“Frijoles de Charro” translates into “cowboy beans” and are the Mexican equivalent of Ranch style beans, but just like homemade Ranch style beans, they are many times better than canned Ranch-style beans and quite different.
Characterized by lots of bacon and tomatoes, charro beans are rich enough to stand on their own, or rather, sit on their own … in a bowl … with some cornbread and salad for a simply delicious meal. Add a link of crumbled chorizo sausage and/or a handful or chicharrones along with the bacon for an extra punch of pork. Add a bottle of beer to turn this into borracho beans.
Charro Beans Recipe – PrintablePrint
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 8-10 1x
- 1 pound dry pinto beans
- 4 ounces bacon or salt pork, diced
- 4 large cloves garlic, peeled and smashed
- 1/2 small onion
- 4 Roma tomatoes
- 2–4 jalapeño peppers
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 bunch cilantro, stems finely chopped and leaves separated
- Sort the beans and pick out anything that’s not a bean, or anything that looks shriveled and sad.
- Get your largest pot and cook the bacon (and chorizo, if using) over medium-high heat until cooked and slightly crispy.
- Add the beans, garlic and 8-10 cups water.
- For an extra layer of flavor, broil the onion, tomatoes and jalapeños for a few minutes until blackened. Coarsely chop and add to beans. For a quicker recipe, omit broiling and just chop raw veg and add to the pot.
- Add bay, salt, pepper, and chopped cilantro stems.
- Cover and bring to boil over high heat. Immediately reduce heat to lowest and crack the lid to avoid boil-overs. Simmer the beans 1-2 hours until tender, but not bursting. The cook time depends on the age of the beans; older, drier beans take longer to cook. Add cilantro leaves last.
- These can be served right away but are even more delicious when made a day or two before and reheated.