Meatless Charro Beans (Frijoles Charros)
User Reviews
5
Meatless Charro Beans (Frijoles Charros)
Description
This recipe prepares pinto beans by quick soaking them or rinsing before simmering with onion halves, bay leaf, garlic, and salt until mostly tender. Separately, diced onions and jalapeños are sautéed with minced garlic and spices including cumin, oregano, chipotle flakes, and smoked paprika to build a smoky, slightly spicy flavor base. Vegan proteins such as smoked tofu and vegan chorizo are browned and mixed with fire-roasted tomatoes before combining with the beans to create a rich, textured broth.
The beans become soft yet retain a bit of bite, soaked in a smoky, herbaceous sauce. Fresh cilantro stirred in at the end lends herbal brightness while lime wedges and diced avocado served alongside add acidity and creaminess respectively, balancing the spices and smokiness.
Storing leftovers in airtight containers keeps them fresh up to 5 days, or freezing extends shelf life to 2 months. This plant-based dish offers a satisfying alternative to traditional recipes, with versatile meat substitute options to customize the smoky flavors and textures.
Ingredients
- 2 cups pinto beans about 12 ounces, dry, sorted and rinsed
- 6 cups water plus more for soaking
- 1 medium onion white or yellow, halved
- 2 jalapeño peppers leave one whole, seed and dice the other, fresh
- 5 cloves garlic leave one whole, mince the other 4, peeled and smashed
- 1 bay leaf
- 1 teaspoon cumin ground
- ½ teaspoon chipotle flakes dried
- ½ teaspoon oregano dried
- ½ teaspoon smoked paprika optional
- 1 Tablespoon mushroom powder dried, optional
- 3 ounces smoked tofu see Notes
- ½ cup vegan chorizo such as Melissa's soyrizo or homemade, crumbled
- ½ cup fire roasted crushed tomato or 1 chopped tomato, 2 tablespoon paste, or ¼ cup tomato sauce
- salt
- black pepper
- ¾ cup cilantro chopped leaves and thin stems
For serving:
- lime wedges
- avocado diced
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
- Use firm or extra firm smoked tofu to add smoky flavor and texture.
- Variations can include swapping vegan meats like tempeh bacon or seitan to alter flavor and texture.
- Store leftovers in airtight containers refrigerated up to 5 days or freeze for up to 2 months.
- For Instant Pot cooking, follow sauté steps then pressure cook soaked or unsoaked beans with seasoning, then combine with sautéed vegan meats and tomatoes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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