Meatless Charro Beans (Frijoles Charros)

Name: Meatless Charro Beans (Frijoles Charros)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 2 cups dry pinto beans, sorted and rinsed; 6 cups water; 1 medium white or yellow onion, halved; 2 fresh jalapeños; 5 cloves garlic, peeled and smashed; 1 bay leaf; 1 teaspoon ground cumin; ½ teaspoon dried chipotle flakes; ½ teaspoon dried oregano; ½ teaspoon smoked paprika, optional; 1 Tablespoon dried mushroom powder, optional; 3 ounces smoked tofu; ½ cup vegan chorizo, crumbled; ½ cup crushed fire roasted tomatoes; salt and pepper; ¾ cup chopped cilantro leaves and thin stems; Lime wedges; Diced avocado

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
6 servings
Calories
230 kcal
Course
Side Dish, Soup
Cuisine
Mexican

Meatless Charro Beans (Frijoles Charros)

Finn Russell

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Charro beans are a hearty Mexican bean stew featuring pinto beans simmered in a rich broth. Thanks to flavorful meat alternatives and carefully selected spices and seasonings, these vegan charro beans are full of the same savory and smoky flavors you love.

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Ingredients

Servings

2 cups dry pinto beans, sorted and rinsed about 12 ounces
6 cups water plus more for soaking
1 medium white or yellow onion, halved
2 fresh jalapeños leave one whole, seed and dice the other
5 cloves garlic, peeled and smashed leave one whole, mince the other 4
1 bay leaf
1 teaspoon ground cumin
½ teaspoon dried chipotle flakes
½ teaspoon dried oregano
½ teaspoon smoked paprika, optional
1 Tablespoon dried mushroom powder, optional
3 ounces smoked tofu see Notes
½ cup vegan chorizo, crumbled such as Melissa's soyrizo or homemade
½ cup crushed fire roasted tomatoes or 1 chopped tomato, 2 tablespoon paste, or ¼ cup tomato sauce
salt and pepper
¾ cup chopped cilantro leaves and thin stems

For serving:

Lime wedges
Diced avocado

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Instructions

Cook the pinto beans:

Quick soak (optional): Sort and rinse the dry beans. Add to a large pot with enough water to cover by 1 inch. Bring to a boil, cover and remove from heat. Let sit for 1 hour, then drain.
Add the beans to the pot with 6 cups water, 1 smashed garlic clove, one half of the onion, a bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce heat to low and maintain a simmer (I like to place a lid on top slightly askew). Cook for about 75 minutes or until the beans are mostly tender but not done. Check on the beans periodically to make sure they are only simmering (not boiling) and to see if the pot needs more water.

Prepare charro beans:

Preheat a skillet over medium heat. Chop the remaining onion half, and dice one jalapeno if you haven't already. If using a 2nd pepper, pierce it several times with the tip of your knife and leave whole. Add a tablespoon of oil to the pan and cook the onion and jalapenos until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently. Add another tablespoon of oil plus the spices (cumin, chipotle flake, oregano, smoked paprika). Stir well, and add the mushroom powder, if using.
Add the chorizo and tofu, and cook for a few minutes until hot. Add the tomatoes and season with ½ teaspoon salt and black pepper. Cook for 2 to 3 minutes to develop the flavors.
Transfer the sauteed mixture to the pot of beans. Cook for another 20-30 minutes or until the beans are tender. Taste and adjust the seasonings as desired. Add more water to the pot if needed (charro beans should be nice and broth-y)!
Remove from heat, and remove the bay leaf and onion half. Stir in the cilantro, and let sit 10 minutes. Serve with a squeeze of fresh lime juice and any other toppings you like.

Notes

Smoked tofu: I love the TofuTown brand, which is made in Germany, and unfortunately not easy to find. Any smoky flavored, super firm or extra firm tofu is fine.
Variations: Swap up the meats any way you like, whether spicy or mild. Try tempeh bacon, seitan, vegan ham or hot dogs. The idea is simply to infuse the broth and beans with more flavor and add texture.
Store leftover charro beans in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
*Instant Pot Vegan Charro Beans: Turn on the Instant Pot sauté. Chop the entire onion, and seed and dice the jalapeno(s). Add 1 tablespoon oil and cook the onion and jalapeno for a few minutes. Add the garlic and spices (cumin - mushroom powder), and stir well. Turn off the saute setting. Add the pinto beans (no need to soak), bay leaf, 5 cups water, and 1 teaspoon salt.
Secure the lid and set to sealing. Pressure cook on high for 30-35 minutes (depending on how old the beans are, you may need to cook longer). Let the pressure naturally release.
Separately, brown the chorizo and tofu on the stovetop, and add the tomatoes and season with salt and pepper.When the beans are done, add the meat/tomato mixture to the pot, and taste for seasoning, adding more salt if desired. Stir in the cilantro, and let stand 1o-15 minutes before serving.
*Alternatively, saute the vegan meats in the Instant Pot first, then transfer to a bowl before sauteing the onion.