Why You’ll Love This Recipe

• Authentic Mexican ‘Cowboy Bean’ recipe.
• Rich, smoky flavor from bacon and chorizo.
• A hearty one-pot meal that can be served as a main or side dish.
• Naturally gluten-free and packed with protein and fiber.
• Easily customizable with different meats and levels of spice.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven (at least 6 quarts)
• Large bowl (for soaking beans)
• Colander
• Chef’s knife
• Cutting board
• Wooden spoon or spatula

Ingredients

• 1 lb dried pinto beans, picked over and rinsed
• 12 cups water or low-sodium chicken broth, divided
• 8 oz thick-cut bacon, diced
• 8 oz raw Mexican chorizo, casings removed
• 1 large white onion, finely chopped
• 4-6 cloves garlic, minced
• 2 jalapeños, stemmed and finely chopped (seeds removed for less heat)
• 2 Roma tomatoes, diced
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1/2 cup fresh cilantro, chopped, plus more for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Sort and Soak the Beans. Place the dried pinto beans in a large bowl. Cover them with several inches of cold water and let them soak for at least 8 hours, or preferably overnight. This step rehydrates the beans, ensuring they cook evenly and reduces overall cooking time. After soaking, drain the beans in a colander and rinse them thoroughly.
2. Step 2: Initial Bean Simmer. Place the soaked and rinsed beans in a large Dutch oven or stockpot. Add 8 cups of fresh water or chicken broth and the bay leaf. Bring to a boil over high heat, then reduce the heat to low, cover, and let the beans simmer gently for about 1 to 1.5 hours, or until they are beginning to become tender but are not yet fully cooked. Do not add salt at this stage, as it can make the beans tough.
3. Step 3: Cook the Meats. While the beans are simmering, place the diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat, about 8-10 minutes. Using a slotted spoon, remove the crispy bacon from the skillet and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the skillet.
4. Step 4: Brown the Chorizo. Add the Mexican chorizo to the same skillet with the bacon fat. Cook over medium heat, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Remove the cooked chorizo with a slotted spoon and set it aside with the bacon.
5. Step 5: Sauté the Aromatics. Add the chopped white onion to the skillet with the remaining fat. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and chopped jalapeños and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
6. Step 6: Combine Ingredients. Once the beans have been simmering for about an hour and are starting to soften, carefully add the sautéed onion, garlic, and jalapeño mixture directly into the pot with the beans. Add the cooked bacon and chorizo, the diced Roma tomatoes, dried oregano, and ground cumin. Stir everything together gently.
7. Step 7: Final Simmer. Continue to simmer the beans, uncovered or partially covered, for another 1 to 1.5 hours. The goal is for the beans to become completely tender and creamy, and for the broth to thicken and develop a deep, rich flavor. Add more water or broth as needed if the liquid reduces too much. The final consistency should be soupy, not thick like chili.
8. Step 8: Season and Finish. Once the beans are perfectly tender, it’s time to season. Stir in the chopped fresh cilantro and season generously with salt and freshly ground black pepper to taste. Start with 1 teaspoon of salt and add more as needed. Remove the bay leaf before serving.
9. Step 9: Serve. Ladle the hot Charro Beans into bowls. Garnish with extra fresh cilantro, crumbled cotija cheese, diced avocado, or a dollop of Mexican crema, if desired. Serve immediately with warm corn tortillas or crusty bread for dipping.

Expert Cooking Tips

• Don’t Salt Too Early: Wait until the beans are fully tender before adding salt. Salting too early can prevent the bean skins from softening properly, resulting in a tough texture.
• Control the Simmer: Maintain a gentle, lazy simmer throughout the cooking process. A hard boil can cause the beans to break apart and become mushy.
• Use Dried Beans: While canned beans are a shortcut, using dried beans that you’ve soaked overnight will yield a far superior flavor and texture. The broth will be richer and the beans will be creamier.
• Render the Fat: Take your time rendering the fat from the bacon and cooking the chorizo. This process builds the foundational layer of smoky, savory flavor that is crucial to authentic Charro Beans.

Substitutions and Variations

For a different flavor profile, you can substitute the bacon and chorizo with other smoked meats like ham hock, salchicha (Mexican hot dogs), or diced smoked sausage. If you’re short on time, you can use canned pinto beans; just be sure to rinse them well and reduce the initial simmering time significantly, adding them in Step 6 and simmering for about 30-45 minutes to let the flavors meld. For a spicier kick, use serrano peppers instead of jalapeños or leave some of the seeds in.

Common Mistakes to Avoid

A common mistake is undercooking the beans, resulting in a firm, unpleasant texture. Be patient and allow them to simmer until they are completely creamy. Another error is not developing enough flavor at the beginning; don’t rush the process of cooking the bacon, chorizo, and aromatics, as this is where the deep, savory taste comes from. Finally, avoid making the beans too thick. Frijoles Charros are meant to be brothy and soupy, not thick like a stew or chili. Add more broth or water during the final simmer if they become too dry.

Serving Suggestions

Serve Charro Beans hot as a main course in a deep bowl with warm corn tortillas for dipping. They are also the perfect side dish for grilled meats like carne asada, barbacoa, or pollo asado. Accompany with a side of Mexican rice and a simple salad. For toppings, offer a variety of garnishes such as chopped fresh cilantro, diced white onion, crumbled cotija cheese, sliced avocado, pickled red onions, and a squeeze of fresh lime juice.

Storage and Reheating Tips

Allow the Charro Beans to cool completely before storing. They can be refrigerated in an airtight container for up to 5 days. The flavor often improves the next day. For longer storage, freeze the beans in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth to loosen the consistency if needed.

Frequently Asked Questions

Do I have to soak the beans overnight?

While not strictly mandatory, soaking the beans is highly recommended. It significantly reduces cooking time, helps them cook more evenly, and can make them easier to digest. If you’re short on time, you can do a ‘quick soak’ by covering the beans with water, bringing them to a boil for 2 minutes, then removing from heat and letting them stand, covered, for 1 hour before proceeding with the recipe.

Can I make this recipe in a slow cooker or Instant Pot?

Yes. For a slow cooker, sauté the meats and aromatics on the stovetop first, then add everything (using soaked beans) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the ‘Sauté’ function for the meats and aromatics, then add the soaked beans and broth. Cook on high pressure for 25-30 minutes, followed by a natural pressure release.

Are Charro Beans very spicy?

The spice level is easily controlled. The heat comes primarily from the jalapeños and sometimes the chorizo. For a mild version, remove all seeds and membranes from the jalapeños. For a spicier dish, leave some seeds in or add an extra pepper like a serrano. You can also use a mild chorizo.

Conclusion

Embracing the rich, soupy, and meat-laden glory of Frijoles Charros is to experience a cornerstone of authentic Mexican comfort food. This recipe transforms the humble pinto bean into a culinary masterpiece, proving that with the right ingredients and a little patience, you can create a dish that is both rustic and profoundly delicious. Whether served as the star of the show or as a supporting act to your favorite grilled dishes, these Charro Beans are guaranteed to win over hearts and appetites, leaving no doubt that they are, indeed, better than refried.