Charro Beans (Frijoles Charros)

Hearty Texas pinto beans simmered with bacon, onion, tomato, jalapeño and cilantro into a smoky, brothy side for fajitas and carne asada. Serves 8.

Naturally gluten-freeDairy-freeNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Cook 2 hr
  • Soak 8 hr
  • Total 10 hr 15 min
  • Yield 8 servings
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

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Bowl of charro beans with bacon, tomato, jalapeño and cilantro

Charro beans, named for Mexican horsemen, are pinto beans simmered in a smoky broth with bacon, onion, tomato and chiles. They are soupier than refried beans and are served in small bowls next to fajitas and carne asada.

Start with dried beans for the best flavor and texture; canned beans make a quicker version.

Instructions

  1. Simmer the beans. Simmer the soaked beans in the water for 1 to 1 1/2 hours, until tender.
  2. Cook the bacon. In a skillet, cook the bacon until crisp. Add the onion, garlic and jalapeños and cook 5 minutes, then the tomatoes and cumin for 3 minutes.
  3. Combine. Stir the bacon mixture into the beans and simmer 30 minutes more.
  4. Season and serve. Stir in the cilantro and season with salt. Serve in bowls with some of the broth.

Nutrition per serving (estimated)

300Calories
38 gCarbohydrates
13 gFiber
25 gNet carbs
17 gProtein
9 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeDairy-freeBudget-friendlyNo added sugar

Tips

  • Add salt at the end; salting early can keep dried beans from softening.
  • For a shortcut, use 3 cans of pinto beans with their liquid and simmer 20 minutes.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 5 days, or freeze with their broth up to 3 months. Reheat on the stove until bubbling.

Questions about this recipe

What is the difference between charro beans and borracho beans?
Borracho beans are charro beans simmered with beer.
Can I make them in a slow cooker?
Yes. Cook everything on low for 8 hours, adding the cilantro at the end.

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