Everyone loves a hearty, flavorful meal that brings comfort to the table, and frijoles charros—the beloved Mexican cowboy beans—deliver just that. Packed with savory ingredients like bacon, chorizo, and spices, these recipes promise to transform your dinners into unforgettable feasts. Get ready to explore our top picks and find your new favorite dish!
Classic Frijoles Charros with Smoky Bacon
Gather ’round, bean lovers! This isn’t your average pot of beans—we’re taking pinto beans on a flavor adventure with smoky bacon and a fiesta of spices that’ll make your taste buds do the cha-cha. Get ready for a bowl of comfort that’s anything but basic.
Ingredients
– 1 lb dried pinto beans, rinsed and picked over (no rocks allowed!)
– 8 oz thick-cut bacon, chopped into ½-inch pieces (the smokier, the better)
– 1 large white onion, diced (about 2 cups)
– 4 cloves garlic, minced (fresh is best, but 2 tsp pre-minced works in a pinch)
– 2 jalapeños, seeded and finely chopped (adjust heat by keeping or ditching seeds)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add extra oomph)
– 8 cups chicken broth (low-sodium preferred to control salt)
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and black pepper to taste (start with 1 tsp salt, add more later)
– Fresh cilantro, chopped, for garnish (optional but highly recommended)
Instructions
1. In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat for 8–10 minutes until crispy, stirring occasionally.
2. Remove bacon with a slotted spoon and set aside, leaving 2 tbsp of bacon fat in the pot (drain excess if needed).
3. Add diced onion to the pot and sauté in the bacon fat for 5 minutes until softened.
4. Stir in minced garlic and chopped jalapeños and cook for 1 minute until fragrant.
5. Pour in the rinsed pinto beans, canned tomatoes with their juice, chicken broth, cumin, and oregano.
6. Bring the mixture to a boil over high heat, then reduce heat to low and cover with a lid.
7. Simmer for 2–2.5 hours, stirring every 30 minutes, until beans are tender but not mushy (check by tasting a bean).
8. Tip: If the liquid reduces too much, add ½ cup of water or broth to maintain a soupy consistency.
9. Stir the cooked bacon back into the pot and season with salt and black pepper to taste (start with 1 tsp salt and adjust).
10. Simmer uncovered for another 10 minutes to meld flavors.
11. Tip: For thicker beans, mash a few against the pot side with a spoon.
12. Remove from heat and let sit for 5 minutes before serving.
13. Tip: Garnish with fresh cilantro for a bright finish.
Perfectly creamy beans swim in a smoky, savory broth with pops of bacon in every spoonful. Serve it ladled over rice, with warm tortillas for dipping, or topped with a fried egg for a hearty breakfast twist—because beans aren’t just for dinner!
Frijoles Charros with Chorizo and Cilantro
Zesty and packed with personality, these Frijoles Charros are the life of any fiesta—think of them as the charismatic cousin of your average bean dish, bringing smoky chorizo and fresh cilantro to the party in a big way! They’re hearty, flavorful, and guaranteed to make your taste buds do a happy dance.
Ingredients
– 1 lb dried pinto beans, rinsed and picked over (or canned for a shortcut, but dried adds better texture)
– 8 oz Mexican chorizo, casings removed if needed (use spicy or mild based on your heat preference)
– 1 large white onion, diced (about 1 cup, or sub yellow onion for sweetness)
– 4 cloves garlic, minced (fresh is best for maximum flavor punch)
– 1 jalapeño, seeded and finely chopped (leave seeds for extra heat, or omit for mild)
– 6 cups water (or low-sodium chicken broth for richer flavor)
– 2 tbsp vegetable oil (or any neutral oil like canola)
– 1/2 cup fresh cilantro, chopped (reserve some for garnish)
– 1 tsp salt (adjust to taste after cooking)
– 1/2 tsp black pepper (freshly ground preferred)
Instructions
1. In a large pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat until shimmering, about 2 minutes.
2. Add 8 oz chorizo and cook, breaking it up with a spoon, until browned and crumbly, 5-7 minutes; tip: render the fat well for deeper flavor.
3. Stir in 1 diced onion, 4 minced garlic cloves, and 1 chopped jalapeño; sauté until softened, about 5 minutes, scraping up any browned bits.
4. Add 1 lb dried pinto beans and 6 cups water; bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally, until beans are tender; tip: check liquid level and add more water if needed to keep beans submerged.
6. Stir in 1 tsp salt and 1/2 tsp black pepper; simmer uncovered for 10 more minutes to thicken slightly.
7. Remove from heat and fold in 1/2 cup chopped cilantro; tip: add cilantro at the end to preserve its fresh, bright flavor.
8. Let stand for 5 minutes before serving to allow flavors to meld.
Unbelievably satisfying, these beans boast a creamy texture with pops of savory chorizo and a hint of spice, all brightened by that cilantro kick. Serve them piled high in bowls with warm tortillas for dipping, or get creative by topping with a fried egg for a hearty breakfast twist—it’s a fiesta in every bite!
Slow-Cooked Jalapeño Frijoles Charros
Ever had a bean that could out-party your entire social calendar? These slow-cooked jalapeño frijoles charros are the life of the fiesta—simmering for hours until they’re so tender, they practically beg for a sombrero. Trust us, your taste buds will be doing the cha-cha!
Ingredients
– 1 lb dried pinto beans, rinsed and picked over (no rocks, please!)
– 8 cups water, plus more as needed (beans are thirsty little legumes)
– 1 large white onion, diced (or yellow if you’re feeling rebellious)
– 4 cloves garlic, minced (fresh is best, but we won’t judge)
– 2 fresh jalapeños, sliced with seeds for heat, or deseeded for mild (adjust to your spice tolerance)
– 6 slices thick-cut bacon, chopped (because everything’s better with bacon)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 tsp salt, plus more to taste (start low, you can always add more)
– 1/2 tsp black pepper (freshly ground if you’re fancy)
Instructions
1. In a large slow cooker, combine the rinsed pinto beans, water, diced onion, minced garlic, sliced jalapeños, chopped bacon, vegetable oil, salt, and black pepper.
2. Stir all ingredients together until well mixed, ensuring the bacon is distributed evenly—no one wants a bacon-less bite!
3. Cover the slow cooker and set it to low heat; cook for 8 hours, or until the beans are tender and have absorbed most of the liquid. Tip: Resist the urge to peek too often; keeping the lid on helps maintain steady heat.
4. After 8 hours, check the beans for doneness by pressing one between your fingers—it should mash easily. If they’re still firm, cook for an additional 30-60 minutes.
5. Once tender, taste and adjust seasoning with more salt if needed, stirring gently to incorporate. Tip: For a thicker consistency, mash a small portion of the beans against the side of the pot with a spoon.
6. Let the beans rest for 10 minutes off heat to allow flavors to meld together. Tip: If the mixture seems too thick, stir in a splash of water until it reaches your desired consistency.
Mouthwatering and robust, these frijoles boast a creamy texture with a smoky kick from the bacon and a gentle heat from the jalapeños. Serve them piled high in a bowl with warm tortillas or as a hearty side to grilled meats—they’re so good, you might just skip the main course!
Spicy Frijoles Charros with Chipotle Peppers
Well, buckle up, flavor adventurers! We’re diving into a bowl of Spicy Frijoles Charros that’ll make your taste buds do a happy dance—think cowboy beans with a sassy, smoky kick that’s perfect for shaking up your weeknight dinner routine.
Ingredients
– 2 cups dried pinto beans, rinsed and picked over (or canned for a shortcut, but dried adds more texture)
– 1 large onion, diced (yellow or white works great)
– 4 cloves garlic, minced (fresh is best for that punchy flavor)
– 2 chipotle peppers in adobo sauce, minced (adjust to your heat preference)
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 6 cups water (or broth for extra richness)
– 1 tsp salt (add more later if needed)
– 1/2 tsp black pepper (freshly ground for the win)
Instructions
1. In a large pot, heat 1 tbsp vegetable oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, approximately 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it for the best flavor.
4. Add the minced chipotle peppers and cook for another minute to release their smoky aroma.
5. Pour in the rinsed dried pinto beans and 6 cups water, bringing the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally to prevent sticking—test a bean for doneness; it should mash easily with a fork.
7. Stir in 1 tsp salt and 1/2 tsp black pepper, then simmer uncovered for an additional 10 minutes to allow the flavors to meld and the liquid to thicken slightly.
8. Remove from heat and let it sit for 5 minutes before serving to allow the beans to absorb any remaining liquid.
Finally, this dish boasts a creamy, hearty texture with a bold, smoky heat from the chipotles that’ll have you coming back for more. Serve it over rice, with tortillas for dipping, or top with a dollop of sour cream to balance the spice—it’s a fiesta in a bowl!
Frijoles Charros with Fresh Avocado and Lime
Buckle up, bean lovers! We’re diving into a fiesta of flavors with these cowboy beans that’ll make your taste buds do the two-step. This isn’t your abuela’s frijoles—we’re kicking it up with fresh avocado and zesty lime for a party in your mouth.
Ingredients
– 1 lb dried pinto beans, rinsed and picked over (no rocks allowed!)
– 8 cups water (plus more as needed)
– 1 large white onion, diced (about 2 cups)
– 4 cloves garlic, minced (fresh is best, but 2 tsp pre-minced works)
– 2 jalapeños, seeded and finely chopped (adjust heat by keeping seeds)
– 6 oz bacon, chopped (or sub 2 tbsp olive oil for vegetarian)
– 1 tsp ground cumin (toast it for extra aroma)
– 1 tsp dried oregano (Mexican variety if you have it)
– Salt to taste (start with 1 tsp, add more later)
– 2 ripe avocados, sliced (wait until serving to prevent browning)
– 2 limes, cut into wedges (for squeezing over at the end)
– Fresh cilantro, chopped (for garnish, about 1/4 cup)
Instructions
1. Place the rinsed pinto beans and 8 cups of water in a large pot or Dutch oven over high heat.
2. Bring the beans to a rolling boil for 10 minutes, then reduce heat to low, cover, and simmer for 1 hour until beans are tender but not mushy.
3. While beans cook, heat a skillet over medium heat and add the chopped bacon; cook for 5-7 minutes until crispy, then transfer to a paper towel-lined plate.
4. In the same skillet with bacon drippings, add the diced onion and cook for 4-5 minutes until translucent.
5. Add the minced garlic and chopped jalapeños to the skillet; cook for 1-2 minutes until fragrant.
6. Stir in the ground cumin and dried oregano; cook for 30 seconds to toast the spices.
7. Once beans are tender, add the skillet mixture and crispy bacon to the pot with the beans.
8. Simmer uncovered for 20-30 minutes, stirring occasionally, until the liquid reduces to a thick broth.
9. Season with salt to taste, starting with 1 teaspoon and adding more if needed.
10. Ladle the frijoles charros into bowls, top with sliced avocado, a squeeze of lime juice, and a sprinkle of fresh cilantro.
Absolutely irresistible! The beans are creamy and hearty, the bacon adds a smoky crunch, and the fresh avocado and lime brighten everything up. Serve it with warm tortillas or over rice for a meal that’ll have everyone asking for seconds.
Vegetarian Frijoles Charros with Sweet Corn
Pssst… want to know the secret to making beans that’ll have even your carnivore friends begging for seconds? This vegetarian frijoles charros with sweet corn is about to become your new pantry hero, delivering smoky, savory goodness without a single speck of meat. Get ready to fall in love with beans all over again!
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium white onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and minced (adjust to heat preference)
– 4 cups vegetable broth
– 2 (15 oz) cans pinto beans, drained and rinsed
– 1 cup frozen sweet corn
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp smoked paprika
– 1/2 tsp cumin
– Salt and black pepper to taste
– Fresh cilantro for garnish
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 1 minute until shimmering.
2. Add diced white onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and seeded jalapeño, cooking for 1 minute until aromatic but not browned.
4. Pour in 4 cups vegetable broth, scraping the bottom of the pot to release any browned bits (this adds depth of flavor!).
5. Add drained pinto beans, frozen sweet corn, and undrained diced tomatoes to the pot.
6. Stir in 1 tsp smoked paprika and 1/2 tsp cumin until well combined.
7. Bring the mixture to a boil over high heat, then immediately reduce to a simmer.
8. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking.
9. Uncover and continue simmering for 10 minutes to slightly thicken the broth.
10. Season with salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper.
11. Remove from heat and let stand for 5 minutes before serving (the beans will continue to absorb liquid).
12. Garnish with fresh cilantro leaves.
Unbelievably satisfying, these frijoles boast a brothy yet hearty texture with pops of sweet corn against the smoky bean base. Serve it piled into warm tortillas with avocado slices, or go full fiesta mode by topping with crunchy tortilla strips and a squeeze of lime for that perfect tangy finish.
Frijoles Charros with Tender Carnitas
Well, folks, if your taste buds aren’t already doing the cha-cha, they’re about to—because we’re diving into a bowl of pure comfort that’s equal parts fiesta and siesta. This isn’t just food; it’s a flavor party where the beans are the life of it and the carnitas are the guest of honor.
Ingredients
– 2 lbs pork shoulder, cut into 2-inch cubes (for maximum tenderness)
– 1 cup dried pinto beans, rinsed (or sub with canned for a shortcut)
– 1 large white onion, diced (yellow works too)
– 4 cloves garlic, minced (because more is always better)
– 2 jalapeños, seeded and chopped (adjust for heat preference)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp dried oregano
– 6 cups chicken broth (low-sodium recommended)
– Salt to taste (start with 1 tsp)
– Fresh cilantro for garnish (optional but highly encouraged)
Instructions
1. In a large Dutch oven or heavy pot, heat 1 tbsp vegetable oil over medium-high heat until shimmering, about 2 minutes.
2. Add the pork shoulder cubes and sear on all sides until golden brown, approximately 4-5 minutes per side, to develop a rich flavor base.
3. Remove the pork from the pot and set aside on a plate, leaving any rendered fat in the pot.
4. Add the diced onion to the pot and sauté until translucent, about 5 minutes, scraping up any browned bits from the bottom.
5. Stir in the minced garlic and chopped jalapeños, cooking for 1 minute until fragrant to avoid burning.
6. Return the seared pork to the pot along with the rinsed pinto beans, ground cumin, and dried oregano, stirring to combine everything evenly.
7. Pour in 6 cups of chicken broth, ensuring it covers the ingredients by at least an inch; add more broth or water if needed.
8. Bring the mixture to a boil over high heat, then reduce to a low simmer, cover, and cook for 2.5 hours, stirring occasionally to prevent sticking.
9. After 2.5 hours, check the pork—it should shred easily with a fork; if not, continue simmering for up to 30 minutes more.
10. Once tender, use two forks to shred the pork directly in the pot, then season with salt to taste, starting with 1 tsp and adjusting as desired.
11. Simmer uncovered for an additional 10 minutes to allow the broth to thicken slightly into a savory sauce.
12. Remove from heat and garnish with fresh cilantro if using.
Zesty and soul-warming, this dish boasts tender, melt-in-your-mouth carnitas nestled in creamy beans with a subtle kick from the jalapeños. Serve it up in big bowls with warm tortillas for dipping, or get creative by topping it with a fried egg for a hearty breakfast twist—it’s the ultimate crowd-pleaser that’ll have everyone begging for seconds!
Garlic and Onion Frijoles Charros
Well, well, well—if your taste buds aren’t already doing a happy dance, they’re about to! This Garlic and Onion Frijoles Charros is the kind of hearty, flavor-packed dish that turns a regular Tuesday into a fiesta, no sombrero required. Trust me, your kitchen will smell like a cozy cantina in no time.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large onion, diced (yellow or white work great)
– 4 cloves garlic, minced (fresh is best for that punch!)
– 2 (15-ounce) cans pinto beans, drained and rinsed (or sub with black beans for a twist)
– 1 cup vegetable broth (low-sodium if you prefer)
– 1 teaspoon ground cumin (toast it first for extra aroma)
– 1/2 teaspoon smoked paprika (adds a smoky kick)
– Salt and black pepper to taste (start with 1/2 tsp salt, adjust later)
– Fresh cilantro, chopped (for garnish, optional but recommended)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat (about 350°F) until shimmering, about 2 minutes.
2. Add 1 large diced onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 4 cloves minced garlic and cook for 1 minute more, just until fragrant—don’t let it brown!
4. Pour in the drained and rinsed pinto beans, followed by 1 cup vegetable broth, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika.
5. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the beans are tender and the liquid has thickened slightly.
6. Season with salt and black pepper to taste (I start with 1/2 teaspoon salt), stirring well to combine.
7. Remove from heat and let it sit for 2-3 minutes to allow the flavors to meld together.
8. Garnish with fresh chopped cilantro if desired before serving.
Ready to dig in? These frijoles charros boast a creamy, tender texture with a bold garlic-onion punch that’s balanced by smoky spices—perfect for scooping up with tortilla chips or stuffing into tacos for a crowd-pleasing twist. Honestly, it’s so good, you might just forget there’s no meat involved!
Loaded Frijoles Charros with Cheese and Tomatoes
Fiesta in a bowl, folks! These loaded frijoles charros are basically a party for your taste buds, with smoky beans, melty cheese, and juicy tomatoes all crashing together in the most delicious way possible. Get ready to dive spoon-first into comfort food heaven—no fancy skills required, just a big appetite and a love for bold flavors.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced (yellow or white works great)
– 2 cloves garlic, minced (fresh is best for punchy flavor)
– 4 cups cooked pinto beans (canned or homemade, drained and rinsed)
– 1 cup diced tomatoes (fresh or canned, with juices)
– 1 cup shredded Monterey Jack cheese (or pepper Jack for a kick)
– 1 tsp smoked paprika (adds that smoky depth)
– Salt to taste (start with 1/2 tsp and adjust)
– Fresh cilantro for garnish (optional but highly recommended)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1–2 minutes.
2. Add 1 diced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Tip: To prevent garlic from burning, keep the heat at medium and stir constantly.
5. Add 4 cups cooked pinto beans, 1 cup diced tomatoes with juices, and 1 tsp smoked paprika to the skillet.
6. Bring the mixture to a simmer over medium-high heat, then reduce to low and cook uncovered for 10 minutes, stirring occasionally.
7. Tip: For thicker beans, mash a few against the side of the skillet with a spoon.
8. Season with salt to taste, starting with 1/2 tsp and adding more if needed after tasting.
9. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top of the bean mixture.
10. Cover the skillet and let it sit off the heat for 2–3 minutes until the cheese is fully melted.
11. Tip: For extra gooey cheese, pop the covered skillet under a broiler for 1–2 minutes at 400°F.
12. Garnish with fresh cilantro if desired before serving.
Perfectly creamy beans with a smoky kick, topped with oozy cheese and bright tomatoes—this dish is a texture dream. Serve it straight from the skillet with tortilla chips for dipping, or spoon it over rice for a hearty meal that’ll have everyone begging for seconds.
Charro Beans with Charred Bell Peppers
Ladies and gentlemen, prepare your taste buds for a fiesta! These charro beans with charred bell peppers are about to become your new favorite side dish—or let’s be real, the main event if you’re anything like me and can’t resist diving in with a big ol’ spoon.
Ingredients
– 1 lb dried pinto beans, rinsed and picked over (no rocks allowed!)
– 6 cups water (or enough to cover beans by 2 inches)
– 1 large yellow onion, diced (about 1 cup)
– 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
– 2 large bell peppers (mix red and green for color), sliced into 1/2-inch strips
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp cumin
– 1 tsp smoked paprika (for that smoky kick)
– 1/2 tsp chili powder (adjust to heat preference)
– Salt to taste (start with 1 tsp and go from there)
– Fresh cilantro, chopped (for garnish, optional but highly recommended)
Instructions
1. In a large pot, combine the rinsed pinto beans and 6 cups of water; bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beans are tender but not mushy, stirring occasionally to prevent sticking.
3. While beans cook, heat a skillet over medium-high heat and add 1 tbsp olive oil; once hot, add the sliced bell peppers.
4. Cook peppers for 5-7 minutes, stirring occasionally, until charred in spots and softened.
5. Remove peppers from skillet and set aside.
6. In the same skillet, add the remaining 1 tbsp olive oil and sauté the diced onion for 3-4 minutes until translucent.
7. Add minced garlic and cook for 1 minute more until fragrant.
8. Stir in cumin, smoked paprika, and chili powder, toasting for 30 seconds to release flavors.
9. Once beans are tender, drain any excess water, leaving about 1/2 cup in the pot for moisture.
10. Add the sautéed onion mixture and charred bell peppers to the beans.
11. Season with salt to taste, starting with 1 tsp, and simmer uncovered for 10 minutes to meld flavors.
12. Garnish with fresh cilantro before serving.
Kind of magical how those charred peppers add a smoky sweetness that plays off the creamy beans, right? Serve this alongside grilled meats or scoop it up with tortilla chips for a textural party in your mouth—either way, it’s a win.
Frijoles Charros with Grilled Sausage
Every cowboy needs a trusty sidekick, and these Frijoles Charros with Grilled Sausage are ready to ride shotgun in your dinner lineup—packed with smoky, savory flavor that’ll have your taste buds doing a happy hoedown!
Ingredients
– 1 lb smoked sausage, sliced into ½-inch rounds (try andouille for extra kick)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups cooked pinto beans (canned works great, just rinse)
– 1 cup chicken broth (low-sodium preferred)
– 1 tsp cumin
– ½ tsp smoked paprika
– Salt and pepper to taste (start with ½ tsp salt)
– Fresh cilantro for garnish (optional but recommended)
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Place sausage slices on the grill and cook for 3-4 minutes per side, until grill marks appear and they’re heated through. Tip: Don’t overcrowd the grill to ensure even cooking.
3. Remove sausage from grill and set aside.
4. In a large pot or Dutch oven, heat olive oil over medium heat.
5. Add diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. Add minced garlic and cook for 1 minute more, until fragrant.
7. Stir in cooked pinto beans, chicken broth, cumin, and smoked paprika.
8. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes, stirring occasionally. Tip: For thicker beans, mash a few against the side of the pot.
9. Add the grilled sausage slices to the pot and stir to combine.
10. Season with salt and pepper, then simmer for another 5 minutes to let flavors meld. Tip: Taste and adjust seasoning before serving—more paprika adds smokiness!
11. Remove from heat and garnish with fresh cilantro if desired.
Vibrant and hearty, these beans boast a creamy texture with a smoky punch from the sausage, perfect for scooping up with warm tortillas or topping with a dollop of cool sour cream for a fiesta in every bite.
Homemade Frijoles Charros with Black Beans
Ready to transform humble beans into a fiesta in your mouth? These Homemade Frijoles Charros with black beans are the ultimate comfort food with a spicy kick that’ll make your taste buds do the cha-cha! Forget boring beans—this cowboy caviar is packed with smoky bacon, fresh veggies, and just enough heat to keep things interesting.
Ingredients
– 1 lb dried black beans, rinsed and picked over (no stones, please!)
– 6 slices thick-cut bacon, chopped (or sub turkey bacon for a lighter twist)
– 1 large white onion, diced (about 1 cup)
– 2 jalapeños, seeded and minced (adjust for heat—keep seeds for extra fire)
– 3 cloves garlic, minced (fresh is best, but 1 tbsp pre-minced works)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add bonus smokiness)
– 6 cups chicken broth (low-sodium lets you control salt)
– 1 tsp ground cumin (toast it for 30 seconds for mega flavor)
– 1/2 tsp smoked paprika (hello, campfire vibes!)
– Salt and black pepper to taste (start with 1 tsp salt, add later)
– 1/4 cup fresh cilantro, chopped (reserve some for garnish)
Instructions
1. Place rinsed black beans in a large pot and cover with 2 inches of water; soak for 8 hours or overnight, then drain. (Tip: For a quick soak, boil for 2 minutes, cover, and let sit for 1 hour.)
2. In the same pot over medium heat, cook chopped bacon for 5–7 minutes until crispy, stirring occasionally.
3. Add diced onion and minced jalapeños to the bacon; sauté for 4–5 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn!).
5. Pour in drained beans, diced tomatoes with juice, chicken broth, cumin, and smoked paprika.
6. Bring to a boil over high heat, then reduce to a simmer and cover partially; cook for 1.5–2 hours, stirring every 20 minutes, until beans are tender. (Tip: If liquid reduces too much, add 1/2 cup water at a time.)
7. Season with salt and black pepper; simmer uncovered for 10 more minutes to thicken slightly.
8. Remove from heat and stir in chopped cilantro. (Tip: Let it rest for 10 minutes—the flavors will marry like a happy couple!)
Serve these beans piping hot with a dollop of sour cream or over rice for a hearty meal. The texture is creamy yet chunky, with a smoky, spicy depth that’s balanced by the fresh cilantro finish. Crumble tortilla chips on top for crunch, or stuff into tacos for a next-level twist!
Zesty Frijoles Charros with Cilantro-Lime Rice
Hang onto your sombreros, folks, because we’re about to dive into a fiesta of flavors that’ll make your taste buds do the cha-cha! This zesty combo is the culinary equivalent of a sunny day with a cool breeze—absolutely irresistible and guaranteed to banish bland dinners forever.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced (yellow or white works great)
– 2 cloves garlic, minced (fresh is best!)
– 1 jalapeño, finely chopped (seeds removed for less heat, adjust to preference)
– 4 cups cooked pinto beans (canned, drained and rinsed, or homemade)
– 1 cup vegetable broth (low-sodium recommended)
– 1 tsp ground cumin (toast for extra flavor)
– 1/2 tsp smoked paprika (adds a smoky kick)
– Salt to taste (start with 1/2 tsp)
– 1 cup long-grain white rice (rinsed until water runs clear)
– 2 cups water (for fluffy rice)
– 1 tbsp lime juice (freshly squeezed for brightness)
– 1/4 cup fresh cilantro, chopped (reserve some for garnish)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in minced garlic and chopped jalapeño, cooking for 1 minute until fragrant to avoid burning.
4. Pour in cooked pinto beans, vegetable broth, ground cumin, and smoked paprika, bringing to a simmer.
5. Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to meld, stirring halfway through.
6. In a separate medium pot, heat remaining 1 tbsp olive oil over medium heat and add rinsed rice, toasting for 2 minutes until lightly golden.
7. Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is tender.
8. Remove rice from heat, fluff with a fork, and stir in lime juice and chopped cilantro until well combined.
9. Season the bean mixture with salt to taste, starting with 1/2 tsp and adjusting as needed.
10. Serve the frijoles charros hot over the cilantro-lime rice, garnished with extra cilantro.
Zesty and vibrant, this dish boasts a creamy bean texture with a smoky, slightly spicy kick, perfectly balanced by the fluffy, citrusy rice. Try topping it with avocado slices or a dollop of sour cream for an extra layer of indulgence—it’s a crowd-pleaser that’ll have everyone asking for seconds!
Hearty Frijoles Charros Stew with Beef
Now, who says beans can’t be the life of the party? This Hearty Frijoles Charros Stew with Beef is here to prove that legumes are anything but boring—packed with smoky, savory goodness that’ll have your taste buds doing a happy dance. It’s the ultimate comfort food with a fiesta flair!
Ingredients
– 1 lb beef chuck, cut into 1-inch cubes (for tender bites)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, diced (about 1 cup)
– 3 cloves garlic, minced (fresh is best!)
– 1 jalapeño, seeded and minced (adjust for heat)
– 4 cups beef broth (low-sodium preferred)
– 2 (15 oz) cans pinto beans, drained and rinsed (or use dried, soaked overnight)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste (start with 1/2 tsp salt)
– 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb beef chuck cubes and sear for 4-5 minutes per side until browned on all sides; this builds a rich flavor base—don’t rush it!
3. Transfer the beef to a plate and set aside, leaving any drippings in the pot.
4. Add 1 diced onion to the pot and sauté for 5 minutes until softened and translucent.
5. Stir in 3 minced garlic cloves and 1 minced jalapeño, cooking for 1 minute until fragrant to avoid burning the garlic.
6. Pour in 4 cups beef broth, scraping the bottom of the pot to deglaze and incorporate those tasty browned bits.
7. Return the seared beef to the pot along with 2 cans drained pinto beans, 1 can undrained diced tomatoes, 1 tsp ground cumin, and 1 tsp smoked paprika.
8. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the beef is fork-tender—check at 1 hour to avoid overcooking.
9. Season with salt and pepper to taste, starting with 1/2 tsp salt and adjusting as needed.
10. Stir in 1/4 cup chopped fresh cilantro just before serving for a bright, herby finish.
Hearty and soul-warming, this stew boasts a thick, brothy texture with melt-in-your-mouth beef and creamy beans. Serve it topped with extra cilantro, a dollop of sour cream, or alongside warm tortillas for a meal that’s as fun to eat as it is delicious!
Frijoles Charros with Salsa Verde
Aren’t we all just beans in the grand pot of life? Well, these frijoles charros are about to become the life of your party—simmered to perfection with a kick of salsa verde that’ll make your taste buds do the cha-cha! Get ready to ditch the bland and embrace the bold with this fiesta in a bowl.
Ingredients
– 1 lb dried pinto beans, rinsed and picked over (no rocks, please!)
– 8 cups water, for soaking and cooking (or enough to cover beans by 2 inches)
– 1 tbsp vegetable oil, or any neutral oil
– 1 large white onion, diced (about 1 cup)
– 4 cloves garlic, minced (more if you’re feeling brave)
– 1 cup salsa verde, store-bought or homemade (spice level up to you)
– 1 tsp salt, or to taste (start low, you can always add more)
– 1/2 tsp black pepper, freshly ground for best flavor
– 1/4 cup fresh cilantro, chopped (for garnish, optional but highly recommended)
Instructions
1. Place the dried pinto beans in a large pot and cover with 4 cups of water; let soak for at least 8 hours or overnight, then drain and rinse. (Tip: For a quicker soak, bring beans and water to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour before draining.)
2. Heat the vegetable oil in the same pot over medium heat until shimmering, about 1 minute.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the drained beans back to the pot along with 4 cups of fresh water.
6. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beans are tender but not mushy. (Tip: Skim off any foam that rises to the top during cooking for a clearer broth.)
7. Stir in the salsa verde, salt, and black pepper.
8. Continue to simmer uncovered for another 15-20 minutes, until the liquid has thickened slightly. (Tip: For a creamier texture, mash a few beans against the side of the pot with a spoon.)
9. Remove from heat and let stand for 5 minutes to allow flavors to meld.
10. Garnish with fresh cilantro if desired.
Every spoonful of these frijoles charros delivers a hearty, bean-y bliss with a tangy salsa verde zing that’s downright addictive. Serve them up in a bowl with warm tortillas for dipping, or get creative by piling them onto nachos for a fiesta-worthy twist that’ll have everyone coming back for más!
Frijoles Charros Topped with Crispy Tortilla Strips
Mmm, get ready to dive into a bowl of pure comfort that’ll make your taste buds do a happy dance! Frijoles Charros topped with crispy tortilla strips is the ultimate fiesta in a dish—hearty, smoky, and packed with flavor that’ll have you coming back for seconds (or thirds, no judgment here). Trust me, this isn’t your average bean situation; it’s a party waiting to happen in your kitchen!
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 1 onion, diced (yellow or white works great)
– 2 cloves garlic, minced (fresh is best for that punch!)
– 4 cups cooked pinto beans (canned or homemade, drained and rinsed)
– 4 cups chicken broth (low-sodium if you prefer)
– 1 cup diced tomatoes (canned or fresh, your choice)
– 1 jalapeño, seeded and minced (adjust for more or less heat)
– 4 corn tortillas, cut into thin strips
– Salt to taste (start with 1 tsp and go from there)
– Fresh cilantro for garnish (optional but highly recommended)
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced onion and sauté until softened and translucent, approximately 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in 4 cups cooked pinto beans, 4 cups chicken broth, 1 cup diced tomatoes, and 1 minced jalapeño, then bring to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 20 minutes to allow flavors to meld, stirring once halfway through.
6. While simmering, heat an additional 1 tbsp oil in a skillet over medium-high heat until hot, about 350°F.
7. Fry 4 corn tortilla strips in batches for 2-3 minutes per batch until golden brown and crispy, then drain on paper towels and sprinkle with salt.
8. Taste the bean mixture and add salt as needed, starting with 1 tsp and adjusting to your preference.
9. Ladle the frijoles charros into bowls, top with crispy tortilla strips, and garnish with fresh cilantro if desired.
Perfectly creamy beans meet a satisfying crunch in every bite, with a smoky depth from the broth and a hint of spice that’ll warm you right up. Serve it alongside some warm tortillas or over rice for a meal that’s as fun to eat as it is delicious—because who says beans can’t be the life of the party?
Conclusion
From hearty family meals to festive gatherings, these 26 frijoles charros recipes offer endless flavor possibilities. We hope you’ve found inspiration to try a new version in your kitchen! Share your favorite in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
