Frijoles Charros
Frijoles Charros are smoky, brothy beans enriched with bacon and chorizo, then brightened with tomato, jalapeno, cilantro, and lime. This beginner-friendly version is deeply savory, gently spicy, and comforting enough to serve as either a side or a light main dish.
Ingredients
Bean base
- 480 gcooked kidney beans, drained
- 300 mlbean cooking liquid or low-sodium stock
Sofrito and meats
- 80 gbacon, diced
- 100 gfresh chorizo, casing removed
- 120 gwhite onion, finely diced
- 3 cloves (12 g)garlic, minced
- 1 small (25 g)jalapeno, finely diced
- 150 gripe tomato, diced
Seasoning and finish
- 1 tsp (2 g)ground cumin
- 1/2 tsp, or to taste (3 g)salt
- 1/4 tsp (0.5 g)black pepper
- 15 gfresh cilantro, chopped
- from 1 lime (60 g)lime wedges
Instructions
- 1
Dice the bacon, onion, jalapeno, and tomato; mince the garlic; chop the cilantro. Drain the cooked kidney beans, reserving any cooking liquid if using. This mise en place keeps the cooking fast and beginner-friendly.
- 2
Place a medium pot over medium heat and cook the bacon for 4-5 minutes until it renders fat and begins to brown. Add the chorizo and cook for 3-4 minutes, breaking it up with a spoon, until no pink remains and the fat is fragrant and lightly red. If the pot looks dry, lower the heat rather than adding oil; the meats should provide enough fat.
- 3
Add the onion and jalapeno to the pot and cook for 3-4 minutes until softened. Stir in the garlic and cumin and cook for 30 seconds, just until aromatic; do not let the garlic brown or it can turn bitter.
- 4
Add the tomato and cook for 2-3 minutes until it starts to break down and mingle with the rendered fat, forming a light sauce.
- 5
Stir in the kidney beans and bean cooking liquid or stock. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 15 minutes, stirring occasionally, until the broth is slightly thickened and the flavors have blended. The beans should stay intact but look glossy and well coated.
- 6
Season with salt and black pepper. Taste before adding all the salt, since bacon, chorizo, and stock can already be salty.
- 7
Turn off the heat and stir in most of the cilantro, reserving a little for the top. Let the beans rest for 2 minutes so the broth settles and the seasoning rounds out.
- 8
Ladle into bowls, scatter over the remaining cilantro, and serve with lime wedges for squeezing at the table. A squeeze of lime brightens the rich broth and balances the pork fat.
Nutrition per serving
Notes
- •For a 45-minute version, use fully cooked canned or home-cooked beans; if using canned beans, rinse and replace the bean liquid with stock or water.
- •If you prefer a looser, soupier pot of beans, add 50-100 ml more stock during the simmer.
- •Serve with warm tortillas or rice if desired, though the nutrition estimate below is for the beans alone.
- •For milder heat, remove the jalapeno seeds and membranes before chopping.
Background
Frijoles charros, or 'cowboy beans,' come from northern Mexico, where hearty bean stews cooked with pork became a staple ranch meal. The dish is closely related to frijoles borrachos, though charros are often a bit simpler and less focused on beer. It remains a beloved home-style preparation for family meals and cookouts.
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