Mexican Beans: Frijoles Charros

Authentic Mexican Recipes are full of diverse side dishes and appetizers that are served on the plate with the main course.  A classic side dish in Mexican cuisine is the oldie but goody Mexican beans, still served in much the same way as the ancient Aztecs did hundreds of years ago, actually.  The taste, nutrition, and versatility of beans is perhaps part of the reason they become a staple in the ancient Mexican diet, have survived the ages, and found their way into so many authentic Mexican food dishes.

Truly, they are one of the quintessential Mexican dishes: you can find Mexican beans throughout the country in kitchens ranging from the upscale eateries in Mexico City down to the most modest of corner taco street stands in small pueblos along the border.  Beans have a prominent place in Mexican cuisine and, no doubt, the heart of many Mexicans.

The recipe I’m sharing today for Frijoles Charros is, frankly, fracking delicious and uses bayo beans in a very Mexican way.  You’re going to love these tasty Mexican beans, so listen up, pay attention, and get ready to cook!


(serves 4 hungry individuals as a side dish)

  • 1 lb (0.5 kg) bayo beans (if you can find them, otherwise use pinto beans)
  • 2 links of chorizo (Mexican saussage), (a total of about 250g)
  • 1/4 of a big white onion
  • 2 salchicas (pork hot dogs, which are softer than regular hot dogs)
  • 4 large strips of bacon
  • 2 cloves of garlic
  • 1 big chile cuaresmeño (isn’t very spicy, used to add flavor.  Use a small jalapeño if you can’t find a cuaresmeño at your grocery store)
  • 5 branches of cilantro
  • 5 branches of epazote (it’s an herb)
  • 1 cup of broken up chips of pork rind (“chicharon”, in spanish)
  • 1 tbs olive oil (or lard, if you want to make this in the tradition of the true authentic Mexican recipes)
  • salt and pepper


1. Pre-soak the beans in a pot with water for as long as is recommended by the instructions on the bag of bayo (or pinto) beans you purchased for this Mexican beans recipe.

2. While that’s going on, fry the meats together in a pan on the stove on medium heat.  Make sure you remove the plastic coating form the salchichas, if they have one, and fry with the chorizo, chopped garlic cloves, chopped onions, chopped up chile cuaresmeño, and the bacon strips, together.  Stop cooking them once they’re well-done and sit then let them cool on a cool spare burner.

3. With the pinto beans properly soaked, put them on the stove on medium heat and add cilantro branches and epazote, then cover and let sit.  Boil them as long as is recommended by the instructions on the particular bag of beans you purchased.  You may have to add water throughout this process at various times to keep the beans boiling.  When you add water, add only a little at a time because adding too much can cool the beans down quickly and wreck them at this point.  When the beans look done, test them:  pick one out and try smush it with your finger; if you can, then it’s time to add the fried mixture of meats from the last step:

4. Add that mixture, the “charro mixture”, to the pot of beans, along with 1 cup of broken up pieces of pork rind.  Stir it all together and cover it up and let boil for about another 10 minutes, until the whole thing looks like one big Mexican beans mixture and the pork rind chips are soft.

5. Add dashes of salt and pepper (as much as you prefer, but be sure you add a bit of salt.)

6. Turf off heat and let it sit for a little while.

7. Serve the delicious authentic Mexican beans you’ve just cooked to your hungry dinner guests!  Provecho!

For other great authentic Mexican recipes, including other recipes for authentic Mexican beans, have a look through the rest of this site!  Until next time, happy cooking, authentic Mexican cuisine lovers!  -Carlos Lima

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3 Trackbacks

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