Cowboy Charro Beans

Cowboy Charro Beans
Print Recipe
6 servings Frijoles Charros con Tocino y Chorizo
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.
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.

10 comments on “Cowboy Charro Beans

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  1. 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!

  2. 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.

  3. 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!