Frijoles Charros (Mexican Charro Beans)
User Reviews
5
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Servings
6
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Course
Main Course, Soup
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Cuisine
Mexican
Frijoles Charros (Mexican Charro Beans)
Description
Frijoles Charros (Mexican Charro Beans) recipe starts with cooked pinto beans simmered alongside a mix of savory ingredients including onion, optional jalapeño for heat, crispy bacon, chorizo, sliced hot dogs, and optionally ham. These components cook together in a pot or Dutch oven to meld flavors and develop a rich broth with a thick soup-like consistency.
The sautéed aromatics and fatty cured meats impart deep smoky and savory notes that infuse the beans. The jalapeño adds mild spiciness when used. Fresh cilantro added near the end brightens the dish with herbal freshness. The texture balances creamy beans with tender chunks of meat and bits of onion.
This dish pairs well with traditional Mexican meals, commonly served alongside rice, tortillas, or as a filling. It can be enjoyed as a main course or a robust side dish providing protein and satisfying flavors.
Ingredients
- 5-6 cups pinto beans cooked, with liquid
- 1 tablespoon olive oil
- ¼ onion diced
- 1 jalapeño diced, optional; see recipe
- 5 Bacon sliced, diced
- ¼-1/2 lb chorizo
- 4 hot dogs sliced
- 4 pieces ham sliced, optional; see recipe
- 3-4 cilantro sprigs
- salt to taste
- black pepper to taste
Instructions
- First, you will need 5-6 cups of cooked pinto beans (with liquid). Click here for my recipe for Instant Pot Pinto Beans.
- Heat a tablespoon of oil in a large pot or Dutch oven. Add the diced onion and sauté until soft and fragrant. For a spicy version, add a diced jalapeño and sauté along with the onion.
- Next, add the diced bacon and cook on medium heat until it begins to crisp up.
- Once the bacon is a little crispy, add the chorizo. Break the chorizo up with a spoon and cook through.
- Add the sliced hot dogs and sauté for another 2-3 minutes. You can also add the sliced ham here if using.
- If the bacon and the chorizo have released too much fat, then use a large spoon to carefully remove some of the oil.
- Add in the pinto beans with enough liquid to create a thick soup. Bring the soup to a boil and simmer for 5 minutes.
- Finally add the cilantro and simmer for another 2 minutes to allow the cilantro flavor to infuse into the soup.
- Taste for seasoning and add salt and pepper to taste.
- Serve in a big bowl for dinner or as a side dish. Top with sour cream, salsa, or pickled jalapeños and serve with warm tortillas.
User Reviews
Overall Rating
5
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