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You are here: Home » Recipes » Mexican Soups

Mexican Cowboy Beans (Charro Beans)

Published: Dec 1, 2011 · Updated: Mar 11, 2021 by Mely Martínez

JUMP TO RECIPE

Mexican Cowboy Beans (Charro Beans)are a deliciously hearty and brothy soup, perfect for cold winter days. In Spanish, they're also called frijoles charros, which means "cowboy beans." This bean dish is traditionally associated with rural Mexican cuisine and rancho cooking. Charro beans are made from pinto beans cooked with pork (bacon or Mexican chorizo), tomatoes, onions, garlic cloves, and serrano peppers!

Charro beans served in a bowl topped with cilantro
Jump to:
  • Frequently Asked Questions About Charro Beans
  • Mexican Cowboy Beans (Frijoles Charros)
  • How To Make Charro Beans: Step By Step Tutorial
  • More Authentic Mexican Recipes:
  • 📖 Recipe
  • 💬 Comments

One of my son's favorite combos is carne asada with a helping of white rice and spicy charro beans. He could eat that every single day if I let him! Although, to be fair, this combo is very common and will show up together at an outdoor evening party in the Northeast region of Mexico.

It's popular for a reason!

When we moved to Texas, I found that in many Tex-Mex restaurants, they had a side dish called "Cowboy beans" and it wasn't till I ordered them one day that I realized it was frijoles charros!

The literal translation for frijoles charros is cowboy beans! But, believe me, the Mexican recipe is a little different.

Carne asada platter with sausage, nopales and grilled onions.

Frequently Asked Questions About Charro Beans

Before I share my recipe for cowboy beans, here are a few questions I usually get about these homemade frijoles.

What are charro beans made of?

Charro beans (also known as frijoles charros or cowboy beans) are a popular bean soup in the country's northern side. It traditionally consists of a mixture of pinto beans cooked with chorizo, bacon, sometimes sausage, tomato, and spices. Depending on taste or locality, people used different meats and spices like oregano or cumin. Charro beans are also sometimes cooked in broth, like chicken broth, instead of water. 

Why are they called charro beans?

The word “Charro” in Mexico translates to a cowboy. So the name of Charro beans (frijoles charros, cowboy beans) comes from the invention of cowboys cooking with scraps during their long days herding cows in the north of the country. 

Are frijoles charros the same as Borracho Beans (frijoles borrachos)?

No, they are similar, though! People tend to mix these up.

To make 'frijoles borrachos', you usually start with a batch of this recipe for charro beans. Then, you can add a cup or two of your preferred beer to the pot, and you will  have frijoles borrachos (or drunken beans in English).

Steakhouse restaurants in Mexico will bring a small portion of this soup to your table before your meat dish without you even asking for it. The soup is a hearty dish to have on a cold winter day!

How do I make this charro beans recipe less spicy?

To make these beans less spicy, swap them for jalapeños, or leave them out altogether.

Does this bean recipe freeze well?

Yes! I love to make extra to store in the freezer. They taste even better when you reheat them. Plus, it's really handy for those cold days when you don't feel like cooking.

All you need to do is just defrost it and serve it with warm tortillas.

Bowl of Mexican bean soup topped with cilantro

Mexican Cowboy Beans (Frijoles Charros)

Here are the ingredients you need to make cowboy beans at home.

  • Pinto beans (cooked with their broth)
  • Onion
  • Garlic
  • Chorizo
  • Bacon
  • Tomatoes
  • Serrano peppers
  • Cilantro chopped

Cooking Tips:

  • To make this dish extra hearty, consider adding some chopped ham and pork cracklings to make it even more delicious or substitute other meats!
  • You can always use canned pinto beans if you don't have time to make your own beans.
  • If you have a high-pressure cooker like an instant pot, here is how to cook black beans or pinto beans. Instant pot beans 
  • Another option is using a slow cooker and cooking your pinto beans on high for about 5-6 hours. 

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

Ingredients to make Mexican Cowboy beans

How To Make Charro Beans: Step By Step Tutorial

I will break this down into sections to make things easier for you.

Cook The Beans

  • Place 2 cups of dry pinto beans, ¼ of a medium white onion, two peeled garlic cloves, and 8 cups of water in a large pot.
  • Cook for about 2 hours on a stove-top over medium-high heat or a little longer until they are tender.

Tip: Soaking the beans overnight will speed up this process. I usually use my pressure cooker, and they are ready in 30 minutes!

Cook The Meat

After cooking the beans, it's time to start the base.

  • Fry the bacon and chorizo in a skillet for about 10 minutes over medium heat.

Note: If you prefer to cook the bacon first until it gets crispy and remove the bacon grease, then add the chorizo to cook with the bacon. I just like to cook them together.

Bacon and Mexican chorizo being sauté in a pan
  • At this time, add the ham or other meats like diced hotdog sausages and pork cracklings if you're using them.

Add In The Rest Of The Ingredients

  • After 5 minutes, add the onion, garlic, and pepper and fry for 2 more minutes.
  • Stir in the tomatoes and cook, occasionally stirring, for an additional 8 minutes.
Sautéing bacon, sausage, onions and peppers in a pan
  • Once the tomato has released its juices, stir in this mixture into the pot with the beans and liquid like a sauce consistency. 
  • Simmer for about 15 minutes to blend the flavors.

Note: Add water if necessary. The consistency shouldn’t be thick.

Frijoles Charros in a pot topped with fresh cilantro
  • Add salt, avocado slices, and some chopped fresh cilantro before serving.

Enjoy!

What To Serve With Charro Beans

Like I mentioned at the beginning of this post, a lot of the time we are serving this charro bean soup at a barbeque or get-together.

At these parties, we usually serve:

  • Carnitas
  • Tortillas
  • Guacamole
  • Salsas

If I'm honest, sometimes, I'll just heat a bowl of this easy charro beans recipe soup with some white rice, and that's my lunch. To store your protein pack charro beans, just place them in an airtight container or tight lid in your refrigerator for up to 5 days. 

Charro beans served in a bowl topped with cilantro

More Authentic Mexican Recipes:

If you enjoyed this recipe for frijoles charros, take a look at some of these other authentic Mexican recipes:

I hope you make these Mexican Cowboy Beans! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina

¡Buen provecho!

📖 Recipe

Charro beans cowboys beans recipe -3

Mexican Cowboy Beans (Frijoles Charros)

Mely Martínez
This traditional Mexican recipe, Charro Beans Soup, uses pinto beans, chorizo, bacon, tomatoes, onions, and other tasty ingredients.
4.84 from 62 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course, Soups
Cuisine Mexican
Servings 8
Calories 313 kcal

Ingredients
  

  • 6 cups of already cooked pinto beans with their broth **
  • ¼ onion chopped
  • 2 garlic cloves chopped
  • 3 ½ oz. chorizo
  • 3 ½ oz. bacon chopped
  • 2 large tomatoes chopped about 2 ½ cups
  • 2 serrano peppers chopped
  • 1 cup of cilantro chopped

Optional:

  • 3 ½ oz. cooked ham chopped & 1 cup pork cracklings
  • Salt to taste

Instructions
 

Cook the Beans

  • Place 2 cups of dry pinto beans, ¼ of a medium white onion, two peeled garlic cloves, and 8 cups of water in a large pot.
  • Cook for about 2 hours on a stove-top over medium-high heat or a little longer until they are tender.
  • Tip: Soaking the beans overnight will speed up this process. I usually use my pressure cooker, and they are ready in 30 minutes!
  • Place the beans and its broth in a large stockpot and set aside.

Cook the Meats

  • Fry the bacon and chorizo in a skillet for about 10 minutes over medium heat.
  • Note: If you prefer to cook the bacon first until it gets crispy and remove the bacon grease, then add the chorizo to cook with the bacon. I just like to cook them together.
  • At this time, add the ham or other meats like diced hotdog sausages and pork cracklings if you're using them.

Add In The Rest Of The Ingredients

  • After 5 minutes, add the onion, garlic, and pepper and fry for 2 more minutes.
  • Stir in the tomatoes and cook, occasionally stirring, for an additional 8 minutes.
  • Once the tomato has released its juices, stir in this mixture into the pot with the beans and liquid like a sauce consistency. 
  • Simmer for about 15 minutes to blend the flavors.
  • Add salt — to adjust taste — and chopped cilantro right before serving.

Serve in large bowls and warm tortillas.

    Notes

    Some cooks also add pork rinds in small pieces.
    ** Cooking the beans:
    To cook the beans, place 2 cups of dry beans, ¼ of a medium white onion, 2 peeled garlic cloves, and 8 cups of water in a large pot. Cook for about 2 hours or a little bit longer until they are tender. Soaking the beans overnight will speed up this process. I usually use my pressure cooker, and they are done in 30 minutes.
     
     

    Nutrition

    Serving: 1bowlCalories: 313kcalCarbohydrates: 36gProtein: 18gFat: 11gSaturated Fat: 3gCholesterol: 24mgSodium: 406mgPotassium: 761mgFiber: 12gSugar: 1gVitamin A: 405IUVitamin C: 6.9mgCalcium: 65mgIron: 3.2mg
    Tried this recipe?Let us know how it was!

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    1. Pat Strothman

      May 22, 2023 at 8:08 am

      Is the 30 minutes pressure time for unsoaked beans?

      Reply
      • Mely Martínez

        May 22, 2023 at 10:35 am

        Hello Pat,
        Yes,they will be ready in that time.
        The only time they will need longer cooking is if the beans are too old.

        Reply
    2. Lauren

      November 27, 2022 at 6:31 pm

      These are wonderful!! Does this freeze well?

      Reply
      • Mely Martínez

        November 28, 2022 at 1:30 pm

        Hello Lauren,
        Yes, the ydo freeze well.

        Reply
    3. Sheree

      November 10, 2022 at 11:56 am

      5 stars
      So delicious!! I had to adapt since I do not like store bought tomatoes and there are no garden tomatoes avail. in MI and I did not have Serrano peppers. I used 1 can of Rotel fire roasted diced tomatoes with green chiles instead. My husband said it was the best he has ever eaten !!

      Reply
      • Mely Martínez

        November 10, 2022 at 5:39 pm

        Hello Sheree,
        Smart use of canned tomatoes. Thank you for trying the recipe and for coming back to comment. I know your tip will help other cooks in the same situations.

        Reply
    4. Haidi

      April 16, 2022 at 6:21 pm

      Hi Mely!
      Would you be able to cook all this in an instant pot? or do you recommend cooking the beans first, then the rest of the ingredients?
      I'm very excited to make this for my family!

      Reply
      • Mely Martínez

        April 18, 2022 at 9:22 am

        Hello,

        Cook the beans first in the instant pot, then add the rest of the ingredients.

        Reply
    5. Rose Prince

      March 19, 2022 at 11:30 am

      Mely, these beans are so yummy! I made them for a small dinner party with family, and they all agreed that they were the best beans they've ever had. They are now my husband's favorite "chili beans" as he called them. I've made them several times now using different meats. One of our favorites is with carnitas instead of ham, but still using the chorizo and bacon. Thank you again for a wonderful recipe!

      Reply
      • Mely Martínez

        March 21, 2022 at 9:49 am

        Hello Rose,
        It is so good to know that your family like it, and about your addition of carnitas. So yummy!

        Reply
    6. Jessica

      February 06, 2022 at 12:16 pm

      This recipe is Sooo good. I love making this when its raining or cold outside. My boyfriend is not a fan of soups but loves when i make this. We always have left overs and enjoy the next day with some warm tortillas on the side.

      Reply
    7. Randye D

      February 05, 2022 at 12:47 pm

      5 stars
      These are excellent and they freeze very well. I just finished making my second pot. My husband usually doesn’t like soup, but he loves these and your sopa de fideo con pollo recipe.

      Reply
    8. Rob nickel

      November 13, 2021 at 4:47 pm

      Excellent soup

      Reply
    9. Diane

      November 04, 2021 at 10:38 am

      5 stars
      Love this recipe, although I did tweek it a little.
      To much cilantro for our tastes so we cut it to 1/4 cup. (We have the cilantro tastes like soap gene). So cutting it back left flavor, but cut the soap taste to a minimal.
      (I tried a batch without the cilantro and it was left wanting).
      I also added about 1 cup of tomato juice, as I did not have fresh home grown tomatoes and store bought just don't have homegrown flavor.

      Reply
    10. Lee C

      September 19, 2021 at 6:55 am

      Mely,
      How much water should I add if using canned pinto beans?
      Do I use the juices in the can or rinse it out?
      Looks delicious. Can’t wait to make it.

      Reply
      • Mely Martínez

        September 21, 2021 at 8:45 am

        Hello Lee,
        To render the same amount of servings (8) You would need 3 cans (16oz each) of beans and 4 cups of water.

        Reply
    11. Rena

      July 26, 2021 at 10:47 am

      If using caned pinto beans do I need to add water or could I use Chicken stock so that the pork rinds can cook long enough to get to its consistent of being soft and when do o add the extra liquid in ?

      Reply
      • Mely Martínez

        July 26, 2021 at 1:16 pm

        Hello Rena,
        You can use either one.

        Reply
    12. Elyce

      February 28, 2021 at 10:55 am

      5 stars
      This recipe is awesome, everyone loved it

      Reply
    « Older Comments

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    About me

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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