frijoles charros recipe
The Best frijoles charros recipe
The beans are tender and packed with flavor, and the crispy bacon bits add just the right crunch. It’s a dish that’s as versatile as it is versatile—you can serve it with tortillas for a quick lunch, over rice for a heartier meal, or even as a side to grilled meats. The health benefits aren’t hard to spot, either. Beans are a great source of plant-based protein and fiber, keeping you full longer and supporting digestion. And the bacon? Well, it’s a little indulgence that’s easy to balance, especially if you use leaner cuts or just a bit less. There’s something so simple and honest about this recipe—it’s the kind of food that makes you feel good, both in taste and in the way it brings people together.
Classic Frijoles Charros with Crispy Chorizo
A hearty Mexican bean dish featuring tender refried beans mixed with spiced chorizo, topped with a crispy fried chorizo layer. Perfect for a comforting weeknight meal.
🥘Ingredients
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
- 1 lb ground chorizo
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp black pepper
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 3 minutes. -
2
Add minced garlic, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Stir for 1 minute until fragrant. -
3
Pour in the ground chorizo and cook, breaking it up with a spoon, until it browns and releases its juices, about 5 minutes. -
4
Transfer the chorizo mixture to a bowl and set aside. In the same skillet, add drained pinto beans and heat through. Stir in the chorizo mixture, then mix well. -
5
Transfer the bean mixture to an oven-safe pan and spread evenly. Place the skillet with the remaining chorizo on top, pressing down gently. Bake for 15 minutes. -
6
Remove the skillet from the pan and fry the chorizo again over medium heat until crispy, about 3–4 minutes. Return the crispy chorizo to the bean mixture.
🔧Equipment
- Large skillet
- Mixing bowls
- Oven-safe pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Frijoles Charros with Crispy Chorizo Works
❓ Frequently Asked Questions About Frijoles Charros with Crispy Chorizo
What is the best way to prepare the beans for this dish?
Use a fine-mesh strainer to rinse the dried frijoles charros beans thoroughly under cold water, then soak them in fresh water for at least 8 hours or overnight. Drain and rinse them again before cooking to remove excess starch, which helps them absorb flavor better.
Can I substitute canned beans for dried beans in this recipe?
Yes, but adjust the cooking time. Use a 15-ounce can of pinto or kidney beans (drained and rinsed) and simmer them for about 15–20 minutes until tender. Avoid canned beans with added salt or preservatives, as they can alter the dish’s taste.
What kind of meat is traditionally used in frijoles charros, and can I use ground beef?
Traditionally, the dish uses carne charra—a mix of beef and pork shoulder or brisket, slow-cooked until tender. Ground beef works well, but for authentic flavor, use a combination of beef and pork (or substitute with shredded rotisserie chicken if preferred).
How do I ensure the sauce is rich and flavorful without burning it?
Sauté onions, garlic, and spices in olive oil until fragrant, then add tomatoes and simmer uncovered for 10–15 minutes. Stir occasionally and adjust heat to avoid burning. Deglaze the pan with a splash of broth or wine if needed to scrape up browned bits for depth.
Can I make frijoles charros ahead of time and reheat it?
Absolutely. The beans and meat can be prepped and refrigerated for up to 2 days. Reheat gently in a pot with a splash of broth or water, stirring until hot through. For extra flavor, add a pinch of cumin or smoked paprika when reheating.
