Cowboy Charro Beans

Cowboy Charro Beans

Frijoles Charros con Tocino y Chorizo
6 servings
Course: Side Dish
Cuisine: Mexican
Keyword: bacon, beans, black beans, Chorizo, jalapeno, pati's mexican table, Peruvian beans, pinto beans, Tomatoes
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.

16 comments on “Cowboy Charro Beans

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  1. 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!

  2. 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.

  3. 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!

  4. 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!

  5. 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.

  6. 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!