Smoky Frijoles Charros with Bacon and Jalapeños

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10 cups)
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes

Quick Ingredients

• 1 lb dried pinto beans, rinsed (about 2 cups)
• 6 oz thick-cut bacon, diced or 8 oz Mexican chorizo
• 1 medium white onion, diced
• 2 jalapeños, diced (seeds to taste)
• 4 garlic cloves, minced
• 1 chipotle in adobo + 1 tsp adobo sauce
• 1 tsp ground cumin, 1 tsp Mexican oregano, 1 bay leaf
• 4 cups low-sodium chicken broth + 4 cups water
• 1 can (14.5 oz) diced tomatoes with juices
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1 tbsp apple cider vinegar or lime juice
• 1/2 cup chopped cilantro (stems and leaves)

Do This

• 1. Sort and rinse beans. Optional: soak 8–12 hours, then drain.
• 2. Brown bacon or chorizo in a 5–6 qt pot over medium heat, 6–8 minutes.
• 3. Add onion, jalapeños, and garlic; sauté 5 minutes. Stir in cumin, oregano, chipotle, and adobo 30 seconds.
• 4. Add beans, tomatoes, broth, water, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
• 5. Simmer partially covered, 1 hour 45 minutes, stirring occasionally; add hot water to keep beans submerged by 1 inch.
• 6. Stir in vinegar and half the cilantro; mash a few beans to thicken. Adjust salt, finish with remaining cilantro, and serve.

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Why You’ll Love This Recipe

• Classic, smoky pot liquor that is spoonable, rich, and deeply savory.
• Flexible protein: bacon for crisp, chorizo for spicy, or mix both.
• Foolproof technique that yields tender beans without mush.
• Meal-prep friendly: tastes even better the next day.

Grocery List

• Produce: White onion, jalapeños, garlic, cilantro, limes (optional)
• Dairy: Queso fresco or Cotija for garnish (optional)
• Pantry: Dried pinto beans, bacon or Mexican chorizo, canned diced tomatoes, chipotles in adobo, chicken or vegetable broth, apple cider vinegar, kosher salt, black pepper, ground cumin, Mexican oregano, bay leaf, smoked paprika (optional)

Full Ingredients

Beans

• 1 lb dried pinto beans (about 2 cups), sorted and rinsed

Meaty Base (choose one)

• 6 oz thick-cut bacon, diced or
• 8 oz fresh Mexican chorizo, casings removed
• Optional: use 3 oz bacon + 4 oz chorizo for a combo

Aromatics and Chiles

• 1 medium white onion, diced (about 1 1/2 cups)
• 2 jalapeños, diced (seeded for mild, leave seeds for heat)
• 4 garlic cloves, minced
• 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce

Liquids and Seasonings

• 4 cups low-sodium chicken broth (or vegetable broth)
• 4 cups water, plus more as needed
• 1 can (14.5 oz) diced tomatoes with juices
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 bay leaf
• 1 teaspoon smoked paprika (optional, boosts smokiness)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

To Finish

• 1 tablespoon apple cider vinegar or fresh lime juice
• 1/2 cup cilantro, chopped (divide stems and leaves)
• Optional garnishes: extra cilantro leaves, lime wedges, crumbled queso fresco or Cotija, sliced radishes, warm tortillas

Step-by-Step Instructions

Step 1: Sort, rinse, and (optionally) soak

Spread the pinto beans on a tray and pick out any debris. Rinse well. For slightly quicker cooking and extra-even texture, soak the beans in plenty of cool water for 8–12 hours, then drain. If you do not soak, continue directly—this recipe is written for a 1 hour 45 minute simmer; soaked beans may be done sooner.

Step 2: Brown the bacon or chorizo

Place a heavy 5–6 quart Dutch oven over medium heat. Add diced bacon and cook, stirring, until browned and the fat renders, 6–8 minutes. If using chorizo, crumble it into the pot and cook 6–8 minutes until well browned. Spoon off excess fat, leaving 2 tablespoons in the pot for sautéing.

Step 3: Sweat aromatics and bloom spices

Add the diced onion and jalapeños to the pot with the rendered fat. Cook over medium heat, stirring, until the onion is translucent, about 5 minutes. Add the minced garlic and cook 30 seconds. Stir in cumin, Mexican oregano, and smoked paprika (if using); cook 30 seconds to bloom the spices. Add the minced chipotle and adobo sauce; stir to coat.

Step 4: Load the pot and bring to a simmer

Add the rinsed beans, diced tomatoes with their juices, broth, water, bay leaf, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well, scraping any browned bits from the bottom. Bring to a full boil over medium-high heat, then reduce to a gentle simmer over low to medium-low heat. Aim for a bare, steady simmer (about 190–200°F if you use a thermometer).

Step 5: Simmer until tender and brothy

Partially cover with the lid set askew and simmer for 1 hour 45 minutes, stirring every 15–20 minutes after the first 45 minutes. Keep the beans submerged by at least 1 inch; add hot water as needed. Start checking for tenderness at 1 hour 30 minutes (soaked beans may be tender around 60–75 minutes). The pot liquor should be richly flavored and lightly thickened.

Step 6: Finish and balance

Remove and discard the bay leaf. Stir in the vinegar or lime juice and half of the chopped cilantro (use more stems here; they love heat). For extra body, lightly mash 1/2 cup of beans against the side of the pot and stir back in. Taste and add more salt as needed (usually 1/2–1 1/2 teaspoons more, depending on your broth and meat) and more black pepper to taste.

Step 7: Serve

Ladle beans and their smoky, spoonable pot liquor into warm bowls. Garnish with the remaining cilantro, a squeeze of lime, and crumbled queso fresco if you like. Serve with warm tortillas for dipping.

Pro Tips

• Salt smart: a little at the start for flavor, then adjust at the end to avoid overseasoning while the liquid reduces.
• Keep it gentle: a vigorous boil can split skins. A low, steady simmer yields creamy interiors and intact beans.
• Use cilantro stems: add chopped stems during cooking and leaves at the end for layered flavor.
• Chipotle control: 1 pepper gives gentle smoke and warmth; add a second for real heat.
• Thicken without losing broth: mash a scoop of beans or remove the lid for the last 10–15 minutes to reduce slightly.

Variations

• Vegetarian Charros: Omit bacon/chorizo. Start with 2 tablespoons olive oil, add 1 teaspoon smoked paprika and 1/2 teaspoon ground coriander. Use vegetable broth.
• Frijoles Borrachos (Drunken Beans): Replace 1 cup of the water with 1 cup Mexican lager. Let it simmer 5 minutes before adding the beans to cook off the raw alcohol edge.
• Pressure Cooker: Combine all ingredients except vinegar and cilantro. Cook at High Pressure 35 minutes (25 minutes if soaked), natural release 20 minutes. Stir in vinegar and cilantro at the end.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers up to 4 days or freeze up to 3 months. Beans thicken as they sit; loosen with hot water or broth when reheating over medium-low heat until steaming (about 5–8 minutes on the stovetop). For best flavor, add fresh cilantro and a splash of vinegar or lime after reheating.

Nutrition (per serving)

Approximate for 6 servings, bacon version: 380 calories; 18 g protein; 52 g carbohydrates; 12 g fat; 15 g fiber; 880 mg sodium. Chorizo version may add 40–80 calories and 2–4 g fat per serving depending on brand.