Frijoles Charros.

Frijoles Charros, i fagioli dei cowboy.

Back again with the last recipe left from my Tex- Mex lunch I made some months ago: frijoles charros.

I took the recipe from a book ( in Italian) written by a Texas girl living in Italy.

These are the beans eaten by cowboys, very far from the Italian food but we too have similar bean recipes, I think I should post some of them!

Beans are like flatbread: you can find local versions everywhere in the world!

I have the time to write as on this lazy sunday hubby is doing a brew with the guys from the course he followed; he will be home very very tired because brewing beer is such a hard work…

Didn’t knew that before starting this hobby.

Let’s jump to the recipe, I want to watch Veronica Mars! 😀

Frijoles Charros.

Servings: 6


  • 18 oz dried borlotti or black beans
  • 1 1/2 tbsp salt
  • 3.5 oz diced smoked bacon
  • 1 white onion, finely chopped
  • 2-4 jalapenos, deseeded and chopped
  • 1 can peeled tomatoes
  • 3 garlic cloves, minced
  • fresh chopped cilantro


  • Soak beans in cold water for 6-8 hours.
    Rinse them, put in a pon covered in cold water and bring them to a boil.
    Boil until tender, about 2 hours, 2 hours and half.
    The last 30 minutes add salt.
  • In a big pan heat some oil and fry bacon until crunchy then add onion, cook until soft, add chilies, canned tomatoes and garlic.
    Simmer for 10 minutes, remove from fire.
  • When beans are tender put them into the pan, add some water and cook for 10 more minute to mix the flavours.
    Serve hot, if you make them in advance add a little water when reheat them.
Frijoles Charros.

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