Do you have to soak pinto beans before making Frijoles Charros?

Soaking is optional but recommended; it reduces cooking time by 30–40 minutes and can improve digestibility. If skipping, add 15–20 minutes to the total simmer time.

Can you make Frijoles Charros in a slow cooker or Instant Pot?

Yes. Instant Pot: high pressure 45 minutes for unsoaked beans, 25 minutes for soaked. Slow cooker: 6–8 hours on low. Brown meats first in both methods for best flavor.

What type of chorizo should be used?

Mexican chorizo (fresh, in casings or bulk) is traditional and adds authentic flavor. Spanish chorizo can substitute but is drier; add it earlier to rehydrate.

How do you know when the beans are done?

Beans should be tender and break easily between your fingers, typically after 1.5–2 hours of simmering. Test at 90 minutes to avoid overcooking.

Does Frijoles Charros freeze well?

Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding water if needed.

Frijoles Charros (Mexican Bean Soup)

Name: Frijoles Charros (Mexican Bean Soup)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 2 lbs dried pinto beans; 1/2 head garlic; 12 cups water, for cooking beans; 1 lb bacon; 10 oz sliced ham; 14 oz smoked sausage; 1 lb Mexican chorizo; 1 large white onion; 4 Roma tomatoes; salt, to taste; black pepper, to taste; 2 tbsp chicken bouillon powder; 1/2 cup pickled jalapeños; 1/4 cup pickled jalapeño juice; 1 bunch fresh cilantro; Cooked Mexican rice, for serving; Corn tortillas, for serving

CookOSBeta

Frijoles Charros (Mexican Bean Soup) | CookOS

Ingredients

2 lbs dried pinto beans
1/2 head garlic
12 cups water, for cooking beans
1 lb bacon
10 oz sliced ham
14 oz smoked sausage
1 lb Mexican chorizo
1 large white onion
4 Roma tomatoes
salt, to taste
black pepper, to taste
2 tbsp chicken bouillon powder
1/2 cup pickled jalapeños
1/4 cup pickled jalapeño juice
1 bunch fresh cilantro
Cooked Mexican rice, for servingoptional
Corn tortillas, for servingoptional

17 Ingredients

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Instructions

1
Sort through the dried pinto beans to remove any small rocks or debris, then rinse them thoroughly in a colander.
2
Place the rinsed beans in a large pot, cover with about 12 cups of water, and add half a head of garlic. Bring to a boil, then reduce heat and simmer until the beans are tender, about 2-3 hours.
3
While the beans are cooking, prepare the meats. Chop the bacon, sliced ham, and smoked sausage into bite-sized pieces.
4
In a separate large, deep skillet or pot, cook the chopped bacon over medium-high heat until it's crispy.
5
Drain off most of the rendered bacon fat, leaving about 1-2 tablespoons in the skillet. Add the crispy bacon back to the skillet.
6
Add the chopped ham and smoked sausage to the skillet with the bacon and cook for a few minutes.
7
Add the chorizo to the skillet, breaking it up with a spatula, and cook until it's browned.
8
Add the diced onion to the meat mixture and sauté until it becomes translucent.
9
Stir in the diced tomatoes and cook for another 2-3 minutes until they begin to soften.
10
Once the beans are tender, pour the entire meat and vegetable mixture from the skillet into the pot of beans.
11
Season the beans with salt, black pepper, and chicken bouillon powder. Stir well to combine.
12
Add the pickled jalapeños and a splash of the pickled jalapeño juice to the pot.
13
Stir in the fresh cilantro.
14
Cover the pot and let the Frijoles Charros simmer for at least 20-30 more minutes to allow all the flavors to meld together.
15
Serve hot, optionally over a bed of Mexican rice and with warm corn tortillas on the side.