📝 About This Recipe
Originating from the northern regions of Mexico, Frijoles Charros are a hearty, smoky, and deeply flavorful bean stew named after the traditional Mexican horsemen, the Charros. This dish features tender beans simmered in a rich broth with a savory medley of bacon, chorizo, ham, and hot dogs, balanced by the brightness of fresh tomatoes and cilantro. It is a rustic masterpiece that transforms simple legumes into a soul-warming celebratory meal, perfect for any gathering.
🥗 Ingredients
The Beans
- 1 lb Dry Pinto Beans (rinsed and picked over; may substitute with Kidney beans)
- 8 cups Water
- 1/2 piece White Onion (left whole for the broth)
- 3 pieces Garlic Cloves (smashed)
The Meats
- 6 slices Bacon (thick-cut, chopped)
- 8 oz Mexican Chorizo (raw, casings removed)
- 1/2 cup Smoked Ham (diced into small cubes)
- 2-3 pieces Beef Franks or Hot Dogs (sliced into thin rounds)
Vegetables & Aromatics
- 1 medium White Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 3 large Roma Tomatoes (diced)
- 2 pieces Jalapeño Peppers (seeded and minced for mild, or left whole for aroma)
- 1/2 cup Fresh Cilantro (chopped)
Seasoning
- 1 tablespoon Salt (adjust to taste)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/4 teaspoon Cumin (ground)
- 2 tablespoons Pickled Jalapeño Juice (optional, for a tangy kick)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, add the rinsed beans, 8 cups of water, the half onion, and the smashed garlic cloves. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beans are completely tender. Add more hot water if the level drops below the beans.
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3
While the beans are cooking, prepare your meats. In a large skillet over medium heat, fry the chopped bacon until it becomes crispy and has rendered its fat.
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4
Add the raw chorizo to the skillet with the bacon. Break it apart with a wooden spoon and cook for 5-7 minutes until fully browned.
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5
Stir in the diced ham and the sliced hot dogs. Sauté for another 4 minutes until the meats are slightly browned and aromatic.
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6
Using a slotted spoon, remove the meat mixture from the skillet and set aside, leaving about 2 tablespoons of the rendered fat in the pan.
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7
In the same skillet, sauté the diced onion and minced garlic until the onion becomes translucent, about 3-4 minutes.
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8
Add the diced tomatoes and jalapeños to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
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9
Once the beans are tender, remove and discard the whole onion and smashed garlic cloves from the bean pot. Do not drain the cooking liquid!
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10
Pour the sautéed vegetable mixture and the cooked meat mixture into the pot with the beans and their broth.
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11
Stir in the salt, oregano, cumin, and pickled jalapeño juice. Simmer the entire mixture uncovered for an additional 15-20 minutes to allow the flavors to marry and the broth to thicken slightly.
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12
Turn off the heat and stir in the fresh chopped cilantro. Taste and adjust salt if necessary. Serve hot in bowls with a bit of the flavorful broth.
💡 Chef's Tips
For the best flavor, use dried beans rather than canned; the starch from the cooking liquid creates a much richer broth. If the broth is too thin, mash a half-cup of the cooked beans against the side of the pot and stir them back in to thicken the consistency. Always use Mexican Chorizo (which is soft and raw) rather than Spanish Chorizo (which is cured and hard) for an authentic texture. Be careful with salt early on; the bacon, ham, and chorizo are naturally salty, so only add the main salt at the very end after tasting. For an extra layer of crunch and flavor, top each bowl with crushed chicharrones (pork rinds) just before serving.
🍽️ Serving Suggestions
Serve as a side dish to Carne Asada or grilled chicken for a complete Mexican feast. Pair with warm, fluffy corn tortillas or crusty bolillo rolls to soak up the delicious broth. Accompany with a cold Mexican lager or a refreshing glass of Horchata to balance the spice. Provide extra lime wedges on the side; a squeeze of fresh lime juice right before eating brightens all the heavy flavors. Top with a dollop of salsa verde or extra pickled jalapeños for those who enjoy more heat.