Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo

Loida Tamayo
Aug 16
6 min read

Updated: Aug 29

🕵️ Brief History of Frijoles Charros

Frijoles Charros—translated as Cowboy Beans—originated in the rural areas of northern Mexico, where charros (Mexican horsemen) needed a filling, energy-packed meal after long days on horseback. These charros were the traditional Mexican cowboys, known for their skill, strength, and connection to the land. They combined beans with ingredients they had on hand: meats, garlic, onion, and chiles, simmered all together in one hearty pot.

Charros are known for their traditional attire—ornate embroidered jackets, wide-brimmed sombreros, and fitted pants—which is the same style worn today by mariachi musicians.

The charro outfit (traje de charro) directly influenced the mariachi uniform we recognize today. Mariachi musicians adopted this look in the early 20th century to reflect national pride and the romanticized image of the Mexican cowboy.

Vaqueros, on the other hand, were also highly skilled horsemen and cattle workers—integral to the daily operations of ranch life. While charros often competed in events and showcased traditional horsemanship, vaqueros were the hardworking ranch hands. Both contributed richly to the culture and legacy of Mexico’s and Texas’s cowboy traditions. These beans carry the charro name proudly.

Today, this humble dish is enjoyed throughout Mexico, the United States, and beyond—welcomed into home kitchens and celebrated for its rich flavor, hearty ingredients, and cultural significance. Now that you know the history, let’s get cooking!

🌾 Ingredients (Yields 4–6 Servings)

This recipe serves 4 to 6 generous portions. We start by building the flavor from the ground up: first with a simple frijoles de olla, and then with a bold, savory twist of meats, spices, and aromatics.

The first step is to make Frijoles de la Olla—simple beans simmered gently until they're tender and full of flavor. This classic preparation forms the base of many Mexican dishes, including our Frijoles Charros.

🫘 For the Frijoles de la olla:

To create a rich, traditional pot of frijoles, you’ll need the following:

2 cups dried pinto beans – rinsed and sorted
6 to 8 cups of water – enough to cover the beans by about 2 inches
½ onion – left whole or halved for flavor
6 whole garlic cloves
2 dry bay leaves
2 teaspoons salt – added once the beans are soft to avoid toughening the beans

🍖 For the Charro Flavor:

Once the beans are tender, we build the "charro" part of this dish—layering savory meats and fresh aromatics that bring depth and richness to every spoonful.

3–4 slices of bacon, chopped
3.5 oz chorizo
4 oz ham, diced
½ large onion, finely chopped
2 garlic cloves, finely diced
2–3 Roma tomatoes, diced
2 jalapeños, finely diced – adjust based on your heat preference
Handful of fresh cilantro, chopped – optional

🫘 Step-by-Step Instructions for Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo

✅ Step 1: Soak & Cook the Beans

Rinse and soak the pinto beans in 6 to 8 cups of water overnight. The next day, drain and rinse again. Place them in a large pot with the onion, garlic, and bay leaves, then cover with fresh water and bring to a gentle simmer over medium-low heat.

Cook for about 1½ hours, checking occasionally to make sure the beans are still covered with water. 👉 If you need to add water, make sure it’s hot—cold water can interrupt the simmer and slow down the cooking process.

After 1½ hours, carefully remove the onion, bay leaves, and garlic from the pot—they’ve done their job of flavoring the broth. Now, sprinkle in 2 teaspoons of salt. Reduce the heat to low and let the beans continue to simmer gently while you move on to the next steps to transform them into bold, hearty Frijoles Charros. If you were simply making frijoles de la olla, you’d let them cook for 2 hours to fully develop that classic bean flavor.

🔥 Step 2: Cook the Meats

Start by heating a large pot over medium heat. Add the chopped bacon and let it cook slowly, stirring occasionally, until it turns crisp and golden—this should take about 4 to 5 minutes. Once the bacon is ready, add the chorizo. Break down the chorizo to release its rich, spiced oils as it browns and becomes crumbly, which takes another 2 to 3 minutes. Finally, stir in the diced ham and cook for 2 to 3 more minutes, just until it's warmed through and lightly golden. Once all the meats are cooked and fragrant, continue by adding the vegetables directly to the same pot to build the next layer of flavor.

🌿 Step 3: Sauté the Veggies

Using the same pot where the meats were cooked, begin building the aromatic base. Add the finely chopped onions and let them cook over medium heat for about 2 to 3 minutes, or until they become soft and translucent. This slow cook helps release their natural sweetness and builds flavor.

Next, stir in the finely diced garlic. Let it sauté for about a minute, just enough to become fragrant—be careful not to let it brown. Now, it’s time to add the diced Roma tomatoes and jalapeños. Mix everything well and set the heat to low. Let the mixture cook gently for another 3 to 5 minutes, or until the tomatoes are so soft they begin to break down.

🍲 Step 4: Combine & Simmer

Now it's time to bring it all together. Carefully pour your cooked beans—along with their flavorful broth—into the pot with your tomato base. Give everything a gentle stir so the flavors can start to blend.

Let the mixture simmer on low heat for about 25 minutes. This slow simmer allows the beans to absorb all the bold flavors from the meats and vegetables.

If you're using cilantro, add it in during the final 5 minutes of cooking. This keeps the herb vibrant and fresh without overpowering the dish.

And that's it! Before serving, taste and adjust the salt if needed—every pot of beans is a little different, so season to your liking.

Person holding a bowl of frijoles charros, wearing a yellow apron with a woman's face illustration. Kitchen setting, blue shirt, stove nearby.

🌿 Serving Suggestions

Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo are incredibly versatile. You can serve them piping hot next to carne asada or grilled chicken, spoon them into a warm tortilla for a hearty taco, or enjoy them as a complete meal in a bowl—just grab a spoon and dig in (that’s my personal favorite!).

Woman in yellow "Tex-Mex at Home" apron smiles while holding a bowl and spoon in a bright kitchen, white cabinets, and blue lighting.

❓ Frequently Asked Questions

What’s the difference between Frijoles Charros and Frijoles Puercos? Frijoles Charros are brothy beans cooked with meats like bacon, chorizo, and ham, while Frijoles Puercos are refried with lard and have a thicker, creamier consistency.

Can I make Frijoles Charros vegetarian? Yes! Skip the meat and sauté extra garlic, tomatoes, onion, and jalapeño with olive oil. Add smoked paprika or chipotle for that deep, smoky flavor.

What is the difference between a Charro and a Vaquero? Charros and vaqueros were both traditional horsemen, but they played different roles. Charros often performed in rodeos and special events, wearing formal attire that later inspired the mariachi outfits. Vaqueros worked as everyday ranch hands and were essential to ranch operations. Both are respected figures in Mexico’s and Texas’s cowboy culture.

Can I freeze Frijoles Charros?Yes! Let them cool completely, then portion into airtight containers. Freeze for up to 3 months. Reheat on the stove with a splash of water or broth to loosen the texture.

What kind of beans are best for Frijoles Charros? Pinto beans are the most traditional, but you can also use bayo, flor de mayo, or even black beans, depending on regional preferences and availability.

Are Frijoles Charros spicy? They can be! The jalapeños add mild heat, but you can remove the seeds or reduce the amount for a milder version. For added spice, try adding serrano peppers or more jalapenos.

Can I use canned beans instead of dried beans? Yes, to save time, you can use two 15-oz cans of pinto beans (drained and rinsed). However, cooking from dried beans gives a deeper, more authentic flavor.

What meat can I substitute in Frijoles Charros? You can swap ham for smoked sausage or even add sliced hot dogs—a surprisingly popular twist in northern Mexico! Traditional variations sometimes include up to five different meats, so don’t be afraid to mix and match based on what you have. For a smoky, rich flavor, try adding brisket or leftover carnitas. This dish is flexible, flavorful, and always forgiving!

📅 Final Thoughts

Traditional Frijoles Charros are a Tex-Mex classic with deep roots in traditional Mexican cowboy culture. Also known as Mexican cowboy beans, this dish brings together simple ingredients like pinto beans, bacon, chorizo, and tomatoes into bold, authentic flavor every time. Whether you’re new to cooking beans from scratch or you’ve been doing it for years, this recipe will work for you.