Frijoles Charros (Charro Beans)

Frijoles Charros (Charro Beans)

This Frijoles Charros recipe makes hearty Mexican cowboy beans perfect for serving with tacos, carne asada, pollo asado and more, using dried or canned pinto beans.

Course Side Dish

Cuisine Mexican

Keyword Bean Recipes, Pinto Bean Recipes

Prep Time 15

Cook Time 1

Soaking 6

Total Time 7 15

Servings bowls

Calories 400kcal

Author Darcey Olson

Cost $10

Equipment

Dutch Oven

Ingredients

1 lb dried pinto beans *Note 1
5-6 cups water *Note 2
6 slices bacon, diced
½ cup yellow onion, diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
4 cups chicken broth, low sodium
14 oz diced tomatoes
1 tsp salt
1 tsp ground cumin
¼ tsp dried oregano
Optional Garnish: cilantro

Instructions

SOAK THE BEANS

Add the dried pinto beans to a large bowl and completely cover with water. Let soak for 6 hours up to 24 hours. Drain, rinse and set aside until ready to cook.

MAKE THE BEANS

Heat a large dutch oven or stock pot over medium high heat. Add the diced bacon and saute until crispy. Transfer to a paper towel lined plate using a slotted spoon. Drain excess grease, leaving only 1 tbsp in the pot.
Add the onion and jalapeno and cook until softened (approx. 4-5 minutes).
Add the garlic and cook for an 30 seconds.
Add the beans, bacon, broth, tomatoes, salt, cumin and oregano and bring to a boil. Reduce heat, cover and let simmer for 45 minutes, stirring occasionally.
Top with cilantro and enjoy!

Notes

Note 1 - To use canned beans, replace the dried beans with (3) 15-oz cans of pinto beans. Make sure to drain and rinse them first.

Note 2 - Because canned beans 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

Nutrition