Named after the Mexican cowboy tradition of cooking over an open fire, frijoles charros are whole pinto beans simmered in a savory, smoky broth loaded with bacon, chorizo, tomatoes, and chiles. This is a hearty, rustic dish eaten as a main course with warm tortillas or as a side alongside carne asada or tacos.

Directions

STEP #1

Drain soaked beans and place in a large pot. Cover with cold water by 3 inches. Add bay leaves and bring to a boil. Reduce to a simmer and cook for 1.5 to 2 hours until beans are completely tender but not falling apart. Season with salt in the last 20 minutes of cooking.

STEP #2

In a separate large skillet, cook diced bacon over medium heat until the fat renders and the bacon is beginning to crisp. Add chorizo and break it up, cooking until browned, about 5 minutes. Do not drain the fat.

STEP #3

Add onion and garlic to the skillet with the meats and cook until softened, about 4 minutes. Add tomatoes and serrano chiles and cook until tomatoes break down, about 5 minutes more. Stir in oregano.

STEP #4

Add the meat and tomato mixture to the pot of cooked beans along with their broth. Stir to combine. Simmer together for 20 minutes until the broth is rich and flavorful. Taste and season with additional salt.

STEP #5

Ladle into bowls and finish with a generous handful of fresh cilantro. Serve with warm corn tortillas for scooping.

Tips

Never add salt to beans until they are nearly tender — salting too early causes the skins to tighten and the beans never fully soften.
Frijoles charros are meant to be brothy, not thick like refried beans. The broth is as important as the beans.
Mexican chorizo (fresh, not the cured Spanish type) is what gives this dish its distinctive red color and bold flavor.

Frijoles Charros

Ingredients

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