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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.