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.
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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.
Ingredients
- 1 pound dried pinto beans, soaked overnight and drained
- 8 cups water
- 6 slices bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 jalapeños, sliced
- 2 Roma tomatoes, chopped
- 1 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro
- Salt
Instructions
- Simmer the beans. Simmer the soaked beans in the water for 1 to 1 1/2 hours, until tender.
- 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.
- Combine. Stir the bacon mixture into the beans and simmer 30 minutes more.
- Season and serve. Stir in the cilantro and season with salt. Serve in bowls with some of the broth.
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.
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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