This is a bean pot, so dried heirloom pintos cooked from scratch beat canned every time for texture and broth. The move that matters is rendering the bacon and chorizo first and building the beans on that fat, so the whole pot tastes of smoke and pork.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook1 hr 30 min
Makes6 servings
CuisineMexican
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Dried pinto beans
Cooked from dry, they make their own rich broth and stay creamy.
Can you make Frijoles Charros in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Frijoles Charros? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Frijoles Charros ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Frijoles Charros gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Frijoles Charros vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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