Frijoles Charros
Embark on a journey of bold, authentic Mexican flavors with Frijoles Charros, a hearty and satisfying dish perfect for any occasion. This traditional cowboy beans recipe combines tender pinto beans simmered to perfection with smoky bacon, zesty Mexican chorizo, and a medley of fresh ingredients like tomatoes, jalapeño, and cilantro. Enhanced with aromatic spices and a splash of chicken broth, each spoonful delivers a rich, savory taste that's both comforting and irresistible. Ready in just under 2 hours, this one-pot wonder is ideal as a crowd-pleasing side dish or a standalone meal. Garnished with a squeeze of fresh lime, Frijoles Charros will transport your taste buds straight to the heart of Mexico. Perfect for potlucks, family gatherings, or weeknight dinners, this flavorful recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 8 cups Water
- 6 slices Bacon
- 8 ounces Mexican chorizo
- 1 medium White onion
- 2 large Tomatoes
- 1 large Jalapeño
- 3 cloves Garlic cloves
- 0.5 cup Fresh cilantro
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Ground cumin
- 2 cups Chicken broth
- 1 tablespoon Vegetable oil
- 4 pieces Lime wedges (for serving)
Instructions
Rinse the dried pinto beans in a colander under cool water. Inspect and remove any debris or damaged beans.
Place the rinsed beans in a large pot, add 8 cups of water, and bring to a boil. Reduce the heat to low and simmer gently for about 1.5 hours, or until the beans are tender. Drain the beans and set aside.
Dice the bacon into small pieces. In a large skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
In the same skillet, add the Mexican chorizo. Cook the chorizo thoroughly, breaking it apart with a wooden spoon. Remove it with a slotted spoon and set it aside with the bacon.
Dice the onion, tomatoes, and jalapeño. Mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in the skillet or Dutch oven (if needed) over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes.
Stir in the tomatoes, jalapeño, and garlic. Cook for another 4–5 minutes until the tomatoes soften.
Add the cooked beans, bacon, and chorizo back into the pot. Stir in 2 cups of chicken broth, salt, pepper, and ground cumin.
Lower the heat to medium-low and allow the mixture to simmer gently for 20–25 minutes, stirring occasionally to let the flavors meld together.
Chop the fresh cilantro and stir it into the pot during the final 5 minutes of cooking.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Frijoles Charros hot, garnished with lime wedges for a bright, tangy finish.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 9960 mg | 433% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 16.7 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 444 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
