Frijoles Charros: Cowboy Power

Hi there! New recipe today! We are going to learn how to cook and prepare Frijoles Charros, Yum! 😀

They’re prepared with beans, onion, garlic, chili, and bacon. Other common ingredients are tomatoes, coriander, ham, salsa, pork, pork rinds and chorizo. They are served hot and have a consistency similar to a soup. They are very substantial to eat as a main course, but usually they serve as a side dish or to accompany roasted meats, flanks, tacos al pastor, etc.

Charro is the name given to the cowboys in Northern Mexico. This dish was originally made popular by them.

It’s a very popular dish among the people of northern Mexico and is often offered in restaurants where northern dishes are served. However, there’re many different recipes depending on the region of Mexico where is prepared.

So, let’s get into it! 😀 The following recipe serves 4. For 8, just double the amounts! 

Photo Courtesy of: La Michoacana Meat Market

What will you need:

• ½ pound dried pinto beans
• 3 ounces bacon, diced
• ½ medium white or yellow onion, diced
• 1 jalapeño, minced
• 2 cloves of garlic, minced
• 4 tomatoes, diced
• ½ chipotle pepper in adobo sauce, diced
• 3 cups of chicken stock
• ½  teaspoon of dried oregano
• ¼ teaspoon of cumin
• 1 pinch salt
• 1 bay leaves

How to prepare them:

1. Place dried pinto beans in a large bowl and cover with about double the amount of water. Beans should be fully submerged. Let soak for about 8 hours, then drain and rinse.
2. Heat a large pot over medium-high heat and add the diced bacon and cook, stirring occasionally, until fat is rendered and bacon is starting to crisp up on the edges. (Approx. 5 minutes)
3. Add the onions and jalapenos. Cook for about 5 minutes, stirring occasionally,  until onions are translucent and begin to soften. Then add the garlic and cook for 30 seconds, until fragrant.
4. Add the diced tomatoes and chipotle. Cook for 3-5 minutes, stirring occasionally, until the mixture begins to bubble and thicken.
5. Add the soaked pinto beans, chicken stock, oregano, cumin, salt, and bay leave. Turn up the heat to high and stir to combine and bring to a boil. Reduce heat to simmer, cover and cook until beans are barely tender, about 30 to 35 minutes.
6. Uncover the pot, turn the heat up to medium-high and continue cooking for another  30 to 35 minutes, stirring occasionally, until the beans are fully cooked and the liquid has reduced and thickened.
7. Taste and season with more salt as necessary. 

We suggest to serve with fresh cilantro, jalapenos, crunchy bacon bits and diced onions! 😀

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