This Frijoles Charros recipe transforms simple pinto beans into flavor overload with crispy bacon, spicy chorizo, and zesty spices. Perfectly seasoned and irresistibly delicious, it’s the ultimate side dish for all your favorite Mexican dinners.
Also known as Mexican charro beans, my Frijoles Charros are a hearty and flavorful dish made with pinto beans, smoky bacon, spicy chorizo, and simple spices. It’s one of those recipes that doesn’t ask for much but delivers incredible flavor from the very first bite.
The best part is how everything simmers in a rich, savory broth that fills your kitchen with the most mouthwatering aroma. In about an hour, you’ve got homemade Frijoles Charros that taste like they’ve been cooking all day. These beans are especially delicious alongside Mexican favorites like Pork Carnitas Street Tacos or Authentic Mexican Chicken Enchiladas.
This is the kind of dish that works for a simple dinner at home or but it’s also perfect for Cinco de Mayo celebrations, cookouts, or anytime you need to feed a group. Serve them as a hearty side or make them as the main course with warm tortillas or rice. However you enjoy them, these beans are the real deal. They are simple, filling, and just so good!
Why You’ll Love My Frijoles Charros
- Simmered in a rich, flavorful broth with smoky bacon, spicy chorizo, and bold seasonings.
- Perfect side dish for carne asada, grilled meats, or dipping with warm flour tortillas.
- A simple recipe with deep, authentic flavors that tastes just as good the next day.
What You Need To Make Frijoles Charros
- Dry pinto beans – Soaking these overnight gives you tender beans without the wait.
- Olive oil – Helps crisp up the bacon perfectly.
- Bacon – Adds delicious smoky flavor and texture.
- Onion – Sweet and savory, onions make the broth deliciously rich.
- Garlic – Because garlic makes everything better!
- Mexican chorizo – Spicy and savory, chorizo gives the beans an authentic kick.
- Tomatoes – Add freshness and acidity.
- Beef broth – Creates a savory and rich broth that’s irresistible.
- Seasonings: Cumin, chili powder, oregano, salt, and bay leaf gives the beans tons of flavor.
Scroll down to the recipe card to see the full instructions.
How to Make Frijoles Charros
Add olive oil to a large pot over medium heat. Once oil is hot, add the bacon and cook until crispy, about 5 minutes.
Add the chorizo to the pot and cook until it’s well browned, about 5 minutes. Remove the meat from the pot and set aside.
Add diced onion to the empty pot and cook until softened. This should take about 5 minutes.
Add garlic, cooking for about 30 seconds more.
Stir in the crispy bacon and chorizo.
While stirring, add the cumin, chili powder, oregano, salt, and bay leaves. Cook for 1 minute, until the mixture becomes fragrant.
Add the tomatoes, broth, and pinto beans to the pot, bringing the mixture to a boil.
Once boiling, reduce the heat and cover the pot with a lid. Simmer the beans for 25-30 minutes or until the beans are tender.
Remove the bay leaves and serve hot. We like them topped with chopped fresh cilantro.
Variations & Substitutions
- Spice: Toss in sliced jalapeños or chipotle peppers for extra heat.
- Hot dogs: Add diced beef franks or hot dogs for a fun twist Mexican cowboys would approve of.
- Liquid: Substitute chicken stock or cups of water for beef broth if preferred.
- Beans: Stir in cooked black beans for variety in texture and flavor.
- Tomatoes: Add a spoonful of pico de gallo when serving for extra freshness and color.
- Creamy beans: Serve with a dollop of sour cream to cool down the spice.
- Corn: Mix in corn kernels or Mexican street corn for sweetness and texture.
- Vegetarian: Make it vegetarian by skipping the bacon and chorizo and using vegetable broth instead.
- Cheese: Stir in shredded cheese or top with queso fresco for a cheesy finish.
Top Tips
- Once soaked, rinse and pick through the dry beans to remove any small rocks or debris.
- Crisp bacon slowly over medium heat to render out more fat and get it perfectly crispy.
- Don’t rush browning the chorizo because this builds deeper flavor.
- Simmer gently for perfectly tender beans without breaking them apart.
- Adjust spice level by adding a diced serrano pepper with the onion.
- Always taste before serving and adjust salt as needed for the best flavor.
- For thicker beans, mash a small portion with the back of a spoon.
- For thinner beans, add hot water by the half cup until the desired consistency is reached and the beans are tender.
- Top beans with fresh cilantro just before serving for bright, fresh flavor.
FAQs
Just make sure to soak dried pinto beans for at least 8 hours to overnight and simmer gently until they are fully tender. Cooking over medium-high heat can make them tough, so keep it low and slow.
Yes! Use an Instant pot for faster cooking or a crock pot for easy slow cooking. Either way, this charro bean recipe turns out delicious.
You can use cans of pinto beans to save time, but reduce the cooking time and broth since the beans are already cooked.
Yes, simply mash the cooked beans and simmer until thickened. They make great refried beans for tacos or tostadas.
Let them cool to room temperature, then transfer to an airtight container and refrigerate. Reheat the next time you need a quick side of beans.
They are! This Frijoles Charros recipe is a traditional Mexican dish from Northern Mexico, often served in Mexican households and restaurants. It’s a simple recipe with deep roots in Mexican cuisine.
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Add olive oil to a large pot over medium heat. Once oil is hot, add the bacon and cook until crispy, about 5 minutes.
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Add the chorizo to the pot and cook until it’s well browned, about 5 minutes. Remove the meat from the pot and set aside.
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Add diced onion to the empty pot and cook until softened. This should take about 5 minutes.
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Add garlic, cooking for about 30 seconds more.
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Stir in the crispy bacon and chorizo.
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While stirring, add the cumin, chili powder, oregano, salt, and bay leaves. Cook for 1 minute, until the mixture becomes fragrant.
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Add the tomatoes, broth, and pinto beans to the pot, bringing the mixture to a boil. Once boiling, reduce the heat and cover the pot with a lid. Simmer the beans for 25-30 minutes or until the beans are tender.
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If needed, add hot water by the half cup until the desired consistency is reached and beans are tender.
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Remove bay leaves.
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Serve hot. We like it topped with chopped fresh cilantro.
Crisp bacon slowly over medium heat to render out more fat. This helps get it perfectly crispy.
Don’t rush browning the chorizo as this builds deeper flavor.
Simmer gently for perfectly tender beans without breaking them apart.
Adjust spice level by adding a diced serrano pepper with the onion.
Top beans with fresh cilantro just before serving for bright, fresh flavor.
Serving: 1 | Calories: 498kcal | Carbohydrates: 40g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 1112mg | Potassium: 1082mg | Fiber: 10g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 5mg
