Mexican Charro Beans Ranch Style
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I grew up watching my abuela stir a big pot of frijoles charros while the house filled with the smell of bacon and chorizo. Mexican Charro Beans Ranch Style are exactly that kind of comforting, savory bean stew — smoky, a little spicy, and built to feed a crowd. It’s the kind of dish you make for a family weekend lunch, a food-filled gathering, or when you want something inexpensive that still tastes like a celebration. If you want more quick weeknight main ideas to pair with these beans, check out this collection of best quick weeknight dinner recipes.
Why you’ll love this dish
These beans hit several sweet spots: budget-friendly protein, big flavor from simple ingredients, and very forgiving technique. The smoky bacon and crumbled chorizo infuse the cooking liquid so the beans finish with a rich, meaty broth rather than a plain puree. They’re perfect for weekend family brunches, feeding a crowd for a casual dinner, or as a hearty topping for warm bolillos or tortillas.
“A bowl of charro beans is like a warm hug — salty bacon, bright cilantro, and that slow-simmered broth that makes everyone come back for seconds.” — a longtime home cook review
The cooking process explained
Quick overview so you know what to expect:
- Soak and simmer dried beans until tender (or use a pressure cooker for speed).
- Crisp bacon, brown chorizo and optional sausages; sauté aromatics in the rendered fat.
- Combine the sofrito with the cooked beans and simmer so flavors marry.
- Finish with fresh cilantro and scallions for brightness.
This is mostly hands-off once the beans are simmering, which makes it a great dish to start early and let finish while you prep sides.
What you’ll need
Ingredients
- 3 cloves garlic, minced (3 dientes de ajo)
- 2 medium tomatoes, diced (2 jitomates), or 1 cup canned crushed tomatoes as a shortcut
- 1 jalapeño or serrano, finely chopped (adjust to taste)
- 1 sprig fresh cilantro, chopped (1 ramita de cilantro fresco)
- 500 g dried beans (bayos or pintos) — about 2 1/2 cups dried (500 g de frijoles)
- 200 g chorizo, casing removed and crumbled (200 g de chorizo)
- 200 g bacon, diced (200 g de tocino)
- 2 sausages, sliced (optional) (2 salchichas — opcional)
- 1 medium onion, diced (1 cebolla mediana, picada)
- 1 bay leaf (1 hoja de laurel)
- 1 liter water or chicken stock (1 litro de agua o caldo de pollo)
- Salt and black pepper to taste (Sal y pimienta al gusto)
- Additional green onions/scallions for garnish (más cebollas cambray)
Notes and substitutions:
- For a lighter version, swap bacon for turkey bacon and use less chorizo or a vegetarian sausage.
- Canned beans can be used in a pinch (drain and reserve some liquid) — see tips below for adjustments.
- Use chicken stock for more savory depth, or water for a cleaner bean flavor.
Step-by-step directions
- Rinse the dried beans well. Put them in a large pot with enough water to cover by several inches, a pinch of salt, and the bay leaf. Bring to a boil, then lower to medium-low and simmer until tender, about 1–2 hours. Skim foam occasionally. If you have a pressure cooker, cook for about 25–35 minutes at high pressure.
- While beans cook, heat a large skillet over medium heat. Add diced bacon and fry until golden and crisp. Remove with a slotted spoon, leaving the rendered fat in the pan.
- Add crumbled chorizo to the same skillet and brown, breaking it up with a spoon. If using sausages, add sliced sausages and cook until lightly browned.
- Stir in the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3–4 minutes.
- Add the diced tomatoes and chopped jalapeño/serrano. Cook the mixture for about 5 minutes so the tomatoes break down and flavors meld.
- Transfer the bacon, chorizo, sausages, and vegetable sofrito into the pot of cooked beans. Add the green onions (cambray) and pour in up to 1 liter of water or chicken stock, adjusting so the beans are comfortably covered but not swimming.
- Simmer everything together on low for 20–30 minutes. Taste and season with salt and pepper. Stir in chopped cilantro right before serving.
Short action verbs, clear steps — this method keeps the cooking organized and ensures the pork flavors infuse the beans without overcooking the aromatics.
Best ways to enjoy it
Serving suggestions
- Ladle hot charro beans over steamed rice or into bowls with warm corn tortillas.
- Top with crumbled queso fresco, a squeeze of lime, extra cilantro, and chopped scallions for freshness.
- Use as a filling for tacos, tortas, or a hearty breakfast with fried eggs.
- Pair with grilled meats, pickled onions, or a simple green salad to balance richness.
If you’re entertaining or planning a themed spread (like a fall party), these beans are great alongside other party bites — for ideas on creative party menus, see this list of party food ideas.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerate: Cool the beans to room temperature, transfer to airtight containers, and store in the fridge up to 3–4 days.
- Freeze: Freeze in shallow, freezer-safe containers or bags for up to 3 months. Leave some headspace; liquids expand when frozen.
- Reheat: Thaw overnight in the fridge or reheat from frozen over low heat with a splash of water or stock. Bring to a gentle simmer and heat to at least 165°F (74°C) before serving.
- Safety: Do not leave cooked beans at room temperature for more than 2 hours to avoid bacterial growth.
Helpful cooking tips
Pro chef tips
- Don’t over-salt at the start — bacon, chorizo, and stock add salt. Adjust seasoning at the end.
- If you like a thicker bean broth, mash a few beans against the pot side and stir — natural thickener, no cream needed.
- For better bean texture, avoid hard-boiling them; simmer gently. High, rapid boiling can break skins and make beans mealy.
- Want to speed things up? Use pre-cooked or canned beans: reduce added liquid and simmer only 15–20 minutes so the sofrito flavors infuse.
- For a smoky depth without bacon, add a small piece of smoked ham hock or a teaspoon of smoked paprika.
If you’re curious how this dish pairs with grilled proteins, try serving alongside simple skewers; a grilled chicken recipe I like is a helpful reference for timing and seasoning: a quick chicken skewer recipe.
Creative twists
Recipe variations
- Vegetarian version: Omit bacon and chorizo. Use smoked paprika or liquid smoke and add sautéed mushrooms for umami.
- Spicy ranchero beans: Add extra serrano chiles and finish with a spoonful of adobo sauce for heat.
- Northern style: Include hominy or diced potatoes for a heartier stew.
- Tex-Mex: Stir in a spoonful of cumin and serve with shredded cheddar and pickled jalapeños.
Your questions answered
Q: How long do the beans take to cook?
A: Dried bayos or pintos usually take 1–2 hours simmering on medium-low. A pressure cooker cuts that to about 25–35 minutes at high pressure. Canned beans only need 15–20 minutes combined simmer time with the sofrito.
Q: Can I make this ahead for a party?
A: Yes. Charro beans often taste better the next day once the flavors meld. Make them a day ahead, cool, refrigerate, and gently reheat before serving. If freezing, do so before garnishing with fresh herbs.
Q: How can I reduce the sodium or fat?
A: Use low-sodium chicken stock and leaner chorizo or reduce the bacon quantity. You can also crisp bacon separately and drain it well to remove excess fat, then add only a portion of the rendered fat to sauté the aromatics.
Q: Are these safe to freeze and reheat?
A: Yes—freeze up to 3 months and reheat until steaming hot. Cool quickly and refrigerate within two hours of cooking to keep them safe.
Conclusion
If you want a classic recipe and background, this write-up from Cómo hacer frijoles de rancho with Doña Ángela’s recipe is a great cultural reference. For another home-style take with step‑by‑step photos, see the Charro Beans guide at Isabel Eats’ Charro Beans. Serious Eats offers a tested, technique-focused version you can compare for method variations at Frijoles Charros recipe on Serious Eats. If you’re looking to order similar traditional items or see menu inspiration, check out this example menu listing at Tamales Mi Rancho menu.
Enjoy your bowl of Mexican Charro Beans Ranch Style — they’re forgiving to make, endlessly adaptable, and a guaranteed crowd-pleaser.
Frijoles Charros
Ingredients
Method
- Rinse the dried beans well and put them in a large pot with enough water to cover by several inches, a pinch of salt, and the bay leaf.
- Bring to a boil, then lower to medium-low and simmer until tender, about 1-2 hours. If using a pressure cooker, cook for about 25–35 minutes at high pressure.
- Heat a large skillet over medium heat and add diced bacon. Fry until golden and crisp.
- Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
- Add crumbled chorizo to the skillet and brown, breaking it up with a spoon. If using sausages, add them now and cook until lightly browned.
- Stir in the diced onion and minced garlic; sauté until the onion becomes translucent, about 3–4 minutes.
- Add the diced tomatoes and chopped jalapeño/serrano pepper. Cook for about 5 minutes so the tomatoes break down and flavors meld.
- Transfer the bacon, chorizo, sausages, and vegetable mixture into the pot of cooked beans.
- Pour in up to 1 liter of water or chicken stock, adjusting to ensure beans are comfortably covered.
- Simmer everything together on low for 20–30 minutes. Taste and season with salt and pepper.
- Stir in chopped cilantro right before serving.
