Charro Beans Soup

4.88 from 33 votes

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Charro Beans Soup & Carne Asada ( frijoles Charros) will show up together most of the time at an evening outdoor party in the Northeast region of the country where I am from. I know some call them “Cowboy beans” on this side of the border, but believe me, the Mexican recipe is a little different.

Authentic Mexican Charro Beans Soup Recipe

In Mexico, a Carne Asada party just takes a couple of phone calls from relatives, friends or “compadres” to organize a plan to see who will bring in the steaks, drinks, salsas, guacamole, tortillas, onion, and the charro beans soup pot.

Charro beans soup cooked with beer

And if you add a cup or two of beer to the pot of charro beans soup they become “frijoles borrachos” (drunken beans). Steakhouse restaurants in Mexico will bring this soup to your table before your meat dish without you even asking for it. The soup by itself is a hearty dish to have on a cold winter day.

I love to make extra to store in the freezer. They taste even better when you reheat it. Plus, it’s really handy for those cold days when you don’t feel like cooking, just defrost it, and serve with warm tortillas. Charro beans soup is made with pintos beans, bacon, chorizo, ham and a rich tomato-based sauce.
Here is a basic recipe the way I prepare Frijoles Charros in my kitchen, you can add other meats to the soup, that is what most cooks do, right? Personalize and adjust to your taste. Sometimes I add pork rinds or sliced hot dogs sausages, too.

How to Make Charro Beans Recipe

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Notes

• Some cooks also add pork rinds in small pieces to their Charro Bean soup.
• ** Cooking the beans:
• To cook the beans place 2 cups of dry beans, 1/4 of a medium white onion, 2 peeled garlic cloves and 8 cups of water in a large pot. To 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.
• You can also use canned Pinto beans

Charro Bean Soup Instructions:

• Place the beans and its broth in a large stockpot and set aside.
• Fry the bacon and chorizo in a skillet over medium heat for about 10 minutes. If you prefer to cook the bacon first until it gets crispy and remove the fat, 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 1/2 a cup of diced hotdog sausages and 1 cup of pork cracklings, if using them.
• After 5 minutes add the onion, garlic, and pepper and fry for 2 more minutes.
• Stir in the Chopped tomato and cook, stirring occasionally for an additional 8 minutes.

• Once the tomato has released its juices stir in this mixture to the pot with the beans. And simmer for about 15 minutes, to blend the flavors.  Add water if necessary. The consistency shouldn’t be thick.

• Add salt — to adjust taste — and chopped cilantro right before serving.
  

  Charro Beans Recipe

Serve the Charro Bean soup in large bowls and warm tortillas.

HOW TO MAKE CHARRO BEANS SOUP

Charro Beans Soup, this traditional Mexican recipe uses pinto beans, chorizo, bacon, tomatoes, onions, and other tasty ingredients.

4.88 from 33 votes

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Course: Main Course, Soups

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8

Calories: 313kcal

Author: Mely Martínez - Mexico in my Kitchen

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 1/2 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

• Place the beans and its broth in a large stockpot and set aside.
• Fry the bacon and chorizo in a skillet over medium heat for about 10 minutes. If you prefer to cook the bacon first until it gets crispy and remove the fat, then add the chorizo to cook with the bacon. I just like to cook them together. At this time add ham and other meats like one 1/2 of diced hotdog sausages and 1 cup of pork cracklings, if using them.
• After 5 minutes add the onion, garlic, and pepper and fry for 2 more minutes.
• Stir in the Chopped tomato and cook, stirring occasionally for an additional 8 minutes.
• Once the tomato has released its juices stir in this mixture to the pot with the beans. Add ham and pork crackling is using at this time. And simmer for about 15 minutes, to blend the flavors. Add water if necessary. The consistency shouldn’t be thick.
• 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, 1/4 of a medium white onion, 2 peeled garlic cloves and 8 cups of water in a large pot. To 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.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Nutrition

Serving: 1bowl | Calories: 313kcal | Carbohydrates: 36g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 406mg | Potassium: 761mg | Fiber: 12g | Sugar: 1g | Vitamin A: 8.1% | Vitamin C: 8.4% | Calcium: 6.5% | Iron: 17.9%

¡Buen provecho!
Mely,

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More recipes:
Mexican Steak Tartare
Steak Quesadilla

En español Frijoles Charros Receta.