This recipe delivers bold, authentic flavors with simple ingredients and straightforward steps. It’s perfect for gatherings, pairs beautifully with grilled meats, and tastes even better the next day. Whether you serve it at a barbecue or as a cozy family meal, it’s a crowd-pleasing classic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dried pinto beans Water or broth Onion, diced Garlic, minced Tomatoes, diced Jalapeño or serrano pepper, chopped Fresh cilantro, chopped Salt Black pepper Cumin
Directions
Rinse the dried beans and place them in a large pot with water or broth. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1½ to 2 hours. Skim off any foam as needed.
Stir in the onion and cook until softened. Add the garlic and cook briefly until fragrant.
Add the tomato and chopped pepper, cooking for a few minutes until slightly softened.
Transfer the cooked into the pot of beans. Add cumin, salt, and black pepper to taste.
Simmer everything together for another 20 to 30 minutes, allowing the flavors to meld. Stir in chopped cilantro just before serving.
Servings and timing
Servings: 6 Preparation time: 15 minutes Cooking time: 2 hours Total time: about 2 hours 15 minutes
Variations
Use canned pinto beans to save time, reducing the simmering step. Make it spicier with extra peppers or a pinch of chili powder. Keep it vegetarian by skipping the meat and adding smoked paprika.
Storage/Reheating
Store leftover Frijoles Charros in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the beans have thickened.
FAQs
What are Frijoles Charros?
They are Mexican-style pinto beans cooked with meat, tomatoes, and spices.
Can I make this recipe ahead of time?
Yes, the flavor improves after a day in the refrigerator.
Can I use canned beans?
Yes, but reduce cooking time and liquid accordingly.
Is this dish spicy?
It has mild heat, which can be adjusted to taste.
Can I freeze Charro Beans?
Yes, they freeze well for up to 3 months.
How thick should the beans be?
They should be brothy but not soupy.
What should I serve with Frijoles Charros?
They pair well with rice, tortillas, or grilled meats.
Can I make this in a slow cooker?
Yes, cook the beans first or use canned beans, then combine everything and cook on low.
Conclusion
Frijoles Charros are a comforting, flavorful dish that showcases the heart of Mexican home cooking. With their rich broth and savory mix-ins, these beans are perfect for sharing and are sure to become a staple in your recipe collection.
Frijoles Charros are hearty Mexican-style pinto beans simmered in a savory, spiced tomato broth with onion, garlic, peppers, and fresh cilantro—comforting, flavorful, and perfect for sharing.
Ingredients
1 lb dried pinto beans
8 cups water or vegetable broth
1 medium onion, diced
3 cloves garlic, minced
1 1/2 cups diced tomatoes
1 jalapeño or serrano pepper, chopped
1/4 cup fresh cilantro, chopped
1 1/2 tsp salt (or to taste)
1/2 tsp black pepper
1 tsp ground cumin
Instructions
Rinse the dried pinto beans and place them in a large pot with water or broth.
Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, until the beans are tender. Skim off any foam as needed.
Add the diced onion to the pot and cook until softened.
Stir in the garlic and cook for about 30 seconds, until fragrant.
Add the diced tomatoes and chopped pepper, cooking for a few minutes until slightly softened.
Season with cumin, salt, and black pepper, stirring well to combine.
Simmer everything together for another 20 to 30 minutes to allow flavors to meld.
Stir in chopped cilantro just before serving.
Notes
For a quicker version, use canned pinto beans and reduce cooking time.Adjust spice level by adding more or fewer peppers.Add smoked paprika for extra depth if keeping it vegetarian.The beans should be brothy but not soupy.
