🫘 Charro beans (Frijoles charros)

Name: Charro beans (Frijoles charros)
Total time: 150 min
Yield: 6
Cuisine: Mexico · Northern Mexico
Ingredients: 400 g dried pinto beans; 150 g bacon, diced; 150 g sausage (chorizo or smoked), sliced; 3 tomatoes, chopped; 1 onion and 3 garlic cloves; 2 jalapeños, chopped; Fresh cilantro, salt

Origin: Mexico · Northern Mexico

330kcal

per serving · 300 g

110kcal

per 100 g

18 gProtein6 g / 100 g

12 gFat4 g / 100 g

36 gCarbs12 g / 100 g

Frijoles charros are pinto beans simmered with bacon, sausage, tomato, onion and jalapeño into a hearty, brothy stew. The name refers to the charro, the Mexican horseman. It is eaten as a side with grilled meat or as a filling main with tortillas.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: bacon, sausage

Not veganbecause of: bacon, sausage

Contains porkbecause of: bacon

Not keto12 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beansbaconsausagetomatoonionjalapeño

Recipe

6 servings150 min

Ingredients

400 g dried pinto beans
150 g bacon, diced
150 g sausage (chorizo or smoked), sliced
3 tomatoes, chopped
1 onion and 3 garlic cloves
2 jalapeños, chopped
Fresh cilantro, salt

Method

Rinse the beans and simmer them in plenty of water with half the onion for 1.5–2 hours until nearly tender.
Fry the bacon until the fat renders, add the sausage and brown lightly.
Add the remaining onion, garlic, jalapeño and tomato and cook for 8 minutes.
Tip the mixture into the beans, season with salt and simmer 30 minutes more until creamy and brothy.
Finish with chopped cilantro and serve hot.

How to make it lighter

Beans bring good protein and fibre (about 6 g protein per 100 g here); the bacon and sausage supply most of the fat.
Halve the bacon and sausage, or use lean smoked sausage, to cut calories while keeping the flavour.
Serve with a fresh tomato salsa and a single tortilla rather than a big pile of rice and bread.

History

This dish is tied to the ranch and cowboy cooking of northern Mexico, where beans are a daily staple and cured pork adds flavour. It is a common companion to carne asada at family barbecues. Recipes vary by household in the choice of sausage and chiles.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →