📝 About This Recipe
Originating from the northern regions of Mexico, Frijoles Charros (Cowboy Beans) is a robust, soul-warming dish traditionally prepared by 'charros' over an open fire. This recipe elevates humble pinto beans into a luxurious tapestry of smoky bacon, spicy chorizo, and savory ham, all simmered in a rich broth infused with fresh aromatics. It is the quintessential side dish for any authentic carne asada, offering a perfect balance of earthy textures and bold, spicy undertones.
🥗 Ingredients
The Bean Base
- 1 pound Dry Pinto Beans (rinsed and picked over for stones)
- 8 cups Water (plus more if needed)
- 1/2 piece White Onion (kept whole for the broth)
- 3 cloves Garlic (peeled and smashed)
- 1 sprig Epazote leaf (optional, for authentic flavor and digestion)
The Meats and Aromatics
- 6 slices Thick-cut Bacon (chopped into 1/2 inch pieces)
- 1/2 pound Mexican Chorizo (casing removed)
- 1 cup Smoked Ham (diced into small cubes)
- 3 pieces Salchichas (Hot Dogs) (sliced into rounds)
- 1/2 piece White Onion (finely diced)
- 2 cloves Garlic (minced)
- 3 large Roma Tomatoes (finely chopped)
- 2 pieces Jalapeño or Serrano Peppers (seeded and minced for less heat, or sliced with seeds for more)
Seasoning and Garnish
- 1/2 cup Cilantro (freshly chopped)
- 1 teaspoon Mexican Oregano (dried)
- to taste Salt (add only after beans are tender)
- 1 cup Chicharron (Pork Rinds) (crumbled, for topping)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, add the rinsed pinto beans, 8 cups of water, half an onion, smashed garlic cloves, and the epazote sprig. Bring to a vigorous boil.
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2
Once boiling, reduce the heat to low, cover, and simmer gently. Cook for 1 to 1.5 hours, or until the beans are completely tender. Check occasionally to ensure the beans are covered by at least an inch of water, adding more hot water if necessary.
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3
While the beans are simmering, prepare the flavor base. In a large skillet over medium heat, add the chopped bacon. Fry until crisp and the fat has rendered out.
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4
Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet. Add the chorizo to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and slightly crispy.
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5
Add the diced ham and sliced salchichas to the skillet with the chorizo. Sauté for another 4-5 minutes until the edges of the meats are golden brown.
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6
Stir in the diced onion and minced peppers. Cook for 3-4 minutes until the onion becomes translucent and fragrant.
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7
Add the minced garlic and chopped tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes have broken down and released their juices, creating a thick sauce.
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8
Once the beans in the main pot are tender, remove and discard the whole onion piece, garlic cloves, and the epazote sprig.
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9
Carefully pour the entire contents of the skillet (the meats, aromatics, and all the flavorful fats) into the pot of cooked beans. Stir well to combine.
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10
Season with the Mexican oregano (crush it between your palms as you add it) and salt. Note: The meats are salty, so taste first before adding extra salt.
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11
Let the mixture simmer together uncovered for another 15-20 minutes. This allows the flavors to meld and the broth to thicken slightly. If you prefer a thicker consistency, mash a small 1/2 cup portion of the beans against the side of the pot and stir them back in.
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12
Just before serving, stir in the fresh chopped cilantro. Ladle into deep bowls and top with crumbled chicharrones for an authentic crunch.
💡 Chef's Tips
Do not salt your beans at the beginning of the cooking process; wait until they are tender, as salt can toughen the bean skins. For a deeper flavor profile, replace 1 cup of the cooking water with a bottle of Mexican dark lager (like Negra Modelo). If you are short on time, you can use canned pinto beans, but be sure to simmer them with the meat base for at least 20 minutes to infuse the flavor. Always use Mexican Chorizo (raw sausage) rather than Spanish Chorizo (cured) for this recipe to get the correct texture and spice release. If the broth looks too thin, simmering uncovered for a longer period will concentrate the flavors and create a 'soupy' rather than 'watery' texture.
🍽️ Serving Suggestions
Serve as a side dish to Carne Asada or grilled skirt steak. Pair with warm, handmade flour tortillas for dipping into the savory broth. Serve alongside a cold Mexican lager with a lime wedge. Accompany with a side of Arroz Rojo (Mexican Red Rice) for a complete meal. Add a spoonful of fresh Salsa Verde on top for a bright, acidic contrast to the rich meats.