This Mexican Charro Beans recipe is a lighter version of frijoles charros, made with onions, peppers, tomato, and cilantro for lots of flavor.
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Best Charro Beans
This recipe for Frijoles Charros is one of my favorite ways to make beans! I make a large batch of these hearty beans and serve it with carne asada, Milanesa or Bistec Ranchero Con Papas.
This is a family recipe and different from other versions out there. A lot of recipes combine different processed meats like sliced ham, hot dog meat, bacon, chorizo and even chicharrones – all together in the same pot!
In my opinion, these charro beans don’t need any of these extra ingredients. In fact, I didn’t know people added this other stuff until I decided to blog about my recipe! My version starts with cooked Frijoles De La Olla, then I add sauteed sliced onions, anaheim peppers, tomatoes, and garlic. This keeps the dish on the lighter side super flavorful.
🩷 xoxo, Ana
Ingredients notes:
This recipe uses simple ingredients that are very easy to find wherever you are in the world!
**A full ingredient list with exact amounts can be found in the recipe card below.**
How To Make Frijoles Charros
- In a large bowl, add the pinto beans and top with water, ensuring that the beans are covered completely. Soak the beans overnight or at least for 5 hours. Drain out any excess water and rinse the beans off.
- In a large medium pot, add the beans and water. Cover pot with a lid and bring to a boil then lower heat to medium or medium low (to cook on soft boil).
- Cook for 2.5 hours or until beans are soft and break easily with a spoon. Add ½ tablespoon of kosher salt and mix.
- While the beans are cooking, cut the vegetables similarly to this image.
- In a medium skillet, add the vegetable shortening and heat until very hot.
- Add the onions, peppers and garlic. Saute for 2 minutes until vegetables start to get soft.
- Add the tomato, the other ½ tablespoon of kosher salt, pepper and oregano and mix to integrate. Saute for another minute or so.
- Add the vegetable mixture to the beans plus the bay leaves and cilantro. Mix and cover the pot. Cook for 15 more minutes on medium-low to integrate all of the flavors into the beans.
Ana’s Recipe Tips
- Cover the pot – When cooking on the stovetop, always keep the lid on while simmering. This helps to generate & trap more heat while minimizing the amount of water that evaporates.
- How to Store
- Fridge: Store cooked beans in an airtight container for up to 1 week in the refrigerator
- Freezer: Place in an airtight container and freeze for up to 3 months.
- Reheating
- Stovetop: Reheating any leftover charro beans in a saucepan on the stove. Heat on medium/low for 5 to 8 minutes or until it reaches your desired temperature.
Serving Suggestions
These beans don’t need to be served a special way or require any toppings. They are perfectly good as is! Just serve hot to accompany your favorite Mexican meal.
However, I always make these when Carne Asada it’s on the menu. They go together perfectly, like peanut butter and jelly ;). Also enjoy with Bistec Encebollado or your favorite type of enchiladas.
About soaking the beans
Did you know that soaking beans helps them cook faster and more evenly? It can also make them easier to digest and be less gassy ☺️. Adding salt to the soaking water also helps the beans cook faster. About 1/2 a tablespoon of salt will do if you choose to do so.
- Overnight Soaking– Add the beans to a large bowl and cover them with 2 to 3 inches of water, and let them soak for at least 4 hours or up to 12 hours. Drain and rinse very well with cold fresh water.
- Quick Soaking – If you forget to soak the beans overnight, follow the same process as above but add boiling water to the beans. Cover and let them soak for about 2 hours. Drain and rinse very well with cold fresh water.
- Don’t soak at all! – If you don’t have time to soak them at all, not a problem! Just proceed to the recipe but plan on cooking the beans for another hour or two beyond the usual cooking time. Make sure the liquid level stays the same. Add hot water if needed.
Print Recipe:
Frijoles Charros (Charro Beans) Recipe
Ingredients
- 1 pound dried pinto beans. See Note #1
- 8 cups water
- 1 Tablespoon Kosher salt (divided 1/2 + 1/2)
- 3 Tablespoon vegetable shortening
- ½ medium onion - sliced thinly
- 1 ea jalapeño and yellow chile (aka Güero Chiles) See Note #2 - seeded , cut in half (long way) then sliced thinly
- ½ anaheim pepper - sliced thinly
- 1 large tomato - cut in half then sliced thinly
- 2 bay leaves
- 1 Tablespoon kosher salt (divided ½ and ½)
- 1 teaspoon black pepper - preferably freshly grinded
- 1 teaspoon dried oregano
- ¼ cup chopped cilantro
Instructions
- In a large bowl, add the pinto beans and top with water, ensuring that the beans are covered completely. Soak the beans overnight or at least for 5 hours. Drain out any excess water and rinse the beans off. See Note #3
- In a large medium pot, add the beans and water. Cover pot with a lid and bring to a boil then lower heat to medium or medium low (to cook on soft boil).
- Cook for 2.5 hours or until beans are soft and break easily with a spoon.
- Add ½ tablespoon of kosher salt and turn heat to low while you saute the vegetables.
- In a medium skillet, add the vegetable shortening and heat until very hot.
- Add the onions, peppers and garlic. Saute for 2 minutes until vegetables start to get soft.
- Add the tomato, the other ½ tablespoon of kosher salt, pepper and oregano and mix to integrate. Saute for another minute or so.
- Add the vegetable mixture to beans plus the bay leaves and cilantro. Mix and cover the pot. Cook for 15 more minutes on medium-low to integrate all of the flavors into the beans.
- Serve hot.
Notes
- Can’t find or ran out of pinto beans? Use black beans, navy beans, kidney beans, great northern beans or black turtle beans instead!
- Add another jalapeño pepper if you can’t find Yellow Chiles or add a serrano pepper instead if you want it more spicy.
- If you don’t have time to soak the beans, it’s okay, they’ll just take longer to cook so allow an extra hour of cooking time.
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FAQ
Frijoles Borrachos means Drunk Beans that contain beer. Frijoles Charros do not.
Yes they are! This recipe contains no animal products. They are healthy (as beans and vegetables are good for you) and contain very little vegetable shortening.
I always use Pinto Beans for this recipe. If you can’t find or run out of pinto beans, you can use black beans, navy beans, kidney beans, great northern beans or black turtle beans instead!
Instant pot?
By the way, in your recipe, step 6 says “Add the onions, peppers, and GARLIC.” But garlic does not appear in the list of ingredients for the recipe!
I’ve made your recipe before and it’s so good! Thanks for the email – I’ve printed out the recipe to make them again. Yum! And so healthy. Please do not feel the need to reply.
As for substitute beans, I suggest Habichuelas Romanas, also known as Roman beans, cranberry beans, or Borlotti beans. I’ve been eating pinto beans all my life, and they hold a special place in my heart. Habichuelas Romanas look exactly like pinto beans when cooked, if a bit darker, but they are even better tasting, although it hurts to admit it!
A substitute for shortening or lard is ghee. I’ve been using that since I gave up bacon years ago. It works well.
How would you make this in the slow cooker?
How much water goes in the pot if the water has been drained after soaking? Thanks!
Hi Lisa, the water amount listed on the recipe is what goes into the pot after you soaked the beans (and drained that water).
I hope this helps!
Delicious. I would recommend this recipe to anyone.
These were wonderful.I soaked them overnight and then cooked them in the crock pot on low the next day for 7 hours. I got a lot of raves, people loved them, even a couple young ones!
Thank you Becky! I’m so happy you and the rest of the group raved about it. I truly appreciate the review. Stay cool!
Ana
I can’t wait to try these. Your directions say to add garlic but I don’t see it listed in the ingredients. How much garlic?
Can I use can pinto beans?
Yes you can! I have never used canned beans for this but it would work if that’s all you have. Enjoy!
Will be trying this for the cold weather!
Thank you, Chahinez! Hope you like them.
Thank you so much! The flavors are perfect and I can’t wait to try this recipe!
Thank you, Shadi! let me know what you think when you make them. Hope you like them.
Love these as a flavorful, nutritious, and comforting side dish with tacos. Yum!
Thank you, Shelby! yes perfect for tacos, yummy.
A cozy and delicious soup! Even my kids finished it all up!
Thank you, Mandy! So happy they liked it.
These beans turned out so well! They were packed with flavor, creamy, warming and super satisfying. Love how healthy they were too!
Thank you, Anjali! yes, so healthy and delicious.
This recipe looks delicious! Are charro beans the same as black beans?
Thanks for the question JuanE! Mexican charro beans are not the same as black beans. Charro beans, also known as “frijoles charros” or cowboy beans, are a traditional Mexican dish made with pinto beans.
Black beans, on the other hand, are a different variety of beans and are typically used in a variety of dishes, such as soups, stews, and side dishes. They have a distinct dark color and a somewhat earthy, mild flavor.
So, Mexican charro beans are made with pinto beans and have a specific flavor profile, while black beans are a separate bean variety with their own taste and culinary uses. I hope this helps! Let me know if you have any other questions.
xo, Ana
Love your recipes! I’m a native Texan living in Buffalo, NY, and between trips back home, I’ve got to make my own favorite Mexican foods from scratch, because NY Mexican food just isn’t the same.
This recipe is delicious!! I also love that it is vegetarian and healthy
I’m so happy to hear that you like this vegetarian frijoles charros! They truly don’t need any animal products to be delicious. Thanks for stopping by!
Your blog and website videos just get better and better, Ana. Amazing recipes that capture all the senses!
Thank you for inspiring us to embrace fantastic Mexican cuisine and authenticity.
Son deliciosos!!!Es la receta que yo hago!!! Gracias Ana!!!
What can I use instead of shortening?
Hi June! You can use olive oil, vegetable, avocado or even grapeseed oil. Those are all good options since we don’t use a huge amount. I hope you enjoy! Ana
Fantastic! What a delicious blend of flavors. The perfect side dish for so many of your other recipes. Love these!
Such a hearty and delicious recipe! The spices were incredible. My family loved it!!!
This was delicious! Always looking for great ways to cook beans!
I really loved these frijoles! They totally took me back to when I used to live in Mexico!
Love throwing on a pot of beans for a cozy hearty meal and this one was delicious!
I love family recipes and this one is no exception! It looks amazing and easy to personalize a bit! My husband love to cook with beans, and he really enjoyed this dish and so did I!
Thank you so much Patricia! I’m so glad you both loved the recipe for Frijoles Charros!
Me encanto esta receta! Gracias! ⭐️⭐️⭐️⭐️⭐️
Thanks so much Martha! It is delicious! Thanks for the comment 🙂
Instead of lard we fried up some bacon. Used the rendered fat But I never used cilantro in ours. OMG what a difference. The beans were taken to another level. I really liked your recipe. Will make it again with a different bean. Such great flavor. Thank you for sharing
Yum! The bacon fat sounds Muy Delish! I’m so glad you liked this recipe and I appreciate the feedback. Have a good one!
These beans are amazingly delicious! Nothing beats more than a simple but flavorful recipe. Thank you!
Thank you so much Juan! I really appreciate the feedback. It means a lot!