What Frijoles Charros Are
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Sometimes called Cowboy Beans in English.
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A savory bean stew traditionally made with pinto beans, bacon, chorizo, onions, tomatoes, and chili peppers.
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Often served as a side dish or main dish with tortillas or rice.
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The name comes from “charro,” the traditional Mexican cowboy.
Key Ingredients
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Pinto beans (the star!)
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Bacon (smoky, salty flavor)
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Chorizo (adds spice and richness)
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Onion, garlic, tomatoes
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Jalapeño or serrano peppers
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Cilantro (optional, for garnish)
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Spices: salt, pepper, cumin, sometimes oregano
Frijoles Charros Recipe (Traditional)
Ingredients (serves 4–6)
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2 cups dry pinto beans (or 4 cups cooked beans)
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4–5 slices bacon, chopped
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1/2 lb Mexican chorizo, casings removed
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1 medium onion, chopped
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2 garlic cloves, minced
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2 medium tomatoes, chopped
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1–2 jalapeños, chopped (optional for heat)
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4 cups water or chicken broth
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Salt and pepper to taste
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Fresh cilantro for garnish
Instructions
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Cook the beans
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Soak dry beans overnight or use quick-soak method.
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Cook beans in water until tender (~1–1.5 hours). Drain and reserve some cooking liquid.
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Cook the meats
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In a large pot, cook bacon until crispy, then add chorizo and cook until browned.
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Add vegetables
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Add onion, garlic, tomatoes, and jalapeños. Sauté until soft.
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Combine beans and broth
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Add cooked beans and enough reserved liquid or broth to cover.
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Simmer 20–30 minutes, allowing flavors to meld.
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Season and serve
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Add salt, pepper, and optional cumin.
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Garnish with fresh cilantro. Serve hot with tortillas or crusty bread.
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💡 Tips for the Best Frijoles Charros:
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Don’t mash the beans; they should stay whole in a stew-like consistency.
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Adjust chili peppers for your preferred spice level.
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Leftovers taste even better the next day, as flavors develop.
If you want, I can also give a quick, weeknight-friendly version that skips soaking beans and still tastes authentic. It’s a lifesaver for when you’re craving Frijoles Charros fast.
Do you want me to do that?
