Frijoles Charros
Frijoles Charros, or “cowboy beans,” are a hearty and rustic dish rooted in Mexican tradition, known for bringing simple ingredients together into a bold, comforting meal.
Bacon, sausage, and vegetables are simmered with tender pinto beans, creating a smoky, savory broth that’s both rich and deeply satisfying. With layers of spice from serranos and warmth from garlic, peppers, and tomatoes, every spoonful carries the essence of home-style cooking.
Often shared around family tables or enjoyed at gatherings, Frijoles Charros can stand as a filling side or a soul-satisfying main, best served with warm, homemade corn tortillas to soak up the flavorful broth.
Why People Will Love Frijoles Charros:
Smoky, savory depth – bacon, chorizo, and optional ham infuse the beans with layers of meaty richness that feel hearty and rustic.
Vibrant flavors – the combination of tomatoes, serrano peppers, sweet peppers, onion, and garlic creates a balanced mix of sweetness, spice, and brightness.
Comfort food with heritage – rooted in Mexican cowboy tradition, it carries cultural authenticity while offering a bowl of pure comfort.
Versatility at the table – can be enjoyed as a robust side with grilled meats or served as a satisfying main dish with fresh tortillas.
Simple yet abundant – made from humble ingredients, but simmered together into something nourishing, flavorful, and deeply satisfying.
Perfect for sharing – large batches make it ideal for family meals, potlucks, or festive gatherings.
Customizable heat – the spice level can be tailored by adjusting serranos, making it suitable for both bold and mild palates.
Key Ingredients:
Pinto beans – the heart of the dish, tender and earthy, they absorb all the smoky, spicy, and savory flavors from the broth.
Bacon – brings a foundational smokiness and rich depth, creating the savory base that defines charro-style beans.
Wieners (or sausage) – add a nostalgic, everyday touch of saltiness and texture, complementing the beans with simple comfort.
Serrano peppers – infuse heat and brightness, balancing the richness of the meat with a lively kick.
Tomatoes – provide acidity and natural sweetness, harmonizing the smokiness and spice with freshness.
Onion, garlic, and celery – the aromatic trio that builds flavor layers, softening into the broth and enriching it from within.
Sweet peppers – add bursts of color and gentle sweetness, rounding out the savory-spicy balance.
Optional chorizo and ham – amplify the dish’s boldness with spiced depth (chorizo) and hearty, smoky-salty notes (ham).
Expert Tips:
Build flavor in layers – brown the bacon first to release its fat, then sauté the sausages and vegetables in that rendered fat. This creates a smoky, deeply flavored base before combining with the beans.
Simmer gently – once everything is combined, keep the heat low and allow the beans to simmer slowly. This gives time for the flavors of meat, vegetables, and spices to meld into a cohesive broth.
Don’t skip fresh peppers – serranos provide the classic punch of heat, but balancing them with sweet peppers keeps the flavor complex without overwhelming spice. Roast the peppers beforehand for an even smokier depth.
Enhance with stock or broth – instead of plain bean cooking liquid, use chicken or vegetable stock to add richness and body to the simmering pot.
Mind the salt – bacon, wieners, chorizo, and ham all add their own saltiness. Taste the broth before seasoning further to avoid an overly salty dish.
Texture matters – mash a small handful of beans into the pot near the end of cooking. This thickens the broth slightly while keeping most beans whole and tender.
Finish with freshness – stir in chopped cilantro or parsley and a squeeze of lime juice right before serving to brighten the flavors and balance the richness.
Serve with intention – Frijoles Charros pair beautifully with freshly made corn tortillas, Mexican rice, or grilled meats, elevating them from side dish to centerpiece.
Frijoles Charros
Ingredients:
1/2 pound of bacon browned
1/2 pack of Wieners
1/2 yellow onion chopped
2 ribs of celery chopped
2 tomatoes chopped
2 serranos chopped
2 garlic cloves minced
4 sweet peppers chopped I used red and yellow
Salt and pepper to taste
1 pot of cooked pintos
Chorizo and ham (optional)
Instructions:
In a skillet add your cut bacon and brown it up.
Add wieners and sauté a bit.
Add the next 8 ingredients and sauté until onion is translucent add the mixture to your cooked beans and simmer for 30 minutes… Done!
Serve as a side or main dish with homemade corn tortillas…
Enjoy!
Important Notes When Making Frijoles Charros:
Start with properly cooked beans – whether you use freshly cooked pintos or canned, ensure they are tender but not mushy. Overcooked beans will disintegrate during simmering, while undercooked beans won’t absorb flavors.
Bacon is foundational – its fat not only flavors the dish but also carries the aromatics. Avoid draining it off; instead, use it to sauté onions, garlic, and peppers for maximum depth.
Balance meats thoughtfully – if adding chorizo and ham, keep portions moderate to avoid overpowering the beans. The dish should celebrate the beans as much as the meats.
Control the heat level – serrano peppers bring spice, but their heat can vary widely. Taste as you go, and remember you can always add more but can’t take it away.
Vegetables bring harmony – tomatoes, sweet peppers, onions, and celery add natural sweetness and acidity, preventing the dish from becoming too heavy or one-dimensional.
Simmering time matters – at least 30 minutes is needed for flavors to meld, but longer simmering on low heat will yield a richer, smokier broth.
Salt with care – many cured meats (bacon, ham, chorizo) already contribute salt. Always taste near the end before adjusting seasoning.
Serve fresh and warm – Frijoles Charros are best hot, ladled straight from the pot, alongside warm corn tortillas or rice. Cooling dulls the flavor and thickens the broth too much.
Storage – leftovers can be refrigerated for 3–4 days. The flavors deepen over time, but the broth may thicken; add a splash of water or stock when reheating.
How To Enjoy Frijoles Charros After Cooking:
1. Let the Flavors Rest
Once the beans have simmered, allow the pot to sit for about 10 minutes off the heat. This short rest helps the broth thicken slightly and allows flavors to harmonize before serving.
2. Serve Them Hot and Generous
Frijoles Charros are best enjoyed piping hot, ladled into deep bowls. Make sure each serving includes plenty of beans, broth, and bits of meat and vegetables for a balanced experience.
3. Pair with the Right Sides
Corn tortillas – the traditional choice, perfect for scooping or dipping into the smoky broth.
Mexican rice – adds extra substance and complements the beans’ earthy richness.
Grilled meats (carne asada, carnitas, or pollo asado) – elevate the dish from side to centerpiece in a festive meal.
Simple garnishes – diced onion, chopped cilantro, lime wedges, or sliced radishes brighten the hearty base.
4. Add Fresh Contrasts
A squeeze of fresh lime juice or a sprinkle of chopped cilantro just before eating brings brightness that balances the smokiness of bacon and chorizo.
5. Enjoy Them in Different Ways
As a side dish – alongside tacos, enchiladas, or grilled meats.
As a main meal – served with tortillas or crusty bread to soak up the broth.
As leftovers – reheat the next day, when the beans will have absorbed even more flavor. Add a splash of water or stock to loosen the broth if needed.
6. Drinks That Complement
Agua fresca (like hibiscus or tamarind) for a refreshing counterbalance.
Mexican beer or a light red wine to match the smoky, savory broth.
Horchata for a sweet, cooling finish to balance the peppers’ heat.
Nutrition Information:
For Frijoles Charros (per 1-cup serving, assuming recipe serves 8):
Calories: 245 kcal | Total Fat: 12.5 g | Saturated Fat: 4.2 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 22 mg | Sodium: 620 mg (varies with bacon, wieners, and added salt) | Total Carbohydrates: 22 g | Dietary Fiber: 6 g | Sugars: 3 g | Protein: 14 g
Frequently Asked Questions:
Can I use canned beans instead of cooking pinto beans from scratch?
Yes. Canned pinto beans save time and work well. Just drain and rinse them before adding to reduce excess sodium, then simmer with the sautéed mixture to absorb flavor.
How spicy are Frijoles Charros with serrano peppers?
Moderately spicy. Serranos add a noticeable kick, but you can adjust the heat by using fewer peppers, deseeding them, or substituting with milder jalapeños.
Do I have to include all the meats (bacon, wieners, chorizo, ham)?
No. Bacon is the most traditional base, but the others are optional. Add more or less depending on your preference—chorizo adds bold spice, while ham deepens smokiness.
How long can I store Frijoles Charros?
Up to 3–4 days in the refrigerator. Store in an airtight container and reheat gently on the stove. Add a splash of broth or water if the beans thicken too much.
Can Frijoles Charros be made vegetarian?
Yes. Omit the bacon, wieners, chorizo, and ham. Use vegetable broth instead of bacon fat for sautéing, and add extra vegetables like zucchini, mushrooms, or bell peppers for depth.
Should I cook the beans separately before adding them?
Yes. Pinto beans need to be fully cooked and tender before combining with the sautéed mixture. Undercooked beans won’t soften properly once acidic ingredients like tomatoes are added.
How do I keep the beans from turning mushy?
Simmer gently. Once the beans are combined with the meats and vegetables, keep the heat low. Stir occasionally but not too often, since constant stirring can break them apart.
When should I add salt?
Toward the end of cooking. Since bacon, wieners, chorizo, and ham all add salt, it’s best to taste the broth after simmering before adjusting seasoning to avoid oversalting.
Can I thicken the broth if it’s too watery?
Yes. Mash a small portion of the beans against the side of the pot and stir them back in. This naturally thickens the broth without needing flour or cornstarch.
How long should the pot simmer after adding everything together?
At least 30 minutes. This allows the flavors of the bacon, vegetables, and spices to meld into the beans. If time allows, simmer longer (up to 1–2 hours on low) for a deeper, smokier flavor.