What seasonings go in Charro Beans?

Charro beans are seasoned with a warm, earthy blend that typically includes cumin , paprika , oregano , garlic , onion , black pepper , and salt . Fresh cilantro is stirred in at the end, and some recipes add chipotle in adobo for a smoky kick.

What is the difference between borracho and Charro Beans?

Borracho beans are similar to charro beans but are cooked with beer for added depth and maltiness. Charro beans recipe, on the other hand, are simmered in broth or bean liquid and are alcohol-free—making them a great everyday or family-friendly option.

Why are they called Charro Beans?

They're named after charros , the traditional Mexican horsemen or cowboys who needed hearty, one-pot meals to fuel their days. This dish was easy to make on ranches, packed with nutrition, and full of flavor—hence the name frijoles charros .

What goes well with Charro Beans?

Charro beans pair beautifully with carne asada , tacos , Mexican rice , grilled corn , and warm tortillas . You can also serve them as a main with avocado, turn leftovers into burrito filling, or top over rice for a satisfying bowl.

Charro Beans Recipe: The Best Easy & Smoky Mexican Side Dish

Name: Charro Beans Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: ½ pound dried pinto beans (1 cup); 6 cups water; ⅛ piece of onion; ½ teaspoon salt; 1 bay leaf; 5 ounces chorizo, chopped; ¼ yellow onion, chopped; 2 garlic cloves, minced; 1 medium tomato, diced; ½ jalapeño or serrano pepper, chopped; ¼–½ chipotle pepper in adobo (optional); ½ cup fresh cilantro, chopped (divided); ½ teaspoon ground cumin; ½ teaspoon paprika; ½ teaspoon dried oregano; Salt and black pepper to taste; 1 teaspoon chicken bouillon; 2½ cups reserved bean liquid

Description

A bold, smoky charro beans recipe made with pinto beans, chorizo, fresh vegetables, and warming spices. Perfect for family dinners or meal prep.

Ingredients

Scale

½ pound dried pinto beans (1 cup)

6 cups water

⅛ piece of onion

½ teaspoon salt

1 bay leaf

5 ounces chorizo, chopped

¼ yellow onion, chopped

2 garlic cloves, minced

1 medium tomato, diced

½ jalapeño or serrano pepper, chopped

¼–½ chipotle pepper in adobo (optional)

½ cup fresh cilantro, chopped (divided)

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon dried oregano

Salt and black pepper to taste

1 teaspoon chicken bouillon

2½ cups reserved bean liquid

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Instructions

1. Rinse and simmer pinto beans with onion, salt, bay leaf until tender. Reserve 2½ cups liquid and stir in bouillon.

2. Brown chorizo in a large pot. Drain excess grease if needed.

3. Add onion, garlic, tomato, peppers, and half the cilantro. Sauté 2–3 minutes.

4. Add cumin, paprika, oregano, pepper, beans, and broth. Simmer uncovered 15 minutes.

5. Stir in remaining cilantro, adjust seasoning, and serve.

Notes

To thicken broth, mix 1 tbsp cornstarch with 2 tbsp water and stir in during final simmer.

Prep Time: 15 minutes
Cook Time: 90 minutes
Category: High-Protein, One Pot Meals
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 338
Sugar: 3
Sodium: 657
Fat: 11
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 40
Fiber: 10
Protein: 20
Cholesterol: 28