Mexican

Frijoles Charros (Charro Beans)

Name: Frijoles Charros (Charro Beans)
Total time: 120 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb dried pinto beans, picked over and rinsed; 6 slices thick-cut bacon, chopped; 1/2 lb Mexican chorizo, casing removed; 1 white onion, diced, and 3 garlic cloves, minced; 2 Roma tomatoes, diced; 2 jalapeños, sliced; 1/4 cup chopped fresh cilantro and 1 tsp salt

A hearty, brothy pot of pinto beans simmered with bacon, chorizo, tomatoes, and chiles, named for Mexico's traditional horsemen.

120 minutes

Serves 2

Side

42 min prep

66 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Place the rinsed pinto beans in a large pot, cover with 8 cups water, and bring to a boil, then reduce to a gentle simmer and cook partially covered for 1 1/2 hours until tender, adding water as needed.
2
While the beans cook, render the chopped bacon in a skillet over medium heat for 6 minutes until crisp, then add the chorizo and cook 5 minutes, breaking it up, until browned.
3
Add the onion, garlic, and jalapeños to the skillet and sauté for 5 minutes until softened and fragrant.
4
Stir in the diced tomatoes and cook 3 minutes until they begin to break down into the rendered fat.
5
Tip the entire skillet mixture, including the flavorful fat, into the pot of cooked beans and simmer everything together for 20 minutes so the broth turns rich and savory.
6
Season with salt, stir in the chopped cilantro just before serving, and ladle into bowls with plenty of the brothy liquid.

Listahan Family Score™

73/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 44

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

1085

Calories

63 g

Protein

73 g

Carbs

60 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Frijoles charros are tied to the ranch and cattle-country cooking of northern Mexico, where a pot of beans could be stretched into a full meal with cured meats, chiles, tomato, and herbs. The name points to charros, Mexico's traditional horsemen, and the dish keeps that practical spirit: brothy, filling, and built from pantry staples plus a few strong seasonings.

Listahan note

This version keeps the beans loose and spoonable instead of thick and refried. The bacon, chorizo, tomatoes, and jalapeños are cooked separately first so their fat and juices season the whole pot, not just the bites they touch.

Technique cues

Keep the beans at a gentle simmer. A hard boil can split the skins before the centers are creamy.
Do not drain the rendered bacon and chorizo fat for this recipe; it carries the chile, garlic, tomato, and pork flavor into the bean broth.
Add the cilantro at the end so it tastes fresh against the rich broth instead of turning dull in the long simmer.

Kitchen flow

Parallel prep: Start the beans first, then cook the bacon, chorizo, vegetables, and tomatoes while the beans simmer.
Make-ahead: Cook the beans through the final simmer, chill with the broth, and reheat gently; the flavor settles nicely after a rest.
Leftover move: Spoon leftovers over rice, tuck them into warm tortillas, or top with a fried egg for a sturdy lunch.
Cleanup rhythm: Use one bean pot and one skillet; scrape the skillet well when transferring so the browned fat seasons the broth instead of staying behind.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Dried pinto beans

Main body

Purpose: Pinto beans turn creamy while still holding their shape, which is what gives charro beans their hearty but brothy texture.

Handling: Pick through them for small stones, rinse well, and keep them covered with water as they simmer.

Adaptation: Canned pinto beans can shorten the cook time, but the broth will be thinner unless you simmer them with some of their canning liquid.

Thick-cut bacon

Smoky fat base

Purpose: Bacon gives the pot a smoky, salty backbone and provides the fat for cooking the aromatics.

Handling: Chop it before cooking so it renders evenly and leaves crisp pieces throughout the beans.

Adaptation: Diced ham or smoked sausage changes the texture but keeps the same savory direction.

Mexican chorizo

Spiced meat seasoning

Purpose: Fresh Mexican chorizo breaks down into the broth and brings chile, vinegar, and warm spice notes.

Handling: Remove the casing and crumble it as it browns so it seasons the pot evenly.

Adaptation: A mild fresh sausage can work, but add a little extra chile or paprika if you want some of the missing color and spice.

White onion and garlic

Aromatic base

Purpose: They soften into the rendered fat and make the broth taste rounded rather than just meaty.

Handling: Dice the onion small and mince the garlic so both melt into the beans during the final simmer.

Adaptation: Yellow onion works in the same amount; garlic powder can help in a pinch but tastes flatter here.

Roma tomatoes

Broth builder

Purpose: Roma tomatoes add moisture and gentle acidity that balances the bacon and chorizo.

Handling: Cook them until they start to collapse into the fat before adding the skillet mixture to the beans.

Adaptation: Drained canned diced tomatoes work well when fresh tomatoes are pale or out of season.

Jalapeños

Fresh chile heat

Purpose: Jalapeños give the beans a green chile bite that cuts through the rich pork broth.

Handling: Slice them thin so their flavor spreads through the pot during the short final simmer.

Adaptation: Serrano chiles make the pot sharper and hotter; poblano keeps it greener and milder.

Technique notes

Salt near the end because bacon and chorizo bring their own seasoning, and the broth concentrates as it simmers.
If the beans are tender before the skillet mixture is ready, turn them to low and keep them brothy rather than letting the pot reduce too far.
The finished beans should be soupy enough to ladle, with meat and tomatoes suspended in the broth rather than sitting in a dry pile.

Ingredient swaps

No-pork direction: Use a neutral cooking oil, plant-based chorizo, and a smoky chile such as chipotle or smoked paprika to replace some of the depth from bacon and chorizo.
Weeknight shortcut: Use canned pinto beans and simmer them with the cooked bacon-chorizo mixture for 20-25 minutes so the broth has time to take on flavor.
Milder pot: Remove the jalapeño seeds and ribs before slicing, or use poblano for a greener, softer chile note.
Brighter finish: Add extra cilantro at the table and a squeeze of lime if the broth tastes very rich.

Serve alongside

Warm flour tortillas
Mexican red rice
Grilled green onions
Cabbage-lime slaw
Agua de jamaica
Mexican lager
Sparkling lime water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate the beans with plenty of broth in a sealed container for up to 4 days.
Reheat slowly on the stovetop or in the microwave, adding a splash of water if the broth has thickened.
Freeze in meal-size portions for up to 2 months; thaw overnight and simmer gently to bring the broth back together.

Equipment

Large heavy pot
Wide skillet
Wooden spoon
Ladle

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