Frijoles Charros

Frijoles charros, or cowboy beans, take their name from the hearty stews Mexican ranch hands once simmered over open fires. This one-pot version loads tender pinto beans with smoky bacon, spicy chorizo, and fresh jalapeño for deep, comforting flavor.

Serves 6

Estimate for one serving

• 420 cal
• 22g protein
• 48g carbs
• 16g fat
• 12g fiber

Every recipe here is free to read.

Ingredients

• 1 lb dried pinto beans
• 8 cups water
• 6 oz bacon
• 6 oz Mexican chorizo
• 1 medium white onion
• 4 cloves garlic
• 2 jalapeño peppers
• 3 Roma tomatoes
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 1/4 cup fresh cilantro

Instructions

1. 1Sort and rinse dried pinto beans, removing any debris or stones.
2. 2Place beans in a large Dutch oven or heavy pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer.
3. 3Cover and cook beans for 1.5–2 hours until tender but not falling apart, stirring occasionally and adding hot water if needed to keep beans submerged.
4. 4While beans cook, dice bacon into small pieces. Remove casing from Mexican chorizo and crumble it.
5. 5In a large skillet over medium heat, cook the bacon until crisp, about 6 minutes. Remove bacon with a slotted spoon, leaving drippings in the pan.
6. 6Add crumbled chorizo to the same skillet and cook until browned, about 5 minutes. Remove chorizo and set aside with the bacon.
7. 7Finely chop medium white onion, mince garlic cloves, seed and dice 2 jalapeños, and dice Roma tomatoes.
8. 8In the same skillet with the remaining fat, sauté onion and jalapeño for 4 minutes until softened. Add garlic and cook 1 minute more.
9. 9Stir in diced tomatoes, ground cumin, dried oregano, and kosher salt. Cook 5–6 minutes until tomatoes break down into a thick sauce.
10. 10Add the cooked bacon and chorizo back into the skillet, stir to combine, then scrape the entire mixture into the pot of simmering beans.
11. 11Simmer uncovered for 15–20 minutes so flavors meld and broth thickens slightly. Taste and adjust salt if needed.
12. 12Chop fresh cilantro and stir most of it into the beans just before serving. Ladle into bowls and garnish with remaining cilantro.