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Smoky Charro Beans (Frijoles a la Charro)
A staple of Mexican cookouts and family gatherings, these cowboy beans transform humble dried pintos into something extraordinary. You'll slow-simmer the beans until they're perfectly tender, then fold them into a rich broth built on crispy bacon, fresh serrano peppers, and diced tomatoes. It's a deeply savory, smoky side dish that easily steals the spotlight from the main course. Don't skip the fresh cilantro garnish, as it cuts right through the richness.
Equipment
- Stovetop
- Dutch oven
- Saucepan
Ingredients
- 1 lb (454 g) dried pinto beans, rinsed and free of any debris
- 1 white onion, quartered
- 4 garlic cloves
- 6 slices bacon, uncooked and chopped
- ½ small white onion, diced
- 3 garlic cloves, minced
- 2 serrano chile peppers, diced
- 2 Roma tomatoes, diced
- 1 tsp salt
- ½ cup (20 g) cilantro leaves, chopped
Instructions
- 1Put the dried pinto beans in a large stockpot and cover them completely with water. Let them soak for 6 hours or overnight, then drain and discard the soaking liquid. This step softens the beans so they don't split and ensures they cook evenly.
- 2Return the soaked beans to the stockpot with the quartered white onion and whole garlic cloves. Pour in enough fresh water to cover the beans by about 2 inches.
- 3Set the pot over medium-low heat and simmer uncovered for 2 hours, or until the beans are tender. Stir every 15 to 20 minutes so they don't stick to the bottom, adding more water as needed to keep them fully submerged.
- 4Remove the pot from the heat once the beans are completely soft. Fish out and discard the onion quarters and whole garlic cloves.
- 5Warm a large Dutch oven or saucepan over medium-high heat. Add the chopped bacon and cook until the pieces turn crispy and golden brown. Don't drain the bacon fat, as it builds the savory foundation for the entire dish.
- 6Mix the diced onion, minced garlic, and diced serrano peppers into the bacon fat and cook for 3 minutes. Stir in the diced tomatoes and continue cooking for 5 minutes until soft.
- 7Pour the cooked pinto beans along with their cooking liquid into the Dutch oven and stir everything together. Season the mixture with 1 teaspoon of salt.
- 8Let the beans simmer for another 8 to 10 minutes so the flavors meld and the excess liquid reduces.
- 9Taste the broth and stir in more salt if needed. Ladle the hot beans into bowls and top with chopped cilantro leaves.
Notes
- Make ahead: Charro beans taste even better the next day as the flavors continue to develop. Store them in an airtight container in the fridge for up to 4 days.
- Swap: If you can't find serrano peppers, jalapeños work perfectly as a milder substitute.
- Shortcut: You can use canned pinto beans if you're short on time. Skip the soaking and initial boiling steps, and just add the canned beans with their liquid directly to the cooked bacon and vegetables.
Recipe Details
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