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Frijoles Charros (Cowboy Beans) is a rustic, soupy stew of pinto beans, simmered in a flavorful tomato sauce with bacon and chile. An authentic Mexican dish, it gets its name from the traditional Mexican horsemen called charros, who cooked their frijoles a la charra on the range, over an open fire.
Here we create the same delicious effect much more quickly, with tender, canned GOYA® Pinto Beans. Enjoy this chipotle-spiced, open-air feast at your own table tonight!
bacon cut in ½-inch pieces
GOYA® Minced Garlic or 2 cloves garlic, minced
Chipotle Chile from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce, or to taste
1 can (8 oz.)
GOYA® Tomato Sauce
2 cans (15.5 oz. each)
GOYA® Pinto Beans, drained and rinsed
GOYA® Queso Fresco, crumbled (optional to serve)
In a 4-quart saucepan over medium heat, cook bacon until browned. Drain off all but 1 tbsp. of fat.
Stir in onion and garlic, and cook until onions are translucent.
Stir in recaito, chipotle, sazón, tomato sauce, bouillon, water and beans and bring to a boil. Lower heat and simmer, uncovered, for 10 minutes or until thick, but still soupy, stirring occasionally. Season with adobo.
Try our ready-made GOYA® Frijole Charros – Mexican Style Cowboy Beans.Learn More
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