Frijoles a la Charra, or charro beans, are a delicious departure from typical refried beans that brings authentic Mexican flavors to your table. This hearty soup combines tender pinto beans with smoky bacon in a rich tomato-based broth seasoned with traditional Mexican spices. What makes this dish even better is that it improves with time, making it perfect for meal prep and busy weeknights.
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Table of Contents
Why This Recipe Works
The magic of authentic charro beans lies in the slow-cooking process that allows the flavors to meld beautifully. The bacon fat renders into the cooking liquid, creating a rich base that infuses every bean with smoky flavor. The combination of fresh aromatics, such as garlic, onions, and cilantro, with warming spices creates a complex, satisfying broth that’s both comforting and flavorful.
The Story Behind Charro Beans
Charro beans, also known as cowboy beans, get their name from the Mexican cowboys (charros) who traditionally prepared this hearty dish. Over time, these beans became a staple Mexican side dish served in steakhouses throughout Mexico, where they’re brought to your table before the main course without even asking. The slow-cooked beans in flavorful broth provided sustenance and warmth during long days on the range. You will love the depth of flavor this simple recipe offers.
Ingredients
Bean Base:
- Dry Pinto Beans – The foundation of the dish that provides protein, fiber, and creamy texture when slow-cooked
- Water – Creates the cooking liquid that transforms into a flavorful broth
- Bacon – Adds smoky flavor and renders fat that enriches the entire dish with savory depth
- Onions – Provide a sweet, savory base flavor that mellows during long cooking
- Fresh Garlic – Delivers pungent, aromatic complexity that enhances all other flavors
- Fresh Cilantro – Adds bright, herbaceous freshness that balances the rich, smoky elements
- Cumin – Provides an earthy, warm flavor that’s essential to authentic Mexican cuisine
- Chili Powder – Adds mild heat and depth with its blend of dried chilies and spices
- Salt – Enhances all flavors and helps beans cook evenly
- Tomatoes – Create the rich, slightly acidic base that brings all flavors together
How to Make Charro Beans
Here are the simple steps for this copycat Pappasito’s charro beans recipe:
- Soak the pinto beans in water overnight.
- Cook the bacon pieces, onions, and garlic in a large skillet over medium-high heat. Do not drain the bacon fat.
- Combine soaked beans, bacon, onion, garlic, spices, and water in a large pot or Dutch oven.
- Simmer until the beans are fork-tender and heated through.
- Add tomatoes, garlic, and cilantro.
- Serve and enjoy!
These beans taste even better the second day.
Recipe Variations
- You can add extra bacon, smoked sausage, chorizo, cooked pork, or chunks of ham.
- Add a little pico de gallo to enhance the flavor when eating them.
- Omit the bacon if you prefer a vegetarian-style dish.
Storage & Reheating Leftovers
- Refrigerator Storage: Store in an airtight container for up to 5 days. Allow to cool completely before refrigerating.
- Reheating Method: Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add water if needed to restore consistency.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Love Beans? Try These Recipes
- How to Cook Pinto Beans in a Pressure Cooker
- Crockpot Chicken with Black Beans
- Easy Barbecue Beans Recipe
- Sausage and Baked Beans
- How to Make Black Beans
- Calico Beans Recipe
- Treebeard’s Red Beans and Rice Recipe
More Mexican Favorites
- How to Make Cheese Dip like Mexican Restaurants
- Chipotle Mexican Grill Barbacoa
- Chipotle Restaurant Corn Salsa Recipe
- Taco Bell Mexican Pizza Recipe
- How to Make Cheese Enchiladas Mexican Style
- Green Dip at Mexican Restaurants
Explore all the delicious budget meals and Mexican food recipes.
Pappasito’s Frijoles Charro – Easy Copycat Recipe
Ingredients
- 1 1/2 pounds pinto beans uncooked
- 1 gallon cold water
- 3/4 pound bacon cut into 1 inch cubes
- 1/2 cup chopped garlic
- 4 tablespoon cilantro plus more for garnish
- 1 cup chopped white onions
- 1 tablespoon Cumin
- 1 tablespoon Chili Powder
- 1/2 gallon cold water
- 1 1/2 tablespoons salt
- 2 cups chopped Roma tomatoes
Instructions
- Soak the beans in 1 gallon of cold water for 8 hours. Drain when ready to use.Â
- In a large (2-gallon) heavy pot, cook the bacon cubes until well done – the bacon should not be undercooked.Â
- Add the onions, 1/2 cup of garlic, and cilantro, to the hot bacon and cook until the onions are transparent.Â
- Add the beans, cumin, and chili powder. Stir well and add 1/2 gallon of cold water. Set heat to medium-low, add the salt, and stir well.Â
- Cook the beans slowly until they are tender (approximately 1 hour). Stir constantly to avoid burning the bottom of the pan.
- Add the tomatoes, 1 tablespoon of garlic, extra cilantro for garnish, and serve.
This recipe is the bomb! As a loyal Pappasitos fan for many, many years, and now living out of state, this bean soup is the solution to my problems! The flavors in this recipe are spot on. I made no changes to the recipe and it was very easy to follow. Next time, and there will be lots of next times, I’ll probably add more water. Since this was my first time soaking and cooking beans, I had no idea how much they’d soak up. What a great recipe to discover at the start of winter. Now, I need to find the rest of their menu so that I can save money on flights to Texas. Muchas gracias!
I am so glad you liked it!
Great recipe, l have been doing a similar recipe for years. I roast pablano, jalapeño and Roma tomatoes in cast iron skillet and then rough chop before adding to beans. Garlic and cilantro is key to your recipe. Thanks for sharing.
These beans are aresome. To make a perfect meal for me, what type meat could/would you add…smoked sausage or chunks of ham.. or both..or none?
I love smoked sausage in here, you could add a good smokey bacon or both.
I add smoked turkey wings(the drummet). 😉😋Valerie
Do i need to have a lid while cooking
Trying to cook now
Can I use tomato sauce instead of chopped Roma tomatoes? If so how many cans to this recipe
Thank you SO MUCH for the recipe. These are cooking in my kitchen as we speak and I can hardly wait for them to be ready.
I hope you enjoy the beans. They are a favorite of mine as well.
I doubled the recipe, following the ingredient amounts with minor exceptions: I had 2 lbs. of bacon so I used it all, and I started with 1Tbls salt and then added to taste. I probably ended up using 2Tbls. I also added 2tsp cayenne pepper. I wasn’t sure about “do not under cook the bacon”. When cooking gumbos I like to cook my bacon until it is brittle and the fat completely rendered. For these beans, I used thick cut bacon, cut in about 1/2 inch strips. Then I cooked it on medium heat until almost brittle – around 40 minutes. Most of the fat cooked down but there were the occasional pieces of very well done fat. Mmm! I soaked the beans overnight and cooked them gently in nothing but the water for about 3 hrs before they were approaching tender. I added the rest of the ingredients and brought to a light boil for the last hour. I will be cooking this recipe again very soon and will add the tomatoes and cilantro at the very end, as the recipe states, because they did cook down and left no ‘chuncky’ tomato in my dish.
These were by far the best beans I’ve ever cooked. I served the bean soup with beef and shrimp fajitas to a party of 14. I like to think I cook a mean fajita and great seafood, but I had more guests wanting seconds on the frijoles. Thank you for this recipe!
I really appreciate the detail you wrote here. I am going to give some of your suggestions a try. I love the extra bacon, I mean who doesn’t love bacon? Thank you for writing up your updates. I am going to give these a try.
Add two jalapenos, seeded and chopped to the onion addition. Adds nice flavor and just a tiny bit of heat. I like a little ground coriander and a little more (1 tsp more) chili powder.
I love to add a little pico de gallo to beans when I eat them. Your suggestions sound most excellent!
OMG These are delicious! ENjoying my bowl as we endure unseasonal 20 degree weather…..
It is 1/2 cup garlic, and then right at the end an additional 1 Tbsp of garlic. I need to take out the word remaining I think that makes it vague.
Stephanie
I have a question, it says 1 C garlic plus 1Tbsp. fresh Garlic. Is that correct? 1 cup of garlic?
Thanks