Charro Beans – Frijoles Charros

Charro beans



Charro beans with quesadillas and fresh avocado slices – my favorite of all comfort foods. These beans are full of flavor and by making a large pot, you can feed the entire family! Serve charro beans as the main course with tortillas or as a side of your favorite Mexican dish.


4 cups, uncooked pinto beans

12-13 cups water

1 1/2 cups sliced wieners or Spanish chorizo (Spanish chorizo is similar to the sausage links used in Jambalaya and it is different than the ground chorizo used in Mexican cuisine)

1 1/2 cups bite-size chicharrones, or pork cracklings

1 1/2 cups thick cut, smoked bacon sliced into small pieces

3 small tomatoes, chopped

1 large white onion, sliced in half

3 garlic cloves

2-4 jalapeños sliced (adjust amount according to taste)

3/4 cup chopped, fresh cilantro

1/2 tbsp. sea salt

1/2 tbsp. ground, black pepper

1/2 tbsp. ground cumin

2 cubes chicken bouillon

– Clean beans by picking out any that look black or wrinkly and discard of any small rocks that are often found in the bags. Rinse under cold water.

– In a large pot, add the water, beans, salt, 1/2 of one onion, and two whole garlic cloves.

– Cover and cook beans on low heat for 2 1/2 hours or until beans are cooked but are still a bit firm.

– After approx. 2 1/2 hours, uncover and remove the onion and the two whole garlic cloves.

– Add the wieners or Spanish chorizo, bacon, pork cracklings, tomatoes, 1/2 chopped onion, chopped jalapeños, and one minced garlic clove.

– Also add 2 cubes of chicken bouillon, ground cumin, and peppers.

– Stir and cover. Cook for 1 more hour or until the pork cracklings are soft and the chorizo and bacon are cooked. If the beans are not soft, cook for a bit longer.

– Before serving, stir in fresh cilantro.

– Taste and adjust seasonings according to taste.



13 Comments on “Charro Beans – Frijoles Charros

  1. Pingback: How to Cook Pig Skin for Football Season – Bainbridge Today

  2. I just moved from Austin to the New England area and I’m so glad I found your blog. Made these beans for dinner and they are amazing! Felt like home ( and that says a lot). Can’t wait to try more of your recipes!

    • Austin to New England – Wow! That’s a big change! I’m glad you liked my recipe and I hope you get to try some others. Thanks for taking the time to comment 🙂

  3. Merry Christmas Adriana!

    I am attempting charro beans today. We are having a Mexican Christmas! I nade tamales all day yesterday,,now I have alot more to do today! I just found another website called homesick texan, she has alot of recipes on there too. You should take a look so that you can incorporate some of your recipes on your site made your way by you. Thanks I have enjoyed several recipes from your site!

    • Janelle, I hope you and your family have a wonderful time! Merry Christmas and a happy new year (since it’s right around the corner). I will definitely check that website out. Enjoy the beans and the rest of the Mexican dishes. 🙂

  4. Pingback: Pastel de Tamal – Savory Tamale Pie | Mexicrave

    • No, don’t use this one because it is ground chorizo and very greasy. If you can’t find the chorizo sausage links, use hot dog wieners, beef or pork. It will taste just as good.

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