Frijoles charros
Frijoles charros, from above
Non vegNorthern Mexico

Frijoles charros

Cowboy beans simmered with sausage, ham, tomato and jalapeño into a smoky brothy pot.

70 minTime
17 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 70 minutes come after.
Cowboy beans1 chapter · 1 min read

Make it your way

Grandma's wayCowboy beans with sausage and ham.
The original
251kcalsame
17 gproteinsame
11 gfibresame
70minutessame

Frijoles charros.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rajma, dry (dried red kidney beans)1¼ cups dry pinto beans or rajma, soaked
Chorizo100 g, sliced
Cooked ham80 g, diced
Onion1, chopped
Garlic4 cloves
Tomato2, chopped
Jalapeño2, chopped
Coriander leaves (cilantro)chopped
Water5 cups
Saltto taste

Method

4 steps
  1. 1Pressure cook soaked beans with half the garlic and water for 5 whistles. Let pressure release naturally.
  2. 2Fry chorizo and ham in a pot until they release their oil and brown.
  3. 3Add onion, remaining garlic, jalapeño and tomato and cook until soft.
  4. 4Add beans with their broth and simmer 15 minutes. Finish with coriander and salt.
Serve it like this

Serve in clay bowls with plenty of broth, coriander on top and warm tortillas or grilled meat alongside.

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Make it a meal

What goes with Frijoles charros: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Tortillas de maíz30 min
With a main Carne asada30 min
With a main Barbacoa de res120 min
On the side Guacamole10 min
To drink Horchata15 min
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