Frijoles A La Charra Recipe

Soak the beans

Rinse 1.5 cups dried pinto beans under cold water and remove any debris. Place beans in a large bowl, cover with 6 cups cold water, and soak for at least 6–8 hours or overnight. Alternatively, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain and rinse before cooking.

Cook the beans

In a large heavy-bottomed pot or Dutch oven, add soaked and drained beans, 2 cups low-sodium chicken broth, and enough fresh water to reach approximately 10 cups total liquid (adjust pot size so beans are covered by ~2 inches). Add 2 bay leaves. Bring to a gentle boil over medium-high heat, then reduce to a low simmer, cover slightly ajar, and simmer until beans are tender but not falling apart, 1 to 1.25 hours. Skim foam as needed. When beans are almost tender (about 45–60 minutes in), season with 1.5 tsp salt, taste and adjust later.

Prepare vegetables

While beans cook, finely dice enough yellow onion to make about 1 cup. Mince 4 garlic cloves. Remove seeds from 1 jalapeño and finely chop (leave seeds in if you want more heat). Dice 1 roma tomato to make about 1 cup. Chop 1/4 cup cilantro for stirring into the beans and reserve 1/4 cup for garnish.

Toward the final 15–20 minutes of the beans' cooking time, add the diced tomato and half (about 2 tbs) of the chopped cilantro to the pot so their flavors meld with the beans.

Cook bacon and chorizo

In a medium skillet over medium heat, add 1 tbs lard or vegetable oil. Add 6 slices thick-cut bacon and cook until fat renders and bacon is crisp but not burnt, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and roughly chop once cool. Pour off and reserve about 1–2 tablespoons of bacon fat in the skillet (discard excess or save for later).

Crumble or remove chorizo from casing (8 oz) into the same skillet with reserved bacon fat. Cook over medium heat, breaking it up with a spoon, until browned and cooked through, about 6 minutes. If the chorizo releases a lot of fat, spoon off a little so the mixture isn't overly greasy but keep some for flavor. Stir in the diced onion and sauté until softened and translucent, 4–5 minutes. Add minced garlic and chopped jalapeño and cook 30–60 seconds until fragrant.

Transfer the cooked bacon, chorizo, and aromatics to the pot of simmering beans. Stir to incorporate so the meats distribute through the beans.

Finish and season

After adding the meat mixture to the beans, simmer gently 10–15 more minutes uncovered to let flavors combine and slightly thicken the cooking liquid. Stir in 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 1/2 tsp black pepper. Taste and adjust seasoning—add more salt if needed (beans often take additional salt after meats and vegetables are added). Remove and discard bay leaves.

If you prefer a thicker, creamier texture, take 1/2–1 cup of beans with some cooking liquid, mash with a fork or potato masher, and stir back into the pot. This will naturally thicken the broth.

Ladle the frijoles a la charra into bowls. Garnish with reserved chopped cilantro, chopped crisp bacon, thinly sliced radishes (optional), and lime wedges on the side. Serve hot with warm corn tortillas or Mexican rice.