Frijoles a la Charra ( Ranch Beans )

Frijoles a la charra, or ranch-style beans, are what you find at every taqueria and backyard carne asada in Texas and northern Mexico. Unlike refried beans, charros stay whole and swim in a smoky, spicy broth that’s just as good as the beans themselves.

The flavor base starts with bacon rendered until crispy alongside diced jalapenos and onion. That bacon fat is doing serious work here, coating the peppers and onion as they soften and brown. The pinto beans go in with their cooking liquid (or canned liquid), which becomes the broth.

Chopped tomato, garlic powder, and black pepper round out the seasoning, and fresh cilantro goes in right at the end so it stays bright and aromatic. The 15-minute simmer is just enough to marry the flavors without the beans turning to mush.

Serve these alongside tacos, grilled meats, or rice. Scoop up the broth with warm tortillas.

Pro Tips

• Don’t drain the beans; the liquid is what makes charros charros, not just seasoned beans
• Leave the jalapeno seeds in for more heat, or remove them all for a milder pot
• Browning the bacon, jalapenos, and onion well before adding liquid builds a deeper, smokier flavor
• These taste even better the next day after the flavors have had time to meld

Variations

• Add chopped Mexican chorizo or sliced hot dogs (a surprisingly traditional addition called frijoles charros con salchicha)
• Stir in a can of Mexican beer during the simmer for authentic cantina-style charros
• Use black beans instead of pintos for frijoles negros a la charra