Mexican Cowboy Beans (Charro Beans)are a deliciously hearty and brothy soup, perfect for cold winter days. In Spanish, they're also called frijoles charros, which means "cowboy beans." This bean dish is traditionally associated with rural Mexican cuisine and rancho cooking. Charro beans are made from pinto beans cooked with pork (bacon or Mexican chorizo), tomatoes, onions, garlic cloves, and serrano peppers!
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One of my son's favorite combos is carne asada with a helping of white rice and spicy charro beans. He could eat that every single day if I let him! Although, to be fair, this combo is very common and will show up together at an outdoor evening party in the Northeast region of Mexico.
It's popular for a reason!
When we moved to Texas, I found that in many Tex-Mex restaurants, they had a side dish called "Cowboy beans" and it wasn't till I ordered them one day that I realized it was frijoles charros!
The literal translation for frijoles charros is cowboy beans! But, believe me, the Mexican recipe is a little different.
Frequently Asked Questions About Charro Beans
Before I share my recipe for cowboy beans, here are a few questions I usually get about these homemade frijoles.
What are charro beans made of?
Charro beans (also known as frijoles charros or cowboy beans) are a popular bean soup in the country's northern side. It traditionally consists of a mixture of pinto beans cooked with chorizo, bacon, sometimes sausage, tomato, and spices. Depending on taste or locality, people used different meats and spices like oregano or cumin. Charro beans are also sometimes cooked in broth, like chicken broth, instead of water.
Why are they called charro beans?
The word “Charro” in Mexico translates to a cowboy. So the name of Charro beans (frijoles charros, cowboy beans) comes from the invention of cowboys cooking with scraps during their long days herding cows in the north of the country.
Are frijoles charros the same as Borracho Beans (frijoles borrachos)?
No, they are similar, though! People tend to mix these up.
To make 'frijoles borrachos', you usually start with a batch of this recipe for charro beans. Then, you can add a cup or two of your preferred beer to the pot, and you will have frijoles borrachos (or drunken beans in English).
Steakhouse restaurants in Mexico will bring a small portion of this soup to your table before your meat dish without you even asking for it. The soup is a hearty dish to have on a cold winter day!
How do I make this charro beans recipe less spicy?
To make these beans less spicy, swap them for jalapeños, or leave them out altogether.
Does this bean recipe freeze well?
Yes! I love to make extra to store in the freezer. They taste even better when you reheat them. Plus, it's really handy for those cold days when you don't feel like cooking.
All you need to do is just defrost it and serve it with warm tortillas.
Mexican Cowboy Beans (Frijoles Charros)
Here are the ingredients you need to make cowboy beans at home.
- Pinto beans (cooked with their broth)
- Onion
- Garlic
- Chorizo
- Bacon
- Tomatoes
- Serrano peppers
- Cilantro chopped
Cooking Tips:
- To make this dish extra hearty, consider adding some chopped ham and pork cracklings to make it even more delicious or substitute other meats!
- You can always use canned pinto beans if you don't have time to make your own beans.
- If you have a high-pressure cooker like an instant pot, here is how to cook black beans or pinto beans. Instant pot beans
- Another option is using a slow cooker and cooking your pinto beans on high for about 5-6 hours.
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
How To Make Charro Beans: Step By Step Tutorial
I will break this down into sections to make things easier for you.
Cook The Beans
- Place 2 cups of dry pinto beans, ¼ of a medium white onion, two peeled garlic cloves, and 8 cups of water in a large pot.
- Cook for about 2 hours on a stove-top over medium-high heat or a little longer until they are tender.
Tip: Soaking the beans overnight will speed up this process. I usually use my pressure cooker, and they are ready in 30 minutes!
Cook The Meat
After cooking the beans, it's time to start the base.
- Fry the bacon and chorizo in a skillet for about 10 minutes over medium heat.
Note: If you prefer to cook the bacon first until it gets crispy and remove the bacon grease, then add the chorizo to cook with the bacon. I just like to cook them together.
- At this time, add the ham or other meats like diced hotdog sausages and pork cracklings if you're using them.
Add In The Rest Of The Ingredients
- After 5 minutes, add the onion, garlic, and pepper and fry for 2 more minutes.
- Stir in the tomatoes and cook, occasionally stirring, for an additional 8 minutes.
- Once the tomato has released its juices, stir in this mixture into the pot with the beans and liquid like a sauce consistency.
- Simmer for about 15 minutes to blend the flavors.
Note: Add water if necessary. The consistency shouldn’t be thick.
- Add salt, avocado slices, and some chopped fresh cilantro before serving.
Enjoy!
What To Serve With Charro Beans
Like I mentioned at the beginning of this post, a lot of the time we are serving this charro bean soup at a barbeque or get-together.
At these parties, we usually serve:
If I'm honest, sometimes, I'll just heat a bowl of this easy charro beans recipe soup with some white rice, and that's my lunch. To store your protein pack charro beans, just place them in an airtight container or tight lid in your refrigerator for up to 5 days.
More Authentic Mexican Recipes:
If you enjoyed this recipe for frijoles charros, take a look at some of these other authentic Mexican recipes:
I hope you make these Mexican Cowboy Beans! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
¡Buen provecho!
📖 Recipe
Mexican Cowboy Beans (Frijoles Charros)
Ingredients
- 6 cups of already cooked pinto beans with their broth **
- ¼ onion chopped
- 2 garlic cloves chopped
- 3 ½ oz. chorizo
- 3 ½ oz. bacon chopped
- 2 large tomatoes chopped about 2 ½ cups
- 2 serrano peppers chopped
- 1 cup of cilantro chopped
Optional:
- 3 ½ oz. cooked ham chopped & 1 cup pork cracklings
- Salt to taste
Instructions
Cook the Beans
- Place 2 cups of dry pinto beans, ¼ of a medium white onion, two peeled garlic cloves, and 8 cups of water in a large pot.
- Cook for about 2 hours on a stove-top over medium-high heat or a little longer until they are tender.
- Tip: Soaking the beans overnight will speed up this process. I usually use my pressure cooker, and they are ready in 30 minutes!
- Place the beans and its broth in a large stockpot and set aside.
Cook the Meats
- Fry the bacon and chorizo in a skillet for about 10 minutes over medium heat.
- Note: If you prefer to cook the bacon first until it gets crispy and remove the bacon grease, then add the chorizo to cook with the bacon. I just like to cook them together.
- At this time, add the ham or other meats like diced hotdog sausages and pork cracklings if you're using them.
Add In The Rest Of The Ingredients
- After 5 minutes, add the onion, garlic, and pepper and fry for 2 more minutes.
- Stir in the tomatoes and cook, occasionally stirring, for an additional 8 minutes.
- Once the tomato has released its juices, stir in this mixture into the pot with the beans and liquid like a sauce consistency.
- Simmer for about 15 minutes to blend the flavors.
- Add salt — to adjust taste — and chopped cilantro right before serving.
Serve in large bowls and warm tortillas.
Notes
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Abby Leaf
This dish is fantastic! I’m cooking my way through your soup recipes. Next is caldo de camarones….
Pat Strothman
Is the 30 minutes pressure time for unsoaked beans?
Mely Martínez
Hello Pat,
Yes,they will be ready in that time.
The only time they will need longer cooking is if the beans are too old.
Lauren
These are wonderful!! Does this freeze well?
Mely Martínez
Hello Lauren,
Yes, the ydo freeze well.
Sheree
So delicious!! I had to adapt since I do not like store bought tomatoes and there are no garden tomatoes avail. in MI and I did not have Serrano peppers. I used 1 can of Rotel fire roasted diced tomatoes with green chiles instead. My husband said it was the best he has ever eaten !!
Mely Martínez
Hello Sheree,
Smart use of canned tomatoes. Thank you for trying the recipe and for coming back to comment. I know your tip will help other cooks in the same situations.
Haidi
Hi Mely!
Would you be able to cook all this in an instant pot? or do you recommend cooking the beans first, then the rest of the ingredients?
I'm very excited to make this for my family!
Mely Martínez
Hello,
Cook the beans first in the instant pot, then add the rest of the ingredients.
Rose Prince
Mely, these beans are so yummy! I made them for a small dinner party with family, and they all agreed that they were the best beans they've ever had. They are now my husband's favorite "chili beans" as he called them. I've made them several times now using different meats. One of our favorites is with carnitas instead of ham, but still using the chorizo and bacon. Thank you again for a wonderful recipe!
Mely Martínez
Hello Rose,
It is so good to know that your family like it, and about your addition of carnitas. So yummy!
Jessica
This recipe is Sooo good. I love making this when its raining or cold outside. My boyfriend is not a fan of soups but loves when i make this. We always have left overs and enjoy the next day with some warm tortillas on the side.
Randye D
These are excellent and they freeze very well. I just finished making my second pot. My husband usually doesn’t like soup, but he loves these and your sopa de fideo con pollo recipe.
Rob nickel
Excellent soup
Diane
Love this recipe, although I did tweek it a little.
To much cilantro for our tastes so we cut it to 1/4 cup. (We have the cilantro tastes like soap gene). So cutting it back left flavor, but cut the soap taste to a minimal.
(I tried a batch without the cilantro and it was left wanting).
I also added about 1 cup of tomato juice, as I did not have fresh home grown tomatoes and store bought just don't have homegrown flavor.
Lee C
Mely,
How much water should I add if using canned pinto beans?
Do I use the juices in the can or rinse it out?
Looks delicious. Can’t wait to make it.
Mely Martínez
Hello Lee,
To render the same amount of servings (8) You would need 3 cans (16oz each) of beans and 4 cups of water.
Rena
If using caned pinto beans do I need to add water or could I use Chicken stock so that the pork rinds can cook long enough to get to its consistent of being soft and when do o add the extra liquid in ?
Mely Martínez
Hello Rena,
You can use either one.
Elyce
This recipe is awesome, everyone loved it
Dianne
Where does the chile serrano go though?
Delicious and super easy!
Mely Martínez
Hello Dianne,
If you check the recipe box, in step 3, it indicates about the pepper.
Candace
The best Frijoles Charros recipe I've ever tried! Thank you for sharing!
Mitchell Leatherman
Me and my wife are (Dominicana) went to a Mexican restaurant and they served charros before the meal and we fell in love with it. So I looked up how to make it and came across this recipe and we think it's better than the one at the restaurant! So much flavor and perfect kick from the Serrano peppers not overwhelming. I did add more bacon and Cajun andouille sausage because that's just a personal preference but this has incredible flavor! Always excited to eat thank you for the great recipe!
Mitchell Leatherman
My wife is not me
QIANA
Very authentic recipe. I wish Mely you kept this site a secret- half of these recipes are are what I learned to cook from scratch from my mother in law over 15 years of cooking but there is a catch practice makes perfect.
mmartinez
Hello Qiana,
Thank you for visiting, I'm glad to know you enjoy the recipes. Enjoy cooking them.
Martha E. Trevino
my mom, her mother and her grandma made delicious frijoles a la charra. They did not include chorizo, but cueritos (the raw pork rinds) were always part of their recipe, and now mine as well. They also added 1/2 cup of pork lard and the beans and broth tasted incredibly-delicious. The last 15 minutes of cooking, they also added 4 serrano peppers-whole-because the children did not like the hot beans. That way, the adults who liked the spicy beans, simply got one of the serrano peppers and mashed it with a fork, making their beans hot. Seeing your recipe brought back so many memories of my beloved family cooking the huge jarro of beans on a daily basis. In my family, we have always used the fresh garlic cloves, the cumin seed, the molcajete, variety of peppers, coriander,... Congratulations on your magnificent blog, Mely. You are sincerely a trailblazer with all those Mexican dishes you highlight. Thank you for not allowing those culinary gems to be lost and forgotten.
mmartinez
Hello Martha,
Thanks a lot for sharing all those valuable tips. I'm sure many people will benefit from them and apply them to their dishes. Again, thank you for your kind words.
Seb
I'm making this now and just wondered if there is any gluten?
mmartinez
Hello Seb,
Sorry, I'm not familiar with the gluten content of this recipe.
Majella
Hello Mely, I was wondering about the pork rinds- are these raw or the fried variety? Thank you
mmartinez
Hello Majella,
The already cooked ones (fried)
Kelley
I dont understand what u mean about the beans n broth.. Do i cook the beans n broth or water?
mmartinez
Hello Kelly,
You cook the beans with water. The cooking liquid/broth is after you cook them.
Mimi
Wonderful! I usually cook beans and mash them to act like refried beans, because that's what everyone loves, but now I have a reason to put some beans and broth aside. Love your soup!
Mike
Mely,
Great recipe, it close to one I use myself but I never thought about adding the cracklings. What a great add!
When cooking the beans I add a Smoked Ham Hock to the pot.when the beans are cooked I then remove the meat from the bone and thenadd it back to the beans.
Unknown
I'm not big on spicy-hot. I wonder if it would be okay to chop up a couple of Poblano peppers instead of the serranos? I love how that soup looks and want to make it today.
mmartinez
Yes, You can use poblanos. Great option!
Happy cooking!
Anonymous
I have looked for a Mexican recipe book but with no luck. I came upon your frijoles a la charra recipe and my husband loved them... He even asked if I could give him some to go so he can share with a friend! I have bookmarked your page and plan to visit it often. Thank you for making your page easy to navigate and your wide variety of dishes to choose from!!!
mmartinez
Hello,
I'm so glad you husband liked the frijoles a la charra. I highly recommend you to try the recipe in the following link:
braised short ribs
He sure will love that! Thank you for taking the time to comment.
Happy cooking!
Justin Griffith
I am making this recipe as we speak! I was looking for an authentic charro beans recipe and this fit the bill. Will update how it comes out
Chris Holbrook
This was great! My husband loved this and he's not a huge fan of beans. I'm not sure how I can go back to refried beans.
Mely
Glad to hear that Chris. Thanks for taking the time to comment.
Mely
Jewels1900
I was looking for a good charro beans recipe. I discovered there are a few variations but finally decided on yours. I'm so glad I did because they were awesome! Thank you for sharing. This is definitely a keeper.
Mely
Hello Jewels1900,
I am so glad this help you. Thanks you for your comment.
Mely
Greg Davis
why do I see so many recipes for charro beans that have hot dogs in
Mely Martínez
Hello Greg,
IN the northern states of Mexico, where I am from, we like to add them to the recipe.
Nammi
Hi, mely, just dropping a Hi, hope you are doing well have a nice day. I'll try to make this soup using the local ingredients.
MyCookingTime
Mmmm otro platillo típico en estas fechas y para una carne asada, me encanta, sólo que nosotros le ponemos cueritos de cerdo y salchicha, quitando el chorizo.... mmm
Candace
Mely, this charro beans soup looks absolutely divine! Thanks so much for sharing this. I hope you are doing well.
Nora
Mely! También yo voy a soñar con esta parrillada deliciosa! Uy que antojo! Quierooo
Como siempre tus fotografías maravillosas!
Besos
Cajunlicious
Your bean soup looks amazing, wish I would have seen this before I put mine in the crock-pot this morning.
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
Miz Helen
Karen
Mmm, Mely, these look and sound so good! I don't use my pressure cooker often enough and I never thought to use it for beans! Next time I make beans, I will use it!
Mexico in my kitchen
Hello Chris,
You are right the chorizo is my homemade chorizo. It is raw and uncured.
I will love to see how you personalize this soup.
Mely
Chris
This sounds sooooo good, Mely, I can't wait to try it. I am assuming the chorizo you are using is raw/uncured, correct?
easynaturalfood
Hi Mely, thanks for sharing your delicious looking soup with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe!
Mexico in my kitchen
@Easy naturalfood,
Thanks for the invitation, great idea.
@ Miz Helen
Thanks as always for hosting every week.
Mely
Mexico in my kitchen
Hola Norma,
Que gusto siempre verte pasar por aqui.
Saludos
@ Hola Carmen, y con este clima se antojan, verdad?
Hola Flavio,
No sueñes, preparalos en proximo fin de semana.
Un abrazo,
Mely
Miz Helen
Hi Mely,
I could just eat at your house and be so happy. Carne Asada is one of my favorites and with your wonderful Charro Beans, wow that would be a perfect meal for me. Hope you are having a great week end and thanks so much for sharing.
Byte64
Como se ve todo rico, como siempre por supuesto.
Esa parrilla de carne con su chile serrano y cebollita toreada me la voy a soñar toda la noche.
Qué bárbara!
Un abrazo querida Mely.
Carmen
Querida Mely, así merito hago mis frijoles charros.Son tan buenos, tan ricos y te sacan tanto de apuros. De verdad que es una gran comida, gracias por recordarmelos a preparlos próximamente.
Recibe un abrazote
easynaturalfood
This looks super tasty! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe.
NORMA RUIZ
Que deliciosos se ven esos frijolitos charros Mely, gracias por compartirnos tu rica receta, saludos lindo fin de semana.
Mexico in my kitchen
Hello Belinda,
It was a big feast. Nice to see you stopping by.
Mely
Belinda
What a feast this is - my stomach is growling!
Mexico in my kitchen
Hola Roberto,
La cerveza se la agregas en los ultimos 10 minutos mas o menos en la ultima parte de la coccion.
Saludos,
Mely
Jeri Ann Waltrip
Where does the recipe say anything at all about adding beer?
Mely Martínez
Hello Jeri,
In the text above, third paragraph: You are here: Home » Mexican Soups » Charro Beans Recipe
Charro beans soup cooked with beer
And if you add a cup or two of beer to the pot of charro beans soup they become “frijoles borrachos” (drunken beans).
Gutierrez Communications
Mely, these are the best! Arriba Nuevo Leon. But when do you put in the cerveza? I usually split my Dos Equis between the beans and the cocinero!
Felicidades.
roberto
Mexico in my kitchen
Hello Gloria and Prieta. I am glad you liked it.
HOla Mario, Gracias por pasar a visitar.
Hi, Drick, I am so glad to hear from you.
Hola Ruth,
Ya sabes uno a la mexicana improvisando.
Que tal Pily, si verdad cada quien tiene su propia version. Saludos.
Hola Gaby, si ya fui por alla. Gracias mil.
Saludos,
Mely
Drick
beauftiful, I cannot wait to make this... I love bean soups, and your Frijoles Charros is a little different than mine, much actually and I an just busting at the seams wanting to make it now (I have 3 soups already in the fridge), gonna have to wait until this weekend... thanks for your recipe... so glad to hear from you my friend
mariO
Ay pero que ricooo!!
Me remontas a esas fiestas en el rancho de mi madrina, cuando vamos a comer carnes asadas, con nopalitos y cebollas, y no falta la tía que lleva la cazuela de frijoles de la olla que nos servimos en vasos desechables y comiendo con una cucharita... yummi!
Me has hecho el día, saludos!
Heather Schmitt-González
These look fantastic, Mely! All of those meats and produce..I can almost taste them now =)
Gabriela, clavo y canela
Mely, que maravilloso, con el frio que tengo ahora, esta sopa me vendría muuuuy bien.
Por cierto, te envie a tu correo una invitacion al blog, ya que ahora no es público.
besitos
Pily
Mmmm.... Mely, a mí mi suegra me enseñó a hacerlos pero son más sencillos, hay !! se me antoja todo lo que nos presentas hoy!!
Saludos Mely y un beso!!
Ruth Sagrario Macotela
Yummy!!! aparte de tus recetas las fotos siempre te quedan divinas, todo se me antoja! 🙂
Gracias por la idea de la carne asada dentro de casa, el frio no sera pretexto para seguir disfrutando de algo que normalmente se consume mas en verano, Ya me dio hambre.
Saludos Mely ♥
Prieta
This looks delicious, Mely! I want some right now!
Gloria
Oh boy Mely, you are the cook of all cooks. Ayeeeee mujer, everything looks so good. I want to come over and eat. This all sounds so great and looks so good. Awesome. You are my cup of cerveza!! tee hee. Take care and be well.