Frijoles Charros
The ultimate Mexican barbecue side dish: pinto beans simmered low and slow in a rich, savory broth packed with bacon, chorizo, sausage, tomatoes, chilies, and fresh cilantro.
45 min
Easy
Mexicana (Norteña)
6 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply comforting crowd-pleaser this is—these beans are the absolute soul of any outdoor gathering! In Northern Mexico, a backyard carne asada feast is simply not complete without a rustic pot of frijoles charros bubbling away right next to the grill. The first time I experienced a truly memorable batch was at a ranch in Coahuila; they were cooking them in a massive clay pot directly over burning mesquite firewood, and the aroma of the meats rendering alongside the onions was completely out of this world. The pitmaster proudly shared with me that the ultimate golden secret to their intense flavor is thoroughly frying all the meats in the bacon fat before adding the beans and their cooking broth, and never being stingy with the fresh cilantro at the end. Personally, I absolutely love prepping this on Sundays because it easily feeds a crowd and everyone goes wild for it. It looks phenomenal when served piping hot in deep clay bowls, showcasing the generous cuts of sausage and crispy bacon swimming in that rich, aromatic broth, exactly like the texture in Frijoles charros.jpg. To drink, an ice-cold light beer is the ultimate natural companion. You will fall in love with it.
Instructions
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1In a large deep pot or heavy skillet over medium heat, fry the chopped bacon until it begins to turn crisp and renders its rich savory fat.
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2Add the crumbled chorizo into the same pot with the bacon and cook for 4 minutes, breaking it apart with a wooden spoon so it releases its vibrant color and spices.
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3Toss in the sliced sausages and diced ham; sauté the meat mixture for about 3 to 5 minutes until everything is beautifully combined and lightly browned.
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4Stir in the chopped white onion and sliced jalapeño chilies, cooking for 3 minutes until the onion turns translucent and soft.
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5Add the diced tomatoes, season with a small pinch of salt and pepper, and let it cook for 5 minutes until the tomatoes collapse and form a rich, juicy stew base.
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6Pour the cooked pinto beans and their hot broth directly into the pot, stirring well to deglaze all the rich flavors trapped at the bottom, cover tightly, and bring to a gentle simmer over low heat for 15 minutes until the broth thickens beautifully to mirror the rich layout shown in Frijoles charros.jpg.
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7Just before turning off the heat, stir in the fresh chopped cilantro, adjust salt to taste, and serve immediately in deep rustic bowls.
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