Frijoles Charros (Charro Beans)
Hands down, the best Frijoles Charros Recipe! It’s rich, hearty and so flavorful! The beans are perfectly tender, served as a side or as a main dish. It’s a comforting meal in a bowl, that’s bound to please!
- Prep time
- 10 min
- Cook time
- 2 hr 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound dried pinto beans. See Note #1
- 8 cups water
- 1 Tablespoon Kosher salt (divided 1/2 + 1/2)
- 3 Tablespoon vegetable shortening
- ½ medium onion (sliced thinly)
- 1 ea jalapeño and yellow chile (aka Güero Chiles) See Note #2
- ½ anaheim pepper (sliced thinly)
- 1 large tomato (cut in half then sliced thinly )
- 2 bay leaves
- 1 Tablespoon kosher salt (divided ½ and ½)
- 1 teaspoon black pepper (preferably freshly grinded )
- 1 teaspoon dried oregano
- ¼ cup chopped cilantro
Instructions
- 1
In a large bowl, add the pinto beans and top with water, ensuring that the beans are covered completely. Soak the beans overnight or at least for 5 hours. Drain out any excess water and rinse the beans off. See Note #3
- 2
In a large medium pot, add the beans and water. Cover pot with a lid and bring to a boil then lower heat to medium or medium low (to cook on soft boil).
- 3
Cook for 2.5 hours or until beans are soft and break easily with a spoon.
- 4
Add ½ tablespoon of kosher salt and turn heat to low while you saute the vegetables.
- 5
In a medium skillet, add the vegetable shortening and heat until very hot.
- 6
Add the onions, peppers and garlic. Saute for 2 minutes until vegetables start to get soft.
- 7
Add the tomato, the other ½ tablespoon of kosher salt, pepper and oregano and mix to integrate. Saute for another minute or so.
- 8
Add the vegetable mixture to beans plus the bay leaves and cilantro. Mix and cover the pot. Cook for 15 more minutes on medium-low to integrate all of the flavors into the beans.
- 9
Serve hot.