Charro Beans

One of my favorite things about Mexican weddings when I was a child was the food, and charro beans were always on the menu.

My eyes lit up at the sight of the steaming plates brought by the waiters, overflowing with pinto beans, bacon and ham. My mouth still waters thinking about it.

Charro beans, or frijoles charros as they are known in Spanish, are the quintessential Mexican dish that can be served as a complete meal or side dish.

They’re hearty and packed with savory, rich flavors that pair well with proteins like carne asada and chicken asado, but they’re also satisfying enough to serve on their own with some homemade corn tortillas or flour tortillas for dipping.

Pinto beans are simmered in a rich, flavorful broth with bacon, ham, onions, garlic, jalapenos and tomatoes, which come together to create the most amazing bowl of Mexican comfort food. If you’ve never had charro beans, you’re in for a treat!

What are Charro Beans?

Charro green beans (or Frijoles Charros in Spanish) are a hearty Mexican dish made from boiled pinto beans with a variety of meats, typically including bacon, ham, and sometimes chorizo ​​or beef.

The beans are cooked with onions, garlic, tomatoes and chilies, creating a rich, flavorful broth. This dish is often seasoned with cumin and Mexican oregano, which add depth and complexity to its flavor.

I like to think of them as the Mexican version of “pork and beans” but with a little spice and a Mexican flavor profile.

Charro beans are named after charros, the traditional horsemen or cowboys of Mexico, who often ate these “cowboy beans” because they were hearty, nutritious and could be prepared in a pot over an open fire.

Ingredients in Charro Beans

• Borlotti beans: Pinto beans are popular in Mexican cuisine and are the go-to for many bean-based recipes. I recommend using borlotti beans and not replacing them with other beans.
• Chicken broth: Chicken broth adds tons of great flavor instead of just using water. If you prefer you can also use vegetable or beef broth.
• Bay leaves, onions, garlic: This mixture of ingredients helps give the beans a good base of flavor before adding the bacon mixture.
• Bacon and ham: The main ingredients of charro beans are definitely bacon and ham. They give the beans just the right amount of salt and flavor. I used traditional plain smoked bacon and diced ham, but you can use applewood smoked or any variety you prefer.
• Jalapeno: I added a jalapeño for an extra kick of spice. I left the seeds, but you can also pit the pepper if you don’t want it spicy. For more spice, use a serrano pepper instead.
• Chipotle pepper in adobo sauce: This adds a smoky element to the beans. It adds just a hint of spice, but you can easily add more if you want it really spicy.
• Rome Tomatoes: I used 3 large Roma cherry tomatoes, but you can replace them with a can of fire-roasted cherry tomatoes.
• Coriander: The addition of coriander gives the dish a touch of fresh herbs.

How to prepare Charro beans

Cook the beans. Add the beans, onion, garlic, bay leaves, salt, Mexican oregano and enough water to cover the ingredients, plus an additional 3 inches to a large stockpot or Dutch oven. Bring to the boil, reduce heat to low, cover and simmer for 1 1/2 to 2 hours until soft and tender.

Drain and reserve 4 cups cooking liquid. If you don’t have enough, use more water or chicken broth.

Cook the chopped bacon in the same pan over medium heat for about 8 minutes until the edges start to crisp and the fat melts.

Add while stirring the ham, onions and jalapeños and cook for 5 minutes until the onions are translucent and the peppers are tender. Then add the garlic, tomatoes, chili in adobo sauce and ground cumin. Cook for 10 minutes until the tomatoes release their juices and begin to break down.

Combine the bean and bacon mixture. Add the cooked beans and the reserved 4 cups cooking liquid. Bring to the boil, taste and add salt as needed.

Serve immediately with a little coriander if desired, and enjoy!

Adding chorizo ​​or hot dog

Some charro bean recipes use ground beef sausage/hot dogs or chorizo.

I prefer charro beans flavored with ham and bacon, but you can definitely add those extra ingredients for an even more intense pork flavor.

If using, add 1 cup ground beef or 9 to 14 ounces Mexican chorizo ​​when adding the ham and other vegetables.

Storage and heating

To store, place in an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

To reheat, place in the microwave in 1-minute increments until heated through, or heat in a saucepan over medium-high heat until heated through.

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