📝 About This Recipe
Originating from the northern regions of Mexico, Frijoles Charros or 'Cowboy Beans' is a rich, soulful soup traditionally prepared by 'charros' over an open fire. This hearty dish features creamy pinto beans simmered in a complex broth fortified with smoky bacon, spicy chorizo, and a vibrant medley of aromatics. It is the quintessential comfort food that balances salty, smoky, and spicy notes in every spoonful.
🥗 Ingredients
The Beans
- 1 pound Dry Pinto Beans (rinsed and picked over for stones)
- 10 cups Water (or chicken stock for extra richness)
- 1/2 White Onion (kept whole for simmering)
- 3 cloves Garlic (smashed)
- 2 pieces Bay Leaf
The Meats
- 6 slices Thick-cut Bacon (chopped into 1/2 inch pieces)
- 8 ounces Mexican Chorizo (casing removed)
- 3 pieces Beef Franks or Salchichas (sliced into rounds)
- 1/2 cup Ham (diced small)
The Sofrito & Aromatics
- 1 medium White Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 pieces Jalapeño or Serrano Peppers (seeded and minced for less heat, or left whole for aroma)
- 3 large Roma Tomatoes (finely diced)
- 1/2 cup Fresh Cilantro (chopped)
- 1 teaspoon Mexican Oregano (dried)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, add the rinsed pinto beans, 10 cups of water, the half onion, smashed garlic cloves, and bay leaves.
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2
Bring the beans to a rolling boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beans are tender but not falling apart. Add more water if the level drops below the beans.
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3
While the beans are simmering, place a large skillet over medium heat. Add the chopped bacon and cook until it begins to turn crispy and the fat has rendered.
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4
Add the Mexican chorizo to the skillet with the bacon. Break it up with a wooden spoon and cook for 5-7 minutes until fully browned and fragrant.
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5
Incorporate the sliced beef franks and diced ham into the skillet. Sauté for another 4-5 minutes until the meats are slightly caramelized on the edges.
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6
Add the diced onion and jalapeños to the meat mixture. Cook for 3-4 minutes until the onion becomes translucent and soft.
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7
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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8
Add the diced tomatoes and Mexican oregano (rub the oregano between your palms as you add it to release the oils). Cook for 5 minutes until the tomatoes break down and form a thick sauce.
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9
Once the beans are tender, remove the whole onion piece, garlic cloves, and bay leaves from the bean pot and discard them.
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10
Carefully pour the entire meat and vegetable mixture from the skillet into the pot of cooked beans. Stir well to combine.
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11
Simmer the combined soup for an additional 15-20 minutes on low heat. This allows the flavors of the meats and aromatics to penetrate the beans.
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12
Taste the broth. Season with salt and pepper as needed. Note: The bacon and chorizo are salty, so you may not need much additional salt.
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13
Stir in the fresh chopped cilantro just before serving to maintain its bright color and flavor.
💡 Chef's Tips
For a thicker broth, take a half cup of the cooked beans, mash them into a paste, and stir them back into the pot. Always use dry beans rather than canned for the most authentic texture and flavor; the bean cooking liquid is essential to the soup's body. If the soup is too thick, add a splash of light beer (like a Mexican Lager) during the final simmer for an extra layer of complexity. Ensure you use Mexican Chorizo (raw sausage) rather than Spanish Chorizo (cured), as the fat from the Mexican variety is vital for the sofrito.
🍽️ Serving Suggestions
Serve in deep clay bowls with plenty of warm corn tortillas on the side for dipping. Top with a few slices of fresh avocado and a sprinkle of crumbled queso fresco. Pair with a cold Mexican lager with a lime wedge or a refreshing Hibiscus (Jamaica) iced tea. This soup is the perfect accompaniment to Carne Asada or any grilled meats.