Bring Your A-Game to the Carne Asada with Frijoles Charros

Frijoles Charros Recipe with Chorizo, Bacon, and Beans
May 27, 2026

Frijoles charros bring Jonathan Zaragoza back to childhood. A big pot bubbling away while the prep for the carne asada gets going, filled with beans, chorizo, bacon, serrano chiles, and tomatoes.

The dish takes its name from the charros—the Mexican horsemen often considered the original cowboys—and you can feel that influence in the way it’s cooked: rustic, generous, and hearty. Since the longaniza cooks quickly on the grill, the frijoles charros are what simmer longer in the background, giving everything time to meld together into a smoky, rich broth.

Jonathan’s version is built the way all great frijoles charros are: layered slowly, tasted often, and meant to be eaten throughout the day with tortillas never too far away. The kind of pot that sits near the grill all afternoon, the perfect carne asada side dish that somehow only gets better with time.

Bayo Beans

Frijoles Charros (Cowboy Beans with Bacon and Longaniza)

Frijoles Charros (Cowboy Beans with Bacon and Longaniza)

Joanthan Zaragoza

Category

Beans

Smoky, brothy frijoles charros (cowboy beans) simmered with longaniza sausage, bacon, serrano chiles, and tomatoes. Perfect side dish for carne asadas, holidays, barbecues and picnics.

Ingredients

  • 1 lb bacon, small dice

  • 6 oz longaniza, grilled/sautéed and sliced, or chorizo, crumbled

  • 1 medium white onion, medium dice

  • Salt

  • 6 garlic cloves, minced

  • 2 serrano chiles (or 2 jalapeños, depending on spice preference), small dice

  • 3 Roma tomatoes, small dice

  • 8 cups cooked bayo beans, drained

  • 4 cups chicken stock or bean broth (or a combination), plus more as needed

  • ½ cup cilantro, thinly sliced

  • Optional toppings: crumbled queso fresco, cilantro, and salsa

Directions

  1. Heat a large pot over medium, then add the bacon. Cook, stirring occasionally, until the bacon begins to render. Add a splash of water to help extract the fat and continue cooking until the bacon is lightly crisped.

  2. Add the longaniza and stir until well coated (or if using chorizo, cook until browned and fragrant). Stir in the onion and a pinch of salt, and cook until the onions are translucent. Next, add the serranos or jalapeños and cook until softened. Add the tomatoes and cook until they begin to break down

  3. Add the beans and slowly incorporate them into the mixture. Pour in the stock or bean broth and stir to combine. Add more water or stock as needed until brothy. Season with salt to taste.

  4. Stir in the cilantro and bring to a simmer. Reduce the heat to low and cook for 1 hour, stirring occasionally, until the flavors meld together.

  5. Give the beans a good stir before serving. Top with queso fresco, cilantro, and salsa, if desired.

6 comments

MASIENDA |

Hi Maggie! You can usually find one at a local Mexican market or kitchen store! If not, there are plenty of lead-free options online from shops like MexGrocer.

MASIENDA |

Hi there! Yes, you can absolutely cook beans overnight in a crock pot.

MAGGIE LICATE |

Where can l purchase an Olla?

MILLICENT TAUSCH |

I was wondering what you cooked the beans in overnight? I usually use my crockpot. Would that work instead?

MASIENDA |

Hi MC! You can find our frijoles de la olla recipe here: https://masienda.com/blogs/learn/frijoles-de-la-olla-recipe

MC BENAVIDES |

Looks great! An you please send the recipe for beans in the holla?

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