Frijoles Charros

Mexican pinto bean soup with traditional Tex-Mex flavors.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish

Cuisine Tex-Mex

Servings people

Calories 444 kcal

Gather ingredients. Crush onions, garlic, oregano, cilantro, and Tex-Mex spice blend together a molcajete.
1/2 cup yellow onion, 2 cloves garlic, 1 tsp oregano, 1/4 cup cilantro, 1 tbsp Tex-Mex spice blend
Split the celery, poblanos, Serranos, and tomato.
4 serrano peppers, 1 poblano pepper, 2 stalks celery, 1 Roma tomato
Bring a large saucepan up to medium heat. Add bacon and fry until fat is rendered.
4 slices bacon
Add Serranos, poblano, celery, and tomato to the saucepan. Sauté for a couple of minutes until the vegetables are tender.
Add contents of molcajete. Sauté for 1 minute.
32 ounces pinto beans, 1 cup water
Stir in pinto beans and water.Turn the heat up to high, bring to a boil, then reduce heat to a simmer. Simmer, stirring occasionally until reduced and thickened to desired consistency.
Taste for desired heat and remove serrano peppers once achieved.
Remove celery, poblano halves, and bacon.
Frijoles Charros are ready to serve.

This recipe uses canned pinto beans, but you could always cook the pintos yourself if you have time.
You can substitute whole jalapeños for serranos if you desire less heat.
Frijoles Charros are an excellent base for making amazing refried beans!
Always a great hit, especially at parties!