Side Dish: Mexico – Durango, Northern Mexico – Frijoles Charros (Charro Beans)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 6 cups (1.4 L) low-sodium chicken broth, plus additional water as needed
- 8 oz (225 g) fresh Mexican chorizo, casing removed (raw, ground)
- 6 oz (170 g) thick-cut bacon, diced (approx. 6 slices)
- 1 medium yellow onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 2 medium Roma tomatoes, seeded and diced (about 10 oz / 280 g)
- 1–2 jalapeños, seeded and thinly sliced (use 1 for mild, 2 for medium heat)
- 1 bay leaf
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 2 scallions (green onions), thinly sliced (about 30 g)
- 1 tbsp (15 ml) vegetable oil or bacon fat as needed
- Lime wedges for serving (optional)

Instructions

Short Description:
Hearty, smoky pinto beans stewed with local chorizo and bacon, finished with fresh onion, jalapeño, tomato, and cilantro. A classic Durango side that brings meaty depth and bright herbs to the table.

Regional Notes:
This Durango version emphasizes local fresh Mexican chorizo and thick-cut bacon for a pronounced smoky, meaty flavor typical of Northern Mexico. Compared with lighter central or coastal versions, these frijoles are richer and more meat-forward, often served alongside grilled meats or tortillas.

1. If using dried beans, soak overnight in cold water to cover by 2 inches (5 cm); or quick-soak: cover beans with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain and rinse.
2. In a large heavy pot or Dutch oven over medium heat, add the diced bacon and render until most fat has released and pieces are browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a bowl, leaving the rendered fat in the pot.
3. Add the chorizo to the pot and cook, breaking up with a spoon, until browned and cooked through, about 5–7 minutes. Transfer cooked chorizo to the bowl with bacon.
4. If the pot looks dry, add 1 tbsp (15 ml) vegetable oil or a bit of reserved bacon fat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
5. Add the diced tomatoes, sliced jalapeños, and ground cumin. Cook, stirring, until tomatoes begin to soften, about 3–4 minutes.
6. Return the bacon and chorizo to the pot. Add the drained beans, chicken broth, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered, partially covered, stirring occasionally.
7. Simmer until beans are tender and broth has thickened to a stew-like consistency, about 1 to 1 1/2 hours. If liquid reduces too quickly, add up to 1–2 cups (240–480 ml) hot water as needed to keep beans just covered. Skim excess fat from the surface if desired.
8. About 10 minutes before finishing, mash a cup of beans against the side of the pot with the back of a spoon to thicken the broth slightly. Taste and adjust salt and pepper.
9. Remove and discard the bay leaf. Stir in chopped cilantro and sliced scallions. Keep warm until serving.
10. Serve Frijoles Charros hot as a side dish alongside grilled meats, sopes, or warm corn tortillas; offer lime wedges on the side for brightness.