This charro beans recipe (frijoles charros) is a favorite Mexican or Tex Mex side dish of tender pinto beans simmered with bacon, chorizo, and ham in a savory broth. Easy to make and customize! I've included options for the stove top, slow cooker, Instant Pot, as well as making it with dried or canned beans.
We're making Mexican Charro Beans in the Chili Pepper Madness kitchen today, my friends, and I think you're going to love them.
Charro beans is a simple but flavorful dish of beans, usually pinto beans or bayo beans, that are simmered in a seasoned broth with onions, garlic, peppers and pork, such as bacon or chorizo.
The recipe is popular in Mexican cuisine, particularly Tamaulipas and Coahuila, where it is called "frijoles charros", though you'll also find Tex Mex versions with more local ingredients.
It is typically served as a side dish, much like refried beans or pork and beans, though it is very easy to customize and serve as a meal with added meats or other fillers.
Recipes vary from region to region and cook to cook, with different meats and seasonings of preference. This is my particular adaptation, with bacon as the pork, though I do love it with spicy Mexican chorizo and/or some tender pork shoulder or fatty beef.
I hope you enjoy it as much as I do.
Let's talk about how to make charro beans, shall we?
Charro Beans Ingredients (Frijoles Charros)
- Meats. I'm using a trio of bacon, Mexican chorizo, and diced ham for big flavor.
- Vegetables. Onions garlic, jalapeno or serrano peppers (or both!).
- Pinto Beans. I used dried pinto beans that have been soaked and drained. If you'd like to use canned pinto beans, I've included recipe instructions in the Recipe Card Notes.
- Tomatoes. I love fire roasted tomatoes for this, but you can use canned diced tomatoes or the equivalent of fresh tomatoes. Roast them in the oven! Or just add them with the other ingredients.
- Broth. I usually use chicken broth, but vegetable broth is great as well, or use a few cups of water.
- Seasonings. Chili powder, cumin, dried oregano, salt and pepper.
- Garnish. Chopped fresh cilantro, spicy red pepper flakes, crumbly white cheese
How to Make Charro Beans (Frijoles Charros)- Stove Top Version
Cook the Bacon and Chorizo. Heat a large pan or a large pot to medium heat and add bacon and chorizo. A Dutch oven is great for this recipe. Cook for 5 minutes, or until the bacon starts to crisp up. Remove the meats into a bowl and set aside.
Onion, Peppers and Garlic. Drain excess grease and add onion and jalapenos. Cook for 5 minutes to soften. Add the garlic and ham and cook another minute.
Remaining Ingredients. Add the reserved bacon and chorizo, beans, tomatoes, chicken broth, chili powder, cumin, oregano and salt and pepper. Stir and reduce heat to simmer the boldly flavored broth.
Simmer the Charro Beans. Cover and simmer for 60 minutes or longer, until the beans are tender to your preference. Check at 45 minutes. It could take up to 90 minutes, depending on your beans.
If the beans are too dry and not tender enough, add in a bit more broth or water to the pan and continue to simmer. Add salt to taste.
Garnish and Serve. Garnish with fresh chopped cilantro, chili flakes, crumbly white cheese and serve.
Boom! Done! Your pot of charro beans is ready to serve! Looks wonderful, doesn't it? It really is a great side dish, easy to make, but also easy to customize or turn into a meal! See the recipe notes below.
Slow Cooker Charro Beans
Cook the Meats. Cook the bacon and chorizo in a large skillet over medium heat until the bacon starts to crisp and the chorizo cooks mostly through. Remove to a bowl and set aside.
Cook the Veggies and Ham. Cook the onion and jalapenos in the grease 5 minutes to soften. Add the garlic and ham and cook 1 minute. Transfer everything to your slow cooker or crock pot.
Add the Rest. Add the reserved meats, soaked beans, tomatoes, broth, and seasonings. Add a splash of water if needed so the beans are just covered.
Slow Cook. Cover and cook on HIGH 2 to 3 hours or LOW 4 to 6 hours, until the beans are tender. Adjust salt to taste. You may need longer for older/drier beans, so check intermittently for tenderness and doneness to your liking.
Instant Pot Charro Beans
Cook the Meats and Vegetables. Set the Instant Pot to Sauté. Cook the chorizo and bacon until crisp. Add the onion and jalapenos and cook 5 minutes. Add the garlic and ham and cook 1 minute. Press Cancel.
Fill the Instant Pot. Add the soaked beans, tomatoes, broth, and seasonings. Add water if needed so the beans are just covered, without passing the max fill line. Lock the lid and set the valve to sealing.
Pressure Cook. Cook on HIGH pressure 10 to 12 minutes. Let the pressure release naturally 10 minutes, then quick release the rest. Stir, taste, adjust for salt. If the beans need more time, reseal and cook 3 to 5 minutes on HIGH pressure.
Making Charro Beans with Canned Beans (the Quick Version)
Strapped for time? Make this with canned pinto beans, my friends. Drain three15-ounce cans, follow the recipe as written, but cut the broth back to 1/2 to 1 cup and simmer about 10 minutes until everything is warm and the flavors come together. BOOM, charro beans on a weeknight.
Charro Beans vs Borracho Beans
I hear this question a lot. Charro beans and borracho beans are basically cousins. The difference is the liquid. Charro beans simmer in broth or water, while borracho beans ("drunken beans") get a bottle of beer in the pot, which cooks down into a deeper, slightly bitter, malty flavor, depending on the beer of choice. Same beans, same meats, same chilies, different spin. See my borracho beans recipe here.
Recipe Tips & Notes
- Extra Meaty. You can easily add in extra meats to turn your charro beans into a full meal for dinner or gatherings. Try ground beef, turkey or pork, cooked chopped chicken, slow cooked pork shoulder or loin, or others. Add some chopped brisket for a great Tex Mex version. So many options.
- The Beans. Soaking the beans reduces your cooking time overall. Try this recipe with bayo beans, which are more traditionally used in Mexican style charros frijoles.
- Additional Ingredients. Try making this with smoked paprika, or cayenne powder for an extra spicy version. Or use ghost powder, my true chilihead friends! A bit of fresh lime juice squeezed over the top is always a very nice addition as well. Chipotle peppers are an interesting addition as well.
- Soup Option. Add more broth or a bit of water and serve your frijoles charros as a soup! It's a bit like my soup beans recipe this way. This is great as a starter to your meal.
That's it, my friends. I hope you enjoy this charro beans recipe. Let me know if you make it. I'd love to hear how it turned out for you and how you've made it your own. It's the perfect side dish!
Looking for More Beans Recipes?
If you love this recipe, you'll love this red beans and rice recipe with a Southern spin.
- Cowboy Beans
- Easy Homemade Refried Beans
- Cuban Black Beans (Frijoles Negros)
- Pressure Cooker Cuban Black Beans
- Mike’s Zesty Three Bean Salad
Try Some of My Other Popular Recipes
- Butter Bean Succotash
- Huevos Rancheros with Classic Pico de Gallo
- Chorizo con Huevos
- Pulled Chicken Gorditas
- Beef Enchiladas
- Chiles Toreados (Mexican Blistered Peppers)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Charro Beans Recipe (Frijoles Charros)
Ingredients
- 3 slices bacon chopped
- 6 ounces Mexican chorizo
- 1 medium onion chopped
- 2-3 jalapeno peppers chopped (use serrano for extra heat)
- 4 cloves garlic chopped
- 1 cup diced ham (smoked ham is great)
- 1 pound dried pinto beans soaked and drained
- 14 ounce can fire roasted tomatoes or use equivalent fresh tomatoes or canned diced tomatoes
- 4 cups chicken broth or use vegetable broth - or more as needed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- FOR GARNISH: Chopped fresh cilantro, spicy red pepper flakes, crumbly white cheese
Instructions
- Heat a large pan or a pot to medium heat and add bacon and chorizo. Cook for 5 minutes, or until the bacon starts to crisp up and the chorizo cooks through. Remove the meats and set aside.
- Drain excess bacon grease and add onion and jalapenos. Cook for 5 minutes to soften.
- Add the garlic and diced ham and cook another minute.
- Add the reserved bacon and chorizo, beans, tomatoes, chicken broth, chili powder, cumin, oregano and salt and pepper. Stir and reduce heat to simmer.
- Cover and simmer for 60 minutes or longer, until the beans are tender to your preference. Check at 45 minutes. It could take up to 90 minutes, depending on your beans. If the beans are too dry and not tender enough, add in a bit more broth or water to the pan and continue to simmer.
SLOW COOKER
- Cook the bacon and chorizo in a skillet over medium heat until the bacon starts to crisp. Remove and set aside.
- Sauté the onion and jalapenos in the grease 5 minutes to soften. Add the garlic and ham and cook 1 minute. Transfer everything to the slow cooker.
- Add the reserved bacon and chorizo, soaked beans, tomatoes, broth, chili powder, cumin, oregano, salt and pepper. Add a splash of water if needed so the beans are just covered.
- Cover and cook on HIGH 2 to 3 hours or LOW 4 to 6 hours, until the beans are tender. Adjust salt to taste. You may need longer for older/drier beans.
- Garnish with fresh chopped cilantro, chili flakes, crumbly white cheese and serve.
Notes
Nutrition Information
FAQs
Are charro beans spicy?
They have a gentle warmth, not a punch, since the jalapenos mostly add flavor. That said, this is Chili Pepper Madness, so I'll always show you how to crank it. Swap in serranos, add a diced habanero, or finish with cayenne or ghost powder for my true chiliheads.
What are charro beans made of?
Pinto beans simmered in a seasoned broth with bacon, onion, garlic, jalapenos, tomatoes, and spices like chili powder, cumin and oregano. Easy to customize with different meats or extra heat.
Can I make charro beans with canned beans?
You sure can. Use drained canned pinto beans, cut the broth back to 1/2 to 1 cup, and simmer about 10 minutes until warmed through. Quick and easy when you're short on time.
NOTE: This recipe was recently updated to include updated cooking methods, including slow cooker and Instant Pot.
Dave says
I'm surprised you are using pinto beans! Black beans are much better I think, as well traditional in Mexico. That's my experience there in many cities and restaurants there over several years in Mexico.
Mike Hultquist says
I'm sure you enjoy them with black beans, Dave, but pinto beans are the most typical choice anywhere you look. Perhaps you have enjoyed a black bean version in some places in Mexico, but I'm going to go ahead and question this comment and the rating.
Kerry says
What are Charro Beans made of?
AI Overview
Charro beans, also known as frijoles charros or cowboy beans, are a traditional Mexican dish primarily made of pinto beans slowly cooked in a flavorful broth. This broth typically includes bacon, chorizo, or other meats, along with onions, garlic, tomatoes, jalapeños, and various spices like cumin, chili powder, and oregano.
Joie says
Such a good recipe! I added a chorizo link and fried it with the onion, a spoonful of chipotle peppers in adobo sauce, and 4 large roasted hatch green chili peppers chopped. So good!
Thank you for all the amazing recipes!!
Mike Hultquist says
Perfection, Joie. I love it1 Glad you are enjoying the recipes!
Mick Del Greco says
Mike,
Made this Charro Bean recipe ( used slow cooker version) to accompany smoked pork butt today. I make a lot of beans...these are the best hands down. Used a dark chili powder. Chili powder in this recipe takes them over the top and is so good in the juice and evident it's in the mix. We save meat bones...t-bone and prime rib with some meat still on them. They were perfect down in this bean recipe. Love your site and excellent recipes!
Mike Hultquist says
Awesome to hear, Mick! Glad you enjoyed them! Yes!
Sharon Raymond says
Not sure what you did to your recipe to make the beans come out so red. But mine (I did follow recipe to a tee. But added some chorizo) looks so differt. However, we LOVED them! Thanks Chef Mike!!
Mike Hultquist says
Glad you enjoyed it, Sharon! I'm sure it's just the beans that I got from the can that made the color difference.
Ken says
Made this for Cinco. Huge hit. Thanks!!!
Mike Hultquist says
Awesome, Ken!
Paul says
I thought this was a great recipe as an alternative to always having refried beans . I tweaked the recipe to being vegetarian,had it as a supper dish ,bowl of charro beans, corn chips,melted Monterey jack cheese,chilli jam and soured cream , and hot sauce ,my partner said “ You’ll have to make these again “For her to say that is like a five star ⭐️ recommendation
Mike Hultquist says
Awesome to hear, Paul! Wow, great compliment! Glad she enjoyed it!
Fran says
I’m guessing the canned bean substitution is 2 14oz cans with their liquid, because you’re suggesting only a small amount of added broth. I’ll have to try this weekend.
Mike Hultquist says
Fran, drain the beans. You only need 1/2 to 1 cup total broth with the canned beans, as they are already softened up. You can adjust with a bit more liquid if you feel you need to. I hope you enjoy it.
Judy says
We love this recipe!
We cook it with hamhocks and enough chicken broth to make it a soup. Sometimes we add green chiles or a can of hot Rotel. Served with flour tortillas it is outstanding!!
Mike Hultquist says
I love this, Judy! Very nice. Thanks for sharing!!!
felipe says
frijoles charros agregar carnitas de puerco desmenuzadas y chicharron de cerdo...….quedaran especiales...…
charro beans add shredded pork carnitas and pork rinds ... .... they will be special ......
Michael Hultquist - Chili Pepper Madness says
YAAASSS! I love this, Felipe. I LOVE it with pork shoulder. Gotta try it with pork rinds. Very nice.
Jérémie says
One comforting recipe. I made it with ground beef to make it a meal. Couldn't find Bayo beans, so I used Cannellini beans... but it was great: Yummy!
Michael Hultquist - Chili Pepper Madness says
Outstanding! So good with ground beef! I love it. Thanks, Jérémie!
Tammy Jarrett says
Definitely printing this recipe out and making it! If you have a can of a Mexican beer lying around, I'd recommend subbing a can of it in place of some of the broth, turning these into borracho (drunken) beans!
Also, we have a wide range of flavor options for Rotel tomatoes (diced tomatoes and chilis) here in Texas, including fire-roasted and hot habanero. Not sure if that's the case everywhere, but if it is, it could be fun to play around with the Rotel varieties to decide which one you like the best. I usually go straight for the hot habanero when making queso or tortilla soup.
Michael Hultquist - Chili Pepper Madness says
Thanks, Tammy! With beer, YES!!!!
Greig M says
I absolutely love Charro beans and your recipe is excellent. A nice addition to the hot peppers is grilled and skinned Poblano peppers. Also adding a glug of pickled serrano or pickled jalapeno juice gives it a nice tang.
Michael Hultquist - Chili Pepper Madness says
Thanks, Greig. Yes, some roasted poblanos would be fantastic here, AND the pickled. Nice touch!
Josie Poolook says
This was EXTREMELY GOOD!!!!!!
Thanks for sharing it
Michael Hultquist - Chili Pepper Madness says
Oh yeah!!