A smoky, savory Mexican cowboy bean soup loaded with bacon, chorizo, and tender pinto beans all simmered together in one pot for an incredibly rich and comforting meal!
THE MOST SATISFYING MEXICAN COWBOY BEANS YOU’LL EVER MAKE!
I honestly cannot tell you how many times I’ve made this recipe over the years — it’s absolutely one of those dishes that I come back to again and again. Frijoles Charros are traditional Mexican cowboy beans, and they are the kind of comfort food that makes your whole house smell incredible. We’re talking smoky bacon, spicy chorizo, tender pinto beans, and a deeply seasoned broth that you will want to drink straight from the bowl. I’m not judging if you do!
This is such a great weeknight meal because it comes together with minimal effort and mostly pantry staples you already have on hand. I love making a big pot on Sunday and eating it all week long — it actually gets better as the days go on. Serve it as a hearty soup on its own, or use it as a side dish alongside grilled meats, tacos, or rice. Either way, you’re going to be a very happy camper!
For a complete meal, I love pairing these beans with warm flour tortillas, Mexican rice, and a simple avocado salad. It is a budget friendly dinner that feeds a crowd and keeps everyone coming back for seconds — even the picky eaters at the table!
“I made this for a family gathering and it was gone in minutes! Everyone asked me for the recipe and I’ve made it three times since. The smoky broth is absolutely incredible — this is a keeper of a recipe for sure!”
– Maria
Frequently Asked Questions
Can I use canned beans instead of dried pinto beans?
Absolutely! Canned pinto beans work perfectly here and will cut your cooking time way down. Use about three 15-ounce cans, drained and rinsed. Just add them in when you add the broth and simmer for about 20–25 minutes so all the flavors can come together.
Can I make Frijoles Charros ahead of time?
Yes, of course! These beans are actually even better the next day because the flavors have more time to develop. Make them up to 3 days ahead and store them in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed.
Can I freeze Frijoles Charros?
Absolutely! Let the beans cool completely, then transfer them to freezer-safe containers or zip-lock bags. They freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop — boom, dinner is served on the busiest of nights!
What kind of chorizo should I use?
For this recipe, I use Mexican-style fresh pork chorizo, not the cured Spanish variety. You’ll find it in the sausage section of most grocery stores. It crumbles and cooks just like ground meat, and it gives the broth the most incredible smoky, spicy flavor. If you can’t find it, a spicy Italian sausage will work, whatever you prefer!
Can I make this in a slow cooker?
Yes, totally! Brown the bacon, chorizo, and vegetables on the stovetop first, then transfer everything to your slow cooker along with the soaked dried beans and broth. Cook on low for 7–8 hours or on high for 4–5 hours. Super simple and the hands-off cooking time really lets the flavors shine.
How do I make this less spicy for kids?
Great question! You can swap the fresh chorizo for a mild Mexican-style sausage or even just add extra bacon to keep that smoky flavor without the heat. Skip the jalapeño or remove the seeds before adding it in — that’ll tame things down nicely for picky eaters while still keeping all the delicious flavor.
What is the best way to store leftovers?
Store any leftover Frijoles Charros in an airtight container in the refrigerator for up to 4 days. The broth will thicken a bit as it sits, which is totally normal — just stir in a little water or chicken broth when you reheat it to loosen things up.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Dried Pinto Beans — Soaked overnight for the best texture and creamiest results. You can absolutely use canned beans in a pinch — see the FAQ above!
- Thick-Cut Bacon — This is where all that gorgeous smoky flavor starts. I chop it before cooking so it gets crispy all over and distributes throughout the whole pot.
- Mexican Chorizo — Fresh, crumbled Mexican pork chorizo — not Spanish cured chorizo. It’s the heart of this dish and gives the broth an incredible depth.
- White Onion — Diced and sautéed right in that bacon and chorizo fat for incredible flavor. Yellow onion works just as well, whatever you prefer.
- Jalapeño — Adds a nice kick without being overwhelming. Remove the seeds for less heat, or skip it entirely for a more mild version.
- Garlic — Freshly minced garlic is a must here. I use a generous amount because it makes the broth so incredibly savory.
- Roma Tomatoes — Diced fresh tomatoes add brightness and body to the broth. Canned diced tomatoes work great here too.
- Chicken Broth — Use a good quality low-sodium broth so you can control the salt level. It forms the base of that incredibly savory, smoky soup.
- Dried Oregano — Mexican oregano is ideal if you can find it — it has a slightly different, earthier flavor than Italian oregano. Either works!
- Cumin — Just a touch of cumin goes a long way in adding that warm, earthy backbone to the whole pot.
- Bay Leaves — Don’t skip these! They add a subtle herbal note to the broth that really rounds everything out.
- Salt and Black Pepper — Season as you go and keep tasting until it’s just right for you.
- Fresh Cilantro — Stirred in at the end for a pop of freshness. If you’re a cilantro-hater, flat-leaf parsley works too — I’m not judging!
How to Make Frijoles Charros
Start the night before by soaking your dried pinto beans! Place 1 pound of dried pinto beans in a large bowl and cover with several inches of cold water. Let them soak for at least 8 hours or overnight. When you’re ready to cook, drain and rinse them well. If you’re using canned beans, you can skip this step entirely and jump straight to the fun part.
In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy, about 6–8 minutes. You want all that gorgeous fat to render out — that’s your flavor base! Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, but leave all that wonderful bacon drippings right in the pot. Add the crumbled Mexican chorizo to the same pot and cook it over medium heat, breaking it up as you go, until it’s fully cooked through, about 5 minutes. Remove the chorizo and set it aside with the bacon.
Now, in that same pot with all those incredible drippings, add the diced white onion and jalapeño. Cook over medium heat for about 4–5 minutes until the onion is softened and just starting to turn golden. Add the minced garlic and cook for another minute — don’t let it burn! Stir in the diced tomatoes and cook for 2 more minutes, scraping up any browned bits from the bottom of the pot because that’s pure flavor right there.
Add the soaked and drained pinto beans back in along with 6 cups of chicken broth, the dried oregano, cumin, bay leaves, and a good pinch of salt and black pepper. Stir everything together and bring it up to a boil over high heat. Once boiling, reduce the heat to low, partially cover the pot, and let those beans simmer for about 1.5 to 2 hours, until they are completely tender and the broth has thickened and turned a beautiful deep reddish-brown. If you’re using canned beans, you only need to simmer for about 20–25 minutes.
Once the beans are perfectly tender, stir the cooked bacon and chorizo back into the pot. Taste the broth and season with additional salt and pepper as needed — keep tasting until it’s seasoned just the way you like. Remove the bay leaves, stir in a handful of fresh chopped cilantro, and boom — dinner is served! Ladle it up into big bowls with warm tortillas on the side and watch it disappear.
Pro Tips
- Don’t skip the soaking step for dried beans — Soaking your dried pinto beans overnight not only cuts down on cooking time but also makes them much easier to digest. It’s a small step that makes a big difference in the final texture of your beans.
- Build your flavor in layers — Cooking the bacon first, then the chorizo, then the vegetables all in the same pot is what gives Frijoles Charros their incredibly deep, complex flavor. Don’t be tempted to throw everything in at once — trust the process!
- Use low-sodium broth — The bacon and chorizo already bring a lot of salt to the party, so starting with a low-sodium chicken broth lets you control the final seasoning. You can always add more salt, but you can’t take it away!
- Let it simmer low and slow — Resist the urge to crank up the heat to speed things along. A slow, gentle simmer is what gives you those perfectly tender beans and a thick, rich broth. Good things take time!
- Make it a day ahead for even better flavor — I’m telling you, these beans are a completely different level of amazing the next day. If you have time, make a big pot the day before and just reheat it. This is one of those dishes that is absolutely on repeat in my house for meal prep Sundays.
- Mash a few beans for a thicker broth — If you love a thicker, creamier consistency, use the back of a spoon or a potato masher to mash about a quarter of the beans right in the pot. It naturally thickens the broth without adding anything extra — so simple and so good!
What to Serve with Frijoles Charros
These beans are so incredibly filling and nutritious on their own, but they truly shine as part of a bigger spread! Here are some of my favorite things to serve alongside them:
- Warm Flour or Corn Tortillas — My personal absolute favorite — perfect for scooping up every last drop of that smoky broth!
- Mexican Rice — A classic pairing that turns this into a super hearty and complete meal.
- Grilled Carne Asada — Serve the beans as a side dish to grilled steak for a traditional Mexican feast.
- Sliced Avocado or Guacamole — The creamy coolness of avocado is the perfect contrast to the smoky, spicy beans.
- Pico de Gallo — A fresh, bright topping that adds a little extra something to each bowl.
- Cotija Cheese and Sour Cream — A little crumbled cotija and a dollop of sour cream on top takes these beans completely over the top in the best way possible.
However you serve them, I just know this is going to become a highly requested dish at your dinner table — enjoy every single bite!
Frijoles Charros
Ingredients
Method
- If using dried pinto beans, place them in a large bowl the night before and cover with several inches of cold water. Let them soak for 8 hours or overnight. Drain and rinse well before using.
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat for 6–8 minutes until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the drippings in the pot.
- Add the crumbled Mexican chorizo to the same pot over medium heat. Cook, breaking it up with a spoon, for about 5 minutes until fully cooked through. Remove with a slotted spoon and set aside with the bacon.
- Add the diced onion and jalapeño to the pot with the remaining drippings. Cook over medium heat for 4–5 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly.
- Stir in the diced Roma tomatoes and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Add the soaked and drained pinto beans (or canned beans), chicken broth, dried oregano, cumin, bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well to combine and bring to a boil over high heat.
- Once boiling, reduce heat to low and partially cover the pot. Simmer for 1.5 to 2 hours for dried beans (or 20–25 minutes for canned beans), until the beans are completely tender and the broth has deepened in color and thickened slightly.
- Stir the reserved cooked bacon and chorizo back into the pot. Remove and discard the bay leaves. Taste the broth and adjust salt and pepper as needed.
- Stir in the fresh chopped cilantro, ladle into bowls, and serve immediately with warm tortillas and your favorite toppings.
