Charro Beans (Frijoles Charros) – A Bowl Full of Soul
If you’ve ever sat down to a Mexican-style meal and been blessed with a side of smoky, soulful beans bursting with chili, garlic, and meaty depth, chances are you’ve had Frijoles Charros—also known as Charro Beans. This rustic dish has roots in northern Mexico and was traditionally cooked over open fires by cowboys (or “charros”), earning it its name.
Loaded with rich flavor from smoked beef or turkey bacon, simmered pinto beans, and aromatic spices, these beans are deeply comforting and perfect with warm tortillas or fluffy rice. Whether you’re making them on the stovetop, in a slow cooker, or Instant Pot, they’re an easy crowd-pleaser for family dinners or potlucks.
🧂 Ingredients You’ll Need
- 1 pound dried pinto beans
- 12 oz smoked beef bacon or halal turkey bacon, chopped
- 1 small yellow or white onion, chopped
- 1 jalapeño, seeded and minced (use more for extra heat)
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable or chicken broth
- 2 cups water
- 1 (15 oz) can fire-roasted or diced tomatoes (with juice)
- 2 tsp chili powder
- 2 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp black pepper
- ½ bunch fresh cilantro, chopped
- Salt, to taste
- Optional toppings: extra cilantro, sliced jalapeños
🔄 Swaps & Notes
- No bacon? Try a vegetarian version with smoked paprika and a splash of liquid smoke.
- Canned beans shortcut: Use 3 (15 oz) cans of drained pinto beans—cut down cooking time significantly.
- Spice control: Adjust jalapeño and chili powder for mild or fiery results.
- Vegan-friendly: Stick to veggie broth and skip the meat entirely—it’s still delicious.
🍲 How to Make Charro Beans (Stovetop)
1. Soak the Beans
Place the dried pinto beans in a large bowl. Cover with cold water and let soak for at least 6 hours or overnight. Drain and rinse well.
2. Cook the Bacon
In a large Dutch oven or pot, cook the beef or turkey bacon over medium-high heat until crispy. Remove and drain on paper towels. Leave about 2–3 tablespoons of fat in the pot.
3. Sauté the Aromatics
Add chopped onions and jalapeño. Sauté for about 4 minutes until softened. Stir in garlic and cook for 30 seconds more.
4. Simmer
Add soaked beans, broth, water, and the cooked bacon. Bring everything to a boil, then reduce heat, cover, and simmer for about 45 minutes. Stir occasionally and add more hot water if needed.
5. Add Seasonings
Stir in the diced tomatoes (with juices), chili powder, cumin, oregano, black pepper, and cilantro. Simmer uncovered for another 30 minutes until the beans are tender and the broth thickens.
6. Taste & Serve
Add salt to taste, garnish with fresh cilantro or sliced jalapeños, and serve warm!
💡 Tips for Success
- Soak for texture: Soaking beans reduces cooking time and helps them cook evenly.
- Low and slow: Don’t rush the simmer—it lets the beans soak up maximum flavor.
- Don’t salt too early: Salt near the end of cooking for the best bean texture.
🍽️ Serving Suggestions
Pair your Frijoles Charros with these crowd-favorite dishes from ChefManiac:
- 🌮 These Sheet Pan Quesadillas – An easy way to round out your Tex-Mex dinner spread
- 🥘 Dorito Casserole – A cheesy, crunchy, spicy companion
- 🍲 Cajun Chicken Sausage Gumbo – When you want a soulful Southern-Mexican fusion feast
- 🍏 Caramel Apple Nachos – A fun, fruity dessert to balance the savory
- 🍫 Peanut Butter Brownies – For a rich dessert finale
🧊 Storage & Leftovers
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in zip-top bags or containers for up to 3 months.
- Reheat: Warm slowly on the stovetop with a splash of broth or water.
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Final Thoughts
These Charro Beans are rustic, hearty, and downright delicious. Whether you serve them as a side dish, spoon them over rice, or enjoy them with tortillas and salsa, they’ll quickly become a staple in your comfort food rotation.
👉 Did you try this recipe? Leave a comment below and let us know how you served it! And don’t forget to follow us on ChefManiac for more easy comfort food recipes every week.
