Side Dish: Mexico – Mexico State, Central Mexico – Frijoles Charros (Charro Beans)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 1 hr

Total 2 hrs

Ingredients

- 1 lb (454 g) dried pinto beans, rinsed and sorted
- 8 oz (225 g) Mexican fresh chorizo, casings removed
- 4 oz (115 g) bacon, diced
- 1 medium (about 6 oz / 170 g) white onion, finely chopped
- 3 cloves garlic, minced
- 3 medium (about 10 oz / 280 g) Roma tomatoes, chopped
- 2 jalapeño peppers, seeded and finely chopped (use serrano for more heat)
- 4 cups (950 ml) low-sodium chicken stock (or water for a milder flavor)
- 2 cups (475 ml) water, plus more as needed
- 1 bay leaf
- 1 small sprig epazote (optional)
- 1 tsp (5 ml) ground cumin
- Salt, to taste (start with about 1½ tsp / 8 g)
- Freshly ground black pepper, to taste
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish
- 2 green onions, thinly sliced, for garnish
- Lime wedges, for serving (optional)

Instructions

Short Description:
Hearty, brothy pinto beans simmered with smoky bacon and fresh Mexican chorizo, tomatoes, onion, garlic, and chiles for a savory accompaniment typical of central Mexican meals. Serve warm alongside grilled meats, rice, or tortillas.

Regional Notes:
This Mexico State version highlights local fresh chorizo and diced bacon, giving the beans a pronounced smoky-savoury depth characteristic of Central Mexico. Unlike plain frijoles de la olla (beans from the pot), frijoles charros are finished with sautéed aromatics and meats so they serve as a robust side to main dishes.

1. Soak or quick-soak the beans: cover the rinsed beans with cold water by 2 inches (5 cm) and soak 6–8 hours or overnight; or for quick soak, put beans in a pot with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain.
2. Place the soaked and drained beans in a large heavy pot. Add 4 cups (950 ml) chicken stock and 2 cups (475 ml) water, the bay leaf, and the epazote if using. Bring to a gentle boil, then reduce heat to maintain a simmer. Partially cover and cook until beans are tender, 45–75 minutes depending on bean age, skimming foam as needed.
3. While beans simmer, brown the bacon: in a large skillet over medium heat, cook the diced bacon until fat renders and edges are crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, leaving the fat in the skillet.
4. Add the chorizo to the bacon fat and break it up with a spatula; cook until no longer pink and slightly browned, about 5–7 minutes. Transfer cooked chorizo to the plate with bacon.
5. In the same skillet with remaining fat, add the chopped onion and jalapeños; sauté over medium heat until the onion is translucent, about 4–5 minutes. Add the garlic and cook 30–60 seconds until fragrant.
6. Add the chopped tomatoes and cumin to the skillet; cook until tomatoes soften and release juices, about 4 minutes. Taste and season lightly with salt and pepper (remember beans will be seasoned later).
7. When the beans are tender, remove the bay leaf and discard. Stir the cooked bacon, chorizo, and tomato-onion mixture into the bean pot. Simmer together uncovered for 10–15 minutes so flavors meld and broth slightly thickens. If mixture becomes too thick, add up to 1 cup (240 ml) water as needed to reach a brothy consistency.
8. Adjust seasoning with salt and freshly ground black pepper to taste. If desired, mash a small handful of beans against the pot side to thicken the broth slightly and stir.
9. Remove from heat and stir in half the chopped cilantro. Ladle into a warm serving bowl, garnish with remaining cilantro and sliced green onions, and serve with lime wedges and warm tortillas or as an accompaniment to grilled meats.