Frijoles Charros (Charro Beans)

Frijoles Charros are pinto beans simmered with bacon, tomatoes, jalapeño, onion and warm spices. Unlike refried beans, the beans stay whole and brothy, giving you plenty of flavorful liquid to spoon over rice or soak up with a warm tortilla.

Also known as Mexican cowboy beans, they’re filling enough to serve by the bowl but usually land on our table alongside tacos, carne asada or pollo asado. Find even more meal ideas in my collection of Mexican recipes.

What Are Charro Beans?

Charro beans, or frijoles charros, are a brothy Mexican pinto bean dish traditionally flavored with pork, tomatoes, chiles and spices. The name comes from the Mexican charro, or horseman, which is why you’ll also hear them called Mexican cowboy beans.

Recipes vary by region and family. Some versions load up the pot with several types of meat, including bacon, chorizo, ham or sausage.

Charro Beans Ingredients

These are the key ingredients you’ll need to make Frijoles Charros. See the recipe card below for the complete list and measurements.

• Pinto beans: Dried pinto beans give you the most control over the final texture, but canned beans work when you need to get dinner on the table faster.
• Bacon: The bacon adds smoky flavor and provides the fat used to sauté the vegetables. Regular-cut bacon works better than thick-cut bacon because it crisps more quickly.
• Chicken broth: Broth gives the beans more flavor than water alone. I use low-sodium broth so I can adjust the salt after the bacon and beans have finished cooking.
• Diced tomatoes: Tomatoes add acidity and give the broth more body without making it overly thick.
• Jalapeño: Removing the seeds keeps the heat relatively mild. Leave some seeds in or add another jalapeño if you want spicier beans.
• Onion and garlic: Both are cooked in the reserved bacon fat before the beans and broth are added.

Dried vs. Canned Beans

You can make Frijoles Charros with either dried or canned pinto beans. Dried beans take longer but give you more control over the texture, while canned beans make this an easy weeknight side dish.

Dried pinto beans: Dried beans are my first choice because they absorb the seasoned broth as they cook. Soak them for 6 hours or overnight, then drain and rinse before adding them to the pot. Begin checking them after 45 minutes and continue simmering until they’re completely tender. Older beans may need considerably more time.

Canned pinto beans: Drain and rinse the beans before adding them to the pot. Because canned beans are already tender and do not absorb as much liquid, use less broth than you would with dried beans. Simmer just long enough for the beans to heat through and pick up the flavor of the bacon, vegetables and spices.

Whichever option you choose, the finished beans should be brothy without feeling watered down. Add more broth during cooking if the dried beans absorb too much, or let the pot simmer uncovered for a few minutes if you want to reduce the liquid.

How to Make Frijoles Charros

The complete directions are in the recipe card below, but here is a quick look at how the beans come together.

Soak the dried beans: Cover the dried pinto beans generously with water and soak them for at least 6 hours or overnight. Drain and rinse the beans before cooking.

Cook the bacon: Add the diced bacon to a large Dutch oven and cook until crisp. Remove the bacon and leave a small amount of the rendered fat in the pot.

Sauté the vegetables: Cook the onion and jalapeño in the bacon fat until softened. Add the garlic and cook briefly, just until fragrant.

Simmer the beans: Add the beans, cooked bacon, tomatoes, broth and seasonings. Bring the mixture to a boil, then reduce the heat and simmer until the beans are tender and the broth is flavorful.

Charro Beans Variations

Once you have the basic recipe down, it’s easy to adjust the pot to suit your spice preference or the ingredients you have on hand.

Vegetarian: Omit the bacon and sauté the vegetables in a tablespoon of olive oil. Replace the chicken broth with vegetable stock. A small amount of smoked paprika can replace some of the smoky flavor normally provided by the bacon.

Low sodium: Use low-sodium or unsalted chicken broth and wait until the beans are tender before adding more salt. Bacon already contributes a fair amount of sodium to the pot.

Spicy: Leave the jalapeño seeds in, add another jalapeño or replace it with a serrano pepper. Cayenne pepper or your favorite Mexican hot sauce can also be added to taste.

Frijoles borrachos: Replace some of the chicken broth with your favorite Mexican beer to turn the recipe into frijoles borrachos, or drunken beans. Add the beer with the tomatoes and remaining broth so the flavors have time to cook together.

Add more meat: Cooked chorizo, diced ham or sliced sausage can be added along with the bacon for a heartier pot of beans.

What to Serve With Charro Beans

Charro beans are brothy, smoky and substantial, making them a particularly good side for grilled or roasted meat. Spoon some of the broth onto the plate or serve the beans in small bowls alongside the main dish.

• San Diego-Style Carne Asada
• Pollo Asado
• Carne Picada
• Tacos, burritos and enchiladas
• Warm flour or corn tortillas
• Mexican Rice
• Cilantro Lime Rice

For a simple meal, serve a bowl of the beans with warm tortillas, diced onion, fresh cilantro, sliced jalapeños and a squeeze of lime.

Storage and Reheating

Refrigerate: Let the beans cool, then transfer them to an airtight container and refrigerate for up to 4 days. The beans will continue absorbing broth as they sit.

Freeze: Transfer the cooled beans and broth to a freezer-safe container, leaving a little room for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator.

Reheat: Warm the beans in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if they have thickened too much in the refrigerator. Individual portions can also be reheated in the microwave until steaming hot.

Recipe Tips

• Wait to adjust the salt. Bacon, canned tomatoes and chicken broth can all contain sodium. Taste the finished broth before adding more salt.
• Keep an eye on the liquid. Dried beans absorb broth as they cook. Add more hot broth or water if the liquid drops below the beans before they’re tender.
• Check more than one bean. Beans in the same pot do not always soften at exactly the same rate. Taste a few before deciding they’re finished.
• Be patient with older beans. If your beans are taking longer than expected, they may have been sitting on the shelf for a while. Continue simmering and add more liquid as needed, but particularly old beans may never become completely creamy.
• Use a large pot. One pound of dried beans expands considerably as it cooks. A large Dutch oven or stockpot gives you enough room to stir without sending broth over the side.
• Need a broth alternative? Review my list of chicken broth substitutes before reaching for plain water.

More Bean Recipes

Here are a few more bean recipes to try next:

• Refried Bean Dip
• Smoked Baked Beans
• Instant Pot Pinto Beans