Side Dish: Mexico – Aguascalientes, Bajio Mexico – Frijoles Charros (Charro Beans)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) dried pinto beans, rinsed and sorted
- 8–10 cups (1.9–2.4 L) low-sodium chicken stock or water
- 6 oz (170 g) thick-cut bacon, chopped
- 12 oz (340 g) Mexican fresh chorizo (raw, casing removed)
- 1 medium white onion, roughly chopped — about 8 oz (225 g)
- 3 cloves garlic, minced — about 9 g
- 3 Roma tomatoes, coarsely chopped — about 10 oz (280 g)
- 2 medium jalapeños, seeded and diced for milder heat or whole-seeded for hotter — about 40–50 g
- 2 bay leaves
- 1/2 tsp (1.5 g) ground black pepper
- 2–3 tsp (10–15 g) kosher salt, or to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 green onions (scallions), thinly sliced — about 30 g
- 1 tbsp (15 ml) neutral oil (vegetable or canola) — optional, if needed for sauté
- Lime wedges for serving (optional)

Instructions

Short Description:
Hearty, brothy pinto beans cooked with Mexican chorizo, bacon, tomatoes, onion and jalapeños for a smoky, savory side typical of the Bajio. Served spooned with fresh cilantro and onion, they accompany grilled meats, tacos or stews.

Regional Notes:
This Aguascalientes version highlights local fresh Mexican chorizo and thick-cut bacon for a pronounced pork flavor, and commonly includes jalapeños for a moderate heat—distinct from northern or coastal variations that may use more dried chiles or different pork cuts. The beans are brothy and spoonable, not mashed or refried.

1. If using dried beans, place beans in a large bowl and cover with cold water by 2 inches (5 cm); soak at least 6 hours or overnight. For a quick soak, cover beans with 10 cups (2.4 L) water, bring to a boil 2 minutes, remove from heat and let stand 1 hour, then drain.
2. Drain and rinse soaked beans. Set aside.
3. 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 remove most of the bacon pieces to a bowl, leaving the fat in the pot.
4. Add the chorizo to the pot and break up with a spoon; cook until browned and cooked through, about 5–7 minutes. Remove chorizo with a slotted spoon to join the bacon. If the pot is excessively greasy, spoon out and discard excess, keeping enough fat to sauté vegetables (about 1–2 tbsp / 15–30 ml).
5. Add the chopped onion and diced jalapeños to the pot and sauté in the reserved fat until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
6. Stir in the chopped tomatoes and cook 3–4 minutes until they begin to break down.
7. Return the bacon and chorizo to the pot. Add the drained beans, bay leaves, black pepper, and pour in the chicken stock or water so the beans are covered by about 1–2 inches (2.5–5 cm).
8. Bring to a gentle boil, then reduce heat to a simmer. Partially cover and cook, stirring occasionally, until beans are tender and broth is flavorful, about 1 to 1 1/2 hours (times vary by bean age). Add more hot water or stock as needed to keep a brothy consistency.
9. When beans are tender, taste and add kosher salt 2–3 tsp (10–15 g) or to preference; simmer another 5–10 minutes to meld flavors. Remove and discard bay leaves.
10. Stir in chopped cilantro and most of the sliced green onions, reserving a little for garnish.
11. Serve hot as a side dish, spooned into bowls with a ladle of broth. Garnish with remaining green onion, extra cilantro, and lime wedges on the side.