Frijoles charros are named in honor of traditional horsemen from Mexico.
This dish typically includes pinto beans stewed with onion, bacon, roasted tomatoes and jalapeños.
This frijoles charros recipe is extremely versatile and can be substituted with either dry beans and roasted tomatoes or with canned beans and canned tomatoes.
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Frijoles Charros
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4 (as a side dish)
Ingredients
- 2/3 cups dried pinto beans or black beans (or 1 can)
- 1 tablespoon salt
- 3 slices bacon, diced
- 1 1/2 cups white onion, sliced
- 1 jalapeño, finely chopped
- 1 cup roasted Roma tomatoes (or 1 can of whole tomatoes)
- 1 cup chicken stock
- 1 bay leaf
- 2 sprigs epazote (or cilantro)
Preparation of frijoles
- Place beans in a bowl and cover with two cups of water.
- Let them soak overnight.
- The next day, drain and rinse them.
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Cooking the frijoles
- Place beans in a medium size pot and cover with water.
- Bring the water to a boil over high heat.
- Reduce the water to a simmer once it is boiling.
- Cover and cook the beans until they are tender (about 45 minutes to one hour).
Cooking the bacon, onion, and chiles
- While you are waiting for your water to boil, cook the bacon in a large pot over medium-high heat, stirring constantly, until the bacon begins to brown around the edges (about 5 minutes).
- Add the onion and chiles and cook and stir them until the onion becomes translucent (about 4 minutes).
- Add in the tomatoes and stir.
- Lower the heat to a simmer and cover the mixture for 5-7 minutes.
Preparing the frijoles
- Once the beans are ready, add them to the tomato pot (using a slotted serving spoon so the beans do not lose juiciness), plus the chicken stock, bay leaf, 1 teaspoon salt, and epazote or cilantro.
- Cover and let the beans simmer for another 20 minutes.
- Remove the lid and continue cooking, stirring occasionally, until the beans are completely creamy and the liquid has thickened into a rich, creamy broth.
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Serving the frijoles
We recommend pairing this frijoles charros recipe as a side dish with Mexican rice and your favorite Mexican dish—quesadillas, tacos, enchiladas, etc.
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About the Author
Lisi Tucciarone Beverido
Lisi holds an MBA from ITESM in Monterrey, Mexico and worked in Wealth Management in Toronto, Canada for over 20 years. In 2019, she decided to quit the corporate world to follow her passion and launched Koral House, a boutique Mexican catering company. The dishes she makes are inspired by her Mexican-Italian heritage and include some vegan options.
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