Charro Beans (Frijoles Charros)

Charro beans in a rustic bowl with chopped tomatoes and sprinkles of white onion and cilantro.

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Easy charro beans recipe with pinto beans, bacon, tomato, jalapeño, and cilantro. A quick Mexican bean side dish using cooked or canned beans.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Mexican

Servings: to 6 servings

Calories: 281kcal

Author: Sally Cameron

Equipment

Medium pot about 3 quarts

Ingredients

4-5 slices bacon
1 tablespoon olive oil, avocado oil, or bacon fat
¾ cup chopped white onion
2 garlic cloves chopped fine or microplaned
½ teaspoon sea salt
½ teaspoon cumin
½ teaspoon smoked paprika optional
½ teaspoon Mexican oregano
¼ teaspoon ancho chili powder optional
½ cup chopped tomato 1 medium
1 large jalapeno pepper seeded and chopped fine
3 cups slow cooked pinto beans or 2 15-ounce cans drained and rinsed
1 cup bean broth or chicken broth or vegetable broth

Optionals garnishes

2 tablespoons chopped fresh cilantro
¼ cup crumbled queso freso or cotija cheese

Instructions

Start bacon

Cook the bacon until crisp, either on the stovetop or in the oven. For the oven method, preheat the oven to 400°F. Line a half sheet pan with parchment, set a wire rack on top, and place the bacon strips on the rack. Bake for 20–25 minutes, or until crisp. Drain on paper towels, then chop. Start the beans while the bacon cooks.

Saute onion and spices

Heat the oil in a pot over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic, salt, cumin, smoked paprika, ancho chili powder, and oregano. Cook for 1–2 minutes, stirring, until fragrant.

Add Tomatoes and jalapeno

Add the tomato and jalapeño and cook until softened, about 3 minutes.

Add the beans and bacon

Chop the bacon, Add the pinto beans, broth, and chopped bacon. Simmer for a few minutes until hot and slightly brothy.

Finish and serve

Taste and adjust the salt and add black pepper if preferred. Add more broth if you want looser beans, or simmer a few minutes longer to thicken. Serve hot, topped with cilantro and cheese if desired.

Notes

Storage and Freezing

Store charro beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if they’ve thickened.

To freeze, cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding broth as needed to loosen.

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