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 (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.
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 ¼ 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 ¼ to ½ 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.
Recipe
Frijoles Charros (Mexican Charro Beans)
Ingredients
- 5-6 cups cooked pinto beans (with liquid)
- 1 tablespoon olive oil
- ¼ diced onion
- 1 diced jalapeño (optional, see recipe)
- 5 slices of bacon, diced
- ¼-1/2 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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Eric
This with carne asada, perfection!! Thank you!
Gemma
Hi Eric, I agree, love this with some carne asada.
Emiliano
I made these using the beans from your Instant Pot recipe and I was so proud to have made this from scratch. It was always a favorite growing up.
Gemma
Oh wow, thank you for trying both recipes! I am glad you enjoyed them.
Carol
If I use canned beans, should I use the the whole can? Or drain and rinse?
Gemma
Hi Carol, I recommend you drain and rinse. This will give you more control over the saltiness and sometimes the canned bean juice can have its own flavor that could alter the final dish.
CAROL
Thanks for the fast reply!! So just use chicken broth/stock instead, right?
Gemma
Hi Carol, yes you can use chicken broth or stock or even pork broth would be good, but I suggest doing half broth and half water. Too much broth could change up the final flavor too much. Also, you could also just use water and add extra salt at the end to adjust the seasoning to your liking.
Annette G
Thanks for the recipe. The beans came out ridiculously good. I definitely recommend using your recipe. Very authentic
.
Gemma
Hi Annette, what a wonderful compliment! Thank you so much, so glad you liked them. I love this recipe and I crave these all the time.
Dawn
I made these but added a can of HOT rotel tomatoes. Absolutely delicious!!!! I've made these before but never added the Chorizo till this time. What a difference!!!!! Do not skip the chorizo LOL.
Gemma
Hi Dawn, that sounds great! Yes, the chorizo adds so much of the flavor, it's not the same without it. Thank you for trying the recipe and I am so glad you enjoyed it.
Gabby Galvan
I volunteered to bring charro beans for my daughter’s summer camp fundraising event so I immediately started looking for recipes because honestly I’m not that great when it comes to cooking… anyways after the successful event I received so many compliments, one said she loved that I added winnies. I left with the biggest smile ever. Thank you!
everydaylatina
Hi Gabby, what a great story. Thank you for sharing! I am so glad everyone enjoyed them. Thank you so much for trying it out.
Areli
Estoy muy emocionada de hacer estos para Domingo de Resurrección con chorizo de soya! Wow!
everydaylatina
Que bien! Espero que te hayan gustado.
ROSALINA SALDANA
Can I use canned pinto beans in a pinch?
everydaylatina
Yes I think that will work. Just be sure to use low sodium so you can control the salt and seasoning yourself.
hetzel astorga
por que no esta la receta en español......
everydaylatina
Hola, el blog aún no es bilingüe. Pero una de mis metas este año es empezar a traducir algunas de las recetas.
Bunky
My sister made this for me 20 years ago and I've looked for the recipe for a year. I'm SOOOOO glad you posted it!!! Thank you!!!
everydaylatina
That's wonderful. I am so happy you found the recipe!
Mary Magdalene Gonzalez
I've had these at parties but never knew how to make them. Thanks My daughter is going to flip.
everydaylatina
Hi Mary, that's so wonderful. I am glad you found the recipe, I hope you and your daughter enjoy them.