Mexican Cowboy Beans (Charro Beans)

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!

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.

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.

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

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.

• 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.

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

• 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. 

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!

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¡Buen provecho!

📖 Recipe

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 59 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course, Soups

Cuisine Mexican

Servings 8

Calories 313 kcal

Ingredients

  

1x2x3x

• ▢ 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

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