Frijoles Charros (Mexican Charro Beans Recipe)
These vegan frijoles charros are smoky, hearty, and so deeply flavorful that even the meat-eaters at the table won’t miss a thing. This plant-based take on the classic Mexican cowboy bean stew comes together in one pot with pinto beans, vegan chorizo, and bold spices, ready in under an hour on the stovetop or in the Instant Pot.
Mexican Charro Beans
I grew up eating frijoles charros with my family in Jalisco. After moving to the US, they were always present at our summer cookouts, long before I went plant-based.
A giant pot of these smoky cowboy beans was always at the center of the table, and they disappeared fast. Now I make this vegan version year-round, and it holds up to every memory.
Frijoles charros are a complete meal on their own. Ladle them into bowls with warm corn or flour tortillas, or serve smaller portions as a side dish alongside tacos or grilled vegetables. However you serve them, they always steal the show.
What are Frijoles Charros?
Frijoles charros are a smoky Mexican cowboy bean stew made with pinto beans, chorizo, bacon, and spices, originally from Northern Mexico. This vegan version uses plant-based meats and comes together on the stovetop or Instant Pot in under an hour.
Frijoles charros were invented by Mexican cowboys using whatever ingredients they had on hand, traditionally cooked in an earthenware pot over an open fire and served alongside warm tortillas or carne asada.
Over time they spread from the Northern states to become a beloved dish across all of Mexico, a staple at restaurants and taquerias everywhere.
Other Similar Bean Stews
You may also come across frijoles rancheros (ranch beans) or frijoles borrachos (drunken beans), which get their name from the beer added to the pot. Some food historians believe these rustic Northern Mexican bean stews may have even inspired the Americanized chili con carne we know today.
Recipe at a Glance
- What it is: A smoky, hearty Mexican cowboy bean stew made with pinto beans and vegan chorizo, completely plant-based.
- Cuisine: Mexican, vegan
- Dish type: Bean stew / main dish or side dish
- Difficulty: Easy
- Ready in: Under 1 hour (Instant Pot) or up to 2 hours (stovetop)
- Method: Instant Pot or stovetop
- Key ingredients: Pinto beans, vegan chorizo, vegan hot dogs, serrano peppers, roma tomatoes, vegetable broth
- Flavor: Smoky, savory, bold, and deeply satisfying
- Best for: Weeknight dinners, summer cookouts, Cinco de Mayo, potlucks, and feeding a crowd
Why You’ll Love This Recipe
• It tastes like the real thing. Vegan chorizo, smoky spices, and fresh chiles deliver all the depth of the traditional version. Even carnivores come back for seconds.
• One pot, minimal cleanup. Everything cooks together in the Instant Pot or a single stovetop pot, making this an easy weeknight meal with very little fuss.
• Budget friendly and filling. Dried pinto beans are one of the most affordable ingredients you can cook with, and a single batch feeds a crowd as a main dish or stretches even further as a side.
•Great for meal prep. Frijoles charros reheat beautifully and taste even better the next day as the flavors continue to develop. Make a big batch on Sunday and eat well all week.
A Classic Northern Mexican Dish
Frijoles charros are rooted in the ranching culture of Northern Mexico. The name charro refers to the traditional Mexican cowboy, and these beans were their trail food, cooked over an open fire with whatever ingredients were on hand.
My family is from Jalisco, and a pot of frijoles charros on the stove always meant family was coming over or there was something worth celebrating. They were never just beans.
When I went plant-based, this was one of the first recipes I worked to recreate. After lots of testing, the vegan chorizo and smoky spices do exactly what the meat used to do: build a rich broth that tastes like it’s been simmering all day.
If you love Mexican bean and soup recipes, you’ll also want to try my frijoles de olla, my refried beans, and check out my authentic Mexican soup recipes collection.
Ingredients for Vegan Frijoles Charros
Pinto beans. The most traditional choice for this recipe. Dried beans give you the best flavor and texture, but canned pinto beans work in a pinch, just rinse them well and reduce the cook time significantly.
Vegan chorizo. This is the flavor backbone of the whole stew. My homemade vegan chorizo adds the best smokiness and spice to the broth, but any store-bought soyrizo works great too.
Vegan hot dogs. A traditional ingredient in frijoles charros, just swapped plant-based. Slice them into rounds before adding to the pot.
Vegan bacon. Adds a smoky, savory depth. Most grocery stores carry several options now.
Note: the photos and video in this post were shot on a day I did not have vegan bacon on hand, it still turned out delicious, so don’t let its absence stop you from making this recipe.
White onion and garlic. The aromatic base that every good Mexican bean recipe starts with.
Serrano or jalapeño peppers. For heat. Serranos are spicier, jalapeños are milder. Use one or two depending on your tolerance.
Poblano pepper. Adds a mild, earthy chile flavor without too much heat. My mom used to use chile güero (banana peppers), which is a great substitute if you can find them.
Roma tomatoes. Fresh tomatoes add body and a slight acidity that balances the smoky broth.
Cumin, salt, and black pepper. Simple spices that round out the flavor without overpowering the chiles and chorizo.
Low sodium vegetable broth. The cooking liquid that becomes your broth. Using low sodium gives you better control over the final salt level.
Fresh cilantro. Stirred in at the end or used as a topping, it brightens the whole dish.
Ingredient Tips
Dried vs. canned beans. Dried pinto beans give you a richer, more flavorful broth because the starch from the beans thickens the liquid as they cook. Canned beans are a convenient shortcut but the broth will be thinner. If using canned, add them toward the end of cooking and reduce the liquid by about half.
Choosing your chiles. My mom always used chiles güeros (banana peppers) in her version, and if you can find them at a Latin grocery store, they are the most traditional and authentic choice. I use serrano or jalapeños peppers since they are easier to find where I live in Mexico.
Vegan chorizo matters. Not all soyrizo brands taste the same. Look for one with a deep red color and visible spices, that usually means better flavor. My homemade version is always the best option if you have time.
In the US, Trader Joe’s soyrizo and Cacique soyrizo are both widely available and work well. For vegan hot dogs, Lightlife and Field Roast are reliable options found at most major grocery stores including Whole Foods and Target.
A bay leaf or two added to the pot while cooking adds a subtle earthiness that works really well with the smoky broth.
Broth quality. Since the broth becomes the base of your stew, use a good quality low sodium vegetable broth. If your broth tastes flat before cooking, your beans will too.
What Beans to Use for Charro Beans
In the Northern states they prefer to use frijoles bayos or peruanos.
I’ve used both of them but I mostly grew up eating pinto beans so most of the time I use Mexican pinto beans. In a pinch you could also even use black beans or kidney beans, both of which will give the dish a different color and flavors too.
How to Make Vegan Frijoles Charros
Instant Pot Method
- Sauté onion until soft, then add garlic and cook 2 minutes.
- Add vegan chorizo, hot dogs, and bacon, if using. Sauté 3 to 4 minutes.
- Add chiles, tomatoes, beans, spices, and broth. Stir well, scraping the bottom. Cancel sauté.
- Seal the lid, cook on High Pressure for 50 minutes (unsoaked), 35 minutes (soaked), or 10 minutes (canned).
- Natural release 10 minutes, then quick release remaining pressure. Taste, adjust seasoning, and serve with cilantro and lime.
Stovetop Method
- Sauté onion and garlic in oil until soft.
- Add vegan meats and cook 3 to 4 minutes.
- Add chiles, tomatoes, beans, spices, and broth. Stir to combine.
- Bring to a boil, then simmer covered on medium low for 1.5 to 2 hours, adding liquid as needed.
- Uncover and simmer 10 to 15 minutes to thicken. Taste, adjust, and serve.
Nancy’s Expert Tips
• Don’t skip the sauté step. This is where the flavor base builds. Rushing it means a bland broth.
• Scrape the bottom before sealing. Stuck bits from sautéing will trigger the Instant Pot burn notice. A quick scrape prevents it.
• Season before sealing. Taste the broth before pressure cooking. It should taste slightly stronger than you want since flavors mellow under pressure.
• Thicken the broth the traditional way. Mash a small scoop of cooked beans against the side of the pot and stir them back in.
• Add a bay leaf. One or two dried bay leaves added with the broth give the stew a subtle earthiness. Remove before serving.
• Make it ahead. Frijoles charros taste even better the next day. Make a big batch and refrigerate overnight.
How to Serve Frijoles Charros
Frijoles charros are traditionally served in deep bowls topped with freshly chopped cilantro and a squeeze of lime. Warm tortillas on the side are non-negotiable in my house. Either homemade flour tortillas or corn tortillas work perfectly.
You could also top with vegan sour cream and extra chopped onion.
Serve them as a hearty main dish or as a side alongside:
They are also a crowd favorite at cookouts, Cinco de Mayo gatherings, Father’s Day, and any time you need to feed a group without spending a fortune. A big pot goes a long way.
For drinks alongside, try a cold agua de jamaica or a chelada if you want to keep it traditional.
Storage and Make-Ahead Tips
Refrigerator: Store leftover frijoles charros in an airtight container for up to 5 days. The flavor deepens overnight so leftovers are genuinely worth looking forward to.
Freezer: These beans freeze beautifully. Let them cool completely, then transfer to freezer-safe containers or zip lock bags in individual portions. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium low heat, adding a splash of water or vegetable broth to loosen the broth if needed. Stir occasionally until heated through.
Make ahead: Frijoles charros are an excellent make-ahead dish. Make a full batch up to 3 days ahead and refrigerate. The flavors will be even better by the time you serve them.
Charro Beans Frequently Asked Questions
Are frijoles charros vegan?
Traditionally no — they are made with pork-based meats like bacon, chorizo, and hot dogs. This recipe uses plant-based alternatives that deliver the same smoky, savory flavor without any animal products.
Can I use canned beans instead of dried?
Yes. Rinse the canned pinto beans well before adding them to the pot. If using the Instant Pot, reduce the cook time to 10 minutes on High Pressure. On the stovetop, they only need about 20 to 30 minutes since they are already cooked.
What is the difference between frijoles charros and borracho beans?
The recipes are very similar. Frijoles borrachos (drunken beans) have beer added to the broth, which gives them a slightly different depth of flavor. The meats used in the two dishes can differ slightly.
Can I make frijoles charros without an Instant Pot?
Absolutely. The stovetop method works just as well, it just takes longer, about 1.5 to 2 hours for dried beans. The taste just as delicious cooked either way.
Why are my beans still hard after cooking?
This usually happens for one of three reasons: the beans were old (dried beans older than a year take much longer to soften), the Instant Pot did not come to full pressure, or acidic ingredients like tomatoes. You can cook the beans then wait to add tomatoes after the beans have softened.
Can I make this oil-free?
Yes, sauté the onion in a splash of vegetable broth instead of oil. Keep in mind the chorizo and hot dogs you use, look at the nutrition label.
Other Mexican Bean Main Dishes to Try
- Frijoles de Olla
- Mexican Refried Beans
- Refried Black Beans
- Jalisco Style Carne en su Jugo
- Vegan Enfrijoladas
- Molletes
- Peruvian Beans
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Vegan Frijoles Charros (Mexican Charro Beans)
Video
Ingredients
- 1 Tablespoon olive oil or vegetable
- 1 small white onion finely chopped
- 3 whole garlic cloves finely minced
- ¾ cups vegan chorizo
- 2 whole vegan hot dogs
- 3 strips vegan bacon
- 2 whole Serrano or jalapenos to taste
- 1 large Poblano pepper or chile guero
- 2 medium Roma tomatoes chopped
- 1.5 cups dry pinto or other beans (can soak overnight if desired)
- 1 teaspoon salt to taste
- ¼ teaspoon ground black pepper to taste
- 1 teaspoon ground cumin adjust to taste
- 4 cups low sodium vegetable broth
- 1 cup chopped cilantro
Instructions
Instant Pot Method
- Select Sauté and let the pot heat up for one minute. Add the olive oil and onion. Cook, stirring occasionally, until the onion is soft and translucent, about 3 to 4 minutes. Add the minced garlic and sauté another 1 to 2 minutes until fragrant.
- Add the vegan chorizo, sliced vegan hot dogs, and chopped vegan bacon. Sauté for 3 to 4 minutes, stirring to break up the chorizo. Scrape any bits off the bottom of the pot to prevent a burn notice.
- Add the serrano or jalapeño peppers, poblano pepper, and chopped roma tomatoes. Stir to combine. Add the rinsed dry pinto beans, salt, black pepper, and cumin. Pour in the vegetable broth and stir well, making sure nothing is stuck to the bottom.
- Press Cancel to turn off Sauté mode. Secure the lid and set the valve to Sealing. Select Pressure Cook on High Pressure and set the timer: Unsoaked dry beans: 50 minutes Soaked dry beans: 35 minutes Canned beans: 10 minutes
- When the cook time is up, allow the pot to natural release for 10 minutes. Then carefully move the valve to Venting to release any remaining steam. Keep your hand and face away from the steam vent.
- Open the lid and stir. The beans should be completely tender and the broth nicely thickened. For a thicker consistency, select Sauté and simmer uncovered for 5 to 10 minutes. To thicken naturally, mash a small scoop of beans against the side of the pot and stir back in.
- Taste and adjust salt and cumin as needed. Ladle into bowls and top with freshly chopped cilantro and a squeeze of lime. Serve with warm tortillas on the side.
Stovetop Method
- Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook another 1 to 2 minutes until fragrant.
- Add the vegan chorizo, sliced hot dogs, and chopped bacon. Cook for 3 to 4 minutes, stirring occasionally.
- Add the serrano or jalapeño peppers, poblano pepper, and roma tomatoes. Stir to combine. Add the rinsed pinto beans, salt, black pepper, cumin, and vegetable broth. Stir well to combine.
- Bring to a boil over high heat, then reduce to medium low. Cover and simmer, checking every 30 minutes and adding vegetable broth or water as needed to keep the beans submerged.
- Cook until the beans are completely tender, about 1.5 to 2 hours depending on the age of your beans. Remove the lid and simmer uncovered for 10 to 15 minutes to thicken the broth.
- Taste and adjust seasoning. For a thicker broth, mash a small scoop of beans against the side of the pot and stir back in.
- Ladle into bowls and top with freshly chopped cilantro and a squeeze of lime. Serve with warm tortillas on the side.
Recipe Notes & Pro Tips
- Servings are based on 4 main dish portions. As a side dish this recipe yields up to 10 smaller portions.
- Dried beans older than one year may take longer to soften. If your beans are still firm after the full cook time, add 15 minutes and pressure cook again.
- If you get an Instant Pot burn notice, press Cancel, open the lid, scrape the bottom, add a splash of broth, reseal, and restart.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
