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Home ❯ Recipes ❯ Vegan Side Dishes

Charro Beans

Lori standing in her kitchen.
Updated 05/04/2024 by Lori Rasmussen. This post may contain affiliate links.
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Charro beans, or frijoles charros, is a hearty Mexican bean stew featuring pinto beans simmered in a rich broth. Traditionally prepared with various meats, like bacon, hot dogs, and chorizo, we're putting a plant-based spin on the dish! Thanks to vegan meat alternatives and extra spices and seasonings, these vegan charro beans are comforting and full of the same savory and smoky flavors you love.

Bowl of vegan beans with spoon and napkin and avocado nearby.

You've probably enjoyed charro beans at your favorite Mexican restaurant. The first time I ever tried the dish was a few years ago at a vegetarian restaurant. I was amazed by the amount of flavor in those perfectly tender beans, and I left determined to try to recreate those vegan cowboy beans at home!

Jump to:
  • What are charro beans?
  • Why You'll Love It
  • Ingredient Notes & Substitutions
  • How to Make Charro Beans
  • Serving Suggestions
  • Storing & Reheating
  • Helpful Tips
  • More Vegan Bean Recipes
  • Recipe
  • 💬 Comments

What are charro beans?

Frijoles charros, also known as "cowboy beans," is a hearty Mexican bean stew that originated in the Northern states of Mexico. The dish is named after the Mexican cowboys (charros), who created the dish using the ingredients they had on hand.

The broth is prepared with onions, garlic, tomatoes, spices, and chili peppers, and is usually simmered with a variety of meats.

Charro beans are filling enough to enjoy as a full meal, but they're also perfect alongside your favorite Mexican and Tex-Mex dishes.

And here's a fun variation! Turn them into "borracho (drunken) beans" by replacing 2 cups of the water with a bottle of Mexican lager. You can also add different types of peppers to adjust the level of spiciness.

Why You'll Love It

  • Vegan charro beans offer all the rich flavors of the traditional dish, without the meat!
  • Budget-friendly and great for meal prep.
  • A versatile recipe. Charro beans are substantial enough to enjoy as a full meal, but they can also be served as a soup, side dish, or a filling for vegan tacos or burritos. I like to scoop them up with tortilla chips!

Related: If you enjoy the flavors of charro beans, I think you'll also like my vegan black eyed peas. They're easy to make in the Instant Pot or on the stovetop.

Ingredient Notes & Substitutions

A labeled photo of the ingredients needed for the recipe.
  • Pinto beans: Dried pinto beans are the star of the dish, though you can also use canned beans if you need a shortcut.
  • Aromatics: Onion and garlic add depth of flavor.
  • Oil: Since the authentic version of this dish begins by frying fatty meats, I knew I wanted to add oil to give the broth some richness. Any neutral cooking oil you like is fine. I used avocado oil.
  • Vegan meats: I used store-bought soy chorizo (to save time) & smoked tofu, but there's really no limit to the ways you can infuse flavor into the beans. Try smoky tempeh bacon, homemade seitan chorizo, tofu chorizo, or vegan hot dogs.
  • Tomatoes: I went with canned, crushed fire-roasted tomatoes since I wanted to build as much smoky flavor and umami into the dish as possible. But you can use tomato sauce, tomato paste, or a fresh tomato.
  • Peppers: We like our beans on the spicier side, so I used two jalapenos, one diced and one pierced and added whole to simmer in the beans. This allows the oils from inside to infuse the broth. Feel free to omit the 2nd pepper and/or use Serrano peppers.
  • Spices: Smoked paprika, oregano, chipotle, cumin, black pepper, and mushroom powder (optional) build smoky flavors and add umami.

See the recipe card below for amounts and step-by-step instructions.

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How to Make Charro Beans

Quick-soaking dry pinto beans in hot water.

Begin by quick-soaking the dried pintos (alternatively, soak the beans overnight, or skip it altogether). Cover with water and bring to a boil. Then cover the pot, remove from heat, and set aside for 1 hour.

Cooking dry pinto beans with onion and garlic.

Now it's time to fully cook the beans. Drain the soaking water, and add 6 cups fresh water, half an onion, a clove of garlic, and a bay leaf. Simmer for 60-75 minutes or until the beans are mostly tender.

Sauteed onion and jalapeno in oil serve as the base for the beans.

While the beans cook, saute the other half of the onion and the jalapeno(s) for 5 minutes. Add garlic and cook for 1 minutes, stirring so it doesn't burn.

Sauteing onion, garlic, jalapeno, and spices.

Add the spices and cook for about 30 seconds, stirring frequently.

Smoked tofu and vegan chorizo added to the saute pan.

Add the tofu and vegan chorizo, and cook until hot. To finish the saute, add the fire-roasted tomatoes and cook for about 2 minutes.

Chopped cilantro is stirred into the finished bean stew.

Add the saute mixture to the beans, and continue to simmer until the beans are done, about 30 minutes. Finally, remove the bay leaf and onion half, and stir in chopped cilantro.

Tip :

If you're short on time, feel free to sub canned beans. You'll need 3 (15 oz) cans. Instead of draining and rinsing the beans, include the liquid, and add 1 ½ to 2 cups vegetable broth.

Serving Suggestions

Charro Beans are delicious on their own, but they also pair well with so many dishes. Here are a few ideas:

  • Serve the beans as a filling for tacos, burritos, or enchilada casserole.
  • Enjoy with a scoop of Mexican quinoa, rice, or a slice of vegan cornbread.
  • Top the beans with avocado, diced onion, and a dollop of vegan sour cream.
  • Ladle over nachos and top with corn salsa for a burst of sweetness to complement the rich and savory beans!

Storing & Reheating

Store leftover charro beans in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.

Simply transfer the cooled beans to freezer-safe containers or bags, and freeze for up to 2 months. To reheat, thaw the beans in the refrigerator overnight, then reheat on the stove or in the microwave.

Helpful Tips

  • Time saver: Use canned beans or pre-cook dried beans in the Instant Pot. Add the cooked beans and their liquid to the sautéed mixture.
  • Re-purpose leftovers: Blend charro beans in the food processor for one of the most amazing bean dips you've ever tasted!!
  • Make it mild: Only use one jalapeno, and be sure to remove all of the seeds and inner membrane. Also, skip the vegan chorizo and use milder plant meats like tempeh bacon, smoky tofu, and vegan hot dogs.

More Vegan Bean Recipes

  • Close-up of refried black beans in a bowl with lime wedges and cilantro as garnish.
    Refried Black Beans
  • Three bean tacos on a sheet pan sprinkled with cheese and toppings.
    Chipotle White Bean Tacos
  • a pot full of thick and meaty vegan chili.
    The Best Vegan Chili
  • cheesy bean dip topped with avocado, jalapeno, and fresh cilantro.
    Vegan Refried Bean Dip

I hope you enjoy my vegetarian take on charro beans! If you try it be sure to rate the recipe and comment below to let us know!

Recipe

A bowl filled with rich vegan charro beans in broth against a dark background.

Meatless Charro Beans (Frijoles Charros)

Author: Lori Rasmussen, My Quiet Kitchen
Charro beans are a hearty Mexican bean stew featuring pinto beans simmered in a rich broth. Thanks to flavorful meat alternatives and carefully selected spices and seasonings, these vegan charro beans are full of the same savory and smoky flavors you love.
5 from 4 votes
Servings: 6 servings
Prep Time: 15 minutes mins
Cook Time: 2 hours hrs
Total Time: 2 hours hrs 15 minutes mins
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Equipment

  • pasta/soup pot
  • medium saucepan

Ingredients

  • 2 cups dry pinto beans, sorted and rinsed - about 12 ounces
  • 6 cups water - plus more for soaking
  • 1 medium white or yellow onion, halved
  • 2 fresh jalapenos - leave one whole, seed and dice the other
  • 5 cloves garlic, peeled and smashed - leave one whole, mince the other 4
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • ½ teaspoon dried chipotle flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika, optional
  • 1 Tablespoon dried mushroom powder, optional
  • 3 ounces smoked tofu - see Notes
  • ½ cup vegan chorizo, crumbled - such as Melissa's soyrizo or homemade
  • ½ cup crushed fire roasted tomatoes - or 1 chopped tomato, 2 tablespoon paste, or ¼ cup tomato sauce
  • salt and pepper
  • ¾ cup chopped cilantro leaves and thin stems

For serving:

  • lime wedges
  • diced avocado

Instructions
 

Cook the pinto beans:

  • Quick soak (optional): Sort and rinse the dry beans. Add to a large pot with enough water to cover by 1 inch. Bring to a boil, cover and remove from heat. Let sit for 1 hour, then drain.
  • Add the beans to the pot with 6 cups water, 1 smashed garlic clove, one half of the onion, a bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce heat to low and maintain a simmer (I like to place a lid on top slightly askew). Cook for about 75 minutes or until the beans are mostly tender but not done. Check on the beans periodically to make sure they are only simmering (not boiling) and to see if the pot needs more water.

Prepare charro beans:

  • Preheat a skillet over medium heat. Chop the remaining onion half, and dice one jalapeno if you haven't already. If using a 2nd pepper, pierce it several times with the tip of your knife and leave whole. Add a tablespoon of oil to the pan and cook the onion and jalapenos until softened, about 5 minutes.
  • Add the minced garlic and cook for 1 minute, stirring frequently. Add another tablespoon of oil plus the spices (cumin, chipotle flake, oregano, smoked paprika). Stir well, and add the mushroom powder, if using.
  • Add the chorizo and tofu, and cook for a few minutes until hot. Add the tomatoes and season with ½ teaspoon salt and black pepper. Cook for 2 to 3 minutes to develop the flavors.
  • Transfer the sauteed mixture to the pot of beans. Cook for another 20-30 minutes or until the beans are tender. Taste and adjust the seasonings as desired. Add more water to the pot if needed (charro beans should be nice and broth-y)!
  • Remove from heat, and remove the bay leaf and onion half. Stir in the cilantro, and let sit 10 minutes. Serve with a squeeze of fresh lime juice and any other toppings you like.

Notes

Smoked tofu: I love the TofuTown brand, which is made in Germany, and unfortunately not easy to find. Any smoky flavored, super firm or extra firm tofu is fine.
Variations: Swap up the meats any way you like, whether spicy or mild. Try tempeh bacon, seitan, vegan ham or hot dogs. The idea is simply to infuse the broth and beans with more flavor and add texture.
Store leftover charro beans in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
*Instant Pot Vegan Charro Beans: Turn on the Instant Pot sauté. Chop the entire onion, and seed and dice the jalapeno(s). Add 1 tablespoon oil and cook the onion and jalapeno for a few minutes. Add the garlic and spices (cumin - mushroom powder), and stir well. Turn off the saute setting. Add the pinto beans (no need to soak), bay leaf, 5 cups water, and 1 teaspoon salt. 
Secure the lid and set to sealing. Pressure cook on high for 30-35 minutes (depending on how old the beans are, you may need to cook longer). Let the pressure naturally release. 
Separately, brown the chorizo and tofu on the stovetop, and add the tomatoes and season with salt and pepper.When the beans are done, add the meat/tomato mixture to the pot, and taste for seasoning, adding more salt if desired. Stir in the cilantro, and let stand 1o-15 minutes before serving.
*Alternatively, saute the vegan meats in the Instant Pot first, then transfer to a bowl before sauteing the onion. 

Estimated Nutrition (per serving)

Calories: 230kcalCarbohydrates: 31gProtein: 13gFat: 5gCholesterol: 0mgFiber: 7gSugar: 3g

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Did you make the recipe?Comment below to share your feedback!

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    Recipe Rating




  1. TofuAnnie says

    February 17, 2025 at 12:15 pm

    All I can say, is that I love these Charro Beans!! They're hot in my meals especially during cool/cold weather. Nothing better! Thanks for posting the recipe and all of your hard work. 🙂

    Reply
  2. Monte Hill says

    January 11, 2025 at 3:49 pm

    Made this in my slow cooker and it was OMG good! Subbed Light Life Smoky Tempeh for the tofu and reduced the amount of water to about 3.5 cups. Fantastic side dish for tacos. I also believe this would be good as a taco salad. Thanks for posting this. It's gonna be a staple in my repertoire!

    Reply
  3. Grant says

    May 05, 2024 at 7:10 pm

    This looks amazing! I will be making it this week. Thanks!

    Reply
    • Lori Rasmussen says

      May 06, 2024 at 9:39 am

      Thanks, Grant! Let us know how you like it.

      Reply
a photo of Lori Rasmussen in her kitchen.

Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

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