Frijoles Charros - Mexican Beans with Chorizo

Frijoles charros offer a rich and hearty flavor profile with a satisfying combination of savory, smoky, and slightly spicy notes. The pinto beans provide a creamy texture, while the addition of ingredients like bacon, chorizo, or ham contributes a depth of meaty flavor. This is one of our favorite authentic Mexican recipes to make at home.

This was inspired by my habichuelas guisadas or Puerto Rican stewed beans on this site, and pairs well with these coffee jerk seasoned pork chops.

Jump to:

• Frijoles Charros Background
• Ingredients
• Step by step photos
• Variations and Substitutions
• Equipment
• Storage
• Top tips
• Related Recipes
• Pairing
• Frijoles Charros - Mexican Beans with Chorizo
• Food safety

Frijoles Charros Background

Frijoles charros, also known as Mexican cowboy beans, are a traditional Mexican dish that originated in northern Mexico. The name "charro" refers to Mexican horsemen or Mexican cowboys, indicating the dish's rustic roots.

The dish typically consists of pinto beans cooked with onions, garlic, tomatoes, chili peppers, and various other ingredients such as bacon, chorizo, or ham. Additional seasonings like cumin, oregano, and cilantro are often used to enhance the flavor. Frijoles charros are known for their rich, hearty taste and spicy kick, making them a popular side dish or main course in Mexican cuisine. These Mexican charro beans are very different from refried beans you find in most Mexican restaurants.

The preparation method can vary widely depending on regional preferences and family recipes, but the essence of frijoles charros lies in their savory combination of beans, meats, and spices. They a perfect side dish and are often served alongside rice, warm tortillas, or as a filling for tacos or burritos. Serve these for your next Cinco de Mayo party and your guests will be asking for the recipe!

Ingredients

To make frijoles charros, you'll typically need a combination of beans, meats, aromatics, and spices. Here's a breakdown of the common ingredients used to prepare this flavorful dish below.

• Meats: Frijoles charros often include meats for added flavor and texture. Common options include bacon, fresh chorizo (Mexican sausage), ham, carne asada or diced pork. You can use one type of meat or a combination, depending on your preference.
• Chicken stock: Liquid is needed to cook the beans and create a flavorful base for the dish. You can use cups of water, chicken stock, or beef broth for added richness.
• Beans: The primary ingredient in frijoles charros is beans. Pinto beans are traditional, but you can also use other varieties such as black beans, frijoles bayos or kidney beans. You can use either dried beans (which need to be soaked before cooking) or canned beans for convenience. I prefer canned cooked beans.
• Aromatics: Onions and garlic are essential aromatics that provide flavor depth to frijoles charros.
• Chile Peppers: I like to use a dried ancho chile and chipotle peppers in adobo sauce. Feel free to include fresh diced peppers, such as jalapeños or serranos. You can adjust the amount of chile peppers based on your spice tolerance.
• Spices and Seasonings: The seasonings used in frijoles charros include cumin, dried oregano, bay leaves and salt. You may also want to try smoked paprika, black pepper, chili powder or cayenne pepper. I also add some apple cider vinegar.
• Optional Ingredients: Depending on personal preference and regional variations, other ingredients like beer, cilantro, or Worcestershire sauce may be included to customize the flavor. Using beer as the liquid would make the dish known as borracho beans, frijoles borrachos or drunken beans.

See recipe card for quantities.

Step by step photos

Here the visual steps to make frijoles charros.

• Step 1: Toast the dried ancho chile in a pan until it is crispy. Flip it frequently and be careful not to burn the chile. Let it cool and then mince it.
• Step 2: Cook the chorizo and bacon on medium heat until the fat is rendered then pour off half of the fat.

• Step 3: Add the onion and garlic.
• Step 4: Cook until the onion is translucent stirring frequently.

• Step 5: Add the oregano, cumin, ancho chile, bay leaves, chipotle, salt, beans vinegar and chicken stock.
• Step 6: Stir to combine and simmer on low for 45 minutes to 1 hour covered.

Hint: Simmer Slowly. Allow the beans to simmer gently until they are tender and the flavors have melded together. Avoid boiling vigorously, as this can cause the beans to break apart.

Variations and Substitutions

Frijoles charros are versatile, allowing for various substitutions and adaptations based on personal taste preferences or ingredient availability. Here are some common variations and substitutions:

1. Beans: While pinto beans are traditional, you can use other types of beans such as black beans, kidney beans, or navy beans. Each type will impart a slightly different flavor and texture to the dish.
2. Meats: Bacon and chorizo are common choices, but you can use other meats like ham, sausage, slices of hot dogs or even shredded chicken. Vegetarian versions can omit the meat altogether or use meat substitutes like vegetarian chorizo or smoked tofu for a similar flavor.
3. Vegetables: Onions and garlic are staples, but you can add other vegetables such as bell peppers, serrano peppers, jalapeños, rotel tomatoes or corn for added flavor and texture.
4. Spices: Customize the spice level by adjusting the amount of chili peppers or using different types of chili peppers. Additionally, experiment with spices like paprika, or smoked paprika to enhance the flavor profile.
5. Liquid: While water or chicken broth is typically used to cook the beans, you can add additional flavor by using beer, pork broth, or beef broth.
6. Herbs: Fresh herbs like cilantro or dried herbs like oregano can be added for additional flavor. You can also experiment with herbs like thyme or bay leaves.
7. Sweetness: A touch of sweetness can balance out the flavors. Some recipes incorporate a small amount of sugar or sweet ingredients like molasses or brown sugar.
8. Toppings: Serve frijoles charros with toppings like chopped fresh cilantro, diced onions, shredded cheese, queso fresco, sour cream, cilantro lime crema or avocado slices for added flavor and freshness.

By experimenting with different ingredients and flavors, you can create a frijoles charros recipe that suits your taste preferences and dietary needs. Feel free to get creative and make the dish your own! Buen provecho!

Equipment

To make frijoles charros, you don't need any specialized equipment beyond basic kitchen tools. Here's a list of equipment you might find helpful:

1. Large Pot or Dutch Oven: A large, heavy-bottomed pot or Dutch oven is essential for cooking the beans and other ingredients together. It should be able to accommodate the volume of beans and liquid needed for the recipe.
2. Cutting Board and Knife: You'll need these for chopping onion, chili peppers, and any other vegetables or meats you're using in the dish.
3. Wooden Spoon or Spatula: Use this to stir the beans and other ingredients as they cook.
4. Colander: If you're using dried beans, you'll need a colander to rinse them after soaking. Pour canned bean in the colander and rinse them before adding to the pot.
5. Measuring Cups and Spoons: These are useful for accurately measuring ingredients like beans, broth, and spices.
6. Can Opener: If you're using canned beans a can opener will be necessary to open the cans.
7. Optional: Immersion Blender or Potato Masher: If you prefer a creamier consistency, you can use an immersion blender or potato masher to partially blend or mash some of the beans once they're cooked.

Overall, frijoles charros can be made with basic kitchen equipment that you likely already have on hand. Adjustments can be made based on your preferred cooking methods and the tools available to you.

Storage

To store frijoles charros properly and maintain their freshness and flavor, follow these guidelines:

1. Cooling Down: Allow the frijoles charros to cool to room temperature before storing them. This helps prevent condensation from forming in the storage container, which can lead to spoilage.
2. Refrigeration: Transfer the cooled frijoles charros to an airtight container or a sealable plastic bag. Store them in the refrigerator. They can typically last for up to 3 to 4 days when refrigerated.
3. Freezing: If you want to store frijoles charros for a longer period, consider freezing them. Place the cooled beans in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible before sealing. Properly stored, frijoles charros can last in the freezer for up to 2 to 3 months.
4. Portioning: If you're freezing the beans, consider portioning them into smaller containers or freezer bags before freezing. This makes it easier to thaw only the amount you need without having to defrost the entire batch.
5. Thawing: When you're ready to enjoy the frijoles charros, thaw them overnight in the refrigerator if frozen. Alternatively, you can reheat them directly from frozen on the stovetop or in the microwave, stirring occasionally until heated through.
6. Reheating: Reheat the frijoles charros gently over low to medium heat on the stovetop, stirring occasionally to prevent sticking or burning. You can also reheat them in the microwave, covering the container with a microwave-safe lid or vented plastic wrap to prevent splattering.
7. Check for Freshness: Before consuming reheated frijoles charros, always check for any signs of spoilage, such as off odors or mold growth. If the beans appear or smell unusual, discard them to prevent foodborne illness.

By following these storage guidelines, you can enjoy delicious frijoles charros even days after they're initially cooked, whether you choose to refrigerate or freeze them.

Related Recipes

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Pairing

These are my favorite dishes to serve with frijoles charros:

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended