Charro Beans

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Jun 05, 2026

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Charro Beans – or Frijoles Charros – are a smoky, savory Mexican-style pinto bean dish simmered low and slow with bacon, chorizo, tomatoes, onions, garlic, jalapeños, and a heap of fresh cilantro.

Charro beans are rich, brothy, salty, and are great as a side dish – but I love just digging in to a bowl of these beans as a main! I like mine spicy, but you can easily customize the heat in this recipe to suit your tastes.

A bowl of flavorful Mexican beans mixed with chopped bell peppers, green onions, and other vegetables, served on a wooden surface.

A bowl of Charro Beans stew with diced yellow bell peppers, tomatoes, and chopped green onions on top, set on a wooden surface with a blue and white cloth in the background—an authentic recipe for Mexican beans lovers.

A bowl of Mexican beans mixed with chopped bell peppers, onions, and garnished with sliced green onions.

Why You’ll Love These Charro Beans

There’s a reason this is one of the most-requested side dishes at every gathering we host:

Smoky, savory, and deeply flavorful. Between the bacon, chorizo, fire-roasted tomatoes, and slow simmer, every spoonful is packed with rich, layered flavor that tastes like it took all day.
Mostly hands-off. After about 15 minutes of prep, the pot does the work for you. Perfect for entertaining or lazy Sunday dinners.
Feeds a crowd. A big pot of charro beans easily serves 8-10 as a side, making it ideal for taco nights, fajita parties, and backyard cookouts.
Even better the next day. Like most stews, charro beans get richer and more flavorful as they sit. Make them ahead and reheat for the best flavor.
Naturally gluten-free. Just check your chorizo and broth labels to be safe.

The name “charro” comes from the traditional Mexican horsemen – the charros – and these beans are exactly the kind of hearty, stick-to-your-ribs food you’d want after a long day in the saddle. They’re cowboy beans, Mexican-style, and they are an absolute staple in our house anytime we’re making carne asada, carnitas, or just want to upgrade Taco Tuesday into something special.

The best part? They’re almost entirely hands-off. Throw everything in a pot, let it simmer while you prep the rest of dinner, and end up with the most flavorful beans of your life.

Ingredients You’ll Need

This is a forgiving recipe with simple ingredients you can find at any grocery store. Here’s everything that goes into the pot.

For the beans:

Dried pinto beans – The classic choice for charro beans. They cook up creamy and hold their shape beautifully. (Canned works in a pinch – I’ll cover that below.)
Bacon – Thick-cut, please. The smoky, salty bacon fat is the foundation of all that flavor. Don’t skimp.
Mexican chorizo – Fresh raw Mexican chorizo (the soft kind, not the cured Spanish kind) crumbles into the pot and infuses everything with paprika, garlic, and chile flavor.
Yellow onion – Diced, for that classic savory base.
Garlic – Lots of it. Six cloves, minced.
Jalapeños – I use two, seeds and all, for a gentle background heat. Scale up or down depending on your spice preference.
Fire-roasted diced tomatoes – A 14-ounce can. Fire-roasted brings a subtle smokiness that regular diced tomatoes can’t match.
Chicken broth – For the brothy, soup-like consistency. You can also use water or beef broth.
Cumin, chili powder, smoked paprika, oregano, salt, and pepper – The flavor backbone.
Bay leaves – Two, for that subtle herbal depth.
Fresh cilantro – Stirred in at the end for that bright, fresh finish.
Lime wedges – For serving. Non-negotiable in my opinion.

How to Make Charro Beans

These come together in three easy steps – soak, sauté, simmer.

Cook Bacon & Soak Beans

Rinse and pick through 1 pound of dried pinto beans, then cover with cold water by 2 inches and let soak at least 8 hours). Drain and rinse before using.

In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy and the fat has rendered, about 8-10 minutes.

A skillet containing chopped red and yellow bell peppers, onions, crumbled bacon, several piles of assorted spices, and the beginnings of an authentic recipe for flavorful Mexican beans.

Cook Onion and Pepper

Add the chorizo to the bacon fat and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Add the diced onion to the pot and cook until softened, 4-5 minutes. Stir in the garlic and jalapeños and cook another minute until fragrant.

A skillet filled with a tomato-based stew featuring chopped red and yellow bell peppers, bacon pieces, onions, and hearty cowboy beans for a delicious, rustic touch.

Bring to Boil

Add the soaked and drained beans, fire-roasted tomatoes, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, pepper, and bay leaves. Stir to combine and bring to a gentle boil.

A skillet filled with a vegetable and tomato stew topped with a pile of Mexican beans, reminiscent of a traditional recipe.

Simmer

Reduce heat to low, cover partially, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the broth has thickened to your liking. Add more broth or water if it gets too thick.

A bowl of cowboy beans mixed with chopped bell peppers, onions, and garnished with sliced green onions.

Serve & Enjoy!

Stir the crispy bacon back in along with a generous handful of chopped fresh cilantro. Taste and adjust salt as needed. Remove the bay leaves. Serve hot with lime wedges and warm tortillas.

Tips for the Best Charro Beans

A few small tricks take these from good to absolutely unforgettable.

Don’t skip the soak. Soaking dried beans cuts cooking time in half and helps them cook more evenly. If you forgot to soak overnight, do the quick-soak method.

Use Mexican (not Spanish) chorizo. Mexican chorizo is fresh, raw, and crumbly – it’s sold in a casing you squeeze the filling out of. Spanish chorizo is cured and sliced, and won’t give you the same flavor or texture.

Salt at the end. Adding salt too early can make the beans tough. Wait until they’re almost tender to season fully.

Let it simmer. I know it’s tempting to rush, but that 1 1/2 to 2 hour simmer is where the magic happens. The flavors meld, the broth thickens, and the beans soak up everything.

Make it ahead. Charro beans are even better the next day. Make a big pot on Sunday and eat all week.

Adjust the broth at the end. Want them more soupy? Add more broth. Want them thicker? Simmer uncovered for the last 20 minutes to reduce.

Shortcut Version (Using Canned Beans)

Short on time? You can absolutely make charro beans with canned pinto beans. Here’s how:

Skip the soaking step entirely.
Use 4 (15-ounce) cans of pinto beans, drained and rinsed.
Follow the recipe through step 5, then reduce the broth to 2 cups.
Simmer for just 20-30 minutes instead of 1 1/2 to 2 hours, until the flavors have melded.

The flavor won’t be quite as deep, but it’s still incredibly delicious – and on the table in under 45 minutes.

Slow Cooker Charro Beans

These translate beautifully to the slow cooker for a true set-and-forget dinner.

Crisp the bacon and brown the chorizo, onions, garlic, and jalapeños in a skillet as directed.
Transfer everything to a 6-quart slow cooker.
Add the soaked beans, tomatoes, broth, and seasonings.
Cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beans are tender.
Stir in cilantro and reserved bacon before serving.

Instant Pot Charro Beans

For weeknight emergencies, the Instant Pot is your friend.

Using the Sauté function, cook bacon, chorizo, onions, garlic, and jalapeños as directed.
Add unsoaked dried beans, tomatoes, broth (use 5 cups), and seasonings.
Lock the lid, set valve to sealing, and pressure cook on HIGH for 40 minutes.
Let pressure release naturally for 20 minutes, then quick release any remaining.
Stir in cilantro and bacon. Done.

What to Serve with Charro Beans

Charro beans are a side dish powerhouse – they go with just about any Mexican-inspired meal. Here are our favorites:

Carne Asada Tacos – the ultimate combo.

Carnitas – crispy pork shoulder with brothy beans? Heaven.

Chicken Fajitas – charro beans soak up all those fajita juices beautifully.

Mexican Street Corn – the perfect taco night trio: beans, corn, and meat.

Mexican Rice – serve them over rice for a complete meal.

Guacamole and tortilla chips – always.

Knockoff Tito’s Tacos Salsa

The Best Carne Asada

Easy Chicken Tinga Recipe

Mexican Pot Roast

Leftover Charro Beans Storage and Reheating

Refrigerator: Store leftover charro beans in an airtight container in the fridge for up to 5 days. They get better with time as the flavors continue to develop.

Freezer: These freeze beautifully. Cool completely, then transfer to freezer-safe containers or zip-top bags (lay flat for easy stacking). Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen them up. The microwave works too – just stir halfway through.

Recipe FAQ

Can I make these vegetarian?

Yes! Skip the bacon and chorizo, sauté the onions in olive oil with a teaspoon of smoked paprika and a pinch of liquid smoke for that smoky flavor. Use vegetable broth instead of chicken.

What’s the difference between charro beans and borracho beans?

Borracho (“drunken”) beans are essentially charro beans made with beer instead of (or in addition to) broth. Both are delicious – feel free to swap a bottle of Mexican lager for some of the broth if you want to try it.

Can I use a different type of bean?

Pinto is traditional, but you can use black beans or pinquito beans. Avoid kidney beans – the texture isn’t right for this dish.

How spicy are these?

With 2 jalapeños (seeds in), they have a gentle, warm background heat – not spicy. For more heat, add a serrano pepper or a pinch of cayenne. For less, remove the jalapeño seeds or use just one.

Can I make these in advance for a party?

Absolutely – and you should! They’re best made 1-2 days ahead so the flavors have time to develop. Reheat gently on the stovetop before serving.

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