Here’s a classic, authentic Frijoles Charros recipe—rich, smoky, and full of flavor, just like you’d find in Mexico.
🫘 Frijoles Charros (Mexican Cowboy Beans)
Ingredients
- 1 lb dried pinto beans
- 8–10 cups water
- 4 slices bacon, chopped
- 8 oz chorizo (or hot dogs, traditional option), sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 Roma tomatoes, diced
- 1 jalapeño or serrano, chopped
- ½ tsp cumin
- Salt, to taste
- ¼ cup fresh cilantro, chopped
Instructions
- Cook the beans
- Rinse beans and remove debris.
- Add beans and water to a pot.
- Bring to a boil, reduce to a simmer, cover, and cook 1½–2 hours until tender.
- (Or use canned beans—see tip below.)
- Prepare the flavor base
- In a skillet, cook bacon until crisp.
- Add chorizo and cook until browned.
- Stir in onion, garlic, tomato, and jalapeño.
- Cook until softened and fragrant (5–7 minutes).
- Combine
- Add bacon-chorizo mixture to cooked beans.
- Add cumin and salt.
- Simmer uncovered 20–30 minutes to meld flavors.
- Finish
- Stir in cilantro just before serving.
Tips & Variations
- Using canned beans: Use 3–4 cans pinto beans (undrained). Simmer 20–30 minutes.
- Extra smoky: Add a little ham hock or smoked sausage.
- Spicy: Add more serrano or a pinch of chile de árbol.
- Soupy style: Add extra broth for more caldo.
Serve With
- Carne asada
- Barbacoa
- Tortillas or cornbread
- Rice & grilled meats
If you want, I can also give you a slow cooker version, instant pot method, or a charro-to-frijoles-borrachos variation 🍺🫘
