Frijoles Charros
Frijoles Charros: A Hearty Mexican Bean Stew Packed with Flavor
Frijoles Charros, or “Cowboy Beans,” are one of the most beloved comfort foods in Mexican cuisine. This rustic dish gets its name from the charros, the traditional Mexican horsemen, who would make a simple but filling bean stew over an open fire during long days of work in the fields. Over time, the dish evolved into a flavorful, meat-packed recipe enjoyed at family gatherings, backyard cookouts, and festive occasions. Today, Frijoles Charros are a staple at carne asadas and potlucks, known for their smoky, savory, and slightly spicy flavor that warms the soul.
This particular recipe brings together creamy pinto beans, smoky bacon, robust pork chorizo, roasted Roma tomatoes, beef franks, and aromatic herbs. The result is a one-pot wonder that’s deeply satisfying and perfect for feeding a crowd. Whether you enjoy them as a side dish or as the main attraction, Frijoles Charros will always win hearts and empty bowls.
Related Recipe: Frijoles Maneados
Ingredient Variations
While the base of Frijoles Charros remains pinto beans, bacon, and chorizo, there’s plenty of room to make the dish your own:
- Beans: Pinto beans are traditional, but you can use black beans or Peruano beans for a lighter color and creamier texture.
- Protein: Swap beef franks for smoked sausage, ham, or shredded carnitas. For a more indulgent version, add chunks of pork belly.
- Spice Level: Add diced serrano peppers for more heat, or use chipotle peppers in adobo for a smoky kick.
- Vegetables: Toss in diced carrots, poblano peppers, or even nopales (cactus paddles) for extra depth and nutrition.
- Broth Base: Replace chicken stock with beef stock for a deeper, richer flavor.Vegetarian Option: Skip the bacon, chorizo, and franks; use vegetable stock, extra roasted vegetables, and smoked paprika for depth.
Storage Suggestions
Frijoles Charros are even better the next day, as the flavors have time to meld.
- Refrigerator: Store cooled beans in an airtight container for up to 4 days.
- Freezer: Place in freezer-safe containers or resealable bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm on the stovetop over medium heat, adding a splash of stock or water to loosen the consistency.
Serving Suggestions
Frijoles Charros are wonderfully versatile. You can serve them as:
- A side dish alongside grilled meats, tacos, or tamales.
- A main dish with warm corn tortillas or bolillo bread to soak up the flavorful broth.
- Part of a spread at a barbecue or family gathering—place the pot on a portable burner or slow cooker to keep them warm.
- Topped with extras like crumbled queso fresco, diced avocado, pickled jalapeños, or a squeeze of lime juice for brightness.
Cultural Notes
Frijoles Charros are deeply tied to rural Mexican traditions, particularly from the northern states like Nuevo León, Chihuahua, and Coahuila. They embody the spirit of resourcefulness, using pantry staples and preserved meats to make a filling meal for farmworkers and cowboys (charros) who needed sustenance during long workdays. Over time, the dish became a social food, shared during gatherings where stories and laughter flowed as freely as the beans simmered. Today, you’ll often find Frijoles Charros served at large family events, rodeos, and holidays, often simmering in large cazuelas or clay pots that keep the flavor authentic and earthy.
FAQs
Yes! Cook the bacon and chorizo mixture on the stovetop first, then transfer everything, including soaked beans, to the slow cooker. Cook on low for 6–8 hours or until beans are tender.
You can, but soaking reduces cooking time and helps beans cook more evenly. If you skip soaking, expect to add 20–30 more minutes to the cooking process.If you want to reduce the sugar content, you can omit the tamarind candy or replace it with a sugar-free version.
Traditionally, they have mild to moderate heat, depending on the amount and type of chiles used. You can make them completely mild or very spicy based on your preference.
Yes, but the flavor will be slightly different. Use 3 (15-ounce) cans of pinto beans, drained and rinsed, and reduce the cooking time to about 20–25 minutes.
Avoid overcooking and check for doneness after 40 minutes of simmering. Beans should be tender but still hold their shape.
Frijoles Charros are more than just beans. They’re a celebration of flavor, tradition, and togetherness. This recipe brings the essence of a Mexican cowboy campfire straight to your kitchen, with smoky, meaty notes and a hearty broth that’s perfect for any season. Whether you’re making them for a Sunday family dinner, a summer barbecue, or a holiday feast, one thing is certain: everyone will be coming back for seconds.
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Frijoles Charros
- Prep Time: 10 minutes
- Soaking Time: 8 hours
- Cook Time: 60 minutes
- Total Time: 9 hours 10 minutes
Description
Frijoles Charros are a hearty Mexican bean stew with pinto beans, bacon, chorizo, tomatoes, and more. Perfect for gatherings and full of flavor.
Ingredients
- 1 pound dried pinto beans
- salt to taste
- 12 ounces bacon, diced
- 10 ounces pork chorizo
- 1 small yellow onion, chopped
- 2 large garlic cloves, minced
- 1 pound fresh Roma tomatoes, roasted and diced
- 4 beef franks, sliced in rounds
- 6 cups chicken stock
- 2 bay leaves
- 1/4 cup fresh cilantro, chopped
Instructions
- Place beans in a large bowl with enough water to cover. Soak for 8 hours. Drain and rinse.
- Cook bacon in a large saucepan stirring constantly until bacon begins to brown. Add chorizo, breaking up with a large spoon to cook evenly. When fat begins to render, add onion and cook until tender; about 3 minutes. Stir in garlic, cook for 30 seconds. Add tomatoes and franks. Stir until mixture thickens.
- Add beans, stock, bay leaves and salt to taste. Bring to a boil over medium-high heat then reduce to low-medium heat to simmer. Cover and cook until beans are tender, about 45 minutes. Discard bay leaves, serve and top with cilantro and jalapeño.
