Cowboy Charro Beans

tomatojalapenopork

Cowboy Charro Beans

Cowboy Charro Beans

Frijoles Charros con Tocino y Chorizo

Recipe Yield

6 servings

Cooking time

30 minutes

Rate this recipe

5 from 6 votes

Ingredients

  • 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.

Comments

33comments inCowboy Charro Beans

  1. Jorge

    May 13

    Que Bueno!!

    1. Pati Jinich

      May 23

      Gracias!

  2. Jeanine

    Aug 10

    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.

    1. Pati Jinich

      Aug 11

      Yay Janine! So glad you enjoyed the beans 😉

  3. Wasylyna

    Jul 07

    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. Pati Jinich

      Jul 08

      Hey Wasylyna, haha! A bit of cheating is OK, glad you liked this recipe. Have you tried my way of cooking beans? I hope it helps, here you go https://patijinich.com/pati_2020/frijoles_de_olla/

  4. Rona

    Jun 09

    What would you suggest as a vegetable side dish to go with the Charro Beans?

    1. Pati Jinich

      Jun 10

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

  5. Juan Carlos Gutierrez

    Apr 18

    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. Pati Jinich

      Apr 19

      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 😉

  6. Bonnie

    Feb 27

    Can I use canned pinto beans in their liquid?

    1. Pati Jinich

      Feb 27

      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. Bonnie

        Feb 28

        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.

  7. Anonymous

    Feb 10

    I love these! Even if I’m forced to use canned tomatoes it is still wonderful and hearty

    1. Pati Jinich

      Feb 10

      Canned tomatoes are not too bad, you know? They have this particular sweetness that sometimes I can live with 😉

  8. Chris

    Nov 09

    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.

    1. Pati Jinich

      Nov 11

      Love that you dream of them, Chris!

  9. Connie

    Apr 24

    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!

    1. Pati Jinich

      Apr 27

      Hope you love the empanadas just as much as the beans and capirotada, Connie!

  10. Ty

    Dec 10

    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.

    1. Pati

      Dec 18

      Uy mil gracias, Ty! ❤️

  11. Patricia

    Sep 23

    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!

    1. Pati

      Oct 06

      Oh I love that your brought out your cowboy boots and were inspired, Patricia!

  12. Darah

    Feb 05

    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!

    1. Pati

      Feb 06

      Oh thank you so much for tuning in Darah!

  13. Francisco

    Oct 16

    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.

    1. Pati

      Oct 31

      You can always make your own :)…there’s a link on this page https://patijinich.com/pati_2020/chorizo/

  14. Selena down in South Texas

    Oct 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!

    1. Pati

      Oct 18

      Hm. Please use this recipe to cook the beans (works for black or pinto or others just as well…), don’t add salt UNTIL the beans are already cooked and soft and once cooked, season them and cook them with whatever ingredients you wish, including charro beans!
      https://patijinich.com/pati_2020/recipe/black-beans-from-the-pot/

  15. Molly

    Oct 03

    This is a crowd pleaser! One of my favorite side dishes to share. I prefer the crunchiness of thick cut bacon.

    1. Pati

      Oct 04

      So happy to hear that it is a crowd pleaser Molly!

  16. Sherry,from flordia

    Mar 20

    I’ve made this several times for my family my family loves it

    1. Pati

      Mar 23

      Aww thank you so much Sherry!

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