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.
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!
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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
- 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.
How to Make Charro Beans
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.
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.
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.
Add the spices and cook for about 30 seconds, stirring frequently.
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.
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 some homemade Chipotle 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
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
Meatless Charro Beans (Frijoles Charros)
Equipment
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
- 2 tablespoons avocado oil - or other neutral oil; can sub broth for oil-free
- 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
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Nori Nitschke says
Super yummy!! I wanted to share my bean source! Rancho Gordo. There are in Napa CA and their beans are really so much better than anything I used to use!! Hope you try a lb! Nori
Lori Rasmussen says
Nice to hear from you, Nori! I love Rancho Gordo. I actually have a package of their pinto beans in the pantry right now.
Barbara Chapman says
I have been looking for a really good bean recipe and I have found it with this charro bean recipe. The instructions were easy to follow. I added a 14.5 oz can of crushed, fire-roasted roasted tomatoes. It was all I was hoping for, a quick and easy, flavorful recipe. I will make this often.
Marcy says
OMGOSH!! This is so delicious! Thank you for sharing this recipe! My husband couldn’t tell it’s vegan! I’ve been desperate finding vegan dishes that he would eat. And this here, he said he wants again! The only change I did was no jalapeños. I used instead chipotle peppers with adobe sauce and it gave the yummy smoky and a little kick but not where it made my husband miserable. This is going into our recipe box!!
Lori Rasmussen says
Woohoo! That's so nice to hear, Marcy. Thanks for sharing!
TofuAnnie says
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. 🙂
Monte Hill says
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!
Grant says
This looks amazing! I will be making it this week. Thanks!
Lori Rasmussen says
Thanks, Grant! Let us know how you like it.