Charro Beans (Frijoles Charros)

Named after the Mexican charro cowboys, frijoles charros are the Tex-Mex answer to a one-pot meal: pinto beans slow-simmered with smoky bacon, Mexican chorizo, tomatoes, and chiles into a hearty, broth-rich stew. Found at every Texas barbecue and backyard cookout, they are as essential to the Lone Star table as the brisket itself.

Serves: 8

Ingredients

• 450g (1 lb) dried pinto beans, sorted and rinsed
• 170g (6 oz) thick-cut bacon, cut into 12mm (1/2-inch) pieces
• 170g (6 oz) Mexican chorizo, casing removed
• 1 white onion, diced
• 4 cloves garlic, minced
• 2 Roma tomatoes, diced
• 2 jalapeños, diced (seeds included for heat)
• 1 serrano chile, sliced
• 1 tsp (3g) cumin
• 1 tsp (3g) chili powder
• 2 sprigs fresh epazote (or 1 tbsp dried — substitute cilantro if unavailable)
• 2.4L (10 cups) water or broth
• Salt to taste
• Fresh cilantro, for serving

Instructions

1. Soak pinto beans overnight in cold water, or use the quick-soak method: cover with water in a large pot, boil for 2 minutes, remove from heat, and soak 1 hour. Drain and rinse.
2. In a large heavy pot or Dutch oven, cook bacon over medium heat for 5-6 minutes until the fat renders and the pieces begin to crisp. Add chorizo, breaking it up, and cook 4-5 minutes until browned.
3. Add onion and jalapeños; sauté 5 minutes until softened. Add garlic, tomatoes, serrano, cumin, and chili powder; cook 3 minutes more until the tomatoes soften.
4. Add drained beans, water or broth, and epazote. Bring to a boil, then reduce heat to a gentle simmer.
5. Cook uncovered for 2-2.5 hours, stirring occasionally, until beans are completely tender and the broth is flavorful and slightly thickened. Add water as needed to keep beans submerged during cooking.
6. Season generously with salt only after beans are fully tender (salt added too early prevents beans from softening properly).
7. Serve in deep bowls with the brothy liquid, topped with fresh cilantro.

Cook's Notes: Charro beans are meant to be soupy — they are not refried beans. The ratio of broth to beans is part of what makes them satisfying as a meal or side. Leftover charro beans are traditionally mashed the next day to make frijoles a la charra, a creamy stovetop variation served with tortillas.