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Frijoles Charros

A traditional Mexican dish featuring pinto beans simmered with smoky bacon, spices, and vegetables.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Main Dish
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried pinto beans rinsed and soaked overnight
  • 4 cups chicken broth or water
  • 4 slices bacon chopped
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 jalapeño diced (seeds removed for less heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 2 medium tomatoes chopped
  • 1/4 cup chopped cilantro for garnish
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener

Method
 

  1. Rinse the soaked pinto beans under cold water.
  2. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
  3. Add the diced onion, minced garlic, and jalapeño to the pot. Sauté until the onion is translucent, about 5 minutes.
  4. Stir in the rinsed beans, followed by the chicken broth or water.
  5. Add the ground cumin, oregano, and chopped tomatoes to the pot.
  6. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
  7. Once the beans are cooked, taste and season with salt and pepper.
  8. Remove from heat and serve hot, garnished with fresh cilantro.

Notes

Frijoles Charros is hearty and can be served as a main dish or side. Let the beans rest for a few minutes before serving to enhance the flavors.