Side Dish: Mexico – Northern Mexico, Coahuila – Frijoles Charros Coahuilenses (Coahuila-style Cowboy Beans)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) pinto beans, soaked overnight and drained (or quick-soak per package)
- 6 oz (170 g) bacon, chopped
- 8 oz (225 g) Mexican chorizo, casing removed if fresh
- 6 oz (170 g) longaniza (or other local sausage), sliced into 1/4-inch (6 mm) rounds
- 2 tbsp (30 ml) vegetable oil or bacon fat reserved from cooking
- 1 medium white onion, chopped (about 8 oz / 225 g)
- 2 jalapeños, seeded and finely diced (about 2 oz / 60 g) — leave seeds for more heat
- 3 cloves garlic, minced (approx. 0.5 oz / 15 g)
- 2 medium Roma tomatoes, chopped (about 10 oz / 285 g) or 1 can (14 oz / 400 g) diced tomatoes, drained
- 4 cups (960 ml) low-sodium chicken stock, plus more as needed (or water)
- 1 bay leaf
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) dried Mexican oregano or regular oregano, crushed
- 1 tsp (5 g) kosher salt, plus more to taste (amount depends on stock and sausages)
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- Juice of 1 lime (about 1 tbsp / 15 ml) — optional, for finishing

Instructions

Short Description:
Hearty, meat-forward pinto beans stewed with bacon, chorizo, and local longaniza, brightened with tomatoes, jalapeño, and cilantro — a classic Coahuila accompaniment for grilled meats and tortillas.

Regional Notes:
This Coahuila version emphasizes smoked and cured pork: bacon, Mexican chorizo, and often local longaniza (a spicy sausage), reflecting the region's ranching and meat-centric cuisine. Compared with central Mexican frijoles charros, it leans heavier on sausage and smoky flavors and typically uses pinto beans rather than black beans or purely fresh tomatoes.

1. Rinse the soaked pinto beans and set aside. If using quick-soak, follow package directions and drain.
2. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a bowl, leaving about 2 tablespoons (30 ml) of fat in the pot (add vegetable oil if needed).
3. Add the chorizo to the pot and break it up with a spoon; cook until browned, about 4–5 minutes. Add the sliced longaniza and cook 2–3 minutes more until lightly browned. Transfer sausages to the bowl with bacon, leaving fat in the pot.
4. Reduce heat to medium-low and add the chopped onion to the pot. Sauté until translucent, about 4–5 minutes. Add the diced jalapeños and minced garlic and cook 1–2 minutes until fragrant.
5. Stir in the chopped tomatoes and cook until they begin to soften and release juices, about 3–4 minutes. Add cumin and oregano and stir to combine.
6. Return the reserved bacon, chorizo, and longaniza to the pot. Add the drained pinto beans, bay leaf, and 4 cups (960 ml) chicken stock. Bring to a gentle boil, then reduce heat to low and partially cover.
7. Simmer gently until beans are tender and flavors have melded, about 1 to 1 1/2 hours, stirring occasionally and adding more hot water or stock if liquid drops below the bean level. Skim excess fat from the surface during cooking if desired.
8. When beans are tender, remove the bay leaf. Taste and season with kosher salt and black pepper as needed (sausages may be salty, so adjust carefully). If you prefer a saucier dish, mash a cup of beans against the side of the pot and stir to thicken the broth.
9. Stir in the chopped cilantro and lime juice (if using) just before serving. Keep warm until ready to serve.
10. Serve Frijoles Charros Coahuilenses hot as a side to grilled meats, carne asada, or with warm corn tortillas; garnish with extra cilantro and lime wedges.  

(Note: For an Instant Pot/pressure-cooker shortcut, sauté bacon and sausages using the sauté function, then follow steps 4–6, seal and cook on high pressure 30–35 minutes with a natural release.)