At one family cookout, my tía put the beans on the stove before anyone had agreed on what was going on the grill. I kept sneaking into the kitchen for a little bowl while everyone else argued about the fire. By the time dinner was ready, the beans had already become my favorite part.
I still think a pot of frijoles charros makes a table feel taken care of. There is something generous about passing a ladle and telling someone to take a little more broth. My version keeps the bacon, tomato, and chile front and center, with enough liquid for a tortilla to catch at the bottom of the bowl.
Why I love this recipe
Charro beans are meant to be brothy rather than mashed. This version starts with cooked pinto beans, so the time on the card does not hide a long dried-bean simmer. Bacon seasons the pot, softened tomatoes build the broth, and cilantro goes in at the end. There is no beer here; it is not a borracho-bean recipe.
Ingredients and what they do
- 8 ounces bacon: cut into ½-inch pieces
- 1 medium white onion: diced
- 1 medium serrano chile: minced; remove seeds for less heat
- 3 cloves garlic: minced
- 3 medium Roma tomatoes: diced, about 1 ½ cups
- 6 cups cooked pinto beans: drained; about four 15-ounce cans, drained and rinsed
- 3 cups low-sodium chicken broth or reserved bean cooking liquid: plus more if needed
- ½ teaspoon dried Mexican oregano: crushed
- ¼ teaspoon ground black pepper
- ¼ teaspoon fine salt: plus more to taste
- ½ cup fresh cilantro: chopped, divided
How to make Frijoles Charros (Brothy Pinto Beans with Bacon)
- Cook the bacon. Place bacon in a large heavy pot over medium heat. Cook for 8–10 minutes, stirring, until browned and the fat has rendered. Spoon off excess fat, leaving about 2 tablespoons in the pot with the bacon.
- Soften the aromatics. Add onion and serrano and cook for 4–5 minutes, until onion softens. Stir in garlic for 30 seconds. Add tomatoes and cook for about 6 minutes, stirring and scraping the bottom, until juicy and softened.
- Build the bean broth. Add cooked drained beans, 3 cups broth or bean liquid, oregano, pepper, and salt. Bring to a gentle simmer. The liquid should be visible between the beans; add a little more if the pot looks dry.
- Simmer together. Simmer uncovered for 15 minutes, stirring occasionally, so the tomato and bacon flavor the broth. Keep the beans whole rather than mashing them. Add more liquid if needed to maintain a brothy consistency.
- Finish and serve. Stir in half the cilantro. Taste the broth and adjust salt, especially if using canned beans or salty bacon. Serve in small bowls with the remaining cilantro scattered over the top.
My kitchen notes
Cooked beans are required
The 50-minute total begins with cooked beans. If starting from dried beans, cook them separately until tender before measuring 6 cups; that additional time is not included.
Choose your broth
Bean cooking liquid gives a fuller bean flavor. Chicken broth is convenient with canned beans. Either should be mild in salt because bacon contributes seasoning.
Meal pairing
This makes 8 side portions or approximately 4 larger bowls. Bacon makes this version unsuitable for a vegetarian menu. The recipe intentionally omits chorizo and sausage.
What to serve with it
Build a meal around it with Carnitas, Chile Colorado, Mexican red rice. Choose the pairing that fits your table, and use the linked recipe for its own ingredients and timing.
Frequently asked questions
Are frijoles charros the same as refried beans?
No. These are whole pinto beans in broth. Refried beans are mashed and cooked to a much thicker consistency.
Can I use canned beans?
Yes. Drain and rinse approximately four 15-ounce cans and measure 6 cups. Canned yields vary, so the cup measurement is the useful guide.
Can I make the beans thicker?
Simmer a little longer uncovered, but keep enough liquid to spoon around the beans. The dish should remain brothy.
Recipe
Frijoles Charros (Brothy Pinto Beans with Bacon)
Equipment
- Large heavy pot
- Ladle
Ingredients
- 8 ounces bacon cut into ½-inch pieces
- 1 medium white onion diced
- 1 medium serrano chile minced; remove seeds for less heat
- 3 cloves garlic minced
- 3 medium Roma tomatoes diced, about 1 ½ cups
- 6 cups cooked pinto beans drained; about four 15-ounce cans, drained and rinsed
- 3 cups low-sodium chicken broth or reserved bean cooking liquid plus more if needed
- ½ teaspoon dried Mexican oregano crushed
- ¼ teaspoon ground black pepper
- ¼ teaspoon fine salt plus more to taste
- ½ cup fresh cilantro chopped, divided
Instructions
- Place bacon in a large heavy pot over medium heat. Cook for 8–10 minutes, stirring, until browned and the fat has rendered. Spoon off excess fat, leaving about 2 tablespoons in the pot with the bacon.
- Add onion and serrano and cook for 4–5 minutes, until onion softens. Stir in garlic for 30 seconds. Add tomatoes and cook for about 6 minutes, stirring and scraping the bottom, until juicy and softened.
- Add cooked drained beans, 3 cups broth or bean liquid, oregano, pepper, and salt. Bring to a gentle simmer. The liquid should be visible between the beans; add a little more if the pot looks dry.
- Simmer uncovered for 15 minutes, stirring occasionally, so the tomato and bacon flavor the broth. Keep the beans whole rather than mashing them. Add more liquid if needed to maintain a brothy consistency.
- Stir in half the cilantro. Taste the broth and adjust salt, especially if using canned beans or salty bacon. Serve in small bowls with the remaining cilantro scattered over the top.
Notes
More ideas for your table
These brothy beans also fit beside green chicken tamales when you are putting together a meal for family. Serve the beans separately so the tamales keep their soft, distinct texture.
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