Charro Beans
Frijoles Charros
A hearty, soupy bean dish from Northern Mexico loaded with bacon, chorizo, and pork in a rich, smoky tomato broth. Named after Mexican horsemen (charros), these beans are the ultimate cookout or carne asada side dish.
Ingredients
- 1 lb pinto beans (dried)
- 6 slices bacon
- 8 oz Mexican chorizo
- 3 pieces hot dogs or pork franks
- 3 pieces Roma tomatoes
- 1 piece white onion
- 3 pieces garlic cloves
- 2 pieces serrano chiles🌶️ Chile info
- 0.5 cup fresh cilantro
- 1 tsp cumin
- 2 tsp salt
- 10 cups water
Instructions
- 1
Sort and rinse pinto beans. You can soak them overnight to reduce cooking time, or cook them from dry (add 30 minutes to cook time).
- 2
Place beans in a large pot with 10 cups of water, half the onion, and 2 garlic cloves. Bring to a boil, then reduce heat and simmer until beans are tender, about 1.5–2 hours.
- 3
While beans cook, chop bacon into small pieces and fry in a skillet until crispy. Remove bacon, leaving the fat.
- 4
Remove chorizo from casing and cook in the bacon fat, breaking it up, until browned and cooked through. Remove and set aside.
- 5
Slice hot dogs into rounds and brown them in the same skillet. Remove and set aside.
- 6
Dice tomatoes, remaining onion half, and serranos. Sauté in the skillet with minced garlic for 3 minutes.
- 7
Once beans are tender, add the sautéed tomato mixture, bacon, chorizo, hot dogs, cumin, and salt. Simmer for 20 more minutes.
- 8
Stir in chopped cilantro just before serving. Serve in bowls with the broth — these are a soupy bean dish, not refried beans.
Chef's Tips
Frijoles charros should be soupy, not thick. If the broth reduces too much, add more water. These are even better the next day after the flavors have had time to marry.
