Charro Pinto Beans Recipe
In colonial Mexico, charros were the equivalent of cowboys. They were dedicated to taking care of cattle in what is now the north of the country and, many times, they had to improvise to prepare their food with the ingredients they had on hand.
This is how they created a soup that could be prepared in clay pots heated directly on the fire, made with pinto beans stewed with onion, garlic, chili, bacon, sausage, chorizo, pork, and aromatic herbs. Containing legumes, meat, and fat, the stew was equivalent to a full meal.
Charro Pinto Beans or Mexican Style Beans are the perfect accompaniment to roast beef, they are also one of the favorite side dishes to eat tacos of all kinds. Are you ready to try this easy recipe for "frijoles charros"? Let's get started!
6 cups of pinto beans already cooked with their broth
¼ onion, chopped
2 garlic cloves minced
100 gr of chorizo
100 gr of chopped bacon
2 large tomatoes, chopped about 2 ½ cups
2 serrano peppers, chopped
1 cup of chopped cilantro
100gr of chopped sausage.
Place the beans and their broth in a large pot and set aside.
Fry the bacon, sausage, and chorizo in a skillet over medium heat for about 10 minutes. If you prefer you can cook the bacon first until crisp and trim the fat, add the chorizo and sausage to cook with the bacon.
After 5 minutes add the onion, garlic, and Serrano peppers and fry for 2 more minutes.
Add the chopped tomato and cook, stirring occasionally, for an additional 8 minutes.
Once the tomato has released its juices, mix everything with the beans. And cook over low heat for about 15 minutes, to mix the flavors. Add water if necessary. The consistency should not be thick.
Add salt - to adjust the flavor - and chopped coriander just before serving.
Serve in large bowls and with warm tortillas and enjoy!
We hope you enjoy preparing this Mexican Classic of Frijoles Charros, take a picture and tag us on Instagram @clocfood