🥘 Frijoles Charros (Cowboy Beans)
Smoky, savory, and packed with flavor—this Mexican-style bean stew is loaded with bacon, chorizo, and spices!
📝 Ingredients *(Serves 6-8)*
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4 cups (800g) cooked pinto beans (or 2 cans, drained)
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6 slices bacon, chopped
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8 oz (225g) Mexican chorizo, casing removed
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1 white onion, diced
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3 cloves garlic, minced
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1 jalapeño, diced (seeds removed for less heat)
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2 tomatoes, diced
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4 cups (1L) chicken broth (or bean broth for extra flavor)
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1 tsp cumin
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1 tsp smoked paprika
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1 bay leaf
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Salt & pepper to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Optional Add-Ins
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1 cup chopped hot dogs or ham (authentic touch!)
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1 can (15oz) diced tomatoes with green chiles (e.g., Rotel)
👨🍳 Instructions
1️⃣ Crisp the Meats
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In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
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In the same pot, cook chorizo, breaking it apart, until browned (5 mins). Remove and set aside.
2️⃣ Sauté Aromatics
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Add onion to the pot and cook until translucent (3 mins).
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Stir in garlic, jalapeño, and tomatoes; cook 2 more minutes.
3️⃣ Simmer the Beans
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Return bacon and chorizo to the pot. Add beans, broth, cumin, paprika, bay leaf, salt, and pepper.
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Bring to a boil, then reduce heat and simmer 20-30 mins until slightly thickened.
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Stir in hot dogs or ham (if using) during the last 10 mins.
4️⃣ Serve
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Discard the bay leaf.
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Garnish with cilantro and serve with:
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Warm corn tortillas
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Avocado slices
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Queso fresco
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A squeeze of lime
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💡 Pro Tips
✔ Use dried beans? Soak overnight, then cook with a ham hock for depth.
✔ Spicier? Add chipotle peppers in adobo.
✔ Vegetarian version? Skip meats, use vegetable broth, and add smoked tofu.
✨ Why You’ll Love It
✅ One-pot wonder—easy cleanup!
✅ Crowd-pleaser for potlucks and game day.
✅ Better the next day—flavors deepen overnight.
Pair with an ice-cold cerveza 🍺 or horchata for the full experience!
Store leftovers in the fridge for 4 days or freeze for 2 months.