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September 16, 2025
Charro Beans (Frijoles Charros) Recipe
Charro Beans (Frijoles Charros) create hearty Mexican bean soup that's perfect for any day of the year, showcasing traditional preparation methods that develop rich, satisfying flavors. This authentic soup demonstrates how beans can become substantial meals while the year-round appeal reflects versatile comfort food qualities. The hearty nature ensures complete satisfaction while traditional preparation methods guarantee authentic Mexican taste that connects to cultural heritage.
A hearty Mexican charro bean soup that is perfect for any day of the year.
Prep Time:
25 mins
Cook Time:
2 hrs 45 mins
Total Time:
3 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients
4 smoked ham hocks
1 white onion
6 slices thick-cut bacon, cut into chunks
½ pound fresh chorizo sausage
2 tomatoes, chopped
2 jalapeno peppers, sliced
5 (15 ounce) cans pinto beans, undrained
4 cups water as needed
2 cloves garlic, chopped
3 tablespoons chopped fresh cilantro
1 teaspoon chicken bouillon granules
1 pinch salt to taste
Directions
Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.
Recipe Tips
You can use any long, hot chile peppers you like.
You can substitute any pork meat for ham hocks.
Nutrition Facts (per serving)
| 583 | Calories |
| 34g | Fat |
| 33g | Carbs |
| 35g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 583 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 12g | 59% |
| Cholesterol 96mg | 32% |
| Sodium 1113mg | 48% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 10g | 34% |
| Total Sugars 3g | |
| Protein 35g | 70% |
| Vitamin C 10mg | 11% |
| Calcium 104mg | 8% |
| Iron 4mg | 23% |
| Potassium 995mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
