Frijoles Charros (Brothy Pinto Beans with Bacon)
A comforting pot of brothy pinto beans with bacon, tomato, onion, serrano, and cilantro, made with cooked beans for an approachable family side.
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
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.