Side Dish: Mexico – Morelos, Central Mexico – Frijoles Charros Morelenses

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 7 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 extra for soaking (or 6 cups / 1.4 L low-sodium chicken broth for richer beans)
- 4 oz (115 g) bacon, chopped (about 4 slices)
- 8 oz (225 g) fresh Mexican chorizo, removed from casings (approx. 1 link or 2 small links)
- 1 tbsp (15 ml) lard or vegetable oil
- 1 medium white onion, finely chopped (about 150 g)
- 4 cloves garlic, minced (about 12 g)
- 2 medium Roma tomatoes, diced (about 300 g) or 14 oz (400 g) canned diced tomatoes, drained
- 2 jalapeño peppers, seeded and thinly sliced (or 2 serranos for more heat) (about 30 g)
- 1 bay leaf
- 2 tsp (10 ml) chicken bouillon paste or 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (1 g) dried Mexican oregano
- 6 fresh epazote sprigs (about 6 g) or 1 tbsp (3 g) dried epazote
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- Fresh lime wedges for serving
- Freshly ground black pepper to taste

Instructions

Short Description:
Hearty, soupy pinto beans cooked with rendered bacon and local fresh chorizo, brightened with epazote and cilantro for the characteristic Morelos flavor. Served as a flavorful side to grilled meats, tacos, or rice.

Regional Notes:
This Morelos variation emphasizes local fresh chorizo (chorizo fresco) and the use of epazote (regional herb) for its distinct aroma, giving a different profile from northern or Jalisco styles that may omit epazote or use different sausages. The texture is slightly soupy — intended to be ladled alongside main dishes.

1. If using dried beans: place beans in a large pot and cover with 6–8 cups (1.4–1.9 L) cold water. Soak overnight (8–12 hours). For a quick soak, bring beans and water to a boil for 2 minutes, turn off heat, cover and let stand 1 hour; drain and rinse.
2. Drain soaked beans and return them to the pot. Add 8 cups (1.9 L) fresh water (or 6 cups / 1.4 L chicken broth for richer flavor). Bring to a gentle boil, reduce heat to a simmer, and skim any foam that forms. Add the bay leaf and simmer uncovered while you prepare the sofrito, about 30–40 minutes (beans will not be fully tender yet).
3. Meanwhile, heat a large skillet or heavy-bottomed pot over medium heat. Add the chopped bacon and render until crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a plate, leaving about 1–2 tbsp (15–30 ml) fat in the pan.
4. Add the lard or oil if needed and the fresh chorizo to the hot pan. Break it up with a spoon and cook until browned and cooked through, about 6 minutes. Transfer chorizo to the plate with bacon, leaving the fat in the pan.
5. In the same pan with the drippings, add the chopped onion and cook over medium heat until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
6. Add the diced tomatoes and sliced jalapeños to the onion-garlic mixture. Cook until tomatoes have softened and released juices, about 4–6 minutes. Stir in the dried oregano.
7. Transfer the tomato-chile mixture to the pot with the simmering beans. Add the cooked bacon and chorizo to the beans. Stir in the epazote (fresh sprigs or dried), and the chicken bouillon paste or initial salt. Bring to a gentle simmer, partially covered.
8. Simmer the beans gently, stirring occasionally and checking liquid level, until beans are tender and flavors meld, about 45–75 minutes depending on bean age. Add more hot water or broth as needed to maintain a slightly soupy consistency.
9. When beans are tender, taste and adjust seasoning with salt and freshly ground black pepper. Remove and discard bay leaf and any woody epazote stems; leave small tender epazote leaves if desired for aroma.
10. Stir in the chopped cilantro just before serving. Serve hot as a side dish with lime wedges and extra chopped cilantro on the side. Frijoles charros are traditionally served slightly soupy so they can be spooned over rice or used alongside grilled meats.