Description
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.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 520mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
