Side Dish: Mexico – Bajio Mexico (Zacatecas) – Frijoles Charros Zacatecanos

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) dried pinto beans, sorted and rinsed
- 10 cups (2.4 L) water, plus more as needed (or substitute low-sodium chicken or pork stock)
- 4 oz (115 g) bacon, sliced into 1/2-inch (1.3 cm) lardons
- 8 oz (225 g) Zacatecan Mexican chorizo, casings removed (approx. 225 g)
- 1 medium white onion, finely chopped — about 1 1/2 cups (150 g)
- 4 cloves garlic, minced — about 2 tbsp (18 g)
- 2 jalapeño peppers, seeded and finely chopped (use serrano for more heat)
- 1 14-oz (400 g) can diced tomatoes, undrained
- 2 dried guajillo chiles, stemmed and seeded (or 2 tbsp/30 ml guajillo paste)
- 2 tbsp (30 ml) vegetable oil or lard (if needed)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) Mexican oregano, crumbled
- 1 bay leaf
- 1/2 tsp (2.5 g) smoked paprika (optional, for extra smokiness)
- Salt, to taste (start with 1 1/2 tsp / 9 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (15 g) fresh cilantro, chopped, for finishing
- 1/2 cup (80 g) raw white onion, finely chopped, for garnish
- Lime wedges, for serving

Instructions

Short Description:
Hearty, brothy pinto beans cooked with bacon and local Zacatecan chorizo, tomatoes, chiles, and regional spices for a smoky, savory side dish common in the Bajio region. Served warm as an accompaniment to grilled meats, tortillas, or tacos.

Regional Notes:
This Zacatecas variation uses local Zacatecan chorizo (spicier and more aromatic than some other regional chorizos) and a small amount of toasted guajillo chile and Mexican oregano to create a distinct smoky-warm flavor. Unlike some northern versions that lean heavily on beans-only textures, this version is brothy and accented with fresh cilantro and onion at the finish.

1. If time allows, soak the dried pinto beans overnight in cold water to cover by 2 inches (5 cm). For quick soak, bring beans and 8 cups (1.9 L) water to a boil 2 minutes, remove from heat, cover, and let stand 1 hour; drain and rinse.
2. Toast the dried guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Soak toasted chiles in 1 cup (240 ml) hot water for 15 minutes, then puree in a blender with 2–3 tbsp (30–45 ml) of the soaking liquid until smooth; set aside.
3. In a large heavy pot or Dutch oven over medium heat, cook the bacon lardons until the fat renders and the bacon is crisp in spots, about 6–8 minutes. Use a slotted spoon to transfer bacon to a bowl, leaving the fat in the pot.
4. Add the chorizo (casings removed) to the hot fat and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Remove chorizo with a slotted spoon to the bowl with bacon, leaving fat in the pot.
5. If the pot is dry, add 1–2 tbsp (15–30 ml) vegetable oil or lard. Sauté the chopped onion, jalapeños, and a pinch of salt over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.
6. Stir in the diced tomatoes (with juices), guajillo puree, cumin, Mexican oregano, smoked paprika (if using), and bay leaf. Cook 1–2 minutes to combine and bloom the spices.
7. Add the soaked and drained beans to the pot, return the cooked bacon and chorizo to the mixture, and pour in 8–10 cups (1.9–2.4 L) water or stock so beans are covered by about 1–2 inches (2.5–5 cm). Bring to a gentle boil, then reduce heat to a simmer.
8. Simmer gently, partially covered, stirring occasionally and skimming foam as needed, for 1 1/2 to 2 hours, or until beans are tender and broth has a rich flavor. Add additional water if needed to maintain a soupy, brothy consistency typical of frijoles charros.
9. About 10 minutes before beans are done, season with salt (start with 1 1/2 tsp / 9 g) and black pepper, taste and adjust. Remove the bay leaf.
10. Stir in chopped cilantro and let rest off heat 5 minutes. If desired, mash a few beans against the side of the pot to thicken the broth slightly.
11. Serve warm in a shallow bowl or pot as a side dish, sprinkled with raw chopped white onion and extra cilantro, with lime wedges and warm corn tortillas on the side.