Charro Beans, also known as Frijoles Charros, are an easy-to-make Mexican side dish made with pinto beans, bacon, and ham. The beans are well-seasoned with an assortment of spices resulting in a smokey, savory side or main dish that pairs well with all your favorite Mexican dishes.
In this article you'll learn:
- What frijoles charros are, including their cowboy origins in Mexico, and how they differ from other bean dishes like frijoles borrachos.
- The ingredients that give charro beans their smoky, authentic flavor.
- How to prepare dried pinto beans with proper soaking and cooking techniques, plus options for using canned beans as a shortcut.
- Tips for charring vegetables, and layering aromatics and spices.
- Variations and add-ins, such as chorizo, salt pork, or beef, that reflect regional differences in Mexico.
- Time-saving alternatives for cooking charro beans in a slow cooker and how to thicken or adjust the broth to your preference.
Generated with AI and experts from the Tara Teaspoon team.
Some of my favorite memories with friends and family include sitting around a table piled high with classic Mexican recipes packed with flavor and color. Just thinking about it gets me dreaming of my favorite Mexican sides like Cilantro Lime Rice, Authentic Pico de Gallo, and Tableside Guacamole.
Everyone knows that no Mexican-inspired meal is complete without some homemade beans like these smoky frijoles charros!
I first tasted this style of beans in San Antonio with my friend Christina. We were eating in a little Mexican spot recommended by another friend named Amber. She promised the food tasted just like her abuela (grandmother) used to make!
Amber wasn't kidding. When I tasted the incredible, brothy charro beans, I knew I had to recreate them. After a few rounds of testing at home, I landed on a recipe that felt just as rich, and flavorful as the beans from the little San Antonio restaurant. I sent the recipe to Christina to make and taste; she agreed, I had nailed it!
What are frijoles charros?
Frontier cowboys, called charros in Spanish, created this style of pinto beans. People also call the dish charro beans (frijoles charros), cowboy beans, or frijoles rancheros.
Cowboys could make this nutrient-dense Mexican bean soup in a single pot over the campfire with flavorful, filling results.
Although there are many variations of this recipe, the smoky taste of the pinto beans generally comes from good quality bacon and ham hock, smoked paprika, and charred tomatoes and jalapeños.
Why you'll love this recipe
These beans are brothy and delicious as a main dish served over rice the day they are made. They're even better the next day once the flavors have melded together. Serve them alongside a Mexican meal like enchiladas or tacos.
Get ready to fall in love with this charro beans recipe because it's a recipe that just keeps on giving:
- Easy to make: Although you'll need a number of ingredients, this is a one-pot dish that comes together easily in a few simple steps.
- Authentic flavor: Every family has their own special way of making Charro Beans, but all authentic tasting recipes are made with bacon, ham, and an array of smoky, flavorful spices.
- Make-ahead recipe: This recipe makes enough to feed a crowd and can be made up to 2 days in advance. Use leftovers to make homemade refried beans.
If you love authentic, homemade beans, don't miss these Cuban Black Beans!
Jump to:
- In this article you'll learn:
- What are frijoles charros?
- Why you'll love this recipe
- Ingredients
- Dry cured bacon
- Charring jalapeños and tomatoes
- How to make charro beans
- Tara's top tips
- Equipment
- Storage, freezing, and make ahead
- What to serve with frijoles charros
- FAQ
- More easy Mexican-inspired recipes
- 📖 Full Recipe
- 💬 Comments & Reviews
Ingredients
The secret to authentically flavored charro beans is a combination of meat, aromatics, charred tomatoes, and lots of spices. Check out these ingredient tips to help you gather everything you'll need. See recipe card for quantities.
- Dried pinto beans: Before soaking the beans, pick out any rocks or bad beans.
- Dry-cured chopped bacon: Because it is not brine-cured, this bacon is super flavorful and meaty. If you can't find it at the store, use thick cut bacon and chop it by hand. See bacon images below.
- White onion: You can swap this for a yellow onion, but white is more traditional.
- Minced garlic cloves
- Charred jalapeños: Char fresh jalapeños under the broiler, over an open flame, or with a kitchen torch. You'll need to remove the charred skin and seeds before finely chopping the flesh. Learn how to char peppers below.
- Charred tomatoes: Charring the tomatoes gives them a smoky flavor that enhances the beans. They should be deseeded and chopped into bite-sized pieces after charring. See below for how to char tomatoes.
- Chipotle peppers in adobo sauce: Farmers dry and smoke red, fully ripened jalapeños to make chipotle peppers. Cooks then simmer the peppers in adobo sauce, a tomato-based condiment, to create a smoky, flavorful ingredient for Mexican dishes. The peppers are quite spicy, so add them conservatively until you know your preferred heat level. If you are sensitive to spice, leave out the chipotle peppers.
- Kosher salt
- Dried Mexican oregano: This is not the same as Greek oregano. It has a more citrusy, smokey flavor. Although Mexican oregano is highly preferred, you can substitute Greek oregano in a pinch.
- Bay leaves: Adds flavor to the beans but are not meant to be eaten. Remove the leaves before serving.
- Other spices: Round out the flavor of the beans with the following spices: ground cumin, smoked paprika, ground coriander, and garlic powder.
- Cayenne pepper: If you'd like to add a bit more heat to the beans, add cayenne pepper and/or chipotle chili powder.
- Ham hock
- Low-sodium chicken broth
- Water
Dry cured bacon
In some stores you can find packaged, dry cured bacon like this Burgers' Smokehouse brand. If you can't, use a very thick cut bacon and chop it up.
Regular bacon typically uses a wet cure with brine so it has a higher moisture content (so there is more shrinkage and splattering when cooked. Dry-cured bacon uses a dry rub of salt and other seasonings to draw out moisture. The results are a firmer, meatier product with a concentrated flavor; and less shrinkage and splatter when cooking.
- Dry Cured Bacon: Try to find dry cured bacon, or bacon ends. Check with your butcher if you can't find it.
- Alternative: You can buy thick sliced bacon and chop it up in place of the dry cured bacon.
Charring jalapeños and tomatoes
Roasted peppers are a staple in Hispanic cooking. Usually peppers are roasted over an open flame until the skin is charred (burned). For this recipe, we'll use an oven broiler or kitchen torch to generously char both the peppers and the tomatoes.
- Broiler: Char jalapeños and tomatoes on a foil-lined baking sheet under the broiler, turning occasionally.
- Kitchen torch: You can also char the jalapeños and tomatoes in a pan or skillet on the stove with a kitchen torch.
Jalapeños: Once cool, remove the tough jalapeño skins and seeds, then finely chop the flesh for use.
Tomatoes: Slice open the tomatoes and remove the seeds. Since tomato skins are more tender, they do not need to be removed. Simply chop the charred skin with the flesh to add extra smoky flavor to the beans.
How to make charro beans
You're going to love how easy it is to make these cowboy beans. Use this step-by-step photo tutorial to guide you. See recipe card for comprehensive directions.
- Step 1: Place dry beans in a large bowl or pot, and cover with water (2 to 3 inches above the beans). Cover and soak 10 hours or overnight at room temperature.
- Step 2: Drain the beans in a colander and rinse the soaked beans in cold running water. Set aside.
- Step 3: Char jalapeños, remove seeds and skin, and chop. Char tomatoes, remove seeds, and chop.
- Step 4: Sauté chopped bacon over medium heat, and stir until the meat is cooked and the fat is almost completely melted.
- Step 5: Increase heat to medium-high. Add the onion, garlic, jalapeños, tomatoes, and chipotle peppers. Cook and stir until onions soften, about 2 minutes.
- Step 6: Add the spices including salt, Mexican oregano, bay leaves, cumin, paprika, coriander, garlic powder, and cayenne. Stir to combine.
- Step 7: Place the ham hock and soaked beans into the pot. Stir in the broth and water, cover with a lid, and bring to a boil, then reduce to low to simmer.
- Step 8: Simmer covered until tender, about 1½ hours. Remove the ham hock to cool, and let the uncovered beans finish simmering, about 20 minutes.
- Step 9: When the ham hock is cool enough, cut the meat from the bone and chop it into pieces.
- Step 10: Add the ham bits back to the beans and remove the bay leaves. Try the beans and add salt or hot sauce to taste before serving.
Hint: I like to add extra heat to the frijoles charros with Chalula hot sauce. You can find it in most grocery stores or purchase it online.
Tara's top tips
Slow cooker: This recipe can easily be made in your crockpot. Sauté the bacon and aromatics (onion, jalapeño, garlic, etc., and spices) as directed, and add a few cups of the chicken broth to deglaze the pan (lift up the delicious bits stuck to the pan). Pour the mixture into a slow cooker, and add the beans and remaining liquid. Slow cook on high for 2 to 3 hours or low for 4 hours until the beans are tender. The beans will be more soupy than their stovetop counterpart. To thicken the beans, you can puree a few cups of beans and then stir them back into the rest of the beans. Alternately, boil them on the stove until the liquid reduces, or drain off the excess liquid to use for another soup.
How to soak pinto beans: After removing bad beans and debris, place the pinto beans in a large bowl or pot, and cover with water (2 to 3 inches above the beans). Top the container with a lid or plastic wrap, and soak at room temperature for at least 10 hours or overnight. Drain the beans in a colander and rinse them under cold running water.
Use canned beans: You can use 3 to 4 cans drained pinto beans. I haven't tested the recipe with canned beans, but you should probably use about 3 cups less water and simmer the beans for less time.
Other add-ins: Each family adds their own combination of meats, including chorizo, ham, salt pork, and even beef. I like it simple with the bacon and the bits of ham from the simmered hock, but feel free to experiment with other protein add-ins. Just swap the meats for the same weight of each.
Equipment
This mixing bowl set is perfect for soaking beans and prepping ingredients.
A 6- to 8-quart enameled Dutch oven cooks the beans perfectly.
Have a kitchen torch on hand to easily char peppers and tomatoes.
Kitchen tongs are like an extension of your hand while cooking.
Storage, freezing, and make ahead
Refrigerate: Store charro beans in an airtight container in the fridge. Best if eaten within 5 days.
Freeze: Place beans in a freezer-safe container and freeze for up to 3 months. To reheat the beans, give them time to thaw in the fridge. Then place them in a pot or bowl to reheat on the stovetop or in the microwave until heated through.
Make-ahead: Since these beans get better with age, it's a great idea to make them up to 2 days in advance. Reheat on the stovetop or in the microwave until heated through.
What to serve with frijoles charros
Pair your charro beans with all your favorite Mexican-inspired dishes. Here's a few you've got to try:
FAQ
The main difference between frijoles borrachos and frijoles charros is the cooking liquid. Borracho is the Spanish word for 'drunk'. Borracho beans (drunken beans) have a dark Mexican beer added to the cooking liquid, and charro beans do not.
Traditionally pork is the main meat in charro beans, and often a combination of ham hock and chorizo. Depending on the region in Mexico you could see salt pork, beef, pork sausage or bits of ham, and even types of hot dogs.
This recipe uses a smoked ham hock and bacon because they are easily accessible and add great flavor.
More easy Mexican-inspired recipes
Charro beans are the perfect side dish for all kinds of Mexican dishes. Serve them with one of the following:
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📖 Full Recipe
Charro Beans (Frijoles Charros)
Ingredients
- 1½ pounds dried pinto beans (picked of rocks and bad beans)
- 4 ounces dry-cured chopped bacon (or 4 ounces thick cut bacon, chopped)
- 1 medium white onion (finely chopped)
- 2 garlic cloves (minced)
- 2 roasted jalapeños (charred*, skinned, deseeded, and finely chopped)
- 2 small roasted tomatoes (charred*, deseeded and chopped)
- 1 to 2 teaspoons chipotle peppers in adobo sauce (optional**)
- 1 tablespoon kosher salt
- 1 teaspoon dried Mexican oregano (crushed)
- 2 bay leaves
- 1¼ teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper (and/or ¼ teaspoon chipotle chili powder)
- 1 small ham hock (13 to 15 ounces)
- 1 quart (4 cups) low-sodium chicken broth
- 1½ quarts (6 cups) water
Instructions
- In a large bowl or pot, cover beans with water so the water is 2 to 3 inches above the beans. Cover and let soak at least 10 hours or overnight at room temperature. Drain and rinse soaked beans in cold running water. Set aside.
- Char fresh jalapeños and tomatoes under the broiler on with a kitchen torch. Skin and deseed roasted jalapeños, and deseed roasted tomatoes. Chop them according to ingredient directions.
- In a large (6 to 8 quart) Dutch oven or stock pot, over medium heat, sauté chopped bacon, cooking it slowly to render (melt) the fat. Stir occasionally until the meaty bits are cooked and the fat is almost completely melted in the pan, 7 to 10 minutes.
- Increase heat to medium-high and add the onion, garlic, charred jalapeños, charred tomatoes, and chipotles in adobo (optional), stir. Cook until onions are starting to soften, about 2 minutes.
- Add the spices including salt, Mexican oregano, bay leaves, cumin, paprika, coriander, garlic powder, and cayenne (and/or chipotle powder). Stir to combine.
- Nestle the ham hock into the pot. Add the soaked beans, then the chicken broth and water. Stir to combine and cover the pot. Bring to a boil, then reduce to low to simmer.
- Simmer beans, covered, until tender, about 1½ hours. During the last 20 minutes, remove the ham hock to a separate bowl to cool while the beans continue to simmer uncovered.
- Once the ham hock is cool enough to handle, trim the meat off the bone and chop into pieces. Add the bits of ham back to the pot of beans and discard the bay leaves.
- Taste, and season beans with more salt or hot sauce. Serve hot or cool.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months (thaw in the fridge). Reheat on the stovetop or in the microwave until heated through.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mia says
Oh my goodness!!! These are one of our top ten family favorites! We lovelovelove these beans!!!!