Are frijoles charros spicy?
They can be, but they do not have to be. Jalapeño usually lands mild to medium, while serrano is hotter. For more control, remove the seeds and membranes, then add more heat at the end with hot sauce or extra chopped chile.
What is the difference between frijoles charros and frijoles borrachos?
They are close cousins. Frijoles borrachos typically include beer in the broth. Frijoles charros are the classic cowboy-style beans, often made with bacon and or chorizo in a savory, smoky broth.
How do I make frijoles charros with dried beans?
If you want the from-scratch version, here is the easy conversion. Start with 1 pound dried pinto beans (about 2 cups). Rinse, then soak overnight (optional but faster). Simmer in unsalted water until tender, usually 1 to 2 hours depending on freshness and whether you soaked. You will end up with about 6 cups cooked beans, which is roughly what 3 (15-ounce) cans gives you once drained. For this recipe, use 6 cups cooked beans plus about 3 cups bean cooking liquid (or a mix of bean liquid and broth) in place of the canned beans and chicken broth. Then proceed with the recipe as written.
Can I make these without chorizo or bacon?
Yes. Swap bacon for 2 to 3 tablespoons of oil, and replace chorizo with a diced bell pepper plus 1 teaspoon smoked paprika and 1 teaspoon ground cumin for that savory depth. It will be different, but still very good.
Should I drain the beans?
If you use canned beans, I like to drain and rinse them so the broth tastes clean, not can-forward. Then we build our own broth with stock or water, tomatoes, and all the good stuff. If you are using home-cooked beans, use some of the bean cooking liquid for extra body.
How do I thicken frijoles charros?
Two easy moves: simmer uncovered a little longer, or mash a small scoop of beans against the side of the pot and stir it back in. Thickened naturally, no drama.
