Delicious Pot of Charro Beans (Frijoles Charros)
A Flavorful Mexican Bean Dish Loaded with Bacon, Veggies, and Bold Flavor
If you’re craving a rustic, hearty side dish packed with authentic Mexican flavor, look no further than this Pot of Charro Beans (Frijoles Charros). Named after traditional Mexican horsemen, or charros, this dish is every bit as bold and satisfying as its namesake. Bursting with smoky bacon, jalapeños, and aromatic vegetables, these beans are simmered to perfection and finished with a splash of beer (optional, but oh-so-good!).
Whether you serve them alongside tacos, grilled meats, or simply scoop them up with warm tortillas, charro beans are a staple at family gatherings, cookouts, and weeknight dinners alike. Made from humble pantry ingredients, this recipe is incredibly budget-friendly, customizable, and soul-satisfying.
Why You’ll Love This Recipe
- 🥓 Smoky, Savory Flavor – Bacon, garlic, and jalapeños add irresistible depth.
- 🫘 Hearty and Healthy – Packed with protein and fiber from whole pinto beans.
- 🍺 Customizable – Add beer for a deeper flavor or skip it for a lighter version.
- 🌿 Authentic Mexican Taste – A traditional favorite with modern convenience.
- 🍽️ Perfect Side or Main – Serve with carne asada, rice, tacos, or just tortillas!
Ingredients
For the Beans
- ½ lb dried pinto beans
- 1 liter water, or enough to cover beans by 1 inch
For the Flavor Base
- 3 strips of bacon, cut into ½-inch pieces
- ½ white onion, peeled and chopped
- 1 clove garlic, minced
- 2 Roma tomatoes, seeded and diced
- ½ green bell pepper, seeded and diced
- 2 jalapeño peppers, seeded and chopped (leave seeds for extra heat)
Optional Enhancers
- 6 oz beer (adds depth and richness)
- 2 tablespoons fresh cilantro, chopped
Seasoning
- Salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Soak the Beans
Start by rinsing the dried pinto beans thoroughly and discarding any damaged ones.
Place them in a large bowl, cover with cold water, and soak overnight (8–12 hours).
💡 Soaking helps reduce cook time and improves digestibility.
Step 2: Cook the Beans
Drain the soaked beans and transfer them to a pot.
Cover with fresh water so it’s about 1 inch above the beans.
Bring to a simmer over low heat and cook for 1 to 1½ hours, or until beans are tender but not mushy.
Drain the beans and reserve the cooking liquid for later.
Step 3: Cook the Bacon
In a large skillet over medium heat, cook the bacon pieces until they’re almost crispy.
Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet.
🥓 This rendered fat will infuse the veggies with incredible flavor.
Step 4: Sauté the Vegetables
To the same skillet with bacon fat, add the chopped onion and cook until softened and golden (about 4–5 minutes).
Stir in the minced garlic, diced tomatoes, green bell pepper, and jalapeños.
Cook for another 5–7 minutes, until vegetables are tender and fragrant.
Step 5: Simmer with Beer (Optional)
Return the bacon to the skillet.
If using beer, pour it in now and simmer until reduced by half, about 5 minutes.
This adds a deep, rich flavor reminiscent of traditional charro beans.
Step 6: Combine with Beans
Transfer the cooked pinto beans to a large pot or Dutch oven.
Pour in the bacon and veggie mixture. Stir well to combine.
Add the chopped cilantro for a fresh pop of herbal flavor.
Step 7: Adjust the Consistency
Add enough of the reserved bean cooking liquid to just cover the beans in the pot.
Simmer over medium-low heat until everything is warmed through and well combined.
🥄 Want it soupier? Add more liquid. Prefer it thick? Reduce longer or blend a portion.
Step 8: Thicken (Optional)
For a heartier, thicker consistency, blend 1 cup of the beans and liquid using a blender or immersion blender.
Stir the puree back into the pot and simmer for a few more minutes.
Step 9: Season and Serve
Taste and season generously with salt and black pepper.
Ladle into bowls and serve warm as a side dish or a light main course.
Serve with:
- Warm corn or flour tortillas
- Mexican rice and grilled meats
- A squeeze of lime and crumbled cotija cheese for garnish
Expert Tips & Variations
👨🍳 Tips for the Best Charro Beans
- Use freshly dried beans – Old beans take longer to cook and may stay tough.
- Don’t skip the bacon – It’s essential for that smoky, savory flavor.
- Blend for creaminess – Blending a portion of the beans thickens the broth naturally.
- Taste before salting – The bacon may add enough salt on its own.
🔄 Variations
- Make it spicy: Keep the jalapeño seeds or add chipotle peppers in adobo.
- Add chorizo: Replace or supplement the bacon with Mexican chorizo for extra flavor.
- Vegan version: Omit the bacon and use olive oil instead. Add smoked paprika for that smoky touch.
Important Notes
- Don’t add salt while cooking the beans – it can make them tough. Salt at the end.
- Soaking helps but isn’t mandatory—you can quick-soak or cook longer if needed.
- Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
Nutritional Information (Per serving – approx. 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~10g |
| Carbohydrates | ~30g |
| Fiber | ~9g |
| Fat | ~10g |
| Sodium | ~400mg |
Nutrition may vary depending on bacon and optional ingredients used.
Frequently Asked Questions (FAQ)
1. Can I use canned beans instead of dried?
Yes! Use two 15-oz cans of pinto beans, drained and rinsed. Skip the soaking and cooking steps, and go straight to preparing the bacon and veggie mixture. Use broth instead of bean cooking water.
2. Is beer necessary?
Not at all. Beer adds a deeper, richer flavor, but you can leave it out or substitute with beef broth or water.
3. How can I make these beans vegetarian?
Skip the bacon and use olive oil or vegetable oil to sauté the veggies. Add smoked paprika or liquid smoke to mimic that traditional smoky flavor.
4. Can I cook these in a slow cooker?
Yes! After sautéing the bacon and veggies, combine everything in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Perfect for hands-off cooking.
5. What’s the difference between Charro Beans and Borracho Beans?
Both are similar, but Borracho Beans (drunken beans) always use beer and often include additional spices or chorizo. Charro Beans are slightly simpler and more traditional in flavor.
🌶️ A Mexican Classic Worth Savoring
This Delicious Pot of Charro Beans brings together the soul of Mexican home cooking in one flavorful pot. Whether you’re preparing a feast for friends or looking to spice up your weeknight dinner, this recipe is a versatile, satisfying, and utterly delicious option you’ll want to make on repeat.
So grab a pot, soak those beans, and let the bold flavors of frijoles charros win you over—bite by bite.