Charro Beans (Frijoles Charros)

There’s nothing quite like a steaming pot of charro beans to bring people together. Known in Spanish as frijoles charros—or cowboy beans—this rustic dish is as comforting as it is flavorful.

Packed with beans, smoky meats, and bold spices, it’s a recipe that feels like home and celebration all in one. Whether shared at a lively party or enjoyed with warm corn tortillas at the dinner table, charro beans are a true taste of Mexican tradition.

Growing up in a Mexican household, I enjoyed countless celebrations—family parties, church gatherings, and holidays filled with food. At almost every event, a big pot of charro beans was simmering away. To my surprise, I learned that this dish is also beloved by Guatemalans and Salvadorans living in the USA.

In fact, my husband, who is Salvadorian, loves frijoles charros. During the holiday season, we often enjoy them together on cold days, paired with red pork tamales, a warm cup of champurrado, or even with fresh flour tortillas. If there’s one dish that can truly warm both the body and the heart, it’s this one.

What Are Charro Beans?

Frijoles charros are one of Mexico’s most beloved bean stews. This hearty dish combines tender pinto beans with layers of smoky, savory flavor from bacon, chorizo, ham, hot dogs, vegetables, peppers, and fresh herbs.

The name “charros” refers to Mexican horsemen or cowboys, who were known for their pride, skill, and tradition. After long days of work, this filling meal was exactly what they needed—nourishing, rustic, and packed with protein.

Ingredients

• Pinto Beans – The hearty base of the dish, packed with protein and a creamy texture.
• Proteins
  • Bacon – Smokey and rich
  • Beef Franks – Meaty flavor and tender texture.
  • Ham – Contributes saltiness and depth.
  • Pork Chorizo – mild in spice, it adds traditional Mexican seasoning.
  • Chicharrones con Carne – Crunchy, meaty texture that intensifies the pork flavor.
• Vegetables & Aromatics
  • Tomatoes – Adds acidity and sweetness.
  • White Onion – Brings subtle sweetness and depth.
  • Jalapeño Pepper – Adds mild heat.
  • Garlic – Aromatic base for savory richness.
• Spices
  • Ground Cumin – Earthy Mexican flavor.
  • Ground Ancho Chile – Mild heat with smoky, fruity notes.
  • Dried Mexican Oregano – Herbal, slightly citrusy.
• Herbs
  • Epazote – Traditional Mexican herb that enhances the beans’ flavor.
  • Cilantro – Fresh, bright notes.

How to Make Charro Beans

Sort through the beans, discarding any rocks, damaged, or shriveled beans. Rinse and drain well. 

Cook the Beans- Instant Pot 8 QT

Add beans, onion, garlic, epazote, salt, and water to the Instant Pot. When adding water, keep in mind the MAX line.

Cover and cook on HIGH PRESSURE for 45 minutes, or until the beans are tender. Let the pressure release naturally for 10 minutes, then carefully do a quick release for the remaining steam. Cancel and uncover. 

Discard the onion, garlic, and epazote. Reserve the beans and broth.

Cook the Beans – Stove Top

Place rinsed beans, garlic, onion, epazote, water, and salt in a large pot. Bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low, cover, and simmer gently until the beans are tender—about 1½ hours. 

Check occasionally to ensure there is enough water, adding more as needed. When the beans are fully cooked, turn off the heat. 

Remove and discard the onion, garlic, and epazote, then reserve the beans along with their broth.

Make the Bean Blend

Transfer 1 cup of cooked beans and 1 cup of bean broth to a blender. Blend until smooth and set aside.

Build the Charro Beans

Heat a large pot over medium heat. Add the bacon and cook until browned and crispy, letting the fat render. Transfer the bacon to a plate and leave just enough fat in the pot to coat the bottom (reserve the extra for later if needed).

Lightly brown the beef franks, then add the ham and cook for 1–2 minutes until lightly browned. Transfer both to the plate with the bacon.

In the same pot, cook the chorizo, breaking it apart with a spoon until fully cooked. Stir in the onion and cook until slightly softened. Add the garlic and jalapeño pepper, cooking for 1 more minute. 

Sprinkle in the ground ancho chile, cumin, and oregano. Toast for about 1 minute, stirring constantly. Stir in the tomatoes and cook until softened and juicy.

Return the bacon, franks, and ham to the pot, stirring to combine. Add the cooked beans and 5 cups of bean broth, or just enough to cover for a hearty, stew-like consistency. 

Stir in the bean puree. If the stew feels too thick and you’ve run out of bean broth, add a bit of water or low-sodium chicken or beef broth to loosen it up. 

Stir in cilantro and bring to a gentle simmer. Add the chicharrones carefully, stir, and let it gently simmer for 10 minutes.

Finish & Serve

Taste and adjust salt as needed. Serve hot as a flavorful side or enjoy on its own with warm corn tortillas. 

Recipe Video Tutorial

Watch my easy video tutorial for step-by-step visuals on making Charro Beans.

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How Do Charro Beans Taste?

Charro beans are often compared to baked beans, but their flavor is completely unique. Rather than sweet, they’re smoky, slightly spicy, and packed with layers of savory goodness.

Traditionally, charro beans were cooked in clay pots crafted by artisans in Mexico, which impart a subtle, earthy flavor. While these pots are wonderful, you can easily make this recipe in a regular pot.

The broth is hearty but not too thick, making it perfect for dipping warm corn tortillas or serving alongside carne asada.

Storing

Refrigerator: Transfer the beans to an airtight container. They will keep for 3–4 days.

Freezer: Transfer the beans to a freezer-safe container, leaving some space at the top for expansion. Charro beans can be frozen for up to 3 months. Thaw in the fridge before reheating.

More Mexican Recipes

• Tamales de Rajas
• Chile Verde
• Chile Colorado
• Refried Beans
• Mexican Rice