Side Dish: Mexico – Gulf Coast Mexico — Tamaulipas – Frijoles Charros (Charro Beans)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 8 cups (1.9 L) water, plus more for soaking
- 6 oz (170 g) thick-cut bacon, diced
- 8 oz (225 g) Mexican fresh chorizo, casing removed
- 8 oz (225 g) beef chuck, cut into 1/2-inch (1 cm) dice
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 1.5 tbsp / 15 g)
- 2 medium roma tomatoes, seeded and chopped (about 8 oz / 225 g) or 1 can (14 oz / 400 g) diced tomatoes, drained
- 1–2 jalapeños, seeded and finely chopped (adjust to heat preference)
- 2 bay leaves
- 4 cups (960 ml) low-sodium chicken broth
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- 1/4 cup (60 ml) lime juice (optional, to finish)

Instructions

Short Description:
Hearty, saucy pinto beans cooked with smoky bacon, local Mexican chorizo, and a little beef, finished with tomato, onion, and jalapeño for a savory, rustic side typical of Tamaulipas.

Regional Notes:
This Tamaulipas version emphasizes local fresh chorizo and both bacon and a small amount of beef for extra richness, making it meatier and more beef-forward than some other regional charro bean recipes. The result is a robust, brothy side that pairs well with grilled fish, carne asada, or rice on the Gulf Coast table.

1. Soak the beans: cover the dried pinto beans with cold water by 2 inches (5 cm) and soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking.
2. Brown the meats: in a large Dutch oven or heavy pot over medium heat, add the diced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the fat in the pot.
3. Add chorizo and beef: add the chorizo to the pot, breaking it up with a spoon, and cook 4–5 minutes until mostly cooked. Push meats to the side, add the beef dice and 1 tbsp (15 ml) oil if needed; brown beef on all sides, about 4 minutes. Stir everything together and remove about half the mixture (optional) if you want fewer large meat pieces in the final beans; otherwise leave all in pot.
4. Sauté aromatics: add the remaining 1 tbsp (15 ml) oil if the pot is dry. Add the chopped onion and jalapeño and cook until softened, 4–5 minutes. Stir in the garlic and cook 30–45 seconds until fragrant.
5. Add tomatoes and spices: stir in the chopped roma tomatoes (or drained canned tomatoes), cumin, bay leaves, and black pepper. Cook 2–3 minutes to meld flavors.
6. Combine with beans and simmer: add the drained beans to the pot, return any reserved meats, pour in the chicken broth and 2 cups (480 ml) water (add more water later if needed). Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently until beans are tender and liquid has thickened slightly, 1.5–2 hours. Stir occasionally and check liquid level, adding hot water as necessary to keep beans just covered.
7. Season and finish: when beans are tender, remove bay leaves. Stir in the cooked bacon. Taste and add salt (start with 1 tsp / 5 g, then more to taste) and more black pepper if needed. If using, stir in lime juice for brightness.
8. Serve: ladle Frijoles Charros into a warm serving bowl, garnish with chopped cilantro. Serve hot as a side dish with grilled meats, warm corn tortillas, or rice.
9. Make-ahead and storage: cool completely, refrigerate covered up to 3 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth to loosen if thickened.