Traditional Mexican cowboy-style pinto beans cooked with bacon, chorizo, tomatoes, and peppers in a flavorful broth. Also known as frijoles charros, this hearty dish features tender pinto beans simmered with smoky meats and aromatic vegetables to create a rich, soupy bean stew. Unlike refried beans, charro beans are served in their cooking liquid, making them perfect for scooping with tortillas or serving alongside grilled meats.
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Rinse the dried pinto beans thoroughly under cold water in a colander, picking through to remove any debris or damaged beans.
Place the rinsed dried pinto beans in a large heavy-bottomed pot or Dutch oven and add enough cold water to cover the beans by 2 inches, then bring to a boil over high heat.
the heat to medium-low, cover partially, and the pinto beans for 60-75 minutes until tender but not mushy, adding more water as needed to keep beans covered.
Cook the chopped bacon in a large skillet over medium heat, stirring occasionally, until crispy and the fat is rendered, about 6-8 minutes.
Add the crumbled mexican chorizo to the skillet with the bacon and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-6 minutes.
Add the white onion, jalapeno peppers, and garlic cloves to the skillet and cook, stirring frequently, until the vegetables are softened and fragrant, about 4-5 minutes.
Stir the roma tomatoes, ground cumin, and dried oregano into the skillet with the meat and vegetables, cooking for 3-4 minutes until the tomatoes begin to break down.
Transfer the meat and vegetable mixture to the pot with the cooked pinto beans, add the chicken broth, bay leaves, salt, and black pepper, then stir to combine thoroughly.
Bring the charro beans to a over medium heat and cook uncovered for 20-25 minutes, stirring occasionally, until the flavors meld and the broth becomes flavorful and slightly thickened.
Remove the bay leaves from the charro beans, taste and adjust seasoning with additional salt and black pepper as needed.
Ladle the mexican charro beans into bowls, garnish with chopped fresh cilantro, and serve hot with lime wedges on the side for squeezing over the top.
