Charro means cowboy in Spanish so just think of these as Texas baked beans. So every grandmother has their own recipe. And this one is mine and it’s influenced by Colorado/New Mexico ingredients. It is great for the base of frito pie, or just served as a side, it’s a little different than traditional beans and chicos. Some add ground beef if using for frito pie. We like corn or chicos instead.

For the Pinto Beans:

  • 1 pound (2 cups) dried pinto beans*
  • 6 cups water (plus more as needed)
  • 1/2 onion cubed
  • ½ teaspoon salt
  • 1 tsp epazote (or bay leaf)

For the Charro Beans:

  • 5 slices bacon, chopped
  • 5 ounces chorizo (or 2 sausages/hot dogs), chopped
  • 1 cup diced ham or sausage
  • ½ onion, minced
  • 3 cloves garlic, minced (best if roasted)
  • 2 tomatoes, diced (or use a can of Rotel chunky diced tomatoes)
  • 1 can of corn, drained and rinsed or equivalent of chicos
  • 1 jalapeño or serrano pepper, seeded and chopped (we use a few NM Hatch chiles diced instead)
  • ½–1 chipotle pepper in adobo sauce, chopped (optional but recommended)
  • 1 cup fresh cilantro, chopped (about ½ bunch), optional
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 teaspoon chicken bouillon

Instructions

Cook the Pinto Beans:
Rinse the dried beans thoroughly in a colander, removing any debris. Transfer them to a large pot and add 6 cups of water (or enough to cover by about 2 inches), along with the onion, salt, and bay leaf.

Bring to a boil, then reduce to a gentle simmer. Cook for 1 to 2 hours, or until the beans are tender but still intact. Stir occasionally and add more water as needed to keep the beans submerged.

Once tender, drain the beans, reserving the cooking liquid. Measure out 2½ cups of the liquid, adding water if necessary. Stir in the chicken bouillon and set aside.

Prepare the Charro Beans:
In a large pot, cook the bacon and chorizo over medium heat for about 5 minutes, or until the bacon is cooked through. Remove excess grease if needed.

Add the chopped onion and garlic, cooking until the onion becomes soft and translucent. Stir in the ham (or sausage), tomatoes, corn, peppers, cilantro, oregano, paprika, cumin, and black pepper. Cook for an additional 5 minutes to develop flavor.

Add the cooked beans along with the reserved broth. Bring to a simmer and cook for about 15 minutes. Taste and adjust seasoning with salt, pepper, or additional spices as desired.

Garnish with fresh cilantro before serving