Authentic Charro Beans (Frijoles Charros) Recipe for Mexican Potluck

Charro beans are a beloved Mexican dish made with tender pinto beans simmered in a savory broth flavored with onion, garlic, and bacon, with jalapeño adding a gentle touch of heat. This hearty bean soup makes a perfect side for Tex‑Mex meals and family dinners.

What are Charro Beans?

Charro beans, also called frijoles charros or cowboy beans, are a flavorful Mexican bean stew traditionally prepared with pinto beans cooked in a seasoned broth. The beans simmer with aromatics and smoked or cured meat until the broth becomes rich and the beans are tender. A related version, borracho beans, is made with beer in the cooking liquid.

Charro Bean Ingredients & Substitutions

• Pinto beans: Use dried or canned pinto beans. Dried beans should be soaked overnight (or cooked longer in a slow cooker or pressure cooker). For an authentic texture and flavor, pinto beans are recommended.
• Bacon or other meat: Bacon gives great flavor and is simple to use, but charro beans also work with chorizo, ham, or beef. For a vegetarian version, omit the meat and use vegetable broth.
• Broth: Chicken broth is common, but vegetable broth is a good substitute for a meat-free dish. When using a slow cooker, the beans will develop their own flavorful broth during the long cook.
• Jalapeño: Jalapeño keeps the dish mildly spicy. For more heat use serrano pepper or leave the seeds and membranes in the jalapeño. For milder flavor, substitute poblano or green bell pepper.

How to Make Charro Beans

If Using Dried Beans

Place dried pinto beans in a large bowl and cover completely with water. Soak overnight or for at least 5 hours. Drain and rinse the beans before cooking.

Heat a large pot or Dutch oven over medium-high. Cook bacon until crispy, then remove and set aside. Drain excess grease, leaving about 1 tablespoon in the pot. Sauté diced onion and jalapeño in the reserved fat until softened, then add minced garlic and cook 30 seconds more.

Add chicken or vegetable broth, water, the rinsed beans, salt, ground cumin, dried oregano, and the crumbled bacon. Bring to a simmer, cover, and cook for 1½ to 2 hours, stirring occasionally, until the beans are tender and the broth has developed rich flavor. Finish with fresh chopped cilantro before serving.

Using Canned Beans

Drain and rinse three cans of pinto beans and add them to the broth. Simmer long enough to meld flavors and heat the beans through, shortening total cook time.

Serving

Charro beans are a popular Tex‑Mex side. They pair well with grilled or roasted meats such as pollo asado, barbacoa, carne asada, or classic ground beef tacos. Garnish with diced onion and chopped cilantro for freshness.

Storage

Refrigerate leftovers in a sealed container for 3–5 days. Reheat gently on the stovetop over medium heat for about 10 minutes or use a microwave until warmed through.

Freezing

Freeze cooled charro beans in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat before serving.

Slow Cooker Directions

1. Rinse 1 lb dried pinto beans and drain. Add beans and 8 cups water to a slow cooker and cook on high for 2 hours.
2. Cook bacon in a skillet until crisp, then remove and set aside.
3. Sauté diced onion and jalapeño in bacon grease until the onion is translucent, add garlic and cook 30 seconds.
4. Transfer the sautéed aromatics and cooked bacon to the slow cooker, add seasonings, and continue cooking on low 4–6 hours or high an additional 2 hours until beans are tender.

Instant Pot Directions

1. Sauté bacon until crispy, remove and reserve 1 tablespoon of grease in the pot.
2. Sauté onion in the reserved fat until softened, then add garlic and cook 30 seconds.
3. Add broth, seasonings, rinsed beans, and cooked bacon to the Instant Pot.
4. Cook on high pressure for 45 minutes. Allow a 10‑minute natural release, then quick-release any remaining pressure.

Charro Bean FAQs

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Charro Beans first appeared on House of Yumm on September 11, 2016. Updated February 14, 2020 and January 12, 2024.

Photography by KJandCompany.co