Mexican · Main · Easy
Frijoles Charros
Cowboy beans simmered with bacon, chorizo, and pico de gallo in a savory broth. Smoky, hearty, and made for a crowd.
The whole recipe in 60 seconds
Frijoles Charros, in 5 ideas
- Charro means cowboy, and these beans are ranch style party food
- The bean cooking liquid is liquid gold; never drain it
- Chorizo and bacon make this rich enough to be a meal on its own
- The fresh pico stirred in at the end keeps it bright
- These taste even better the next day as the flavors meld
What you need
Ingredients
- 1 lb dried pinto beans
- 6 slices bacon, diced
- 1/2 lb Mexican chorizo
- 1 onion, diced
- 2 tomatoes, diced
- 2 jalapenos, diced
- 3 cloves garlic, minced
- 1 bunch cilantro, chopped
- Salt to taste
How to make it
Directions
- Simmer the beans in water for 1.5 hours until tender.
- Fry the bacon until crisp, then brown the chorizo in the same pot.
- Add onion, tomatoes, jalapenos, and garlic. Cook 5 minutes.
- Add the beans with their cooking liquid to the pot.
- Simmer 30 minutes until the broth thickens slightly.
- Stir in cilantro and serve with warm tortillas.
Money saver. Dried beans cost pennies per serving compared to canned and the texture is far superior; cook a big pot on the weekend.