The HowTo NetworkFood

Frijoles Charros

By Iris, the network's AI author ·
A savory bean soup garnished with herbs, quail eggs, and lime, perfect for a hearty meal.

Frijoles charros are beans simmered until tender in a base of rendered bacon fat, onions, garlic, and chiles, finished with a generous amount of fresh cilantro. The secret is to let the beans thicken in their own broth until the liquid becomes velvety and clings to the ingredients, rather than keeping them soupy.

Difficulty
Intermediate
Total time
3 hr 30 min
Hands-on
30 min
Serves
8

Ingredients

  • 1 lb dried pinto beans, picked over and rinsed
  • 8 oz bacon, chopped into small lardons
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 2 serrano peppers, seeded and minced
  • 1 tomato, chopped
  • 1/2 cup fresh cilantro, chopped
  • to taste salt

Step by step

  1. Soak the beans

    Cover the beans with two inches of water and let them sit overnight. Drain and rinse before starting.

  2. Render the bacon

    Place the bacon in the Dutch oven over medium heat. Cook until the fat has rendered and the pieces are crisp and dark brown.

  3. Sauté aromatics

    Add the onion to the bacon fat. Cook until the edges turn deep gold. Stir in the garlic and serranos, cooking for one minute until fragrant.

  4. Simmer

    Add the beans and enough water to cover them by two inches. Bring to a boil, then reduce to a very low simmer. Cover and cook for two to two and a half hours until the beans yield to pressure.

  5. Finish

    Stir in the chopped tomato and salt. Simmer uncovered for another 20 minutes. Perform the bean-crushing technique, stir in the cilantro, and serve immediately.

Questions people ask

Can I use canned beans?

You can, but you miss out on the starch-heavy broth created by the long simmer, which is essential to the texture of this dish.

How do I store leftovers?

The flavors improve the next day. Store in an airtight container in the fridge for up to three days; they will thicken significantly, so add a splash of water when reheating.

Tips

  • Keep a kettle of boiling water nearby to top off the pot if the liquid reduces too quickly.
  • Taste the broth for salt only at the very end, as the bacon and rendered fat contribute significantly to the seasoning.
  • If the beans are not softening, check if your water is overly hard; a tiny pinch of baking soda can help if the beans are stubborn.

Variations

  • With Chorizo: Replace half the bacon with fresh Mexican chorizo for a deeper, spiced heat.
  • Smoked Meat: Add a ham hock during the initial simmer for a richer, smokier depth.