Cowboy Pinto Bean Soup (Frijoles Charros)

Byarlo Jack
Cowboy Pinto Bean Soup (Frijoles Charros)

Cowboy Pinto Bean Soup, also known as Frijoles Charros, is a traditional Mexican dish bursting with flavor and comfort. Named after the “charros” or Mexican cowboys, this hearty soup combines pinto beans, smoky bacon, chorizo, and fresh vegetables to create a rich, satisfying meal. Perfect for chilly evenings or a family gathering, it’s a one-pot wonder that’s simple to make yet full of robust, bold flavors.

Why You’ll Love This Recipe

  • One-Pot Convenience: Easy cleanup with all ingredients cooked in a single pot.
  • Hearty and Filling: Packed with protein, fiber, and savory goodness.
  • Flavor-Packed: Smoky bacon, spicy chorizo, and fresh herbs create layers of taste.
  • Customizable: Adjust spiciness and ingredients to suit your palate.

Nutritional Info (per serving, approx.)

  • Calories: 320 kcal
  • Protein: 18 g
  • Fat: 14 g
  • Carbohydrates: 28 g
  • Fiber: 10 g
  • Sodium: 700 mg

This soup is not only hearty but also nutritious, rich in protein, fiber, and essential vitamins.

Time Taken

  • Preparation: 15 minutes
  • Cooking: 1–1.5 hours (or 45 minutes in a pressure cooker)
  • Total: 1–1.5 hours

Ingredients

  • 2 cups dried pinto beans (or 4 cups cooked/canned, drained)
  • 6 slices bacon, chopped
  • 200 g chorizo, sliced or crumbled
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 roma tomatoes, diced
  • 1–2 jalapeños, sliced (optional for heat)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 4 cups chicken or vegetable broth
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Lime wedges for serving

Optional: cooked ham, green chilies, or sausage for extra flavor.

Instructions

  1. Prepare the Beans:
    If using dried beans, rinse and soak overnight. Drain before cooking.
  2. Cook the Meats:
    In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
    Add chorizo and cook until browned. Remove and set aside with the bacon.
  3. Sauté the Aromatics:
    In the same pot, sauté onions, garlic, and jalapeños until fragrant and softened.
  4. Build the Soup:
    Add diced tomatoes, cumin, smoked paprika, and cooked bacon and chorizo. Stir to combine.
  5. Add Beans and Broth:
    Stir in soaked or canned beans and broth. Bring to a boil, then reduce heat and simmer for 1 hour (or 45 minutes in a pressure cooker) until beans are tender.
  6. Finish with Fresh Herbs:
    Stir in chopped cilantro and adjust seasoning with salt and pepper.
  7. Serve:
    Ladle into bowls, squeeze fresh lime juice over the top, and serve with warm tortillas or cornbread.

You Must Know

  • For a thicker soup, mash a few beans with the back of a spoon before serving.
  • Frijoles Charros is traditionally a bit brothy; don’t overcook if you like a soupy consistency.
  • Adjust spiciness by removing seeds from jalapeños or adding more chili powder.

Storage Tips

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.

Ingredient Substitutions

  • Bacon → smoked turkey bacon for a lighter version
  • Chorizo → Italian sausage or ground beef
  • Pinto beans → black beans or kidney beans for variation

Serving Suggestions

  • Serve with warm tortillas, cornbread, or crusty bread.
  • Top with shredded cheese, avocado slices, or a dollop of sour cream.
  • Pair with a simple green salad or Mexican rice for a complete meal.

Cultural and Historical Context

Frijoles Charros originated in Northern Mexico as a staple meal for cowboys (charros) working long days on ranches. The dish reflects Mexican rural traditions, using available meats, beans, and fresh ingredients to make a hearty, flavorful, and filling soup. It remains a beloved dish across Mexico and the southwestern United States today.

Pro Tips

  • Cook the soup low and slow to let flavors meld beautifully.
  • Add a splash of beer or tequila for depth of flavor (optional).
  • Garnish with fresh cilantro and lime for brightness.

Conclusion

Cowboy Pinto Bean Soup is the ultimate comfort food; hearty, flavorful, and satisfying. It’s perfect for meal prep, family dinners, or entertaining guests. With its smoky meats, tender beans, and fresh seasonings, Frijoles Charros is a timeless recipe that brings warmth and tradition to your table.

FAQs

Frijoles Charros, or Cowboy Pinto Bean Soup, is a traditional Mexican dish made with pinto beans, bacon, chorizo, tomatoes, onions, and spices. It’s hearty, flavorful, and often served as a main dish or side.

Yes! Omit the bacon and chorizo and add smoked paprika or liquid smoke for a smoky flavor. You can also add mushrooms or roasted vegetables for extra depth.

Absolutely. If using canned beans, drain and rinse them, then reduce the simmering time to 20–30 minutes to let the flavors meld.

The heat depends on the type and amount of chili peppers you use. Remove seeds for milder heat or add more jalapeños or chili powder for a spicier version.

Store in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stove, adding broth if needed.