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A colorful bowl of vegan frijoles charros, made with beans, vegan hot dogs, and vegetables and garnished with fresh cilantro, sits on a red woven placemat, with a spoon inside and beans scattered on the wooden table.
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5 from 47 votes

Vegan Frijoles Charros (Mexican Charro Beans)

Smoky, hearty Mexican cowboy bean stew made with pinto beans, vegan chorizo, and fresh chiles. Ready in under an hour in the Instant Pot or on the stovetop. A complete plant-based meal the whole table will love.
Prep Time10 minutes
Cook Time50 minutes
0 minutes
Total Time1 hour
Course: Main Course, Main Dish, Side Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 367kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

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.
    Overhead view of chopped onions and garlic sautéing in an Instant Pot, surrounded by bowls of white beans, tomatoes, green peppers, sliced sausage, spices, and other ingredients on a wooden table.
  • 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.
    A top view of an Instant Pot filled with chopped onions, sliced vegan sausage, and crumbled soyrizo. Surrounding the pot are bowls with pinto beans, diced peppers, chopped tomatoes, and various ingredients on a wooden table.
  • 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.
    An overhead view of an Instant Pot filled with chopped tomatoes, green peppers, onions, and spices, surrounded by bowls containing beans, spices, and other cooking ingredients on a wooden surface.
  • 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
    A hand pours vegetable broth from a pitcher into an Instant Pot filled with chopped vegetables and pinto beans, prepping instant pot frijoles charros. Colorful empty bowls and a woven cloth sit nearby on a wooden table.
  • 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.
    A hand is holding the lid of a pressure cooker on a wooden table, surrounded by colorful ceramic bowls, plates, and a patterned cloth.
  • 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.
    A wooden spoon holds a mixture of beans and vegetables above a pot of vegan frijoles charros in an Instant Pot, set on a wooden table with a colorful red and orange cloth to the side.
  • 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.
    A bowl of hearty vegan Mexican cowboy beans soup with tomatoes, greens, and fresh cilantro, served on a colorful woven cloth with a spoon and dried beans nearby.

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.

Video

Notes

  • 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.
The photos and video for this recipe were made without vegan bacon as it was not available to me that day. The recipe works beautifully with or without it, but I recommend adding it when you can for the fullest flavor.

Nutrition

Serving: 4servings | Calories: 367kcal | Carbohydrates: 56g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 0.01mg | Sodium: 770mg | Potassium: 1325mg | Fiber: 16g | Sugar: 5g | Vitamin A: 692IU | Vitamin C: 45mg | Calcium: 129mg | Iron: 5mg
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