Authentic Mexican Charro Beans with Bacon and Chorizo

Charro beans (frijoles charros) are a pot of pinto beans simmered with smoky bacon, fresh chorizo, and tomatoes until the broth turns thick and savory. They taste like the best of a ranch cookout, but they come together without any fuss on a weeknight stove.

This version uses dried beans for a creamy texture and a quick soak so there’s no overnight waiting. The kitchen fills with the smell of bacon and chorizo, and the whole thing feels generous and doable at once.

Why These Charro Beans Turn Out So Well

The beans get soft but keep their shape, and the broth picks up all the rendered fat from the bacon and chorizo. It becomes savory and just thick enough to coat a spoon.

You get little bites of meat in every scoop, plus a gentle heat from fresh jalapeño. A handful of chopped cilantro at the end keeps it tasting bright, not heavy.

Ingredients

• 1 lb dried pinto beans: rinsed and any debris picked out
• 6 cups water or low-sodium chicken broth: plus more as needed for cooking
• 4 oz thick-cut bacon: chopped into small pieces
• 4 oz fresh Mexican chorizo: casings removed
• 1 small yellow onion: diced
• 2 garlic cloves: minced
• 1 jalapeño pepper: stemmed, seeded if you like less heat, and chopped
• 2 Roma tomatoes: diced, or 1 cup canned diced tomatoes
• ¼ cup chopped fresh cilantro: plus extra for garnish
• 1 bay leaf
• Kosher salt and black pepper
• ½ tsp ground cumin: optional
• Queso fresco and lime wedges: for serving, optional

Variations and Swaps

• Swap the chorizo for more bacon: use 8 oz total bacon and cook it until crisp; the beans will have a meatier, smoky flavor.
• Make it vegetarian: omit the bacon and chorizo. Cook the onion in 2 tbsp olive oil, then add 1 tsp smoked paprika and 1 chopped chipotle in adobo for depth.
• Turn up the heat: use a serrano pepper instead of jalapeño, or add a minced chipotle in adobo.
• Use canned beans: three 15-oz cans of pinto beans, drained and rinsed, skip the bean cooking and use 2 cups chicken broth in step 4.
• Change the herb: fresh oregano works instead of cilantro, add it during the simmer.

If you like simple pots of beans, our Frijoles de la Olla is a good place to go next.

How to Make Authentic Mexican Charro Beans

Step 1: Cook the Pinto Beans

Put the rinsed pinto beans in a large Dutch oven or pot and add 6 cups of water to cover them by about 2 inches. Bring it to a boil, then turn off the heat, cover, and let the beans sit for 1 hour. Drain the beans and return them to the pot with 6 cups fresh water or broth and the bay leaf. Bring to a boil again, reduce to a low simmer, and cook, partially covered, until the beans are tender, about 1½ hours.

The beans are done when you can mash one easily between your fingers but it still holds its shape. Drain them, but save the cooking liquid. You’ll need about 2 cups of that starchy broth later.

Step 2: Fry the Bacon and Chorizo

Set a large skillet over medium heat and add the chopped bacon. Cook, stirring now and then, until the bacon is crisp and the fat has rendered, about 5 to 7 minutes. Scoop the bacon onto a plate, leaving the fat in the skillet. Add the chorizo to the same skillet, breaking it up with a spoon, and cook until browned and cooked through, about 4 to 5 minutes.

The chorizo will release an orange-tinted oil and should get deeply colored in spots. That caramelization builds flavor for the broth. Transfer the chorizo to the plate with the bacon, keeping the rendered fat in the pan.

Step 3: Sauté the Aromatics and Tomatoes

With the fat still in the skillet, add the diced onion and cook until softened, 3 to 4 minutes. Stir in the garlic and chopped jalapeño and cook for 1 minute. Add the diced Roma tomatoes and a pinch of salt, and cook, stirring occasionally, until the tomatoes break down and the mixture darkens, about 5 minutes.

The tomatoes should lose their raw look and melt into a chunky sauce. You’ll see a little oil separate at the edges of the pan, which means the base has concentrated properly.

Step 4: Simmer the Charro Beans

Return the cooked beans, the bacon, and the chorizo to the skillet. Pour in 2 cups of the reserved bean cooking liquid and bring everything to a gentle simmer. Cook until the broth thickens slightly and the beans are heated through, 15 to 20 minutes. Taste and season with salt and pepper. Depending on your bacon and broth, you might need up to 1 teaspoon of salt. Stir in the cumin now if you’re using it.

Let the beans bubble gently so the flavors come together without the beans falling apart. If the broth gets too thick, add a splash more bean liquid.

Step 5: Ladle and Top with Cilantro

Take the pot off the heat, remove the bay leaf, and stir in most of the chopped cilantro, saving a little for garnish. Ladle the charro beans into bowls and sprinkle the rest of the cilantro on top. Add crumbled queso fresco and a squeeze of lime if you want.

The beans sit in a rich, smoky broth studded with pink chorizo and bits of crisp bacon. Serve them while they’re still steaming hot.

A Few Notes Before You Start

• Use fresh Mexican chorizo.: It’s soft and crumbly, and it seasons the fat as it cooks. Cured Spanish chorizo won’t give you the same texture or broth.
• Keep the bean broth.: The starch from the cooked beans thickens the final pot naturally, so don’t toss it.
• Out of season tomatoes?: A 15-oz can of fire-roasted diced tomatoes works just as well as fresh.
• For deeper smoke.: Add one chopped chipotle in adobo along with the tomatoes if you want a richer, campfire note.

Simmer times for dried pinto beans depend on the soak method and the age of your beans.

Storing Leftover Charro Beans

• Refrigerate: Store in an airtight container for up to 4 days. The beans thicken as they sit, so add a little water or broth when you reheat them.
• Reheating: Warm them gently on the stove over medium-low heat, stirring often, until hot through.
• Freeze: Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

What Goes Well With Charro Beans

These beans hold their own next to grilled meats. Serve them alongside carne asada, where the smoky, savory broth matches the char on the steak. They’re also great spooned over warm corn tortillas with a side of pickled jalapeños.

For a lighter pairing, a crisp green salad with a lime vinaigrette cuts through the richness.

Frequently Asked Questions

Can I use canned pinto beans?

Yes. Drain and rinse three 15-oz cans, then use them in step 4 with 2 cups chicken broth instead of bean liquid. Simmer for about 15 minutes to let the flavors come together.

Why did my dried beans stay hard?

Old beans or acidic ingredients added too early are usually the cause. Cook the beans fully in plain water or broth before you add the tomatoes, and avoid adding salt until they are tender.

How do I make the broth thicker?

Once the beans are simmering in step 4, mash a few of them against the side of the pot with the back of a spoon. The released starch will thicken the broth without diluting the flavor.

Can I make this in an Instant Pot?

You can. Cook 1 lb of soaked and drained pinto beans in 6 cups broth on high pressure for 25 minutes with a natural release. Then use the sauté function to fry the bacon and chorizo, build the tomato base, and simmer everything together for 10 minutes.

Authentic Mexican Charro Beans Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 lb dried pinto beans, rinsed
• 6 cups water or low-sodium chicken broth, plus more as needed
• 4 oz thick-cut bacon, chopped
• 4 oz fresh Mexican chorizo, casings removed
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 jalapeño pepper, stemmed, seeded if desired, chopped
• 2 Roma tomatoes, diced
• ¼ cup chopped fresh cilantro, plus extra for garnish
• 1 bay leaf
• Kosher salt and black pepper
• ½ tsp ground cumin (optional)
• Queso fresco and lime wedges, for serving (optional)

Method

 

1. Place beans in a large pot with 6 cups water. Boil, then turn off heat, cover, and let sit 1 hour. Drain, return to pot with 6 cups fresh water or broth and bay leaf. Simmer, partially covered, until tender, about 1½ hours. Drain beans, saving 2 cups of the cooking liquid.
2. In a large skillet over medium heat, cook bacon until crisp, 5 to 7 minutes. Transfer to a plate. Add chorizo to the skillet and cook until browned, 4 to 5 minutes. Move chorizo to the plate, leaving fat in the pan.
3. Add onion to the skillet and cook until softened, 3 to 4 minutes. Stir in garlic and jalapeño, cook 1 minute. Add tomatoes and a pinch of salt, cooking until tomatoes break down, about 5 minutes.
4. Return beans, bacon, and chorizo to the skillet. Pour in 2 cups reserved bean liquid. Simmer until broth thickens slightly, 15 to 20 minutes. Season with salt, pepper, and cumin if using.
5. Remove from heat, discard bay leaf, and stir in most of the cilantro. Ladle into bowls and garnish with remaining cilantro. Top with queso fresco and lime if you like. Serve hot.

Notes

The 1-hour soak is hands-off time and is not counted in the prep or cook times. You can also cook the pinto beans a day ahead and store them in their liquid in the fridge overnight to make the final dish faster.