Charro Beans (Cowboy Beans Tex-Mex Style)
Charro beans, also known as “Cowboy beans” or “Frijoles Charros,” are pintos that are slow-cooked in a savory bacon-based broth of water or chicken broth, onion, garlic, oregano, tomatoes, and Mexican spices like chili powder and cumin.
You’ll often find a small bowl offered as a side dish at Mexican or Tex-Mex restaurants, along with Mexican rice.
The difference between Charro and Borracho beans
Charros are cooked in a broth of water or chicken broth and tomatoes. Borracho, also known as “drunken beans,” are cooked with the same broth ingredients as Charro, but with beer added to the broth. The alcohol in the beer cooks off but gives a slightly different flavor.
Ingredients
The ingredients for Tex-Mex Charros are pretty straight-forward. Once the pintos are cooked to the tender stage, the tomato and Mexican spices and seasonings are added to give the dish a somewhat bolder flavor than traditional Southern pinto beans. Make this dish as mild or spicy as you like.
- Beans – dried pinto or Mayocoba beans are recommended. Dried Peruvian mayocobas are often hard to find – they are a mild, creamier alternative to pintos.
- Broth or water – Low-sodium chicken broth works great in this recipe, but you can use plain water if needed
- Tomatoes – fresh diced Roma tomatoes (about 3-4) are traditional, but this recipe uses Rotel brand tomatoes and green chilis; if you like heat, substitute with fire roasted tomatoes
- Bacon – a few strips of chopped bacon give this Mexican side dish a nice hearty base. Traditional charro recipes add diced ham as well. This recipe offers ham as an option.
- Onion, garlic, jalapeno
- Chili powder, ground cumin, cilantro, Mexican oregano – use plain oregano if you don’t have Mexican
Recipe tips
- To shorten the cooking time, soak dried, unsalted legumes in water overnight at room temperature; when ready to prepare, drain off the soaking water and resume recipe
- You can make this recipe with canned pintos; drain them first but don’t rinse them
Charro Beans (Cowboy Beans)
Ingredients
- 1 pound dried pinto beans
- 3 slices bacon, cut into small pieces
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 4-6 cups chicken broth or water
- 1 (10 oz.) can drained tomatoes and green chiles (Rotel brand)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 minced jalapeno (seeded)
- 1 cup chopped cilantro
- 1 cup diced ham (optional)
- salt to taste
- brown sugar (optional) see recipe notes
Instructions
- Rinse beans and sort out any rocks or pebbles; set aside
- In a large stockpot on medium heat, cook the bacon until crisp; then, add these ingredients and cook for 5 minutes:3 slices bacon, cut into small pieces, 1 cup chopped yellow onion, 1 tablespoon minced garlic, 4-6 cups chicken broth or water
- Add dried beans and broth or water to cover beans by 2" inches; bring to boil for 8-10 minutes; reduce heat and cover; simmer until beans are tender1 pound dried pinto beans, 1 cup diced ham (optional)
- Once beans are tender, add rthe emaining ingredients, add salt to taste (See Recipe Notes below)1 (10 oz.) can drained tomatoes and green chiles (Rotel brand), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, 1 minced jalapeno (seeded), salt to taste, 1 cup chopped cilantro
Notes
Nutrition Estimate
Serving suggestions
These make an excellent side to just about any Mexican or Tex-Mex dish! Combine with cooked rice to make an entree Charro bean bowl, or serve with your favorite Mexican casserole, Sour Cream Enchiladas, Tamales or Fajitas, and don’t forget the Michelada!
Storage and Reheating
Store leftover beans in an airtight container in the refrigerator for up to 3 days. For best results, reheat on the stovetop on low heat (you may have to add a little water as the beans thicken upon refrigeration.)
