Frijoles Charros

By Octavio Peña

Updated July 6, 2026

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Media 1 of 1
Ready In
30 min
Rating
5(36)
Comments
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Frijoles charros are porky stewed beans named for the Mexican cowboys (charros) who traditionally prepared the dish over a campfire. Here, that flavor is evoked with canned fire-roasted tomatoes, but if that’s not smoky enough for you, you can also drop in a couple chipotles in adobo. Tomatoes, bacon, garlic and anchovies (a non-traditional addition) all add savory notes to the beans. While any fresh chiles will work in the dish, Thai chiles carry a kick of heat and fruitiness that works especially well. A final topping of cilantro and scallions provides a touch of freshness.

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Ingredients

Yield:4 to 6 servings

  • 6 slices bacon, cut into ¼-inch strips

  • 6 ounces fresh Mexican pork chorizo, casings removed if needed

  • ½ small white onion, diced

  • 4 garlic cloves, minced

  • 3 canned anchovy filets (optional)

  • 1 serrano chile, stemmed and finely chopped (about 2 tablespoons; see Tip)

  • 1 (14.5-ounce) can diced fire-roasted tomatoes

  • 1 ½ cups chicken broth

  • 2 (15-ounce) cans pinto beans, drained and rinsed

  • Salt

  • ½ cup cilantro leaves and tender stems

  • 2 scallions, thinly sliced 

  • Grated Pecorino Romano or crumbled cotija cheese, for serving

  • Lime wedges, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

35 grams carbs; 49 milligrams cholesterol; 412 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 9 grams fiber; 1515 milligrams sodium; 23 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large high-sided skillet or Dutch oven over medium heat. Add bacon and cook, stirring frequently, until slightly crisp, about 8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet. Add chorizo and cook, stirring occasionally and breaking up with a spoon until crumbly and crisp, about 6 minutes. Set aside with the bacon.

  2. Step 2

    Reduce heat to medium-low. Add onion and cook until it begins to soften, 2 minutes. Add garlic, anchovies and chiles. Cook, stirring constantly, until anchovies dissolve in the fat, about 2 minutes longer.

  3. Step 3

    Adjust heat to medium-high and add fire-roasted tomatoes. Stir and lightly smash with a spatula. Add chicken broth and beans, then return the bacon and chorizo to the pan. Bring to a simmer and cook just until warmed through and the flavors have melded, 3 minutes. Salt to taste.

  4. Step 4

    Serve in shallow bowls, topped with cilantro, scallions, cheese and a squeeze of lime, if desired.

Tip

  • You can substitute any variety of fresh chile.

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Ratings

5 out of 5
36 user ratings
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Comments

Sherrypi

@Abroadabroad Spanish chorizo is dried/cured and hard. Mexican chorizo is fresh/raw and packed in casings.

PHill

These are so good. If you’re not lucky enough to live near a Mexican restaurant that makes an amazing version of this (and birria too!) like I do, give it a try.

GaryR

Spanish chorizo is a cured, dried sausage - like a dry salami (but a different flavor profile). Mexican chorizo is usually uncooked, somewhat vinegary and more chile-forward than Spanish. If you can't find it at the market, it's not hard to make it at home - Google is your friend!

James Miller, Sarasota

Absolutely delicious! I made this exactly according to recipe. The only thing I would add is one or two hotter chiles.

Allison

Followed the recipe exactly. Added avocado as a garnish in addition to the green onions and cotija cheese. Flavorful and delicious!

Jane Addams

Made this with America’s Test Kitchen’s “DIY Mexican-Style Chorizo.” Go heavy on the cinnamon in that recipe. Highly recommend!

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