Frijoles Charros, or “cowboy beans,” is a hearty and flavorful Mexican dish traditionally cooked with various meats. However, the vegetarian version retains all the robust flavors without the meat, making it a satisfying dish for vegetarians and meat-eaters. This version uses a rich blend of pinto beans simmered in a savory broth flavored with onions, garlic, tomatoes, and a mix of cumin and chili powder. Smoked paprika can be added to mimic the depth of flavor typically provided by bacon or chorizo.
The dish is further enhanced with fresh cilantro, diced jalapeños for a bit of heat, and bell peppers for added texture and sweetness. Frijoles Charros are often garnished with chopped onions and a squeeze of lime juice, brightening the flavors and adding a zesty finish. This vegetarian rendition is a substantial main or side dish and a comforting bowl of warmth that captures the essence of traditional Mexican cuisine, making it perfect for family meals, gatherings, or as a flavorful accompaniment to other Mexican dishes.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyIntermediateCook the Beans:
In a large pot, add the soaked and drained pinto beans along with fresh water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the beans are just tender.
Sauté the Vegetables:
While the beans are simmering, heat a skillet over medium heat. Add a bit of oil, and then sauté the onion, garlic, jalapeños, and bell pepper until they are soft and the onions are translucent. Add the chopped tomatoes and cook for another 2-3 minutes.
Add Flavor and Spices:
Stir in cumin, smoked paprika, chili powder, and oregano to the vegetable mixture. Cook for an additional minute until fragrant.
Combine with Beans:
Once the beans are partly cooked and still have a slight bite, add the sautéed vegetable and spice mixture to the pot. If using soy chorizo, add it at this stage. Continue to simmer everything together for another 30-45 minutes, or until the beans are fully cooked and the flavors have melded together. Season with salt and pepper to taste.
Adjust Consistency and Flavor:
If the beans are too thick, add more vegetable broth or water to reach your desired consistency. Adjust seasoning as necessary.
Serve:
Serve the frijoles charros hot, garnished with fresh cilantro, diced avocado, chopped green onions, and lime wedges on the side.
Ingredients
Directions
Cook the Beans:
In a large pot, add the soaked and drained pinto beans along with fresh water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the beans are just tender.
Sauté the Vegetables:
While the beans are simmering, heat a skillet over medium heat. Add a bit of oil, and then sauté the onion, garlic, jalapeños, and bell pepper until they are soft and the onions are translucent. Add the chopped tomatoes and cook for another 2-3 minutes.
Add Flavor and Spices:
Stir in cumin, smoked paprika, chili powder, and oregano to the vegetable mixture. Cook for an additional minute until fragrant.
Combine with Beans:
Once the beans are partly cooked and still have a slight bite, add the sautéed vegetable and spice mixture to the pot. If using soy chorizo, add it at this stage. Continue to simmer everything together for another 30-45 minutes, or until the beans are fully cooked and the flavors have melded together. Season with salt and pepper to taste.
Adjust Consistency and Flavor:
If the beans are too thick, add more vegetable broth or water to reach your desired consistency. Adjust seasoning as necessary.
Serve:
Serve the frijoles charros hot, garnished with fresh cilantro, diced avocado, chopped green onions, and lime wedges on the side.
Notes
Perfect Beverage Pairing:
- Mexican Lager: A cold, crisp Mexican lager complements the spicy and hearty nature of the dish.
- Agua Fresca: A refreshing agua fresca, such as hibiscus or tamarind, can also pair beautifully, providing a sweet contrast to the dish’s savory depth.
