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!
Jump to:
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!
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:
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!
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
¡Buen provecho!
📖 Recipe
Mexican Cowboy Beans (Frijoles Charros)
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.
Dianne
Where does the chile serrano go though?
Delicious and super easy!
Mely Martínez
Hello Dianne,
If you check the recipe box, in step 3, it indicates about the pepper.
Candace
The best Frijoles Charros recipe I've ever tried! Thank you for sharing!
Mitchell Leatherman
Me and my wife are (Dominicana) went to a Mexican restaurant and they served charros before the meal and we fell in love with it. So I looked up how to make it and came across this recipe and we think it's better than the one at the restaurant! So much flavor and perfect kick from the Serrano peppers not overwhelming. I did add more bacon and Cajun andouille sausage because that's just a personal preference but this has incredible flavor! Always excited to eat thank you for the great recipe!
Mitchell Leatherman
My wife is not me
QIANA
Very authentic recipe. I wish Mely you kept this site a secret- half of these recipes are are what I learned to cook from scratch from my mother in law over 15 years of cooking but there is a catch practice makes perfect.
mmartinez
Hello Qiana,
Thank you for visiting, I'm glad to know you enjoy the recipes. Enjoy cooking them.
Martha E. Trevino
my mom, her mother and her grandma made delicious frijoles a la charra. They did not include chorizo, but cueritos (the raw pork rinds) were always part of their recipe, and now mine as well. They also added 1/2 cup of pork lard and the beans and broth tasted incredibly-delicious. The last 15 minutes of cooking, they also added 4 serrano peppers-whole-because the children did not like the hot beans. That way, the adults who liked the spicy beans, simply got one of the serrano peppers and mashed it with a fork, making their beans hot. Seeing your recipe brought back so many memories of my beloved family cooking the huge jarro of beans on a daily basis. In my family, we have always used the fresh garlic cloves, the cumin seed, the molcajete, variety of peppers, coriander,... Congratulations on your magnificent blog, Mely. You are sincerely a trailblazer with all those Mexican dishes you highlight. Thank you for not allowing those culinary gems to be lost and forgotten.
mmartinez
Hello Martha,
Thanks a lot for sharing all those valuable tips. I'm sure many people will benefit from them and apply them to their dishes. Again, thank you for your kind words.
Seb
I'm making this now and just wondered if there is any gluten?
mmartinez
Hello Seb,
Sorry, I'm not familiar with the gluten content of this recipe.
Majella
Hello Mely, I was wondering about the pork rinds- are these raw or the fried variety? Thank you
mmartinez
Hello Majella,
The already cooked ones (fried)
Kelley
I dont understand what u mean about the beans n broth.. Do i cook the beans n broth or water?
mmartinez
Hello Kelly,
You cook the beans with water. The cooking liquid/broth is after you cook them.
Mimi
Wonderful! I usually cook beans and mash them to act like refried beans, because that's what everyone loves, but now I have a reason to put some beans and broth aside. Love your soup!
Mike
Mely,
Great recipe, it close to one I use myself but I never thought about adding the cracklings. What a great add!
When cooking the beans I add a Smoked Ham Hock to the pot.when the beans are cooked I then remove the meat from the bone and thenadd it back to the beans.
Unknown
I'm not big on spicy-hot. I wonder if it would be okay to chop up a couple of Poblano peppers instead of the serranos? I love how that soup looks and want to make it today.
mmartinez
Yes, You can use poblanos. Great option!
Happy cooking!
Anonymous
I have looked for a Mexican recipe book but with no luck. I came upon your frijoles a la charra recipe and my husband loved them... He even asked if I could give him some to go so he can share with a friend! I have bookmarked your page and plan to visit it often. Thank you for making your page easy to navigate and your wide variety of dishes to choose from!!!
mmartinez
Hello,
I'm so glad you husband liked the frijoles a la charra. I highly recommend you to try the recipe in the following link:
braised short ribs
He sure will love that! Thank you for taking the time to comment.
Happy cooking!
Justin Griffith
I am making this recipe as we speak! I was looking for an authentic charro beans recipe and this fit the bill. Will update how it comes out
Chris Holbrook
This was great! My husband loved this and he's not a huge fan of beans. I'm not sure how I can go back to refried beans.
Mely
Glad to hear that Chris. Thanks for taking the time to comment.
Mely
Jewels1900
I was looking for a good charro beans recipe. I discovered there are a few variations but finally decided on yours. I'm so glad I did because they were awesome! Thank you for sharing. This is definitely a keeper.
Mely
Hello Jewels1900,
I am so glad this help you. Thanks you for your comment.
Mely
Greg Davis
why do I see so many recipes for charro beans that have hot dogs in
Mely Martínez
Hello Greg,
IN the northern states of Mexico, where I am from, we like to add them to the recipe.