Frijoles Charros (Mexican Cowboy Beans)
Pot beans simmered with chorizo, bacon and tomato until smoky and rich, a northern Mexican barbecue staple that works as a soup or a main.
Made with Mexican chicken stock (caldo de pollo) and Frijoles de la olla (pot beans) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the bacon in a large pot over a medium heat for 6 minutes until the fat runs and it starts to crisp.
6 min - 2
Crumble in your homemade Mexican chorizo and fry for 5 minutes until cooked through and golden.
5 min - 3
Add the onion and jalapeños and cook for 5 minutes, then the garlic for 1 minute.
6 min - 4
Stir in the tomatoes and cook for 5 minutes until they break down.
5 min - 5
Add the beans with their liquid from the frijoles de la olla base (see the base recipe), plus the caldo de pollo and oregano. Simmer for 15 minutes, until thick but still soupy.
15 min - 6
Taste, season with salt only if needed, as the bacon and chorizo are salty. Stir in the coriander and serve in bowls with corn tortillas or tortilla chips.
Tips
- Use the bean cooking liquid, not just the beans. It carries starch that makes the stew creamy.
- Check bacon and any shop-bought chorizo for gluten before tagging this gluten free, or stick to the homemade chorizo base.
- For a lighter version, drop the bacon and use extra chorizo, or make it meat free by skipping both and adding 1 tsp smoked paprika with vegetable stock instead of the caldo.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool within 1 to 2 hours, freeze for up to 3 months, and reheat until steaming hot all the way through.
Questions
Why are they called charros beans?
A charro is a Mexican cowboy. The name points to the northern Mexican cookout style: beans simmered with smoked pork, chilli and tomato over an open fire.
Can I use tinned beans?
Yes. Use 3 tins of pinto beans, drained and rinsed, and simmer 20 minutes in the stock instead of the bean liquid. The result will be less creamy.
Is this dish gluten free?
Yes with the homemade chorizo and gluten free bacon, and with homemade or gluten free stock. Always check shop-bought chorizo and bacon labels.
More made with mexican chicken stock (caldo de pollo)
Crema de Calabaza con Chipotle (Smoky Squash Soup)
GFEFNFSopa de Fideo (Mexican Vermicelli Soup)
EFNFCaldo Tlalpeno (Smoky Chicken and Chickpea Soup)
GFDFEFSopa Verde de Pollo (Green Chicken and Vegetable Soup)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.