Frijoles Charros (Cowboy Beans) are absolutely delicious and really easy to make! Use dry or canned beans and a few other delicious ingredients to make one of the most flavorful batch of beans you will ever have!
Have you been looking for a new bean recipe to try out this week? This Frijoles Charros recipe will not only satisfy the belly but the soul!
Made with pinto beans, this recipe is hearty, filling and perfectly enjoyed on their own.
Make a batch of these beans and there is no need to make anything else. Simply serve with a side of crusty bread, cornbread or warm tortillas for a complete meal that everyone will love!
Bonus: With budget friendly meals in high demand these days, we're all looking for highly flavorful and versatile meals, certainly making this recipe a keeper!
What are Frijoles Charros?
Frijoles charros or Cowboy Beans in English, are also known as Charro Beans or Frijoles a la Charra.
These delicious Mexican style beans are cooked in a savory broth made with smoky bacon, garlic, jalapeños, onions, tomatoes, cilantro and other delicious spices.
To boost this already flavorful dish, you can also add pieces of ham steak, smoked ham hock or chorizo.
No bland beans here!
- 1 lb dry pinto beans, soaked
- 6-8 strips thick bacon, cut into 1 inch pieces
- 1 large onion, chopped
- 2 large tomatoes, chopped
- 2 jalapeños, sliced
- 5 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dry oregano
- ½ teaspoon cumin
- 1 teaspoon salt or to taste
- handful of fresh cilantro, coarsely chopped
- 1 quart chicken stock
Place pinto beans in a colander and roughly search for any broken or spoiled dry pinto beans and discard
Rinse beans under cool water to clean. Place beans in a bowl and cover with enough water to cover beans
Let beans soak in water for 4 hours or overnight. *You will notice beans will soak up most of the water, this is normal
Once beans have soaked, drain water and set beans aside
In a large pot, over medium heat, add bacon and cook until golden brown and crispy. (Preferably, do not drain bacon grease as this flavors the beans)
Add chopped onions and jalapeños
Cook until onions are almost translucent
Add tomatoes and garlic to pot and stir. Cook for 2 minutes.
Add beans, chicken broth, cilantro and spices. Stir.
Cook on high until broth begins to boil
Lower heat to medium low, cover beans with a lid and cook for 1 hour
Beans are done. Refresh beans with extra cilantro if you like
Using canned pinto beans
If you're short on time or cannot wait to make frijoles charros, simply use 2 cans of pinto beans and skip the soaking.
Drain liquid from beans and rinse them.
Proceed with the recipe using only 2 cups of stock versus 32 ounces.
Love beans but it seems your gut doesn't so much?
You're not alone! Unfortunately, many people suffer from the same problem!
No need to steer away from a delicious batch of beans because you're left feeling bloated, gassy and uncomfortable.
Fortunately, there are some key methods you can take to drastically decrease this feeling.
Presoaking method 1
When using dry beans in a recipe, make sure to pre soak the beans.
- In a large cooking pot, add a teaspoon of baking soda to 4 quarts of water.
- Add beans.
- Over medium heat, bring water to a boil and cook for 1 hour.
- Turn off heat and let beans soak for a minimum of 4 hours or overnight.
- Discard water and rinse beans at least 3 times under cool water.
- Proceed with bean recipe.
Presoaking method 2
- Add dry beans to a large bowl.
- Cover with enough water and soak for a minimum of 8 hours or overnight.
- After beans have been soaking for 2-3 hours, discard water and once again add enough fresh water to cover beans.
- Repeat this step at least two more times.
- Once beans are done soaking, discard water.
- Rinse beans a few times and proceed with bean recipe.
Presoaking method 3
Have a pressure cooker? Use it to cut down on the natural gas causing sugars.
- Soak dry beans in a large bowl with enough water to cover for 8 hours or overnight.
- Discard water and rinse beans.
- Add to the pressure cooker with two inches of water above beans.
- Based on your pressure cooker, set to high and cook for 10-12 minutes.
- Allow pressure cooker to naturally release.
- Rinse beans well and proceed with recipe.
These beans are even better the following day!
Store beans in the refrigerator for up to 4 days in a container.
You can also freeze beans in a freezer container or a freezer gallon bag for up to two months.
*Thaw beans overnight in refrigerator and heat through on stove top or microwave.
*Add a few tablespoons of water if the sauce is too thick.
Serve these frijoles with a side of crusty bread, cornbread, warm tortillas, white or yellow rice or simply on their own!
For more delicious bean recipes, you will also love these:
Frijoles Charros (Cowboy Beans)
- 1 lb dry pinto beans soaked
- 6-8 thick strips bacon cut into 1 inch pieces
- 1 large onion chopped
- 2 large tomatoes chopped
- 2 jalapeños sliced
- 5 garlic cloves minced
- 2 bay leaves
- 1 teaspoons dry oregano
- ½ teaspoons cumin
- 1 teaspoons salt or to taste
- 1 quart chicken broth
- handful of fresh cilantro chopped
Place pinto beans in a colander and roughly search for any broken or spoiled dry pinto beans and discard.
Rinse beans under cool water to clean.
Place beans in a bowl and cover with enough water to cover beans.
Soak beans in water for 4 hours or overnight.
Once beans have soaked, drain water and set beans aside.
In a large pot, over medium heat, add bacon and cook until golden brown and crispy.
(Preferably, do not drain bacon grease as this flavors the beans)
Add chopped onions and jalapeños.
Cook until onions are almost translucent.
Add tomatoes and garlic to pot and stir.
Cook for 2 minutes.
Add beans, chicken broth, cilantro and spices.
Cook on high until broth begins to boil.
Cover beans with a lid and lower heat to medium low.
Cook for 1 hour.
Beans are done.
*Top with extra cilantro if you like.