Mexican Charro Beans
When you’re craving a bowl of soul-soothing warmth, nothing but a steaming bowl of Charros beans (cowboy beans) will do. Sometimes referred to as Mexican charro beans or Mexican cowboy beans, this tasty stew delivers authentic flavors of Mexican cuisine with every spoonful.
What are charros beans?
Charros beans is a hearty, traditional Mexican dish named after Mexican cowboys, or Charros. It is said that, after a long day on the ranch, charros would gather together to share a meal of beans, vegetables, sausage, and anything else they had on hand, cooked over an open fire. Reward your own hard day’s work with a delicious bowl of Charros beans using our step-by-step recipe.
What to Expect from This Recipe
This Charros beans recipe uses bayo beans cooked in broth as its star, so you’ll need to whip up a pot of Olla beans (beans in a pot) first. Feel free to substitute pinto, black beans, or June flower (June flower) as we do in our own Olla beans recipe. Once the beans are cooked, all you need to do is chop the veggies and meat, sauté, add the beans and garnish with a bit of cilantro. Heat up some fresh corn tortillas or a nice, crusty bread and you’re ready to eat!
How the Frijoles Charros Recipe Is Structured
This recipe is broken down into three simple sections:
- Chopping the Vegetables and Meat
- Cooking the Veggies, Meat and Beans
- Serving and Eating
Are you ready to make a steaming pot of Mexican charro beans?
Learn How to Make Frijoles Charros
Ingredients
- 6 cups cooked bayo beans in broth (See recipe here)
- ¼ onion, diced
- 2 cloves garlic, chopped
- 9 ounces chorizo
- 14 ounces sausage for grilling
- 9 ounces bacon, diced
- 2 ½ cups tomatoes, diced
- 2 serrano chilis, finely chopped
- 1 cup cilantro, finely chopped (for garnish)
Chop the Veggies and Prepare the Meat
The first step to great-tasting Mexican cowboy beans is to prepare the veggies and meat. Dice the bacon, remove the casing and shred the chorizo, and slice the sausage into ¼ inch rounds. Then, dice the tomato and onion, and finely chop the garlic and chilis.
Cook the Meat, Veggies and Beans
Heat a pot over high heat. Add the bacon and cook until the fat is released.
Next, add the chorizo to the bacon and grease. Stir and cook for two minutes.
Stir the sausage into the pot and cook for two to three minutes.
Sprinkle the onion into the pot, stir, lower the heat to medium, and cook for one minute.
Add the serrano chilis to the pot, stir to combine, and cook for one minute.
Next, sprinkle in the garlic, stir, and cook for a minute.
Spoon the diced tomatoes into the pot and simmer until the tomatoes release their juices and the liquid reduces slightly.
Our Mexican charro beans are shaping up nicely! Here’s what your dish should look like after the juice has reduced slightly.
Next, spoon in the beans, stir, and cook for 10 minutes over medium heat. No need to cover, but be sure the liquid doesn’t reduce down too much.
This is what your Mexican cowboy beans should look when they’re ready. Mmmm!
Looks so good!
Serve and Eat
Ladle your Charros beans into a bowl and top with freshly chopped cilantro.
Heat up a stack of fresh corn tortillas for dipping, and enjoy!
Charros beans
Savor a bowl of Frijoles Charros, a traditional Mexican dish made with beans, sausage, chorizo, and vegetables.
Equipment
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Kitchen knife
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Prep Bowls
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Cutting board
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Serving spoons
Ingredients
- 6 cups Cooked bayo beans in broth (See recipe for Olla beans here)
- ¼ Onion diced
- 2 cloves Garlic chopped
- 9 ozs Chorizo
- 14 ozs Sausage for grilling
- 9 ozs Bacon diced
- 2 ½ cups Tomato diced
- 2 Serrano Chilis finely chopped
- 1 cup Cilantro finely chopped
Instructions
Chop Veggies and Prepare the Meat
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Dice the bacon, remove the casing and shred the chorizo.
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Slice the sausage into ¼ inch rounds.
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Dice the tomato and onion.
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Finely chop the garlic and chilis.
Cook the Meat, Veggies and Beans
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Heat a pot over high heat. Add the bacon and cook until the fat is released.
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Next, add the chorizo to the bacon and grease. Stir and cook for two minutes.
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Stir the sausage into the pot and cook for two to three minutes.
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Sprinkle the onion into the pot, stir, lower the heat to medium, and cook for one minute.
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Add the serrano chilis to the pot, stir to combine, and cook for one minute.
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Next, sprinkle in the garlic, stir, and cook for a minute.
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Spoon the diced tomatoes into the pot and simmer until the tomatoes release their juices and the liquid reduces slightly.
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Next, spoon in the beans, stir, and cook for 10 minutes over medium heat. No need to cover, but be sure the liquid doesn’t reduce too far down.
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