Mexican Pinto Beans (Frijoles Charro)
Charro Beans is an authentic Mexican recipe that is mainly consumed in the northern part of Mexico and is commonly served alongside carne asada*. (Charro roughly translates as cowboy, so these beans have always been associated with ranch lifestyle in Mexico.) Charro beans consist of pinto beans submerged in a broth full of amazing flavors. The flavors come from many different types of meat like beef franks, chorizso, ham, and bacon. In some parts of Mexico they add pork rinds and beer to change the flavor up a little bit.
*Carne asada is a dish of grilled and sliced beef, usually skirt steak, sirloin steak, tenderloin steak, or rib steak. It is usually cooked with a marinade and some searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes. Carne Asada Mojo Marinade recipe.
Charro beans are an excellent option to go along with any type of grilled meat and also tacos. You can add some heat to it by including chipotle peppers or jalapeños together with the tomato, onion, and cilantro. Charro beans can also be eaten as the main dish at a meal; add some cornbread, warmed tortillas or Yellow Rice to complete the meal.
FMM: Brian and I made a version of these beans (I removed the recipe) to go with Smoked Beef Brisket w/ Beer Mop and they were pretty good. The recipe we used only added jalapeno pepper, garlic and a little bacon. They needed a little more depth of flavor and I thought they were a little too hot. You want your side dishes to contrast with the main dish. Next time I thought I would use chili powder or chipotle in adobo in place of the jalapeno pepper to add the depth of flavor but keep the flavors Tex-Mex. Adding some onions would also add flavor, as would some herbs and spices such as oregano and cumin.
***Tomatoes are acidic and keep beans from softening. If dried beans are used, tomatoes should be added after the beans have softened. Char the tomatoes for a smokier flavor by roasting them in the oven at 400F for approximately 20 minutes.
Charro Beans
from https://tastesbetterfromscratch.com/
These amazing Mexican Charro Beans are made with pinto beans simmering in a boldly flavored broth with bacon, ham, chorizo, chili peppers, tomatoes and spices.
1 pound dried pinto beans* (2 cups)
6 cups water, or more if needed
1/4 of an onion
1/2 teaspoon salt
1 bay leaf
*To substitute canned beans, add 5-6 cups of canned pinto beans, reserving the liquid from the cans and pouring it into a measuring cup. Add chicken broth, if needed, to reach 2 ½ cups of total liquid. Stir in chicken bullion. Add the beans and broth in step 2, under "Make Charro Beans".
For the Charro Beans:
5 slices bacon, chopped
5 ounces chorizo (or 2 sausages or hot dogs), chopped [I would omit unless serving as main dish]
1 cup diced ham or sausages [I would omit unless serving as main dish]
1/2 of a yellow onion, chopped
3 cloves garlic, minced
2 tomatoes, diced [use canned roasted tomatoes, or char in oven]
1 jalapeno or serrano pepper, seeded and chopped [omit?]
1/2 - 1 chipotle pepper in adobo sauce, chopped (optional, but recommended for a smoky spice)
1 cup fresh chopped cilantro (about ½ bunch)
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
Salt and pepper, to taste
1 teaspoon chicken bouillon
Cook the Pinto beans [if using dry beans]:
Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water (or reduce liquid if needed) to make 2 1/2 cups of total liquid. Stir in 1 teaspoon chicken bouillon. Set aside.
Make Charro beans:
Add the bacon and chorizo to a large pot and cook for about 5 minutes or until bacon is cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (sausages, if using), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
Add cooked beans and broth and simmer for 15 minutes. Taste and season with salt and pepper, or additional spices if needed. Garnish with cilantro before serving.
Serve as a main dish, with warm tortillas, or as a side dish. When serving as a side dish I like to thicken the beans by adding a cornstarch slurry at the end (1 tablespoon of corn starch mixed with 2 tablespoons of water).
8 servings
Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies)
from J. Kenji López-Alt, https://www.seriouseats.com/
Why It Works
Using bacon and charred tomatoes gives the dish smoky flavor even without a campfire.
Soaking pinto beans overnight ensures a creamy texture and beans that don't fall apart.
1 pound (450g) dried pinto beans (5 - 6 cups cooked, roughly the same as 3 15-oz. cans of beans)
Kosher salt
12 ounces (340g) diced bacon (see note)
1 medium white or yellow onion, diced (about 8 ounces; 225g)
2 serrano chilies or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
3 medium cloves garlic, minced (about 1 tablespoon; 12g)
2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see note)
6 cups (1.4L) homemade or store-bought low-sodium chicken stock
2 bay leaves
2 sprigs epazote (optional; see note)
Large handful chopped fresh cilantro leaves and fine stems
Place beans in a large bowl and cover with water by double. Add 2 tablespoons (30g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
Heat bacon in a large Dutch oven over medium-high heat, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chilies and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
Add beans, stock, bay leaves, 2 teaspoons (10g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes. Remove lid and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve.
Beans can be stored in the refrigerator for up to 1 week.
Notes
- In place of the canned fire-roasted tomatoes, you can also use 1 1/2 pounds fresh Roma tomatoes. Char the tomatoes directly over a gas flame, on a grill, or with a torch to remove the skins. Split into quarters and cut out and discard the cores. Dice and use as directed in the recipe.
- Epazote is a Mexican herb that can be found in Mexican specialty shops. If fresh epazote is unavailable, use a large pinch of dried in its place, or omit.
- This recipe is great over a campfire. If cooking over a live fire, you can use salt pork in place of the bacon for a more naturally smoky flavor.
Serves 8 to 12
