Charro Beans (Frijoles Charros)
User Reviews
4.7
Charro Beans (Frijoles Charros)
Description
The Charro Beans recipe begins with dried pinto beans soaked and simmered alongside onion, garlic, bay leaves, kosher salt, and Mexican oregano until tender. After draining and reserving broth, the beans cook further with diced bacon and ham, adding rendered fat and smoky depth. Fresh vegetables including diced onion, jalapeño, and Roma tomatoes join the pot with minced chipotle pepper in adobo for a smoky, spicy kick.
The beans are seasoned with cumin and adjusted to taste with salt, resulting in a robust combination of smoky, spicy, and meaty flavors. Fresh chopped cilantro is added at serving for brightness. The long simmer time allows the flavors to meld well.
This dish can be served as a hearty side or main with tortillas or rice. Adjust the jalapeño seed content to control heat, and add more chipotle peppers for increased smokiness. Using canned beans can reduce cooking time, substituting four 15-ounce cans with chicken broth.
Charro Beans benefit from resting and taste improvement when prepared ahead. Additional proteins like chorizo or hot dogs can be included for variation, making it a versatile and flavorful bean stew.
Ingredients
For the dried beans
- 1 pound pinto beans see Notes for using canned beans, dried
- ½ yellow onion
- 2 cloves garlic smashed
- 2 bay leaf
- 1 ½ teaspoons kosher salt
- ½ teaspoon oregano dried, Mexican
- water as needed
For the charro beans
- 8 ounces Bacon diced
- 1 cup ham cubed, cooked
- ½ yellow onion diced
- 1 jalapeno pepper diced
- 2 cloves garlic minced
- 3 Roma tomato diced
- 1 chipotle pepper minced, in adobo sauce
- ½ teaspoon cumin ground
- kosher salt to taste
- cilantro for serving, chopped
Instructions
- Rinse the beans under running water to remove any dirt, then drain and sort them by picking out and discarding any beans that are shriveled or split, as well as any small rocks that may have made their way into the batch.
- Add the beans, onion, garlic, bay leaves, salt, Mexican oregano, and enough water to cover the ingredients, plus an additional 3 inches, to a large pot or Dutch oven.
- Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender. Check the beans at the 1-hour mark and add more water as needed if it begins to dry out.
- Drain the beans into a large bowl to reserve the cooking liquid. Discard the bay leaves. Measure out 4 cups of the liquid. If you don’t have 4 cups, add additional water or chicken broth until you have enough. Set aside.
- In the same large pot or Dutch oven, add the chopped bacon and cook over medium heat for about 8 minutes until the edges begin to crisp and the fat is rendered.
- Stir in the ham, onions, and jalapeños. Cook for 5 minutes until the onions are translucent, and the peppers are tender.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Stir in the tomatoes, chipotle pepper in adobo sauce, and ground cumin. Cook for 10 minutes until the tomatoes release their juices and begin to break down.
- Add in the cooked beans and the 4 cups of cooking liquid. Bring to a boil, taste, and season with salt as needed.
- Stir in the cilantro and serve immediately.
Notes
- Remove jalapeño seeds to reduce the heat if preferred; keep seeds for more spice.
- Increase chipotle peppers for a smokier, spicier flavor.
- To save time, use canned pinto beans (four 15-ounce cans, drained and rinsed) and 4 cups chicken broth, then start from the cooking bacon step.
- Charro Beans develop deeper flavor if made one to two days ahead, allowing ingredients to meld.
- Add 1 cup chopped hot dogs or 9-14 ounces of Mexican chorizo with the ham for a heartier dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 347kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 26mg | 9% |
| Sodium | 819mg | 34% |
| Potassium | 949mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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