Side Dish: Mexico – San Luis Potosi, Bajio Mexico – Frijoles Charros Potosinos (Potosi Charro Beans)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) dried pinto beans, soaked overnight and drained
- 8 oz (225 g) Mexican chorizo, casings removed (approx. 1 chorizo link)
- 6 oz (170 g) bacon, diced
- 1 tbsp (15 ml) vegetable oil or lard
- 1 large white onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1.2 oz / 35 g)
- 2 roma tomatoes, diced (about 8 oz / 225 g) or 1 cup (240 ml) canned diced tomatoes
- 2 jalapeño chiles, stemmed and sliced (or 1 serrano for more heat)
- 1 tsp (5 ml) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 bay leaves
- 6 cups (1.4 L) low-sodium chicken broth (or water plus 1 bouillon)
- Salt to taste (start with 1 tsp / 6 g)
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- Optional: 1 medium xoconostle (prickly pear cactus fruit), peeled, seeded and diced (about 3 oz / 85 g) — adds regional tartness
- Optional: 4 oz (115 g) pork shoulder, cut into 1/2-inch (1 cm) cubes (for extra meatiness)

Instructions

Short Description:
Hearty, soupy pinto beans simmered with local chorizo, bacon, tomatoes, chiles, and aromatic herbs — finished with optional xoconostle for a bright, tart note. Served hot as a classic Bajio accompaniment to meats or tortillas.

Regional Notes:
This San Luis Potosi (Potosi) variation emphasizes local chorizo and bacon for a smoky, savory base and often uses local spices; some cooks add chopped xoconostle (sour cactus fruit) for a regional tartness that sets it apart from other charro bean versions. Preparation keeps the broth slightly soupy so it can be ladled alongside grilled or roasted dishes typical of the Bajio.

1. In a large heavy pot or Dutch oven over medium heat, add the bacon and cook, stirring, until the fat renders and the pieces are crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the chorizo to the pot and break it up with a spoon; cook until browned and cooked through, about 5 minutes. If using pork shoulder, add it after the chorizo browns and sear briefly to color.
3. Push meats to the side, add the oil or a little extra fat if needed, then add the chopped onion. Cook until translucent, about 4–5 minutes. Add the garlic and cook 30–45 seconds until fragrant.
4. Stir in the diced tomatoes, jalapeños, ground cumin, oregano, and bay leaves; cook 2–3 minutes to blend flavors.
5. Add the drained soaked beans and pour in the chicken broth (or water). Bring to a boil, then reduce heat to maintain a gentle simmer.
6. Partially cover the pot and simmer gently, stirring occasionally, until the beans are tender but not falling apart, about 1.5–2 hours. If liquid reduces too much, add hot water as needed to keep a soupy consistency.
7. About 20 minutes before the beans finish, taste and add salt as needed (start with 1 tsp / 6 g and adjust). Stir in the cooked bacon reserved in step 1.
8. If using xoconostle, add the diced xoconostle in the final 10–15 minutes of cooking so it softens but retains bright acidity; adjust seasoning as the fruit will add tartness.
9. When beans are tender and flavors melded, remove bay leaves. If you prefer a slightly thicker texture, mash a cup of beans against the side of the pot and stir.
10. Serve hot in bowls as a side dish, garnished with chopped cilantro and warmed corn tortillas on the side. Frijoles Charros Potosinos can be ladled alongside grilled meats or enjoyed with rice.