Frijoles Charros - Cowboy Beans

Frijoles Charros - Cowboy Beans
Frijoles Charros - Cowboy Beans

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La Cocina Goya

Cowboy Beans in Twenty Minutes

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!

  • Ingredients
  • Directions


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½ lb.

bacon cut in ½-inch pieces

1 cup

onion, diced

1 tsp.

GOYA® Minced Garlic or 2 cloves garlic, minced

1 rounded tbsp

GOYA® Recaito


Chipotle Chile from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce, or to taste

1 can (8 oz.)

GOYA® Tomato Sauce

2 cups


2 cans (15.5 oz. each)

 GOYA® Pinto Beans, drained and rinsed 


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Step 1

In a 4-quart saucepan over medium heat, cook bacon until browned. Drain off all but 1 tbsp. of fat.

Step 2

Stir in onion and garlic, and cook until onions are translucent.

Step 3

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.

Recipe Tags

Side Dishes Mexico Under 40

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