Frijoles Charros (Mexican Charro Beans)

Ingredients

1 pound (450g) dried pinto beans

Kosher salt

6 cups (1.4L) homemade or store-bought low-sodium chicken stock

2 bay leaves

2 sprigs epazote (optional; see notes)

12 ounces (340g) diced bacon (see notes)

1 medium white or yellow onion, diced (about 8 ounces; 225g)

2 serrano chiles or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)

3 medium cloves garlic, minced (about 1 tablespoon; 12g)

2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see notes)

Large handful chopped fresh cilantro leaves and fine stems

Instructions:

Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve.

Let soak 8 to 12 hours. Drain and rinse.

Pinto beans soaking in water in a white bowl.

In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.

A two-image collage. The left image shows the beans in a dutch oven along with bay leaves and other ingredients, while the right image shows the pot now at a simmer.

Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes.

Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.

A collage showing the bacon, onions, garlic, and tomatoes being cooked down into a thick paste.

Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes.

Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

A collage showing the final cooking stages, in which the beans are added and the broth is reduced to being thick and creamy.

Notes

In place of the canned fire-roasted tomatoes, you can use 1 1/2 pounds fresh Roma tomatoes. Char the tomatoes directly over a gas flame, on a grill, or with a torch to remove the skins. Split into quarters and cut out and discard the cores. Dice and use as directed in the recipe.

Epazote is a Mexican herb that can be found in Mexican specialty shops. If fresh epazote is unavailable, use a large pinch of dried in its place, or omit.

This recipe is great over a campfire. If cooking over a live fire, you can use salt pork in place of the bacon for a more naturally smoky flavor.

Traditional Ingredients: Frijoles Charros typically include pinto beans, bacon, onion, garlic, and chiles, creating a rich and flavorful dish rooted in Mexican culinary tradition.

Preparation of Dried Beans: Soaking the dried pinto beans overnight helps them cook more evenly and reduces cooking time. Parboiling further ensures their tenderness while retaining texture.

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Bacon and Tomato Mixture: The combination of rendered bacon fat, onions, chiles, and tomatoes creates a savory base, enhancing the flavor profile of the dish.

Creamy Consistency: Cooking the beans until they are completely creamy and the liquid has thickened results in a rich and creamy broth, characteristic of Frijoles Charros.

Customization: While epazote adds authenticity to the dish, its absence won’t drastically alter the flavor. Other herbs like oregano or cilantro can be substituted.

Substitutions: Canned fire-roasted tomatoes can be replaced with fresh Roma tomatoes, charred and diced, for a smoky flavor. Vegetarian and vegan versions can be made by omitting bacon and using vegetable stock.

Adjusting Spiciness: Controlling the spiciness is key. Adjusting the amount of serrano chiles or jalapeños and removing seeds and ribs can moderate the heat to suit individual preferences.

Make-Ahead Option: Frijoles Charros can be prepared in advance and refrigerated, making it a convenient option for meal planning or entertaining. Simply reheat before serving.

Serving Suggestions: Enjoy Frijoles Charros as a hearty main dish or as a side to complement Mexican-inspired meals. Garnish with toppings like sour cream, avocado, or fresh cilantro for added freshness.

Versatile Dish: Experiment with different types of beans or adjust the ingredients to create your own version of Frijoles Charros, tailored to your taste preferences and dietary needs.

Nutritons Fact:

YIELDS: 4 | SERVING SIZE: 1 Cup

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

Using dried pinto beans is traditional for this recipe, but you can substitute canned pinto beans if you prefer. Just be sure to adjust the cooking time accordingly since canned beans are already cooked.

Can I make this recipe vegetarian or vegan?

Yes, you can make a vegetarian version by omitting the bacon and using vegetable stock instead of chicken stock. To make it vegan, also omit the sour cream or any other dairy-based garnishes.

Can I use other types of beans?

While pinto beans are traditionally used in Frijoles Charros, you can experiment with other types of beans such as kidney beans or black beans for a different flavor and texture.

What can I substitute for epazote?

Epazote is an herb commonly used in Mexican cuisine, but it may not be readily available in all areas.

If you can’t find it, you can omit it from the recipe or substitute it with a small amount of dried oregano or cilantro.

How can I adjust the spiciness of the dish?

The spiciness of Frijoles Charros can be adjusted by modifying the amount of serrano chiles or jalapeños used.

Removing the seeds and ribs can also reduce the heat.

Adjust the amount of chiles according to your preference for spiciness.

How can I adjust the spiciness of Frijoles Charros?

To control the level of spiciness, you can adjust the amount of serrano chiles or jalapeños used.

Removing the seeds and ribs from the chiles will also reduce the heat.

Taste the dish as you add the chiles and adjust according to your preference.

Can I make Frijoles Charros in advance?

Yes, Frijoles Charros can be made in advance and stored in the refrigerator for up to 1 week.

Reheat the beans on the stovetop or in the microwave before serving, and add a little water or stock if needed to adjust the consistency.