Side Dish: Mexico – Hidalgo – Frijoles Charros (Charro Beans)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 1 lb (454 g) dried pinto beans, sorted and rinsed
- 8 cups (1.9 L) low-sodium chicken broth
- 2 cups (475 ml) water (plus more as needed)
- 10 oz (284 g) Mexican chorizo, casing removed
- 6 oz (170 g) bacon, diced (about 6 slices)
- 1 tbsp (15 ml) vegetable oil
- 1 medium white onion, finely chopped (about 1 1/2 cups / 180 g)
- 4 cloves garlic, minced (about 12 g)
- 2 Roma tomatoes, diced (about 1 1/2 cups / 270 g)
- 2 serrano chiles, seeded and minced (or 2 jalapenos for milder), about 1 oz (30 g)
- 1 bay leaf
- 1/2 tsp (2.5 g) dried Mexican oregano (or regular oregano)
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) black pepper
- Kosher salt, to taste
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- 1/4 cup (40 g) white onion, finely chopped (extra for garnish)
- Lime wedges, for serving

Instructions

Short Description:
Hearty, saucy pinto beans braised with Mexican chorizo, bacon, onion, tomato, and chiles — served warm as a traditional accompaniment to meats or tortillas. The beans are cooked until tender in a savory, smoky broth that soaks up the flavors of the pork and spices.

Regional Notes:
This Hidalgo variation highlights local Mexican chorizo and diced bacon, which give a pronounced smoky, pork-forward character distinct from milder regional versions. Fresh tomatoes and serrano chiles keep the profile bright while the meat fats create a rich, slightly soupy consistency typical to central Mexico.

1. Soak the beans: Cover the rinsed dried pinto beans with cold water by 2 inches and soak overnight (8–12 hours). Drain and rinse before cooking. For a quick soak, bring beans and 8 cups (1.9 L) water to a boil 2 minutes, remove from heat, cover and let sit 1 hour, then drain.
2. Brown the meats: In a large heavy pot or Dutch oven over medium heat, add the diced bacon and cook until most fat rendered and pieces are crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a bowl and set aside, leaving the fat in the pot.
3. Cook the chorizo: Add the chorizo to the bacon fat, breaking it up with a spoon, and cook until no longer pink and starting to brown, about 5–7 minutes. If the pot looks dry, add 1 tbsp (15 ml) vegetable oil. Transfer chorizo to the bacon bowl and reserve the fat in the pot.
4. Sauté aromatics: Over medium heat, add the chopped white onion to the reserved fat and sauté until translucent, about 5 minutes. Add the minced garlic and serrano chiles and cook 1 minute more until fragrant.
5. Add tomatoes and spices: Stir in diced Roma tomatoes, bay leaf, oregano, cumin, and black pepper. Cook 3–4 minutes until tomatoes soften.
6. Combine beans and liquids: Return the reserved bacon and chorizo to the pot. Add the drained beans, 6 cups (1.4 L) chicken broth and 2 cups (475 ml) water. Bring to a gentle boil, then reduce heat to a low simmer. Partially cover the pot.
7. Simmer until tender: Simmer gently, stirring occasionally and skimming foam if needed, until beans are tender and broth has slightly thickened, about 1 1/2 to 2 hours. If liquid reduces too much before beans are tender, add more water or broth, 1/2 cup (120 ml) at a time.
8. Adjust seasoning and consistency: Remove bay leaf. Taste and season with kosher salt as needed (start with 1 tsp / 6 g and adjust). For a creamier texture, mash a cup of beans against the side of the pot and stir back in, or pulse 1 cup (240 ml) in a blender and return to pot.
9. Finish and garnish: Simmer 5–10 minutes more to meld flavors. Stir in chopped cilantro. Serve hot topped with extra chopped white onion and lime wedges on the side.
10. Serving suggestions: Offer as a side to grilled meats, carnitas, or tlayudas; spoon over warm corn tortillas or rice. Leftovers store refrigerated in an airtight container up to 4 days and reheat gently, thinning with water or broth if needed.