Frijoles Charros

By Octavio Peña

Updated July 6, 2026

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Media 1 of 1
Ready In
30 min
Rating
5(11)
Comments
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Frijoles charros are porky stewed beans named for the Mexican cowboys (charros) who traditionally prepared the dish over a campfire. Here, that flavor is evoked with canned fire-roasted tomatoes, but if that’s not smoky enough for you, you can also drop in a couple chipotles in adobo. Tomatoes, bacon, garlic and anchovies (a non-traditional addition) all add savory notes to the beans. While any fresh chiles will work in the dish, Thai chiles carry a kick of heat and fruitiness that works especially well. A final topping of cilantro and scallions provides a touch of freshness.

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Ingredients

Yield:4 to 6 servings

  • 6 slices bacon, cut into ¼-inch strips

  • 6 ounces fresh Mexican pork chorizo, casings removed if needed

  • ½ small white onion, diced

  • 4 garlic cloves, minced

  • 3 canned anchovy filets (optional)

  • 1 serrano chile, stemmed and finely chopped (about 2 tablespoons; see Tip)

  • 1 (14.5-ounce) can diced fire-roasted tomatoes

  • 1 ½ cups chicken broth

  • 2 (15-ounce) cans pinto beans, drained and rinsed

  • Salt

  • ½ cup cilantro leaves and tender stems

  • 2 scallions, thinly sliced 

  • Grated Pecorino Romano or crumbled cotija cheese, for serving

  • Lime wedges, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

35 grams carbs; 49 milligrams cholesterol; 412 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 9 grams fiber; 1515 milligrams sodium; 23 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large high-sided skillet or Dutch oven over medium heat. Add bacon and cook, stirring frequently, until slightly crisp, about 8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet. Add chorizo and cook, stirring occasionally and breaking up with a spoon until crumbly and crisp, about 6 minutes. Set aside with the bacon.

  2. Step 2

    Reduce heat to medium-low. Add onion and cook until it begins to soften, 2 minutes. Add garlic, anchovies and chiles. Cook, stirring constantly, until anchovies dissolve in the fat, about 2 minutes longer.

  3. Step 3

    Adjust heat to medium-high and add fire-roasted tomatoes. Stir and lightly smash with a spatula. Add chicken broth and beans, then return the bacon and chorizo to the pan. Bring to a simmer and cook just until warmed through and the flavors have melded, 3 minutes. Salt to taste.

  4. Step 4

    Serve in shallow bowls, topped with cilantro, scallions, cheese and a squeeze of lime, if desired.

Tip

  • You can substitute any variety of fresh chile.

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Ratings

5 out of 5
11 user ratings
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Comments

Sherrypi

@Abroadabroad Spanish chorizo is dried/cured and hard. Mexican chorizo is fresh/raw and packed in casings.

PHill

These are so good. If you’re not lucky enough to live near a Mexican restaurant that makes an amazing version of this (and birria too!) like I do, give it a try.

GaryR

Spanish chorizo is a cured, dried sausage - like a dry salami (but a different flavor profile). Mexican chorizo is usually uncooked, somewhat vinegary and more chile-forward than Spanish. If you can't find it at the market, it's not hard to make it at home - Google is your friend!

Octavio

Vaqueros would make the dish with whatever they had on hand. There's more than one way to make the dish! @Ernestina

Ernestina

Maybe they are delicious but this is another way to cook beans, and not “frijoles charros”. The original recipe is so so good and can be made as such considering its Mexican roots. FRIJOLES CHARROS: this is a full dish on itself with very good handmade tortillas or can be a side with “carne asada”. Frijoles charros are full of tradition and is a regional dish from the northern states of Mexico, this particular recipe from Coahuila (recipe from “Jauja Cocina Mexicana”) 1. “Frijoles de la olla” Cooked with onion and garlic (1 pound of beans in 9 cups of water) 2. 150 g of chorizo or longaniza, 4 slices of bacon, 3 sausages cut in medium size pieces , 100 gr of ham cut is medium/small pieces. 3.1 small onion, 2 garlic cloves, 3 tomatoes, 1 chile serrano all chopped 4. A bunch of cilantro and chicharrón de cerdo ( the real one) - cook the bacon, add the chorizo or longaniza to be browned and nicely cooked. - add the ham and the sausages also to be nicely cooked and browned - add the onion till translucent, garlic, tomatoes and serrano chile. This is the base so cook slowly to develop the flavors. - add the beans with the cooking liquid and leave everything to cook slowly for approximately 15 minutes…to taste! You will know how it is changing and is ready. Taste, taste, taste. - add cilantro an chicharrón and ready to eat This is the typical dish that that tastes better with time.

Chuck

If you want to cut back on the meat and greasiness of the chorizo, try soy chorizo! Very good.

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