Frijoles charros – Mexican cowboy beans with bacon Recipe
Frijoles charros, or “cowboy beans”, is a thick bean stew with bacon and sausage, seasoned with tomatoes and chili. In Mexico it’s often served at rural festivals and family gatherings outdoors, because it warms you up and keeps you full for a long time. The flavor is like a mix of baked beans and Mexican salsa with a smoky aroma.
Frijoles charros are the essence of Mexican open-air food – a thick, smoky stew set in a pot in the middle of the table during rodeos, fairs and family barbecues. The combination of pinto beans, smoked bacon, sausage and jalapeño tastes a bit like our baked beans, but with a distinct salsa character and fresh coriander. It’s a dish that truly warms you from the inside and keeps hunger at bay for a long time.
Chef's tips
Make sure the beans are tender but still slightly firm – if overcooked, they’ll turn the stew into mush; it’s best to taste a few beans after about 40 minutes of cooking. Brown the bacon and sausage well, because those browned edges build most of the flavor in the sauce. If the sauce seems too thin after 20 minutes, cook for a few more minutes uncovered, stirring gently from the bottom so nothing sticks.
How to serve
The best way to serve frijoles charros is with warm tortillas from the pan or with a thick slice of wholemeal bread if you’re making a more “fusion” version for a garden gathering. Light, pale beer or homemade lime lemonade goes perfectly, especially if you’re eating on a terrace or balcony. The dish works as a main course on cooler evenings by the fire, but also as a very hearty side to grilled meats.
Ingredients
- dried pinto beans or other small beans - 400 g
- smoked bacon in a piece - 150 g
- sausage can be lightly smoked - 200 g
- onion large - 1 piece
- garlic - 3 cloves
- canned chopped tomatoes - 400 g
- jalapeño chili pepper or another green chili - 1 piece
- chicken or vegetable stock - 800 ml
- bay leaf - 2 pieces
- ground cumin - 0.5 teaspoons
- vegetable oil - 1 tablespoon
- salt or to taste - 1 teaspoon
- ground black pepper - 0.25 teaspoons
- fresh coriander for serving - 0.25 bunch
Preparation
- Rinse the beans, cover with plenty of cold water and leave to soak overnight. The next day, drain and rinse again.
- Put the soaked beans into a pot and cover with fresh water so it covers the beans by about 3 cm. Add the bay leaves, bring to a boil and cook over low heat for 45–60 minutes, until the beans are tender but not falling apart. Add more water if needed.
- Cut the bacon into small cubes. Slice the sausage into half-moons. Finely dice the onion and chop the garlic. Finely chop the chili pepper, removing the seeds if you want a milder version.
- Heat the oil in a large deep frying pan or wide pot over medium heat. Add the bacon and fry for 5–7 minutes, until the fat renders and the pieces are lightly browned.
- Add the sausage and fry for another 3–4 minutes, until browned as well. If necessary, pour off the excess fat, leaving about 2 tablespoons in the pan.
- Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent. Add the garlic and chili and fry for 1 more minute.
- Add the cumin and stir, then pour in the canned tomatoes and stock. Bring to a gentle boil.
- Add the cooked and drained beans (remove the bay leaves from the bean pot), and stir gently so you don’t crush the beans. Add salt and pepper.
- Simmer over low heat for 20–25 minutes uncovered, until the sauce thickens slightly and the flavors meld. Stir gently from time to time.
- Taste and, if needed, season with more salt or chili. Before serving, sprinkle with chopped coriander.
Storage
Store leftovers in the fridge in airtight containers and reheat gently in a pot, adding a splash of water or stock if the stew has thickened too much. It also freezes well for later meals.
