Frijoles Charros (Mexican Charro Beans)

Frijoles Charros (Mexican Charro Beans) is a traditional, hearty, and delicious pinto bean soup that is filled with crispy bacon, spicy chorizo and other tasty ingredients.

Frijoles Charros (Charro Beans) #mexicanbeans #frijolescharros #charrobeans

Frijoles Charros (Mexican Charro Beans)

If you’ve read my Instant Pot Pinto Beans post, then you’ve seen me mention that pinto beans are one of my top favorite foods. I absolutely love their flavor and could eat them all by themselves for every meal. They are also very tasty though when dressed up to become other dishes, such as frijoles charros.

Frijoles Charros (Mexican Charro Beans) is a traditional Mexican soup. The word charro is the Spanish word for Mexican cowboy, so you may hear of this dish also referred to as cowboy beans. Click here for a great article with details on the origins of frijoles charros.

It was always an added bonus when my mom would make frijoles charros. This amazing dish begins with good ol’ pinto beans that are mixed with a delicious assortment of various types of meats. In my mom’s recipe, she includes crispy bacon, spicy chorizo, sliced hotdogs, and ham. The combination is hearty, packed full of flavor, and a favorite in Mexican households.

This soup makes an amazing and filling dinner. However, it is also many times served as a side dish, especially paired with carne asada or tacos and is popular at parties and BBQs.

Ingredients for frijoles charros #frijolescharros #mexicanbeans #charrobeans

How to Make Frijoles Charros (Mexican Charro Beans)

First, you will need 5-6 cups of cooked pinto beans (with the liquid). Click here for my recipe on how to make pinto beans in the Instant Pot.

Heat a tablespoon of oil in a large pot or Dutch oven. Add 1/4 diced onion and sauté until soft and fragrant.  If you like some spice, you can also add a diced jalapeño and sauté along with the onion.

Next, add 5 slices of diced bacon. Heat the bacon on medium heat until it begins crisping up.

Once the bacon is a little crispy, add 1/4 to 1/2 pound of chorizo. Break the chorizo up with a spoon and cook through.

Then, add 4 sliced hot dogs and sauté those with everything else for another 2-3 minutes. Another optional ingredient you can add at this point is 4 slices of diced ham.

If the bacon and the chorizo have released too much fat, then use a large spoon to carefully remove some of the oil.

Add in the pinto beans with enough liquid to create a thick soup. Bring the soup to a boil and simmer for 5 minutes.

Finally add 3 sprigs of cilantro to the beans and simmer for another 2 minutes to allow the cilantro flavor to infuse into the soup. Taste for seasoning and add salt and pepper as needed.

Serve in a big bowl for dinner or as a side dish. It also goes great topped with sour cream, salsa, or pickled jalapeños. Serve with some tortillas on the side and you’ve got an amazing meal.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

Frijoles Charros (Charro Beans) #mexicanbeans #frijolescharros #charrobeans

Frijoles Charros (Charro Beans) #mexicanbeans #frijolescharros #charrobeans
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Frijoles Charros (Mexican Charro Beans)

Frijoles Charros (Mexican Charro Beans) is a traditional, hearty, and delicious pinto bean soup that is filled with crispy bacon, spicy chorizo and other tasty ingredients.
Cuisine Mexican
Servings 6
Author Gemma from Everyday Latina

Ingredients

  • 5-6 cups cooked pinto beans (with liquid)
  • 1 tbsp olive oil
  • 1/4 diced onion
  • 1 diced jalapeño (optional, see recipe)
  • 5 slices of bacon, diced
  • 1/4-1/2 lb chorizo
  • 4 sliced hot dogs
  • 4 pieces sliced ham (optional, see recipe)
  • 3-4 sprigs of cilantro
  • salt and pepper to taste

Instructions

  • First, you will need 5-6 cups of cooked pinto beans (with liquid). Click here for my recipe for Instant Pot Pinto Beans.
  • Heat a tablespoon of oil in a large pot or Dutch oven. Add the diced onion and sauté until soft and fragrant. For a spicy version, add a diced jalapeño and sauté along with the onion.
  • Next, add the diced bacon and cook on medium heat until it begins to crisp up.
  • Once the bacon is a little crispy, add the chorizo. Break the chorizo up with a spoon and cook through.
  • Add the sliced hot dogs and sauté for another 2-3 minutes. You can also add the sliced ham here if using.
  • If the bacon and the chorizo have released too much fat, then use a large spoon to carefully remove some of the oil.
  • Add in the pinto beans with enough liquid to create a thick soup. Bring the soup to a boil and simmer for 5 minutes.
  • Finally add the cilantro and simmer for another 2 minutes to allow the cilantro flavor to infuse into the soup.
  • Taste for seasoning and add salt and pepper to taste.
  • Serve in a big bowl for dinner or as a side dish. Top with sour cream, salsa, or pickled jalapeños and serve with warm tortillas.

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