The cookie settings on this website are adjusted to allow all cookies so that you have the very best experience. If you continue without changing your cookie settings, we'll assume that you are happy to receive all cookies on our website. However, if you would like to, you can change your settings at any time using the Change cookie settings link in the Special menu. 

Frijoles Charros

Frijoles Charros
  • 1 1/2 lb pinto beans sorted, cleaned, and rinsed
  • 1 medium onion peeled and quarted
  • 1/2 large green pepper, seeded and cut in half, do not dice
  • 1 large jalapeno seeded, cored, and cut in strips
  • 10 clove fresh garlic peeled and smashed
  • 3 medium fresh tomatoes chopped in small pieces
  • 2 medium tomatillos shucked, rinsed and diced
  • 1/2 c diced fresh cilantro
  • 2 large smoked pork shanks cut into quarters, by the butcher
  • 2 large ham hocks
  • 1 1/2 lb stew beef or beef soup meat cut into bite size pieces
  • 4 medium slices of salt pork or fat back, gives beans great flavor
  • 1/2 lb diced ham, i use hormel diced ham to flavor beans.
  • 1 large fresh poplano seeded and pepper diced
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 Tbsp apple cider vinegar
  • 2 large dried bay leaves
  • 1/4 tsp cayanne pepper (optional)
  • 2 Tbsp chile powder
  • 1 tsp ground cumin powder
  • 2 small envelopes sazon goya seasoning
  • 1/4 tsp dried red pepper flakes
  • 1/4 c good olive oil
  • 1/2 tsp fresh ground black pepper
  • 1 tsp garlic powder
1. Clean sort and rinse pinto beans in cold water. Put into a deep heavy pot add about 10/12 cups cold water. Put on stove over a high flame, add all of the meats and the salt pork. Do not add the stew meat yet. In a seperate pot add the oil, heat and brown the stew meat until seared on all sides then add to the pot of beans with the remaing oil in the pot. Add all of the vegetables, onions, peppers, tomatos, cilantro, bay leaves, spices, and seasonings. Add vinegar and stir well cover and lower the flame cook for about 5 to 6 hours. While cooking check beans and stir about once every hour. Taste bean broth to make sure the beans are seasoned just right "Salt" Cook until beans are tender and meats are fork tender. Taste to see if they have enough salt and pepper.


Sort by:
Chile de Arbol Martajado Terana 78gr Chillie powder seasoning 83gr Mexican Oregano 21g
Quantity Out of stock
Pinto beans Las Catrinas 500g Poblano Chillies Whole - Chiles Poblanos Enteros 800g Tomatillos Carey 340g
Quantity Out of stock
Mexican recipes