Frijoles Charros

Frijoles Charros (or “Cowboy Beans”) are a beloved Mexican dish made with pinto beans simmered with smoky bacon, chorizo, onions, garlic, tomatoes, and peppers. They’re hearty, flavorful, and often served as a side at cookouts or alongside tacos, carne asada, or rice.

Let’s make a rich, authentic-style version — stovetop or slow cooker options included!

🫘 Frijoles Charros (Mexican Cowboy Beans)

🍽️ Servings: 6–8

⏱️ Time: 1.5–2 hours (or 6–8 hours slow cooker)

🌶️ Smoky • Savory • Hearty

🧂 Ingredients:

• 2 cups dried pinto beans (or 3 cans, drained and rinsed)

• 6–8 slices bacon, chopped

• 6 oz Mexican chorizo (or spicy sausage), casing removed

• 1 small white onion, diced

• 3 cloves garlic, minced

• 2 jalapeños or serranos, minced (remove seeds for less heat)

• 1–2 tomatoes, diced (or 1 can fire-roasted diced tomatoes)

• 1/2 cup chopped fresh cilantro

• 4–5 cups water or broth (chicken or beef broth for more flavor)

• Salt and black pepper, to taste

• Optional: 1/2 tsp cumin, 1 bay leaf, or a pinch of oregano

👩‍🍳 Instructions:

🔥 Stovetop Method (with dried beans):

1. Soak Beans (optional but preferred):
   Soak beans overnight in water, then drain. (Or use quick-soak method: boil for 5 minutes, cover, and let sit for 1 hour.)

2. Cook Beans:
   In a large pot, add soaked beans and enough water/broth to cover by 2 inches. Add a bay leaf if using.
   Bring to a boil, then simmer partially covered for 1 to 1½ hours until beans are tender. Add more water if needed.

3. Make Flavor Base:
   In a skillet, cook chopped bacon until crispy. Remove and set aside.
   In same pan, cook chorizo until browned. Add onion, garlic, and jalapeños. Sauté until fragrant (about 4–5 minutes).
   Stir in tomatoes and cook 2–3 minutes.

4. Combine Everything:
   Add sautéed mixture and cooked bacon to the beans. Stir in cilantro.
   Simmer everything together for another 20–30 minutes for flavors to meld.
   Season with salt, pepper, and optional cumin.

5. Serve Hot:
   Top with fresh cilantro, chopped onions, or jalapeños if desired. Serve with tortillas, rice, or grilled meat.

🐢 Slow Cooker Version (easiest with canned beans):

1. Brown bacon and chorizo in a skillet. Add onion, garlic, and jalapeño. Cook until soft.

2. Transfer to slow cooker with 3 cans of pinto beans, tomatoes, cilantro, and 2–3 cups broth.

3. Cook on low for 6–8 hours or high for 3–4 hours.

4. Stir, season to taste, and serve.

✅ Tips & Variations:

• Add diced ham, hot dogs, or smoked sausage for extra cowboy authenticity.

• Prefer it brothy? Add extra liquid and serve like soup.

• Spice it up with chipotle peppers in adobo or smoked paprika.

• Serve with warm tortillas, lime wedges, or crusty bread for dipping.