Ingredients
Beans and savory base
- 3 cans pinto beans 15–15.5 oz each; drained and rinsed, about 765 g drained total
- 4 ounces bacon 113 g, chopped
- 4 ounces fresh Mexican pork chorizo 113 g, casing removed; not cured Spanish chorizo
- 1 small white onion 100 g, diced
- 1 medium jalapeño minced; remove ribs and seeds for less heat
- 3 cloves garlic minced
- 3 medium Roma tomatoes 300 g, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 3 cups low-sodium chicken broth 720 ml; more hot water as needed
- 1/4 cup chopped cilantro
- fine salt only if needed after tasting
Optional accompaniments
- lime wedges optional
- warm corn tortillas optional
Equipment
- 1 4-quart Dutch oven or heavy pot
- 1 Knife and cutting board
- 1 Wooden spoon
- 1 Colander
- 1 Ladle
- 1 Food thermometer
Instructions
- Set a 4-quart heavy pot over medium heat. Add chopped bacon and cook 6–8 minutes, stirring, until browned and its fat renders. Leave the bacon in the pot.
- Add fresh Mexican chorizo, breaking it into small crumbles. Cook thoroughly according to its package directions, about 5–7 minutes. Fresh pork sausage should reach 160°F (71°C); do not judge by its red color. Spoon off excess fat, leaving enough to coat the pot.
- Add onion and jalapeño; cook about 4 minutes until softened. Add garlic, cumin and oregano for 30 seconds, then tomatoes. Cook about 5 minutes until the tomatoes release juice and soften.
- Gently stir in drained cooked beans and broth. Bring to a simmer, then cook uncovered at a gentle simmer about 15 minutes. Stir occasionally without crushing the beans. Add hot water if needed to maintain a loose, brothy consistency.
- Stir in cilantro and taste before adding any salt. Ladle into bowls with some broth. Offer optional lime and tortillas separately. Refrigerate leftovers within 2 hours in shallow containers; use within 3–4 days and reheat to 165°F (74°C).
Nutrition
Calories: 300kcalCarbohydrates: 32gProtein: 15gFat: 13gFiber: 8g
Video
Notes
Nutrition is an estimate per one-sixth of the pot, based on canned drained pinto beans, representative fresh chorizo label data and standard ingredient composition. It includes all measured bacon and chorizo; discarding rendered fat, different brands and drained bean yield affect the result. Tortillas and other accompaniments are excluded. Instructional video by Villa Cocina: “How to Make Frijoles Charros (Mexican Charro Beans),” published September 20, 2025. It demonstrates the bean-and-meat base and final simmer. Her version cooks dried beans and also includes franks, ham, chicharrones and a blended bean component; this recipe uses canned cooked pintos and only bacon and chorizo, with no blending.