How to Make Frijoles Charros (Mexican Charro Beans)

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon reduces fat while adding a smoky flavor.

chorizo

🥗Healthier: chicken chorizo

💰Cheaper: ground beef

Chicken chorizo is leaner, while ground beef is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but vegetable oil is more budget-friendly.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers are milder, while bell peppers are often cheaper.

Sort through the beans, discarding any rocks, damaged, or shriveled beans. Rinse and drain well.

Add beans, onion, garlic, epazote, salt, and water to the Instant Pot. Cover and cook on HIGH PRESSURE for 45 minutes, or until the beans are tender. Let the pressure release naturally for 10 minutes, then carefully do a quick release for the remaining steam. Discard the onion, garlic, and epazote. Reserve the beans and broth.

Place rinsed beans, garlic, onion, epazote, water, and salt in a large pot. Bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low, cover, and simmer gently until the beans are tender—about 1½ hours. Check occasionally to ensure there is enough water, adding more as needed. When the beans are fully cooked, turn off the heat. Remove and discard the onion, garlic, and epazote, then reserve the beans along with their broth.

Transfer 1 cup of cooked beans and 1 cup of bean broth to a blender. Blend until smooth and set aside.

Heat a large pot over medium heat. Add the bacon and cook until browned and crispy, letting the fat render. Transfer the bacon to a plate and leave just enough fat in the pot to coat the bottom.

Lightly brown the beef franks, then add the ham and cook for 1–2 minutes until lightly browned. Transfer both to the plate with the bacon.

In the same pot, cook the chorizo, breaking it apart with a spoon until fully cooked. Stir in the onion and cook until slightly softened. Add the garlic and jalapeño pepper, cooking for 1 more minute.

Sprinkle in the ground ancho chile, cumin, and oregano. Toast for about 1 minute, stirring constantly. Stir in the tomatoes and cook until softened and juicy.

Return the bacon, franks, and ham to the pot, stirring to combine. Add the cooked beans and 5 cups of bean broth, or just enough to cover for a hearty, stew-like consistency.

Stir in the bean puree. If the stew feels too thick and you’ve run out of bean broth, add a bit of water or low-sodium chicken or beef broth to loosen it up.

Stir in cilantro and bring to a gentle simmer. Add the chicharrones carefully, stir, and let it gently simmer for 10 minutes.

Taste and adjust salt as needed. Serve hot as a flavorful side or enjoy on its own with warm corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens