Pappasito’s Cantina Frijoles a la Charra (Charro Beans)

 Frijoles a la Charra (or charro beans) are a nice change from refried beans. These beans help to make a delicious soup that is inexpensive to make. What’s more, you can make these ahead of time, and the flavor will only get better. This copycat version of Pappasito’s charro beans soup is made with pinto beans and bacon in a rich tomato-based sauce flavored with onions, garlic, cilantro, cumin, and chili powder.

Homemade charro beans (Pappasitos Frijoles a la Charro)


  • 1 1/2 pounds pinto beans uncooked
  • 1 gallon cold water
  • 3/4 pound bacon cut into 1 inch cubes
  • 1/2 cup chopped garlic
  • 4 tablespoon cilantro plus more for garnish
  • 1 cup chopped white onions
  • 1 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 1/2 gallon cold water
  • 1 1/2 tablespoons salt
  • 2 cups chopped Roma tomatoes


  • Soak the beans in 1 gallon of cold water for 8 hours. Drain when ready to use. 
  • Ina large (2-gallon) heavy pot, cook the bacon cubes until well done – the baconshould not be undercooked. 
  • Add the onions, 1/2 cup of garlic,and cilantro, to the hot bacon and cook until the onions are transparent. 
  • Add the beans, cumin, and chili powder.Stir well and add 1/2 gallon of cold water. Set heat to medium-low, add thesalt, and stir well. 
  • Cook the beans slowly until they are tender (approximately 1 hour). Stir constantly to avoid burning the bottom of the pan.
  • Add the tomatoes, 1 tablespoon ofgarlic, extra cilantro for garnish, and serve.


Calories: 328kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 1646mg | Potassium: 587mg | Fiber: 8g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 6.9mg | Calcium: 94mg | Iron: 2.8mg

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