Name: Frijoles Charros - Hearty Beef Pinto Beans
Prep time: 4 h 30 min
Cook time: 2 h 30 min
Total time: 7 h
Yield: 6-8 servings
Ingredients: 1 pound (450g) dried pinto beans; Kosher salt, to taste; 6 cups (1.4L) homemade or store-bought low-sodium chicken stock; 2 bay leaves; 2 sprigs epazote (optional); 12 ounces (340g) diced beef bacon; 1 medium white or yellow onion, diced (about 8 ounces; 225g); 2 serrano chiles or 1 jalapeño, minced; 3 medium cloves garlic, minced (about 1 tablespoon; 12g); 2 (14-ounce; 400g) cans diced fire-roasted tomatoes; Large handful chopped fresh cilantro leaves and fine stems

Frijoles Charros (Mexican Pinto Beans With Beef Beef Beef Bacon and Chiles) Recipe are more than just a side dish; they are a fiesta in a bowl! This hearty and flavorful Mexican classic is a beloved staple for a reason. Imagin extracte tender pinto beans simmered to perfection, bathed in a savory broth infused with smoky beef baconbacon, tender chunks of beef, and a lively kick from a blend of chiles. It’s the kind of comfort food that warms you from the inside out, perfect for family gatherings, casual barbecues, or simply a satisfying weeknight meal. What truly elevates this Frijoles Charros (Mexican Pinto Beans With Beef BaconBeef Bacon and Chiles) Recipe from other bean dishes is the incredible depth of flavor achieved through slow simmering and the harmonious marriage of ingredibeef bacon The beef bacon renders its delicious fat, creating a rich base, while the other elements add layers of spice and complexity that keep you coming back for more.

Ingredients:

1 pound (450g) dried pinto beans
Kosher salt, to taste
6 cups (1.4L) homemade or store-bought low-sodium chicken stock
2 bay leaves
2 sprigs epazote (optional; see note)
12 ounces (340g) diced beef beef bacon
1 medium white or yellow onion, diced (about 8 ounces; 225g)
2 serrano chiles or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
3 medium cloves garlic, minced (about 1 tablespoon; 12g)
2 (14-ounce; 400g) cans diced fire-roasted tomatoes
Large handful chopped fresh cilantro leaves and fine stems

Preparing the Pinto Beans

The foundation of any good Frijoles Charros is perfectly cooked pinto beans. Start by rinsing the dried pinto beans thoroughly under cold running water. Pick through them to remove any small stones or debris that may have been missed during packagin extractg. Place the rinsed beans in a large bowl and cover them generously with cold water – about 2-3 inches above the beans. Let them soak for at least 4 hours, or preferably overnight. This soaking process not only rehydrates the beans but also helps to reduce their cooking time and makes them easier to digest.

Once soaked, drain the beans and rinse them again. Transfer the drained beans to a large, heavy-bottomed pot or Dutch oven. Add the 6 cups of chicken stock, ensuring the beans are well covered. Tuck in the 2 bay leaves, and if you have them, add the 2 sprigs of epazote. Epazote is a traditional herb in Mexican cooking that imparts a distinct, slightly earthy and anise-like flavor that is fantastic with beans. If you can’t find it, don’t worry, your Frijoles Charros will still be delicious. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and let the beans simmer gently. Stir occasionally to prevent sticking. Cook for about 1.5 to 2 hours, or until the beans are tender but not mushy. You’re looking for that perfect creamy texture. Season generously with Kosher salt towards the end of the simmering time; it’s best to salt beans after they are tender as salt can toughen them if added too early.

Building the Flavor Base

While the beans are simmering, we’ll build the rich, savory flavor for our Frijoles Charros. In a separate large skillet or Dutch oven, add the 12 ounces of diced beef baconbacon. Cook over medium heat, stirring frequently, beef bacon the bacon is crispy and has rendered most of its fat. This rendered fat is liquid gold and will be the base for sautéing our aromabeef bacon Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate. Leave about 2 tablespobeef baconf the rendered bacon fat in the skillet. If there’s more than 2 tablespoons, you can pour off the excess, or if there’s less, add a tablespoon of neutral oil like vegetable or canola oil.

Add the diced white or yellow onion to the sbeef bacont with the rendered bacon fat. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Don’t rush this step; allowing the onions to sweat and become tender will release their natural sweetness and create a more mellow flavor. Next, add the minced serrano chiles (or jalapeño) and the minced garlic to the skillet. Sauté for another minute or two until fragrant, being careful not to burn the garlic. The aroma at this stage should be incredible! This aromatic base is what will tie all the wonderful flavors of the Frijoles Charros together.

Combining and Simmering

Once your beans are tender and your flavor base is built, it’s time to bring everything together. Carefully drain the cooked pinto beans, reserving the cooking liquid. You’ll want to have the reserved liquid handy in case you need to adjust the consistency of the Frijoles Charros later. Add the sautéed onion, chile, and garlic mixture from the skillet to the pot with the cooked beans. Stir well to combine.

Next, pour in the 2 cans of diced fire-roasted tomatoes. The fire-roasting adds a lovely smoky depth that is perfect for this dish. Stir everything together, ensuring the tomatoes are evenly distributed throughout the beans. If the mixture seems a bit dry, you can add some of the reserved bean cooking liquid, a ladleful at a time, until you reach your desired consistency. Some people prefer their Frijoles Charros more soupy, while others like it thicker.beef baconthe reserved crispy beef bacon back into the pot, reserving a little for garnish if you like. Bring the entire mixture to a gentle simmer over medium-low heat.

The Final Touch and Serving Suggestions

Cover the pot and let the Frijoles Charros simmer for at least 30 minutes, or up to an hour. This longer simmer allows all the flavors to meld and deepen beautifully. Stir occasionally to prevent anything from sticking to the bottom of the pot. Taste and adjust the seasoning with more Kosher salt if needed. The flavors will have developed significantly by this point.

Just before serving, stir in the large handful of chopped fresh cilantro leaves and fine stems. Cilantro adds a burst of fresh, herbaceous flavor that brightens up the rich, savory beans. Serve the Frijoles Charros hot. They are fantastic on their own as a hearty side dish, or they can be the star of the meal. They are traditionally served as part of a larger Mexican feast, alongside grilled meats, rice, and tortillas. They also make for an incredible filling for tacos, burritos, or enchiladas. For an extra special touch, garnish each serving with a spbeef bacone of the reserved crispy beef bacon and a dollop of crema or sour cream. Enjoy this flavorful and satisfying Mexican classic!

Conclusion:

There you have it – the ultimate guide to making my delicious Frijoles Charros (Mexican Pinto Beans With Beef, Beef Beef Bacon and Chiles) Recipe! This hearty and flavorful dish is a true taste of Mexico, bursting with smoky, savory notes from the beef, beef baconbacon, and a gentle kick from the chiles. It’s the perfect comfort food that’s surprisingly easy to prepare, making it ideal for a weeknight family dinner or a crowd-pleasing potluck addition.

I love serving this Frijoles Charros recipe alongside warm corn tortillas, a dollop of sour cream, and a sprinkle of fresh cilantro. It also makes a fantastic side dish to grilled meats or tacos. Don’t be afraid to get creative with variations! You can swap outbeef baconbeef bacbeef baconr regular bacon, add some diced jalapeños for extra heat, or even throw in some other favorite vegetables like corn or bell peppers. The possibilities are endless!

I truly hope you enjoy making and savoring this Frijoles Charros (Mexican Pinto BeBeef Baconith Beef, Beef Bacon and Chiles) Recipe as much as I do. Give it a try, and let the vibrant flavors transport you!

Frequently Asked Questions:

Can I make Frijoles Charros ahead of time?

Yes, absolutely! Frijoles Charros (Mexican PinBeef Baconans With Beef, Beef Bacon and Chiles) Recipe often taste even better the next day as the flavors meld. You can store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What kind of chiles should I use for Frijoles Charros?

For this Frijoles Charros (MexicaBeef Baconto Beans With Beef, Beef Bacon and Chiles) Recipe, I’ve suggested a combination that offers a balanced flavor. You can use dried ancho chiles for a mild, smoky sweetness, and a few dried árbol chiles for a touch of heat. If you prefer it spicier, add more árbol chiles or some diced fresh jalapeños. For a milder version, simply omit the árbol chiles.