Cowboy Charro Beans

Cowboy Charro Beans

Frijoles Charros con Tocino y Chorizo
6 servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: bacon, beans, black beans, Chorizo, jalapeno, pati's mexican table, Peruvian beans, pinto beans, Tomatoes
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Cowboy Charro Beans recipe from Pati's Mexican Table Season 1, Episode 2 “Foods of the Mexican Revolution”


  • 6 oz sliced uncooked bacon, chopped
  • 8 oz fresh uncooked Mexican chorizo, casings removed, chopped
  • 1/2 cup white onion, chopped
  • 1 jalapeño pepper finely chopped, more or less to taste, seeded if desired
  • 1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
  • 1 tsp kosher or sea salt, plus more as needed
  • 5 cups cooked pinto beans and their cooking liquid, or substitute with black or Peruvian beans

To Prepare

  • Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon or spatula to break it into smaller pieces.
  • Add the chopped onion and jalapeño; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
  • Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.

31 comments on “Cowboy Charro Beans

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  1. I just made these Charro Beans and they are soooooo good! I used vegetarian chorizo because that is what I had on hand. I also followed your recipe for pinto beans and that worked perfect! Thank you so much. This is a recipe I will use over and over.

  2. I made these for breakfast. Me salieron riquisimos.
    I did cheat and used canned beans. When I try to make frijoles de la olla, they don’t come out well.
    I love your recipes and your show. Thank you for sharing the beauty of Mexico.

    1. Nothing starchy, something fresh and not overwhelming, this beans are full of flavor! Maybe some mixed greens with a very light vinaigrette?

  3. As I was thinking of breakfast, I remember the leftover frijoles de la olla, and I just finished watching your 1st season, so I thought of your “Cowboy Charro Beans” would go great with the eggs I was going to cook. They turned out fabulous…I did substitute the Mexican chorizo with Spanish chorizo porque that is what I had along with several slices of aguacate.

    1. Yumm Juan Carlos, your recipe sounds perfect, who doesn’t like eggs and beans? Spanish chorizo is fabulous and so is avocado, so I am sure your breakfast was delicious 😉

    1. Hey Bonnie, I think it is OK to use canned beans but their liquid is normally full of salt and preservatives so I would rather rinse them and then add a bit of vegetable stock to replace the cooking liquid. What do you think?

      1. Sounds good! Also can I make them a day ahead of time or better. I’m serving them for dinner tomorrow night and will be gone all day tomorrow.

  4. These are absolutely the best beans I have ever had. Trust me, I dream of them. I could eat them every night and never grow tired.

  5. I made this tonight with homemade chorizo since I haven’t found a quality brand where I shop. These beans are SO GOOD! I also love your capirotada recipe. Next is your sardine empanadas!

  6. Hola Pati, no se como explicarte cuanto e aprendido contigo y tu programa que me encanta. Voy a tratar los frijoles esta semana. Te confieso que no soy Mexicana pero me encantan experimentar nuevos sabores. Incluso mi comadre me paso una receta de pollo con crema y chile chipotle y a mi novio le encanta. Bendiciones para ti y tu familia.

  7. I just made these for my family…I was inspired after bringing out my cowboy boots for the fall. I changed it up a bit and instead of using chorizo I used paprika and cayenne pepper for flavor and color. Trying to watch our waistline. They were so good!

  8. So simple and so tasty. Thanks for sharing your recipes and culture. It’s always fun to watch your show and I never fail to learn something new!

  9. What brand of chorizo do you use? Where I live in Texas I can find only the Cacique brand and am not a big fan of it. Could you please recommend any other brands that are good quality.

  10. Hola Pati! I’m a proud Tex-Mex mom & learned how to prepare Mexican food, local style, since chiquita. Pero mis frijoles han estado saliendo duro y crujiente! I’ve used local tap water for years, until a few years ago I noticed my beans came out bad! I tried bottled water, (drinking, purifed, &/or spring), soaking & unsoaking beans but I lost my touch & haven’t made in a while! I’d use HEB’s pinto beans, freshly packaged, in light to medium brown color, sort, clean and rinse until clear. I season with salt pork, garlic clove, & later add onion, tomato and salt. I really want to try this recipe, but my beans…yuk. Suggestions? Gracias!