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Frijoles Charros (Mexican Pinto Beans)
Cook Time
20 mins
Total Time
20 mins
This is the authentic way of doing Mexican frijoles charros and the easiest one. This is a beans soup with tons of personality.
Course: Soup
Cuisine: Mexican
Keyword: frijoles charros, pinto beans
Servings: 4 people
  • 300 gr cooked pinto beans with their water (you can use canned as I do)
  • 100 gr bacon cut into small pieces
  • 100 gr chorizo cut into small pieces
  • 1 medium onion
  • 2 to matoes
  • 1 jalapeño (you can use 1 tbsp canned jalapeños)
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh coriander
  • Salt and Pepper
  • Lime juice (optional)
  • Water
  1. In a big stock pot toss the cut chorizo and bacon. Cook over medium heat for 5 minutes until they release a lot of grease and become a little crunchy.
  2. Pour the olive oil and toss the onion and the tomatoes --- cut into small cubes. Add the tomato paste and cook for a couple minutes until the tomatoes start to release its juices.
  3. Toss the jalapeños and the garlic, stir for a couple of minutes and pour the pinto beans with the water they cooked into. The soup must have enough water to cover the beans and all the other chunky ingredients. You can add more water if needed. Simmer for 10 minutes.
  4. Add the coriander cut into tiny pieces and take the soup out of the stove. Adjust the salt and pepper to taste and serve. If you like you can add lime juice to taste.