This authentic Mexican Charro Beans recipe, also known as frijoles charros, features pinto beans simmered with bacon, serrano or jalapeño peppers, tomatoes, onions and warming spices until the broth is rich and flavorful. Similar to cowboy or borracho beans, this dish can be prepared on the stove top, in a slow cooker, or in the Instant Pot.
✔️ Mexican Charro Beans
Also called ranchero beans or frijoles a la charra, charro beans are a comforting, savory pot of beans that pairs perfectly with tortillas, rice or cornbread. They work as a hearty side or a satisfying main alongside grilled meats like carne asada.
This easy recipe yields bold, smoky flavors and is flexible for different cooking methods. Use the stove top, slow cooker, or Instant Pot depending on your schedule — and canned beans can be swapped in when you need a quicker version for stovetop cooking.
⭐️ Why make Frijoles Charros
- One-pot meal: Everything cooks together so cleanup is simple. The recipe includes directions for Dutch oven, slow cooker, and Instant Pot.
- Budget-friendly: Dried beans are inexpensive and filling; use pinto, black, or navy beans depending on preference.
- Flavorful: Smoky tomatoes, bacon, chiles and spices create a robust, memorable dish that often becomes a favorite.
- Instant Pot option: Pressure cooking makes soaking optional and dramatically reduces hands-on time.
🔎 What are Charro Beans?
Charro beans (frijoles charros) come from northern Mexico and are a classic Tex‑Mex favorite. They typically combine pinto beans with onions, garlic, chiles, tomatoes and bacon, simmered in a seasoned broth until tender. Variations often include sausage, chorizo, ham or hot dogs, depending on regional preferences.
✔️ Ingredients
See the recipe card below for exact quantities. Key ingredients include:
- Pinto beans: Dried pinto beans are traditional. If using the Instant Pot or slow cooker, soaking is optional. Canned beans work for stovetop versions (reduce liquid).
- Bacon: Regular or thick-cut, chopped.
- Aromatics: Onion and fresh garlic (white, yellow or brown onion). Garlic paste is an acceptable shortcut.
- Chiles: Serrano or jalapeño peppers; remove seeds for milder heat.
- Tomatoes: Canned fire-roasted tomatoes add a smoky note; plain diced tomatoes also work.
- Broth: Chicken broth adds depth; vegetable broth is a good substitute. Use low-sodium if preferred.
- Fresh cilantro: Adds brightness — substitute parsley if you dislike cilantro.
- Spices: Chili powder, ground cumin, dried oregano (Mexican oregano if available), black pepper and salt to taste.
🔎 How to make Charro Beans
Below are summarized methods for stovetop, Instant Pot and slow cooker. Refer to the recipe card for exact timings and measurements.
✔️ Stove top method
- Soak beans: Cover dried beans with water and soak 6 hours or overnight. Drain and rinse.
- Cook bacon: In a large pot or Dutch oven, cook chopped bacon over medium-high heat until crispy. Remove and drain, leaving about 2 tablespoons of fat.
- Sauté aromatics: Cook onions and chiles until tender, then add garlic and cook briefly until fragrant.
- Simmer: Add bacon back to the pot with drained beans, broth and water. Bring to a boil, then cover and simmer on low for about 45 minutes, checking liquid and adding hot water if needed.
- Finish: Stir in tomatoes, chili powder, cumin, oregano, black pepper and chopped cilantro. Simmer uncovered for about 30 minutes until beans are tender and the broth thickens slightly. Season with salt to taste.
✔️ Instant Pot method
- Sauté bacon: Set the Instant Pot to sauté. Cook bacon until crispy, remove and reserve 2–3 tablespoons of bacon fat.
- Sauté aromatics: Sauté onions and chiles 2–4 minutes, add garlic and cook briefly, then cancel sauté mode.
- Pressure cook: Add rinsed beans, tomatoes with juice, broth, water, spices, bacon and cilantro. Seal and cook on high pressure for 45 minutes. Allow to release naturally for 15 minutes, then season with salt.
🔎 Slow cooker method
- Prepare aromatics: Cook bacon in a skillet until crispy, drain leaving 2–3 tablespoons of fat. Sauté onions, chiles and garlic until softened.
- Slow cook: Transfer sautéed aromatics, bacon, rinsed beans, tomatoes, broth, water and spices to the slow cooker. Cook on low 7–9 hours or until beans are tender, adding hot water if needed.
- Finish: Stir in chopped cilantro near the end and season with salt.
🔪 Frijoles Charros: Tips
- If using canned beans on the stove top, use two 15-ounce cans and reduce liquid to about 1 1/2 cups broth; simmer uncovered 20–30 minutes.
- Dry pinto beans are traditional, but dried black or navy beans can be used.
- Skip cilantro if you dislike it; parsley is a milder substitute.
- Beans cooked in the Instant Pot or slow cooker do not require pre-soaking, though you may soak if you prefer.
- Do not add salt until the beans are tender to avoid toughening them.
- When simmering on the stove or in a slow cooker, check periodically and add hot (not cold) water to keep beans submerged.
✔️ Storage and make-ahead
Make ahead: Charro beans can be prepared 2–3 days in advance and kept in an airtight container in the refrigerator.
Refrigerator: Store leftovers in an airtight container for 3–4 days.
🔎 Freezing
You can freeze charro beans up to 3 months. Portion into smaller containers (about 1 cup each) or freezer bags. Thaw overnight in the refrigerator and rewarm on the stove or in the microwave.
🔎 What to serve with Charro Beans
Serve charro beans with white rice to soak up the savory broth. They also pair well with Mexican rice, warm corn or flour tortillas, tortilla chips, or pickled jalapeños for extra heat.
These Mexican recipes complement charro beans well and are great for weeknight menus or celebrations.
- Shrimp Ceviche
- Chile Colorado
- Mexican Street Corn Salad
- Birria Tacos
- Pico de Gallo
- Pomegranate Margarita
FAQ
Why are they called Charro Beans?
They’re named after charros, the traditional Mexican horsemen or cowboys — hence the English nickname “cowboy beans.”
What’s the difference between Charro Beans and refried beans?
Charro beans are whole beans cooked in a flavorful broth and served soupy, while refried beans are mashed and fried to a thick, creamy consistency.
What’s the difference between Charro Beans and Borracho Beans?
Borracho (drunken) beans are typically cooked with beer; charro beans use broth or water instead.
Can I use canned beans?
Yes — use two 15-ounce cans for the stovetop method, reduce liquid to about 1 1/2 cups, and simmer uncovered 20–30 minutes to blend flavors.
This article was first published in 2019 and has been updated with additional information and cooking methods; the recipe remains the same.
Mexican Charro Bean Recipe
Kathy McDaniel
Equipment
- Instant Pot 6 qt (or 8 qt)
Ingredients
- 1 pound dried pinto beans
- 12 ounces bacon, chopped
- 1 small yellow or white onion, chopped
- 1 jalapeño, seeded and minced (or serrano)
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 (15-ounce) can fire-roasted tomatoes with juice (or diced tomatoes)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 bunch cilantro, chopped
- Salt to taste
Toppings (optional)
- Chopped cilantro
- Sliced jalapeños
Instructions
Stove top instructions:
- Soak the dry beans in plenty of water for 6 hours or overnight. Drain, rinse and remove any debris.
- In a large pot or Dutch oven over medium-high heat, cook bacon until crispy. Remove bacon and reserve 2–3 tablespoons of bacon grease.
- In the same pot, sauté onions and jalapeño until tender, add garlic and cook until fragrant.
- Return bacon to the pot, add drained beans, broth and water. Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes, adding hot water if needed.
- Uncover and stir in tomatoes with their juices, chili powder, cumin, black pepper, oregano and cilantro. Simmer uncovered about 30 minutes until beans are tender and broth slightly thickened. Season with salt and serve garnished with cilantro and jalapeño if desired.
Instant Pot instructions
- Rinse dried beans and remove debris; soaking is not required for pressure cooking.
- Set Instant Pot to sauté and cook bacon until crispy. Remove bacon and reserve 2–3 tablespoons fat.
- Sauté onions and jalapeños for 3–4 minutes, add garlic and cook briefly, then cancel sauté.
- Add beans, tomatoes, broth, water, spices, bacon and cilantro. Scrape any browned bits from the bottom.
- Seal and cook on high pressure for 45 minutes. Let pressure release naturally for 15 minutes. Open, season with salt and serve.
Slow cooker instructions
- Rinse beans; soaking is optional for slow cooking.
- Cook bacon in a skillet until crispy, reserve 2–3 tablespoons fat. Sauté onions, chiles and garlic until softened.
- Combine aromatics, bacon, beans, tomatoes, broth, water and spices in the slow cooker. Cook on low 8–9 hours or until beans are tender, adding hot water if needed.
- Stir in cilantro near the end, season with salt and serve.
Notes
- When simmering on the stove or in a slow cooker, check that beans remain covered with hot liquid and add hot water as needed. Do not add cold water.
- For the Instant Pot, 45 minutes produces tender pinto beans; 30 minutes may leave them too firm for many tastes.
- Do not salt beans until they are tender to avoid toughening the skins.
- If using canned beans for the stovetop method, use two 15-ounce cans and reduce liquid to 1 1/2 cups of broth; simmer uncovered 20–30 minutes.