Of course! Frijoles Charros (Charro Beans) are a quintessential Mexican dish known for being hearty, flavorful, and incredibly satisfying. Unlike refried beans, they are a brothy, soup-like bean dish, packed with savory ingredients like bacon, chorizo, and chilies.
“Authentic” can vary by region and family, but this recipe captures the classic, robust spirit of the dish.
What Are Charro Beans?
The name means “Cowboy Beans.” They originate from Northern Mexico and are a classic antojito (snack) served at cenadurías (small eateries) and family gatherings. Their character comes from being cooked in the same pot as the fried meats and vegetables, which builds layers of flavor.
Key Ingredients for Authentic Flavor
- The Beans: Pinto beans are traditional. You can use dried (requires soaking) or canned for a shortcut.
- The Pork Fat: This is non-negotiable for authenticity. The flavor base starts with rendering bacon and/or chorizo. The rendered fat is used to sauté the vegetables.
- The Aromatics: Onion, garlic, and cilantro are essential.
- The Chilies: For a mild, smoky depth, you use chipotle peppers in adobo sauce or a rehydrated dried chili like ancho or guajillo.
- The Tomatoes: Fresh Roma tomatoes add a touch of acidity and sweetness.
- The “Extras”: This is where you can customize. Common additions are sliced hot dogs, ham, or weenies.
Recipe: Authentic Frijoles Charros
This recipe uses dried pinto beans for the best texture and flavor absorption.
Prep time: 15 mins (+ optional soaking time)
Cook time: 1.5 – 2 hours
Serves: 6-8
Ingredients:
· 1 lb (about 2 ½ cups) dried pinto beans, picked over and rinsed
· 4 slices thick-cut bacon, chopped
· 8 oz Mexican chorizo, removed from casing
· 1 large white onion, diced (reserve a handful for garnish)
· 4 cloves garlic, minced
· 2 Roma tomatoes, diced
· 1-2 chipotle peppers in adobo sauce, minced (plus 1 tbsp of the sauce)
· 8 cups water or chicken broth (broth adds more flavor)
· 1 teaspoon dried oregano (preferably Mexican oregano)
· 1 large handful fresh cilantro, chopped
· Salt to taste (be careful, as bacon and chorizo are salty)
Instructions:
- Prepare the Beans (Two Methods):
· Quick Soak (Recommended): Place the rinsed beans in a large pot and cover with an inch of water. Bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.
· Overnight Soak: Cover the beans with several inches of cold water and let them soak overnight (8-12 hours). Drain and rinse. - Cook the Beans (First Stage):
· Place the soaked, drained beans in a large Dutch oven or heavy-bottomed pot. Cover with 8 cups of fresh water or chicken broth.
· Bring to a boil, then reduce heat to a low simmer. Partially cover and cook for 45-60 minutes, or until the beans are tender but not mushy. Skim off any foam that rises to the top. - Create the Flavor Base (The Charro Part):
· While the beans are simmering, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
· Add the chorizo to the same skillet. Cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Remove the chorizo with a slotted spoon and set aside with the bacon.
· In the remaining fat (you should have a few tablespoons), add the diced onion. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
· Stir in the diced tomatoes and minced chipotle peppers with adobo sauce. Cook for 3-4 minutes until the tomatoes begin to break down. - Combine and Simmer:
· Once the beans are tender, pour the entire contents of the skillet (the flavor base) into the pot with the beans.
· Add the cooked bacon and chorizo back into the pot. Stir in the dried oregano.
· Bring the pot back to a simmer and cook, uncovered, for another 30-45 minutes. This allows the flavors to meld and the broth to thicken slightly. - Final Touches:
· Stir in the fresh cilantro just before serving.
· Taste and season with salt as needed (the saltiness of the meat will vary).
· Serve in bowls, garnished with extra raw diced onion and cilantro.
Serving Suggestions
· As a Soup: Serve in a bowl with plenty of broth, perfect with warm corn tortillas for dipping.
· As a Side Dish: The classic accompaniment to carne asada, grilled meats, or tacos.
· With Toppings: Set out lime wedges, sliced radishes, crumbled queso fresco, and extra hot sauce for everyone to customize their bowl.
Shortcut Version with Canned Beans
For a 30-minute version that’s still delicious:
- Follow step 3 above to cook the bacon, chorizo, and vegetables.
- Add 4 cans (15.5 oz each) of undrained pinto beans to the pot.
- Add about 1 cup of chicken broth or water to create a brothy consistency.
- Simmer for 15-20 minutes to combine the flavors. Finish with cilantro.
Tips for the Best Charro Beans
· Don’t Skip the Rendered Fat: Sautéing the vegetables in the bacon/chorizo fat is where a huge amount of flavor comes from.
· Control the Heat: Chipotles in adobo can vary in spiciness. Start with one pepper and add more after tasting.
· Texture is Key: You want the beans to be tender but still hold their shape. The final simmer after adding the flavor base is crucial for the broth to thicken.
Enjoy your taste of Northern Mexico! This is a truly crowd-pleasing dish.