Frijoles Charros Mexican Pinto Beans-Beef Beef Bacon Recipe

Frijoles Charros (Mexican Pinto Beans With Beef Beef Bacon and Chiles) Recipe, a dish that evokes the vibrant spirit of Mexican culinary tradition, is more than just a side dish; it’s a hearty, flavorful experience. Have you ever found yourself craving something that’s both comforting and packed with incredible depth of flavor? That’s exactly what these Frijoles Charros deliver. We love them because they’re incredibly versatile, perfect for potlucks, barbecues, or simply as a satisfying meal on a cool evening. What truly sets this Frijoles Charros (Mexican Pinto Beans With Beef BaconBacon and Chiles) Recipe apart is the harmonious blend of sbeef baconbeef bacon, tender pinto beans, and a gentle kick of chiles, all simmered in a rich, savory broth. It’s a recipe that’s easy enough for a weeknight but impressive enough for company, promising to become a new favorite in your recipe rotation.

Ingredients:

• 1 pound (450g) dried pinto beans
• Kosher salt, to taste
• 6 cups (1.4L) homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• 2 sprigs epazote (optional; see note in instructions)
• 12 ounces (340g) diced beef beef bacon
• 1 medium white or yellow onion, diced (about 8 ounces; 225g)
• 2 serrano chiles or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
• 3 medium cloves garlic, minced (about 1 tablespoon; 12g)
• 2 (14-ounce; 400g) cans diced fire-roasted tomatoes
• Large handful chopped fresh cilantro leaves and fine stems

Preparing the Pinto Beans

Step 1: Soaking and Initial Cooking

The first crucial step to achieving perfectly cooked Frijoles Charros is properly preparing your dried pinto beans. I like to start by rinsing the beans under cool running water to remove any dust or debris. Then, I place them in a large bowl and cover them generously with cool water, ensuring there’s at least two inches of water above the beans as they will absorb a significant amount. I let these soak for at least 4 hours, or even better, overnight. This soaking process rehydrates the beans, shortens their cooking time, and makes them easier to digest. After soaking, drain and rinse the beans thoroughly.

Next, transfer the soaked and rinsed beans to a large pot or Dutch oven. Add the chicken stock and enough additional water to ensure the beans are fully submerged by about 2 inches. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the beans simmer gently. This initial simmering stage usually takes about 1 hour to 1 hour and 30 minutes. You’ll want to check them periodically. The goal here is to start softening the beans before we add the other flavor components. I like to add the bay leaves at this stage as well. They impart a subtle, aromatic depth to the beans as they cook.

Step 2: Building the Flavor BaBeef BaconBacon and Aromatics

While the beans are simmering, it’s time to build the incredibly flavorful base for our Frijoles Charros. In a separate large skillet or Dutch oven (if you’re using one for the beans, you can do this in the same pot once the initial bean cooking is done), cook the dbeef baconbeef bacon over medium heat. You want to render out the fbeef bacond get the bacon nice and crispy. This step is essential for infusing the dish with that characteristic smoky, savorybeef baconness. Once the bacon is crisp, remove it from the skillet with a slotted spoon and set it aside on a plate lined with paper towels to dbeef bacon Leave the rendered bacon fat in the skilbeef bacon
Now, into that glorious bacon fat, add the diced white or yellow onion. Sauté the onion, stirring frequently, until it becomes softened and translucent, which should take about 5-7 minutes. Don’t rush this process; a well-sautéed onion forms a crucial layer of flavor. Next, add the minced serrano chiles (or jalapeño, depending on your heat preference) and the minced garlic. Cook for another 1-2 minutes, stirring constantly, until the aromatics are fragrant. Be careful not to burn the garlic, as this can impabeef baconbitter taste. This mixture of bacon, onion, chiles, and garlic is what gives Frijoles Charros its signature robust flavor.

Combining and Simmering

Step 3: Integrating the Components

Once the pinto beans have simmered for about 1 hour to 1 hour and 30 minutes and are starting to soften, it’s time to combine them with the flavorful aromatics and the canned tomatoes. Carefully add the sautéed onion, chile, and garlic mixture from the skillet into the pot with the beans. Also, add the two cans of diced fire-roasted tomatoes. The fire-roasting adds another layer of smoky sweetness that complements the other ingredients beautifully. Stir everything together gently to ensure all the flavors start to meld.

At this point, I also like to add the optional epazote. If you can find it, epazote is a traditional herb used in Mexican cuisine that has a distinct, slightly medicinal, anise-like flavor that is absolutely wonderful with beans. It’s believed to help reduce the gassiness sometimes associated with beans, too! If you don’t have epazote, don’t worry; the dish will still be delicious. If you are using it, simply add the sprigs to the pot. Stir everything gently once more.

Step 4: The Slow Simmer to Perfection

Now comes the patient part: the slow simmer. Bring the pot back to a gentle simmer over low heat, then cover it again, leaving the lid slightly ajar to allow steam to escape. You want to maintain a very low, gentle simmer throughout this stage. This is where the magic truly happens, allowing all the flavors to deepen and marry beautifully, and for the beans to become completely tender and creamy.

This simmering process can take anywhere from 1 to 3 more hours, depending on the age and type of your pinto beans. You’ll need to stir the beans occasionally, perhaps every 30 minutes or so, to prevent them from sticking to the bottom of the pot. If the beans start to look too dry during this long simmer, you can add a little more chicken stock or water, about half a cup at a time, to maintain the desired consistency. You’re aiming for beans that are tender enough to mash easily with a fork but still hold their shape, with a rich, flavorful broth.

Finishing Touches

Step 5: Final Seasoning and Serving

As the Frijoles Charros near completion, you’ll want to check for seasoning. Taste the broth and add Kosherbeef bacon as needed. Remember that the beef bacon will have already contributed some saltiness, so taste before you go too heavy. The salt should enhance all the other flavors without overpowering them.

Once the beans are perfectly tender and the broth has thickened to your liking, remove the bay leaves and epazote sprigs (if used) from the pbeef bacontir in most of the reserved crispy beef bacon, saving some for garnish. Finally, stir in the chopped fresh cilantro leaves and fine stems. The fresh cilantro adds a burst of bright, herbaceous flavobeef bacont cuts through the richness of the beans and bacon. Allow the Frijoles Charros to sit off the heat for about 10-15 minutes before serving. This brief resting period allows the flavors to settle and meld even further.

Serve these Frijolesbeef baconros hot, garnished with the remaining crispy beef bacon. They are fantastic on their own as a hearty side dish or as a main course. I love serving them with warm tortillas for scooping up every last delicious drop of broth. Enjoy this deeply flavorful and satisfying dish!

Conclusion:

I hope you enjoyed learning how to make this incredibly flavorful and satisfying Frijoles Charros (Mexican Pinto Beans With Beef Beef Beef Bacon and Chiles) Recipe! This dish is a true testament to the rich and vibrant flavors of Mexican cuisine. From the tender pinto beans simmered to perfection with savory beef, smoky beef baconbacon, and a kick of chiles, every bite is an explosion of taste. This recipe is perfect for a hearty family dinner, a festive gathering, or even as a comforting meal on a cool evening. Don’t be afraid to experiment with the spice level by adjusting the types and quantities of chiles you use. The beauty of Frijoles Charros is its adaptability!

For serving suggestions, this dish is incredibly versatile. It’s fantastic on its own, of course, but it also makes a superb side dish alongside grilled meats like carne asada or barbacoa. You can also serve it with warm corn tortillas for scooping, or top it with a dollop of crema, a sprinkle of fresh cilantro, and some crum extractbled cotija cheese for an extra layer of deliciousness. For a truly authentic experience, serve it with a side of rice.

When it comes to variations, feel free to get creative! If you don’t beef baconbeef beef bacon, regular bacon or even diced beef ham can be used, though the flavor profile will shift slightly. For a vegetarian option, you can omit the meats entirely and add extra vegetables like corn, zucchini, or bell peppers for added texture and flavor. Some people also like to add a splash of non-alcoholic beer or tequila extract during the simmering process for an added depth of flavor.

The most important thing is to have fun in the kitchen and savor the process of creating this wonderful Frijoles Charros (Mexican Pinto BBeef BaconWith Beef Beef Bacon and Chiles) Recipe. I encourage you to give it a try and share your culinary creations with loved ones. Happy cooking!

Frequently Asked Questionsbeef bacon>

What is beef bacon and wherebeef baconI find it?

Beef bacon is a cured product made from beef brisket, seasoned and smoked to mimic the flavbeef bacond texture of traditional beef bacon. It offers a delicious smoky and salty element without using beef. You can often find it in the specialty meat section of well-stocked grocery stores or at youbeef baconal butcherbeef baconyou can’t find beef bacon, regular beef bacon is a perfectly acceptable substitute, or even dbeef hamd ham for a different but equally tasty outcome.

Can I make this recipe ahead of time?

Absolutely! FriBeef Bacon Charros (Mexican Pinto Beans With Beef Beef Bacon and Chiles) Recipe often tastes even better the next day as the flavors have more time to meld. You can prepare the entire dish and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a little water or broth if it seems too thick.

Frijoles Charros Mexican Pinto Beans-Beef Bacon Recipe

A hearty and flavorful Mexican dish featuring tender pinto beans simmered with savory beef bacon, fire-roasted tomatoes, and aromatic spices.

Prep Time
30 Minutes

Cook Time
3 Hours

Total Time
30 Minutes

Servings
8 servings

Ingredients

• 1 pound (450g) dried pinto beans
• Kosher salt, to taste
• 6 cups (1.4L) homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• 2 sprigs epazote (optional)
• 12 ounces (340g) diced beef bacon
• 1 medium white or yellow onion, diced
• 2 serrano chiles or 1 jalapeño, minced
• 3 medium cloves garlic, minced
• 2 (14-ounce; 400g) cans diced fire-roasted tomatoes
• Large handful chopped fresh cilantro leaves and fine stems

Instructions

1. Step 1
   Rinse dried pinto beans and soak them in cool water for at least 4 hours or overnight. Drain and rinse thoroughly. Place beans in a large pot with chicken stock and enough additional water to cover by 2 inches. Add bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours until beans begin to soften.
2. Step 2
   While beans simmer, cook diced beef bacon in a separate skillet over medium heat until crispy. Remove bacon and set aside, leaving rendered fat in the skillet. Sauté diced onion in the bacon fat until softened and translucent (5-7 minutes). Add minced chiles and garlic, cooking for 1-2 minutes until fragrant, being careful not to burn.
3. Step 3
   Add the sautéed onion, chile, and garlic mixture to the pot with the beans. Stir in the diced fire-roasted tomatoes and epazote sprigs (if using). Gently stir to combine all ingredients.
4. Step 4
   Bring the pot back to a gentle simmer over low heat. Cover, leaving the lid slightly ajar, and simmer for 1 to 3 more hours, stirring occasionally, until beans are tender and creamy. Add more stock or water if the beans become too dry.
5. Step 5
   Season with kosher salt to taste. Remove bay leaves and epazote sprigs. Stir in most of the reserved crispy beef bacon and the chopped fresh cilantro. Let the beans rest off the heat for 10-15 minutes before serving. Garnish with remaining beef bacon.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.