You ever scoop into a dish and instantly feel like you’re in the heart of a bustling Mexican ranch kitchen?
That’s the magic of authentic Charro Beans—smoky, savory, deeply soulful. Named after the charros, Mexican horsemen and cowboys, this pot of beans is no bland sidekick. It’s a celebration of earthy pinto beans slow-simmered with salty pork, garlic, tomatoes, chilies, and spices until the whole house smells like a cantina kitchen on Sunday morning.
And if you do it right (which you’re about to), it’s the kind of thing that makes tortillas disappear faster than you can say otra vez.
Let’s dig in.
What Makes Charro Beans Special?
Charro beans—Frijoles Charros—are to northern and central Mexico what chili is to Texas: comfort food with attitude. But unlike refried beans or simple boiled ones, charros are:
- Soupier in texture—more like a stew than mash.
- Loaded with flavor from bacon, chorizo, jalapeños, and fresh herbs.
- Always cooked slow and low to allow all those ingredients to sing together.
This dish isn’t an afterthought. It’s the main event at carne asadas, family cookouts, and cowboy-style gatherings.
Want to know the real flex? These beans taste even better the next day.
🥘 Ingredients & Easy Substitutions
Here’s the full breakdown, plus swaps in case your pantry’s feelin’ moody.
| Ingredient | Notes & Substitutes |
|---|---|
| Dried pinto beans (2 cups) | Soak overnight or use Instant Pot for no soak method. Can sub with cranberry beans or even black beans in a pinch. |
| Bacon (6 strips) | Smoky is best. Turkey bacon if you must, but it won’t be the same. |
| Chorizo (1/2 lb) | Use Mexican-style, not Spanish. Skip if avoiding pork—try spicy soyrizo. |
| White onion (1 large) | Yellow or sweet onions work too. |
| Garlic (4 cloves) | Don’t skimp. Garlic powder? Only in emergencies. |
| Tomatoes (2 medium, diced) | Canned fire-roasted are a solid shortcut. |
| Jalapeño (1–2) | Serrano for more heat; bell pepper for none. |
| Fresh cilantro (1/2 cup) | Optional but highly recommended. Add at the end. |
| Bay leaves (2) | Helps deepen the broth flavor. Remove before serving. |
| Chicken broth or water (6–8 cups) | Bone broth = bonus flavor. Veggie broth works fine too. |
| Salt & pepper | Add slowly after the beans have simmered a while. |
Optional extras: ham hock, diced tomatoes with green chilies, cumin, Mexican oregano, epazote.
🔥 Step-by-Step Instructions
Step 1: Soak & Prep the Beans
If using dried pinto beans, rinse them well and soak overnight in plenty of water. Drain before cooking.
Shortcut? Use a pressure cooker (30–35 mins unsoaked) or canned beans (just reduce liquid).
Step 2: Sauté the Flavor Base
Grab a heavy-bottomed pot or Dutch oven.
- Cook chopped bacon over medium heat until crispy. Remove and set aside.
- In the rendered fat, cook chorizo until browned. Remove and reserve.
- Toss in diced onions, garlic, and jalapeños. Sauté until fragrant and soft.
You want that magical sticky brown stuff at the bottom—that’s flavor gold.
Step 3: Add Beans & Liquid
Add the drained beans to the pot. Pour in broth or water until they’re submerged by about 2 inches.
Toss in tomatoes, bay leaves, and cooked bacon and chorizo.
Bring to a gentle boil, then reduce to a low simmer. Cover loosely and let them cook for 1.5 to 2 hours, stirring occasionally.
Tip: If the liquid drops too low, just add more broth or hot water.
Step 4: Final Seasoning & Simmer
When beans are tender but not falling apart, remove the bay leaves.
Add chopped cilantro, a generous pinch of salt, and a crank or two of black pepper.
Simmer uncovered for another 15–20 minutes to let the broth thicken and flavors meld.
Taste. Adjust salt. Try not to eat half the pot before serving.
🧪 Cooking Techniques & Tips from the Ranch
Why Soak the Beans?
Soaking reduces cooking time and helps beans cook more evenly. Some say it helps with digestion too. But hey, if you’re in a rush, pressure cooker beans still work great.
The Magic of Bacon & Chorizo
This combo builds the dish’s base flavor. Bacon brings smoke, chorizo adds fat and spices.
Want deeper flavor? Try a ham hock or smoked pork neck thrown in during the simmer. Total game changer.
Getting That Brothy Stew Texture
Charro beans are soupy, but not watery. You’re aiming for a brothy bowl that coats the spoon.
Don’t thicken with flour or cornstarch. Let it reduce naturally.
Leftovers, Storage & Reheating
- Fridge: Up to 5 days in a sealed container.
- Freezer: 2–3 months. Freeze in quart containers for quick meals.
- Reheat: Gently on the stove with a splash of broth or water. Microwave works too.
The flavor deepens after a day or two. Like a good friendship—or a good mole.
🌮 Serving Suggestions: What to Eat with Charro Beans
These beans are bold enough to be the main act, but they also play nice as a side.
Pair With:
- Carne Asada or Pollo Asado
- Tamales—a classic pairing at holidays
- Tacos al Pastor or Carnitas
- Mexican rice and tortillas (corn or flour)
Top With:
- Fresh cilantro
- Diced white onion
- Squeeze of lime
- Crumbled queso fresco
- Jalapeño slices
And yeah, dunking in warm cornbread or flour tortillas is highly encouraged.
⏰ When’s the Best Time to Serve Charro Beans?
Honestly? Anytime you want comfort food that hugs you back.
But they shine especially bright when:
- You’re feeding a crowd (they stretch far)
- Cold weather hits (warm bowl, warm soul)
- Backyard BBQs or taco nights
- Lazy Sundays when you’ve got time to simmer
They even double as hangover food. Not that you heard it from me.
🏁 Final Thoughts: Cowboy Beans with Soul
If there was ever a dish that proved beans can be rich, hearty, and wildly craveable, it’s Charro Beans.
They’re messy. Savory. Packed with character. Just like the charros who inspired them.
Cook them low and slow. Use good pork. Taste often. Stir with love. That’s the secret.
And once you get it right—don’t be surprised if friends start asking for your recipe.
🙋 FAQs About Authentic Charro Beans
1. Can I make charro beans vegetarian?
Yes! Just skip the bacon and chorizo. Sauté with olive oil and add smoked paprika or chipotle powder for depth. Use vegetable broth instead of chicken.
2. Are charro beans the same as borracho beans?
Not exactly. Borracho beans (“drunken beans”) include beer in the broth. Charro beans are sober but just as festive.
3. Can I use canned beans?
Absolutely. Use about 3–4 cans of drained pinto beans. Cut the simmer time in half and reduce the broth slightly.
4. How do I make them spicier?
Add extra jalapeños, a diced serrano, or a chipotle in adobo. You can also finish with hot sauce at the end.
5. What’s the best pot to use?
A Dutch oven or heavy-bottomed stockpot is ideal. Cast iron works beautifully to retain heat evenly.
Let the beans bubble, let the flavors mingle, and get ready to serve up a dish that tastes like pure Mexican soul.
