Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe (2024)

Why It Works

  • Using bacon and charred tomatoes give the dish a smoky flavor without a campfire.
  • Soaking pinto beans overnight ensures a creamy texture and beans that don't fall apart.

Do side dishes at potlucks and cookouts give you trouble? The problem is, with large, informal gatherings, it's hard to gauge how long a dish will have to be held before it's served. The results are something we're all familiar with: mushy, congealed mac and cheese, crusted-over dips, soggy fried chicken, and worse. The ideal potluck or cookout dish is one that is easy to make in bulk, inexpensive, and doesn't degrade with extended heating or reheating.

I nominatefrijoles charros—Mexican cowboy beans cooked with onions, garlic, tomatoes, salted pork, and chiles—as the superlative potluck dish. It meets the criteria and it's extremely delicious.

What Are Frijoles Charros?

LikeTexas-stylechile con carne, frijoles charros (orfrijoles rancheros, depending on who's talking) is a dish created by cowboys, for cowboys. As such, it's filling, hearty, and easy, requiring only one pot, some inexpensive ingredients, and a little time.

These aren't the spoonablerefried beansyou find at typical hot-plate Mexican restaurants. Frijoles charros are wetter, straddling the line between soup and stew. Often they're wet enough to be served in a bowl with a spoon. At the cute little Mexicanfondaaround the corner from my house, meals start with a small cup of soup that's nothing more than the rich liquid strained from the pot of frijoles charros. The beans themselves are served separately in shallow saucers with the main course, and even after straining, they're plenty soupy.

Camp Cooking

Spice and smoke are the key flavors here. The spice comes from fresh chiles (I use jalapeños or serranos) and there are a couple ways to achieve the requisite smokiness. Depending on your situation, the first might be the easiest: Cook them over a campfire. I'm serious about that—frijoles charros make anexcellentcamping dish because, after all, that's why it was invented in the first place. Dried beans are lightweight; onions, garlic, chiles, and fresh or tinned tomatoes last a long time at room temperature, as does a good hunk of salted pork. All you need are hot embers, a nice cast iron Dutch oven, and time. Keep the lid ever-so-slightly cracked as the beans cook and they'll get plenty smoky in the process.

Smoking Indoors

If you're making the dish indoors, you have other options for smoke. Most recipes call for bacon and not much else. Some include canned fire-roasted tomatoes. Both of these options work great. But for better flavor, I like to start with whole tomatoes and char them myself.

Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe (1)

It's a really simple process. Place ripe Roma tomatoes directly over the flame of a gas burner or on top of a hot grill, and use a pair of tongs to rotate them until their skins have blackened and started to peel away. If you have a handheld torch, it's even easier—place the tomatoes in a pan and torch away, turning them until they're blistered all over. (Folks without live fire in their kitchens have it a little tougher— just use canned fire-roasted tomatoes in those cases.)

Making the Base

To start the dish, sauté bacon in a Dutch oven until its fat has rendered, then add onions and chiles, cooking until softened. Add a few cloves of minced garlic—adding it after cooking the onions and peppers ensures the burn-prone garlic doesn't brown too much—and the tomatoes. Once that aromatic base has reduced a little, add beans, cooking liquid (I use chicken stock, though water works fine), along with a big pinch of salt (contrary to popular belief, salt will not cause beans to toughen as they cook) a couple of bay leaves, and a sprig of epazote.

The Case for Soaking Your Beans

I tried cooking the beans a number of ways. Some beans (like black beans) don't require soaking, but unless your pintos are destined to bemashed into refried beans, I recommend soaking, which allows them to cook up tender and creamy without blowing out or falling apart. If you're in a hurry, using canned beans works surprisingly well in this recipe—drain and rinse them, cut back on the total liquid by half, and make sure to simmer with the aromatic ingredients long enough for them to absorb some flavor.

But the best way to do it is to soak dried beans overnight in salted water before simmering the next day. Soaked pinto beans take only about 45 minutes to get to a completely soft, creamy consistency.

There's not really much more to it. Once the beans are done, adjust the consistency to suit your taste. If you like things soupy—think broth with fully intact beans-season and serve as is (with a sprinkle of chopped cilantro). If you like it more stew-like, use an immersion blender to mash up some of the beans. Personally, I prefer to simmer until the starch released by the beans thickens up the broth to a creamy consistency and the flavor is intensified. Whatever method you use, make sure to season the beans to taste just before serving.

If you're ever feeling down about yourself, here's a guaranteed cure: Get yourself invited to a potluck, bring these beans, and wait for the compliments and appreciation to start rolling in.

June 2016

After additional testing, this recipe was updated with instructions to cook the beans separately until soft, cook the bacon and tomatoes in a separate skillet, then combine the bacon-tomato mixture with the beans.

Recipe Details

Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe

Prep0 mins

Cook65 mins

Active20 mins

Soaking Time8 hrs

Total9 hrs 5 mins

Serves8to 12 servings

Ingredients

  • 1 pound (450g) dried pinto beans

  • Kosher salt

  • 6 cups (1.4L)homemadeor store-bought low-sodium chicken stock

  • 2 bay leaves

  • 2 sprigs epazote (optional; see note)

  • 12 ounces (340g) diced bacon (see note)

  • 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 note)

  • Large handful chopped fresh cilantro leaves and fine stems

Directions

  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.

    Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe (3)

  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.

    Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe (4)

  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. 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. 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.

    Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe (5)

  4. 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. 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.

    Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe (6)

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.

  • Mexican
  • Gluten-free Sides
  • Pinto Beans
  • Dairy-free Sides
Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe (2024)

FAQs

What is the difference between Borracho and charro beans? ›

What's the difference between borracho beans and charro beans? Borracho beans and charro beans are very similar. The difference is that borracho beans are cooked in beer and charro beans are not. Charro beans are typically cooked in water or chicken or beef broth.

What is the difference between frijoles and pinto beans? ›

A pinto bean is a type of bean common to the United States, Mexico, and South America. Pinto Beans are known as “Pintos” in the United States and “Frijoles” in typical Americanized Mexican cooking.

What is the English translation of Frijoles Charros? ›

Frijoles charros (cowboy beans) is a traditional Mexican dish. It is named after the traditional Mexican cowboy horsem*n, or charros. The dish is characterized by pinto beans stewed with onion, garlic, and bacon.

What do you eat with frijoles charros? ›

The best side dishes to serve with charro beans are Spanish rice, tostadas, carne asada, shrimp tacos, birria quesadillas, nachos, taquitos, lazy enchiladas, pico de gallo, tostilocos, chicken tortilla soup, cornbread, cilantro lime rice, guacamole, and fajita vegetables.

Why do Mexican restaurant beans taste so good? ›

Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.

Do Mexicans soak beans before cooking? ›

Mexican cooks don't pre-soak beans. They just add beans to water and get on with the cooking. No soaking or draining for them.

What kind of beans do they serve at Mexican restaurants? ›

The pinto bean is perhaps one of the most common type of beans used in most Mexican dishes. Like the black bean, the pinto bean is also loaded with nutritious elements including high fiber and protein. Pinto beans are served both whole and mashed, which will become the refried bean.

Why do Mexicans eat pinto beans? ›

Perhaps one of the most frequently utilized types of beans in Mexican cuisine is the pinto bean. The pinto bean is equally as nutrient-rich as the black bean, with high levels of fiber and protein.

What beans are used most in Mexico? ›

In Mexico, the classic kinds of beans (black or red ones) are often eaten with meat or rice. The white and the pink ones are used especially to cook soups with vegetables.

What does Charro mean in Mexican? ›

char·​ro. ˈchä(ˌ)rō plural -s. : a Mexican horseman or cowboy typically dressed in an elaborately decorated outfit of close-fitting pants, jacket or serape, and sombrero.

What is a Charro in Mexican slang? ›

Originally, the term “Charro” was a derogatory name for the Mexican Rancheros, the inhabitants of the countryside. The term is synonymous with the English terms: “Yokel”, “hick”, “country bumpkin”, or “rube”.

What does Charro mean in Spanish slang? ›

[ chahr-oh; Spanish chahr-raw ] show ipa. noun,plural char·ros [chahr-ohz; Spanish chahr-raws]. a Mexican horseman or cowboy, typically one wearing an elaborate outfit, often with silver decorations, of tight trousers, ruffled shirt, short jacket, and sombrero.

How to make frijoles taste better? ›

How do I make canned refried beans taste like restaurant style? Try adding some seasoning such as a little cumin and/or chili powder. Also try adding some monteray jack cheese and letting it melt into the beans.

How long do you soak pinto beans? ›

*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.

How do you know when frijoles are done? ›

After a few hours of simmering (fresher beans cook faster, but any will work), every last bean is suffused with rich, savory flavor.” A good rule of thumb is to check for tenderness every hour to make sure they don't overcook and start breaking apart.

What beans do Mexicans use most? ›

Pinto Beans (Frijoles Pintos): With a creamy texture and earthy flavor, pinto beans are a staple in Mexican cuisine. They are commonly used in dishes such as refried beans, where they are cooked and mashed, and as a key ingredient in hearty bean soups.

What are Borracho beans made of? ›

Borracho beans (from borracho meaning "drunk" or "drunken"), also referred to as drunken beans or frijoles borrachos, is a traditional dish of both Mexican and Southern Texas cuisines made of pinto beans cooked in beer and flavored with cilantro, onion, garlic, bacon, bacon fat, cumin, and chili powder or whole chili ...

What kind of beans are charro beans made of? ›

Charro beans (AKA frijoles charros or cowboy beans) are a popular Mexican dish consisting of pinto beans in a boldly flavored broth with other types of meat (chorizo, bacon, ham), chili peppers, tomatoes, and spices. Its consistency os similar to soup and it can be served as a main dish or side dish.

What is Borracho made of? ›

These Borracho beans (“Drunken” beans) are simmered in dark bear to create a bold and flavorful broth with pinto beans, bacon, chilis and spices. They can be made with dried or canned pinto beans and cooked on the stove-top, slow cooker or in the instant pot.

Top Articles
Latest Posts
Article information

Author: Msgr. Refugio Daniel

Last Updated:

Views: 5256

Rating: 4.3 / 5 (54 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Msgr. Refugio Daniel

Birthday: 1999-09-15

Address: 8416 Beatty Center, Derekfort, VA 72092-0500

Phone: +6838967160603

Job: Mining Executive

Hobby: Woodworking, Knitting, Fishing, Coffee roasting, Kayaking, Horseback riding, Kite flying

Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.