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Bowl of frijoles charros with a spoon scooping out a scoop.

Frijoles Charros

A hearty, savory bean stew that is as rich in history as it is in flavor. Traditionally cooked by Mexican horsemen over open campfires, this dish has become a beloved staple for family gatherings and weekend barbecues.
Prep Time 20 minutes
Cook Time 10 minutes
Serving Size 8 people

Equipment

  • 1 large pot

Ingredients

  • 4 cups cooked pinto beans
  • 5 strips bacon
  • ½ lb chorizo
  • 1 onion
  • 3 cloves garlic, minced
  • 1 jalapeno pepper optional
  • 1 cup chicken broth optional
  • salt and pepper to taste

Instructions

  • If you haven't already, cook your beans. KEEP THE BEAN BROTH
  • In a large stock pot, cook your bacon until crispy. Once cooked, remove and set aside. In the same fat cook the chorizo until it is browned.
  • Add the garlic, onions, and jalapeños (if using) and saute for 3-5 minutes
  • Add tomatoes and cook until they begin to slightly breakdown.
  • Add the beans and bean broth. Add the extra chicken broth if needed. Once combined add in the bacon bits.
  • Once all combined, let simmer to combine all the flavors for 20-30minutes. Add more salt and pepper if needed.
  • Top with cilantro.