Charro Beans (Frijoles Charros)
User Reviews
5
Charro Beans (Frijoles Charros)
Description
Charro Beans combine dried or pre-cooked pinto beans with a medley of meats and aromatics typical of Mexican cuisine. Pinto beans are cooked until tender, either soaked or cooked directly, then combined with simmered diced pork for a meaty base. Alongside, bacon is rendered crisp while onions, garlic, and jalapeños add depth and gentle heat. Fresh chorizo and fire-roasted diced tomatoes provide robust, smoky flavors.
The beans and meats are intermixed after cooking stages, creating a hearty, stew-like dish with a mix of textures — soft beans, tender pork, and crisp bacon bits. Fresh cilantro added at the end offers a bright herbal note. This dish fits well as a side or main component served with tortillas or rice.
Using pork tenderloin or similar cuts ensures tenderness after simmering. Canned cooked beans can speed preparation. Adjusting chili peppers affects spiciness levels. The recipe allows flexibility with bean preparation and meats while maintaining the layered, savory complexity characteristic of traditional Frijoles Charros.
Ingredients
- 1 lb pinto beans or pre-cooked (See Note 1, dry
- 1 tsp kosher salt
Simmer
- 8 oz boneless pork diced (See Note 2)
- 1/2 white onion
- 1 clove garlic smashed
Sautee
- 3 lices Bacon chopped
- 1 1/2 cups white onion diced
- 3 garlic minced, cloves
- 4 jalapeños or Serrano chiles
- 4 oz fresh chorizo
- 14.5 oz diced tomatoes fire roasted
- 1/2 cup cilantro chopped
Instructions
- Feel free to substitute 48 oz or 6 cups cooked, canned pinto beans or cook your own.
Cook Beans
- Pick through and discard any debris from dried beans. Rinse the beans under cool water. Transfer the beans to a large pot or Dutch oven and cover with 8 cups of water.
- Bring beans to a boil, reduce heat to simmer and cover. Cook for 1 1/2 hours. Add salt and cook another 30 minutes, uncovered. Drain the cooked beans, transfer to a large bowl, and set aside.
Simmer
- While beans are cooking place the boneless pork, half of onion and smashed garlic in a small saucepan. Cover with water, bring to a boil, lower heat and cover. Simmer 1 1/2 hours (adding more water if needed to keep covered), discard onion and garlic and finely dice the cooked pork. Set aside.
Saute
- Over medium heat in a skillet cook the bacon until crispy. Transfer cooked bacon pieces to a paper towel to drain and leave bacon fat in skillet.
- Cut and remove stem and seeds from chiles. Either dice or cut into long thin strips, set aside. Saute the diced onion for several minutes in the bacon fat then add the garlic and cut chiles, cook for another minute.
- Add the chorizo and stir until chorizo is cooked. Add the tomatoes and their juices, stirring to pick up any browned bits on bottom of skillet. Simmer for 10 minutes.
- Add half of the cooked bacon, simmered pork and beans, stirring to mix and simmer another 15 minutes, covered.
- Before serving stir in cilantro and spoon into bowls. Top with remaining cooked bacon and chile slices (optional).
Notes
- Soaking pinto beans is optional; cooking from dry without soaking yields similar texture and flavor.
- Use pork tenderloin, loin, or chop cut into cubes for simmering to ensure tender meat in the beans.
- Canned cooked pinto beans can be substituted to shorten cooking time without compromising flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 715mg | 30% |
| Potassium | 592mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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