Side Dish: Mexico – Mexico City – Frijoles Charros

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 5 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 8 cups (1.9 L) water, plus more as needed
- 6 slices bacon, approx. 6 oz (170 g), chopped
- 8 oz (225 g) Mexican fresh chorizo, casings removed
- 1 medium white onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced
- 2 jalapeños, seeded if desired and sliced (or leave seeds for more heat)
- 2 roma tomatoes, about 10 oz (280 g), diced
- 6 cups (1.4 L) low-sodium chicken stock
- 2 bay leaves
- 1 tsp (5 g) ground cumin (optional)
- 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, chopped
- 1 tbsp (15 ml) vegetable oil (only if needed to brown ingredients)
- Lime wedges, for serving

Instructions

Short Description:
Hearty, brothy pinto beans simmered with bacon, Mexican chorizo, jalapeño, tomato, onion, and garlic until richly flavored — a classic Mexico City side good with grilled meats or tacos.

Regional Notes:
This Mexico City variation emphasizes pinto beans cooked with crisped bacon and fresh Mexican chorizo for a richer, slightly spicier profile; jalapeños are used for heat rather than milder poblano or ancho chiles found in other regions. The broth is left soupy so the beans serve as a saucy accompaniment rather than a mashed or refried side.

1. Soak the beans: place the rinsed pinto beans in a large pot and cover with 8 cups (1.9 L) cold water. Soak overnight (8–12 hours) or use quick soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour; then drain and rinse.
2. Render the bacon and brown the chorizo: in a large heavy pot or Dutch oven over medium heat, add the chopped 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. Add the chorizo to the fat, break up with a spoon, and cook until browned and cooked through, about 5 minutes. Remove chorizo with a slotted spoon and set aside with the bacon.
3. Sauté the aromatics: if the pot is dry, add up to 1 tbsp (15 ml) vegetable oil. Add the chopped onion and sliced jalapeños to the rendered fat and cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
4. Add tomatoes and spices: stir in the diced roma tomatoes and cook until they release their juices, about 3 minutes. Add cumin (if using), bay leaves, and black pepper; stir to combine.
5. Combine beans and liquids: add the soaked and drained beans to the pot along with the reserved bacon and chorizo. Pour in the chicken stock and add enough additional water to cover the beans by about 1 inch (2.5 cm) if needed (total liquid roughly 10–12 cups/2.4–2.8 L depending on your pot). Bring to a gentle boil.
6. Simmer gently: reduce heat to low, partially cover, and simmer, stirring occasionally, until beans are tender and broth is flavorful, 1 to 1 1/2 hours (longer if needed). Skim any foam or excess fat from the surface as desired.
7. Finish and season: when beans are tender, remove bay leaves. Taste and add kosher salt (start with 1 tsp/5 g and adjust) and more black pepper as needed. Stir in chopped cilantro and let rest off heat 5 minutes to meld flavors.
8. Adjust consistency and serve: if broth is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash of hot water or stock. Serve hot with lime wedges for squeezing over, and alongside grilled meats, tacos, or warm corn tortillas.