This recipe uses pinto beans and cooks them until tender, allowing the flavors of tomatoes, cilantro, and meats to mix perfectly. The broth thickens, the beans soften, and the seasoning develops into something comforting, filling, and absolutely delicious. Whether for a cold day, a Sunday family meal, or a big gathering, Frijoles Charros always deliver a warm, homemade taste that reminds you of authentic Mexican cooking.
Ingredients
2 cups dried pinto beans (or 3 cans drained)
6 cups water or broth
6 slices bacon, chopped
½ lb cooked ham or smoked sausage, diced
1 small chorizo link (optional)
1 medium onion, chopped
3 cloves garlic, minced
2 tomatoes, diced
1–2 jalapeños or serranos, diced
½ cup cilantro, chopped
1 tsp salt
1 tsp cumin
½ tsp black pepper
Optional: 1 chipotle in adobo, chopped
Instructions
Rinse beans and simmer in water or broth until tender (about 1½–2 hours).
In a skillet, cook bacon until crisp. Add ham and chorizo; sauté a few minutes.
Add onion, jalapeños, and garlic; cook until soft.
Stir in tomatoes and cumin; cook 3 minutes.
Pour this mixture into the pot of cooked beans.
Simmer 20–30 minutes to thicken.
Add cilantro, adjust salt, and serve warm.