Frijoles Charros (Mexican Charro Beans)

Frijoles Charros, or Mexican Charro Beans, is a hearty and flavorful dish rooted in Mexico’s rich culinary traditions. Named after the country’s horsemen, “charros,” this recipe blends pinto beans with smoky bacon, spicy chorizo, and aromatic spices for a robust and satisfying meal.

Perfect as a side dish or a standalone entrée, this easy-to-make classic captures the essence of authentic Mexican comfort food. Let’s dive into creating this savory delight!

Ingredients

• 1 pound (450g) dried pinto beans
• Kosher salt
• 6 cups (1.4L) homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• 2 sprigs epazote (optional; see notes)
• 12 ounces (340g) diced bacon (see notes)
• 1 medium white or yellow onion, diced (about 8 ounces; 225g)
• 2 serrano chiles or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
• 3 medium cloves garlic, minced (about 1 tablespoon; 12g)
• 2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see notes)
• Large handful chopped fresh cilantro leaves and fine stems

Instructions:

Step 1: Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.

Step 2: In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.

Step 3: Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes.

Step 4: Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Step 5: Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.

Step 6: Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes.

Step 7: Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

Notes

In place of the canned fire-roasted tomatoes, you can use 1 1/2 pounds fresh Roma tomatoes. Char the tomatoes directly over a gas flame, on a grill, or with a torch to remove the skins. Split into quarters and cut out and discard the cores. Dice and use as directed in the recipe.

Epazote is a Mexican herb that can be found in Mexican specialty shops. If fresh epazote is unavailable, use a large pinch of dried in its place, or omit.

This recipe is great over a campfire. If cooking over a live fire, you can use salt pork in place of the bacon for a more naturally smoky flavor.

Nutritons Fact:

YIELDS: 4 | SERVING SIZE: 1 Cup

Calories: 250 | Total Fat: 10 grams | Saturated Fat: 3 grams | Cholesterol: 10 milligrams | Sodium: 500 milligrams | Total Carbohydrates: 30 grams | Dietary Fiber: 8 grams | Sugars: 2 grams | Protein: 10 grams

Frequently Asked Questions:

1. Can I use canned beans instead of dried beans?

Using dried pinto beans is traditional for this recipe, but you can substitute canned pinto beans if you prefer. Just be sure to adjust the cooking time accordingly since canned beans are already cooked.

2. Can I make this recipe vegetarian or vegan?

Yes, you can make a vegetarian version by omitting the bacon and using vegetable stock instead of chicken stock. To make it vegan, also omit the sour cream or any other dairy-based garnishes.

3. Can I use other types of beans?

While pinto beans are traditionally used in Frijoles Charros, you can experiment with other types of beans such as kidney beans or black beans for a different flavor and texture.

4. What can I substitute for epazote?

Epazote is an herb commonly used in Mexican cuisine, but it may not be readily available in all areas. If you can’t find it, you can omit it from the recipe or substitute it with a small amount of dried oregano or cilantro.

5. How can I adjust the spiciness of the dish?

The spiciness of Frijoles Charros can be adjusted by modifying the amount of serrano chiles or jalapeños used. Removing the seeds and ribs can also reduce the heat. Adjust the amount of chiles according to your preference for spiciness.

6. How can I adjust the spiciness of Frijoles Charros?

To control the level of spiciness, you can adjust the amount of serrano chiles or jalapeños used. Removing the seeds and ribs from the chiles will also reduce the heat. Taste the dish as you add the chiles and adjust according to your preference.

7. Can I make Frijoles Charros in advance?

Yes, Frijoles Charros can be made in advance and stored in the refrigerator for up to 1 week. Reheat the beans on the stovetop or in the microwave before serving, and add a little water or stock if needed to adjust the consistency.

Frijoles Charros (Mexican Charro Beans)

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Ingredients

  

• 1 pound 450g dried pinto beans
• Kosher salt
• 6 cups 1.4L homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• 2 sprigs epazote optional; see notes
• 12 ounces 340g diced bacon (see notes)
• 1 medium white or yellow onion diced (about 8 ounces; 225g)
• 2 serrano chiles or 1 jalapeño minced (remove seeds and ribs if you prefer less heat)
• 3 medium cloves garlic minced (about 1 tablespoon; 12g)
• 2 14-ounce; 400g cans diced fire-roasted tomatoes (see notes)
• Large handful chopped fresh cilantro leaves and fine stems

Instructions

 

• Step 1: Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
• Step 2: In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.
• Step 3: Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes.
• Step 4: Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
• Step 5: Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
• Step 6: Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes.
• Step 7: Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.