Frijoles Charros are a beloved Mexican dish traditionally prepared by cowboys, or charros, using hearty ingredients that could be easily cooked over a fire. These smoky, meaty pinto beans are simmered with bacon, sausage, jalapeños, tomatoes, and spices—making them rich, comforting, and full of bold flavor. Whether served as a side dish or a main, Frijoles Charros are a rustic classic that brings warmth to the table and pairs beautifully with grilled meats, tortillas, or rice.
Ingredients:
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2 cups dried pinto beans, rinsed
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8 cups water
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4 slices bacon, chopped
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1/2 lb Mexican chorizo or smoked sausage, crumbled or sliced
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1 small onion, diced
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3 garlic cloves, minced
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2 jalapeños, chopped (seeds removed for less heat)
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2 medium tomatoes, chopped (or 1 can diced tomatoes)
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1/4 cup cilantro, chopped
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1 tsp cumin
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1/2 tsp oregano
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Salt and pepper to taste
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Optional: 1/2 cup beer or chicken broth for added depth
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Optional toppings: fresh cilantro, diced onions, lime wedges
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Instructions:
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Cook the Beans:
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In a large pot, add rinsed beans and water. Bring to a boil, then reduce to a simmer.
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Cook uncovered for about 1.5–2 hours, or until beans are tender. Skim off any foam. (Alternatively, use canned pinto beans for a quicker version.)
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Prepare the Meat & Veggies:
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In a separate skillet, cook bacon over medium heat until crispy. Remove and set aside.
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In the same pan, cook chorizo or sausage until browned. Add onion, garlic, and jalapeños. Sauté until softened and aromatic.
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Combine & Simmer:
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Add the bacon, sausage mixture, tomatoes, cumin, oregano, and optional beer or broth to the beans.
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Simmer everything together for 20–30 minutes, uncovered, to allow the flavors to blend and liquid to reduce slightly.
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Stir in chopped cilantro and season with salt and pepper to taste.
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Serve:
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Ladle into bowls and garnish with fresh cilantro, chopped onions, or a squeeze of lime. Serve with warm tortillas or rice.
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Would you like a slow cooker or instant pot version of this recipe too?
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