Charro Beans Recipe (Frijoles Charros)

4.83 from 17 ratings

Charro Beans Recipe (Frijoles Charros)

This charro beans recipe (frijoles charros) simmers tender pinto beans with bacon, chorizo, and ham in a bold, savory broth. Make it on the stovetop, slow cooker, or Instant Pot, with dried or canned beans, and as spicy as you like!

Prep Time10

Cook Time1 15

Course: Main Course, Side Dish

Cuisine: Mexican, Tex Mex

Keyword: charro beans, frijoles charros, pinto beans, serrano

Servings:

Calories: 350kcal

Author: Mike Hultquist

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

Other Meats. Swap in ground beef, chopped hot dogs, or chopped sausages for a variation.

Soup Option. Add 1-3 cups broth or water to simmer to serve frijoles charros as a soup.

Canned Charro Beans (the Quick Version). Drain three 15-ounce cans, follow the recipe as written, but reduce broth to 1/2 to 1 cup and simmer 10 minutes until warmed and delicious.

Instant Pot Option. 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. Add the soaked beans, tomatoes, broth, chili powder, cumin, oregano, salt and pepper. 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. 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.

Nutrition