Grandma’s Frijoles Charro Recipe

Grandma’s Frijoles Charro is a rich, hearty Mexican-style bean dish made with tender Anasazi beans, smoky bacon, ham, chorizo, Hatch green chiles, jalapeños, tomatoes, chipotle, garlic, cumin, and Mexican oregano. It is the kind of recipe that tastes slow-cooked, deeply seasoned, and full of family-style comfort.

This dish has layers of flavor. The beans are first cooked with onion, garlic, bay leaves, and oregano, then simmered again with smoky meats, chiles, tomatoes, and spices. The result is a savory, brothy, slightly smoky pot of beans that feels rustic, warm, and deeply satisfying.

Frijoles Charro is perfect as a side dish for tacos, carne asada, grilled chicken, barbecue, enchiladas, or burritos, but it is hearty enough to serve as a main dish with warm tortillas, rice, or cornbread.

Why People Will Love Grandma’s Frijoles Charro Recipe Recipe

It is hearty and deeply comforting.

The beans, bacon, ham, chorizo, and green chiles create a rich, filling dish that feels warm and satisfying.

It has layers of smoky flavor.
Bacon, chipotle in adobo, smoked paprika, and Hatch green chiles all bring smoky depth to the beans.

The beans are tender and flavorful.
Cooking the Anasazi beans with onion, garlic, bay leaves, and Mexican oregano gives them flavor before they even go into the charro mixture.

It tastes like a family recipe.
The dish has that slow-simmered, homemade quality that feels traditional, generous, and comforting.

It is bold without being complicated.
The ingredients are simple, but the combination of meats, chiles, tomatoes, and spices creates a deep, complex flavor.

It works as a side or a main dish.
Serve it beside grilled meats, tacos, enchiladas, or rice, or enjoy it as a hearty bowl on its own.

The flavor gets better as it sits.
Like many bean dishes, Frijoles Charro tastes even better the next day after the smoky, savory flavors have blended.

It is easy to customize.
You can make it spicier, smokier, meatier, brothier, or thicker depending on your taste.

Key Ingredients

Anasazi Beans
Anasazi beans are slightly sweet, earthy, and creamy when cooked. They hold their shape well and make a beautiful base for charro beans. Their flavor pairs especially well with smoky meats and chiles.

Mexican Oregano
Mexican oregano is important because it has a more earthy, citrusy flavor than regular oregano. It gives the beans a more authentic, traditional taste.

Bacon
Bacon adds smoky richness and creates a flavorful fat base for cooking the charro ingredients. It gives the dish a deep savory foundation.

Ham
Ham adds meaty, salty flavor and a tender bite. It makes the beans feel heartier and more filling.

Chorizo
Chorizo brings bold spice, color, and richness. It adds paprika-like flavor and makes the broth taste deeper.

Hatch Green Chiles
Hatch green chiles give the dish a smoky, roasted chile flavor. They add heat, earthiness, and a true Southwestern character.

Jalapeños
Jalapeños add fresh heat and pepper flavor. They make the dish brighter and spicier.

Chipotle Pepper in Adobo
Chipotle adds smoky heat and a deep red chile flavor. A little goes a long way, giving the beans a richer, more complex taste.

Roma Tomatoes
Tomatoes add freshness, acidity, and natural sweetness. They help balance the saltiness and richness of the meats.

Beef Better Than Bouillon
This adds concentrated savory depth and helps make the bean broth taste richer and more meaty.

Smoked Paprika and Cumin
Smoked paprika adds warm color and smoke, while cumin gives earthy depth. Together, they strengthen the charro-style flavor.

Expert Tips

Sort and rinse the beans well.
Dried beans can sometimes contain small stones or debris, so always check them before cooking.

Keep the beans covered with water while simmering.
Beans absorb liquid as they cook. Add more water if needed so they stay tender and do not dry out.

Save the bean cooking liquid.
The cooking liquid is full of flavor from the beans, onion, garlic, bay leaves, and oregano. It gives the finished dish better taste than plain water.

Cook the bacon first.
Rendering the bacon creates a smoky fat base that flavors the ham, chorizo, onions, chiles, and tomatoes.

Do not rush the tomato step.
Letting the tomatoes cook down for about 10 minutes helps them release their juices and blend into the sauce.

Taste before adding more salt.
Bacon, ham, chorizo, bouillon, and salted bean liquid can already add plenty of salt.

Use Hatch green chiles if possible.
Hatch chiles give the dish a smoky, roasted flavor that is hard to replace.
Simmer after combining everything.
The final simmer helps the beans absorb the smoky meat and chile flavors.

Serve cilantro on the side.
Cilantro is fresh and bright, but not everyone likes it, so serving it separately is a smart choice.

Grandma’s Frijoles Charro Recipe

Ingredients

For Cooking the Beans:

1 pound dried Anasazi beans, rinsed and sorted

1/2 yellow or white onion, for flavoring the beans as they cook

3 garlic cloves, smashed, for savory depth

2 bay leaves, for gentle aromatic flavor

1 1/2 teaspoons kosher salt, or adjust to taste

1/2 teaspoon dried Mexican oregano, for authentic earthy flavor

6 cups water, plus more as needed to keep the beans covered

For the Charro Beans:

8 ounces bacon, chopped, for smoky richness

1 cup cooked ham, cut into small cubes

4 ounces chorizo, for bold spiced flavor

1/2 yellow or white onion, diced

1 pound Hatch green chiles, chopped, for smoky chile flavor

2 jalapeños, minced, for fresh heat

2 garlic cloves, minced, for extra savory aroma

1 teaspoon beef Better Than Bouillon, for deeper meaty flavor

3 Roma tomatoes, diced, for freshness and acidity

Mississippi Sin Dip

Easy Hamburger Soup Recipe

Hatch Chile Smoked Shrimp

1 chipotle pepper in adobo sauce, minced, for smoky heat

1/2 teaspoon smoked paprika, for warm smoky color and flavor

3/4 teaspoon ground cumin, for earthy depth

Kosher salt, to taste

For Serving:

Chopped cilantro, served on the side for a fresh optional garnish.

Instructions

Rinse the dried Anasazi beans well under cool running water to remove any dirt or debris, then drain them.

Place the beans in a large pot or Dutch oven.

Add the half onion, smashed garlic cloves, bay leaves, kosher salt, Mexican oregano, and enough water to cover everything by a few inches.

Bring the pot to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and let the beans simmer for 1 1/2 to 2 hours, or until they are soft and tender.

Check the beans after about 1 hour. If the liquid level looks low, add more water as needed so the beans do not dry out.

When the beans are cooked, drain them over a large bowl so you can save the cooking liquid.
Remove and discard the bay leaves.

Measure out 3 cups of the reserved bean cooking liquid. If you do not have enough, add water until you reach 3 cups. Set the beans and liquid aside.

In the same large pot or Dutch oven, add the chopped bacon.

Cook the bacon over medium heat for about 8 minutes, or until the fat has rendered and the edges begin to crisp.

Add the cubed ham, chorizo, diced onion, chopped Hatch green chiles, minced jalapeños, and minced chipotle pepper.

Cook, stirring occasionally, until the onion becomes soft and translucent and the peppers are tender.

Stir in the minced garlic, beef Better Than Bouillon, diced Roma tomatoes, smoked paprika, and ground cumin.

Mix everything well and cook for about 10 minutes, or until the tomatoes release their juices and begin to soften.

Add the cooked beans back into the pot.

Pour in the 3 cups of reserved bean cooking liquid.

Stir everything together, then bring the mixture to a boil.

Reduce the heat and let the beans simmer for about 15 minutes so the flavors can blend.

Taste and add more kosher salt if needed.

Serve hot, with chopped cilantro on the side so each person can add it if they like.

Important Notes When Making Grandma’s Frijoles Charro Recipe

Bean cooking time can vary.
Older dried beans may take longer to soften. Check for tenderness rather than relying only on the clock.

Do not discard the cooking liquid.
The reserved bean liquid is important for flavor and texture in the final dish.

The dish may thicken as it rests.
Beans continue to absorb liquid after cooking. Add a splash of water or broth when reheating if needed.

The spice level depends on the chiles.
Hatch green chiles, jalapeños, and chipotle can vary in heat. Adjust the amount based on your preference.

This recipe is naturally rich.
Bacon, ham, and chorizo make the dish hearty and salty, so fresh toppings or simple sides help balance it.

Use Mexican oregano if available.
It gives a better flavor for this style of beans than regular Italian oregano.

Leftovers are excellent.
The smoky, savory flavor deepens overnight, making this a great make-ahead dish.

How to Enjoy This Dish After Cooking

After the Frijoles Charro finish simmering, let them rest for a few minutes before serving. This helps the broth settle and allows the beans, meats, chiles, tomatoes, and spices to come together.

Serve the beans hot in bowls with plenty of the smoky broth. Each serving should have tender beans, pieces of bacon, ham, chorizo, soft tomatoes, and chopped green chiles. Add chopped cilantro on top only if desired.

This dish is delicious with warm flour tortillas or corn tortillas. You can scoop the beans with tortillas, spoon them over rice, or serve them beside grilled meats. They also pair beautifully with carne asada, tacos, enchiladas, tamales, barbecue chicken, roasted pork, or fajitas.

For a simple meal, enjoy a bowl of Frijoles Charro with tortillas, avocado slices, lime wedges, and a little shredded cheese. For a bigger plate, serve them with Mexican rice, grilled steak, roasted vegetables, or a fresh salad.

The best bite should be smoky, brothy, meaty, and tender, with a little heat from the jalapeño and chipotle. A squeeze of lime can brighten the richness and make the flavors feel fresher.

Leftovers should be stored in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a little water or broth if the beans become too thick.

Nutrition Information

Approximate per serving, based on 8 servings

Frequently Asked Questions:

What are Frijoles Charro?
Frijoles Charro, also called charro beans, are Mexican-style beans cooked with savory ingredients like bacon, ham, chorizo, chiles, tomatoes, onions, garlic, and spices.

What do Frijoles Charro taste like?
They taste smoky, savory, hearty, and slightly spicy. The beans are tender, the broth is rich, and the meats and chiles add deep flavor.

Can I serve Frijoles Charro as a main dish?
Yes. They are hearty enough to serve as a main dish, especially with warm tortillas, rice, avocado, or a simple salad.

What should I serve with Frijoles Charro?
They go well with tacos, carne asada, grilled chicken, enchiladas, Mexican rice, tortillas, cornbread, avocado, or lime wedges.

Are Frijoles Charro spicy?
They can be mild, medium, or spicy depending on the Hatch green chiles, jalapeños, and chipotle pepper. You can reduce the jalapeños or chipotle for a milder version.

Can I use pinto beans instead of Anasazi beans?
Yes. Pinto beans are a common choice for charro beans and work very well. The flavor and texture will be slightly different, but still delicious.

Why do I need to save the bean cooking liquid?
The cooking liquid contains flavor from the beans, onion, garlic, bay leaves, salt, and oregano. It makes the final broth richer than plain water.

What if my beans are still hard after 2 hours?
Keep simmering and add more water if needed. Older dried beans often take longer to soften.

Can I make this recipe ahead of time?
Yes. Frijoles Charro are excellent made ahead because the flavors deepen as they rest. Reheat gently and add a little broth or water if needed.

How can I make the beans thicker or brothier?
For thicker beans, simmer uncovered a little longer. For brothier beans, add more reserved bean liquid, water, or broth until you reach your preferred consistency.