heat, cook the chopped bacon until crisp and browned, about 7 minutes.

  5. Add the chorizo to the skillet with the bacon and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes.

  6. Add the diced onion, garlic, and jalapeños to the skillet and cook, stirring, until the onion softens, about 5 minutes.

  7. Stir in the diced tomatoes, cumin, and oregano, and cook until the tomatoes begin to break down, about 3 minutes.

  8. Once the beans are tender, add the bacon and chorizo mixture along with the bay leaves, salt, and pepper to the saucepan with the beans and their broth.

  9. Simmer the beans uncovered over low heat, stirring occasionally, until the broth thickens slightly and flavors meld, about 30 minutes.

  10. Remove the bay leaves, taste and adjust salt as needed, then stir in the chopped cilantro.

  11. Ladle the frijoles charros into bowls and serve hot with lime wedges on the side.

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    Frijoles Charros

    Frijoles charros, or cowboy beans, are a brothy Mexican side made by simmering pinto beans with bacon, chorizo, tomatoes, and jalapeño until rich and smoky. They're traditionally served alongside grilled meats or with warm tortillas for scooping, making them a staple at backyard cookouts and festive gatherings. The long simmer lets the beans soak up the savory broth while staying tender and whole.

    8 hr 30 min 6 servings 410 cal

    Ingredients

    • 1 pound dried pinto beans, sorted and rinsed
    • 8 cups water
    • 6 slices bacon, chopped
    • 1/2 pound fresh Mexican chorizo, casing removed
    • 1 white onion, diced
    • 4 cloves garlic, minced
    • 2 jalapeños, seeded and diced
    • 2 medium tomatoes, diced
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 2 bay leaves
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup chopped fresh cilantro
    • 1 lime, cut into wedges

    Method

    1. 1

      Place the sorted pinto beans in a large bowl, cover with cold water by at least 2 inches, and soak at room temperature for 8 hours or overnight.

    2. 2

      Drain and rinse the soaked beans, then transfer to a 6-quart saucepan with the 8 cups of water.

    3. 3

      Bring the beans to a boil over high heat, then reduce to a low simmer, cover partially, and cook until just tender, about 1 hour, skimming foam occasionally.

    4. 4

      Meanwhile, in a 9-inch skillet over medium heat, cook the chopped bacon until crisp and browned, about 7 minutes.

    5. 5

      Add the chorizo to the skillet with the bacon and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes.

    6. 6

      Add the diced onion, garlic, and jalapeños to the skillet and cook, stirring, until the onion softens, about 5 minutes.

    7. 7

      Stir in the diced tomatoes, cumin, and oregano, and cook until the tomatoes begin to break down, about 3 minutes.

    8. 8

      Once the beans are tender, add the bacon and chorizo mixture along with the bay leaves, salt, and pepper to the saucepan with the beans and their broth.

    9. 9

      Simmer the beans uncovered over low heat, stirring occasionally, until the broth thickens slightly and flavors meld, about 30 minutes.

    10. 10

      Remove the bay leaves, taste and adjust salt as needed, then stir in the chopped cilantro.

    11. 11

      Ladle the frijoles charros into bowls and serve hot with lime wedges on the side.