Description
Growing up in a Mexican-American household, the aroma of simmering Cowboy Pinto Bean Soup (Frijoles Charros) was the unofficial signal that something special was happening in the kitchen. This isn’t just any bean soup – it’s a celebration of bold flavors, tender textures, and the kind of rustic comfort that makes everyone gather around the table.
Ingredients
Base Ingredients:
- 2 cups dried pinto beans (soaked overnight)
- 6 strips thick-cut bacon, chopped
- 8 oz Mexican chorizo, casings removed
- 1 large white onion, diced
- 4 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 jalapeño pepper, seeded and minced
Seasonings & Aromatics:
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 6–8 cups chicken or vegetable broth
Fresh Garnishes:
- 1/2 cup fresh cilantro, chopped
- 1/4 cup white onion, finely diced
- 2 limes, cut into wedges
- Crumbled queso fresco (optional)
Smart Substitutions: For a lighter version, use turkey bacon and chicken sausage. Vegetarians can omit the meat and add smoked paprika for that essential smoky flavor. If you can’t find Mexican chorizo, Spanish chorizo works well too, though it will create a slightly different flavor profile.
Instructions
Drain and rinse your soaked pinto beans. In a large pot or Dutch oven, add the beans with enough fresh water to cover by 2 inches. Bring to a boil, then reduce the heat and simmer for about 1 hour until beans are tender but not mushy. You’ll hear them start to soften, and they should give slightly when pressed with a spoon.
In the same pot (after draining the beans), cook the chopped bacon over medium heat until it’s crispy and has released its fat, about 6-8 minutes. The kitchen will smell absolutely incredible at this point. Add the chorizo and cook for another 5 minutes, breaking it up with a wooden spoon as it browns.
Add the diced onion to the bacon and chorizo mixture, cooking until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for just 30 seconds until aromatic – be careful not to burn it. The combination of rendered fat and aromatics creates the soul of this dish.
Fold in the diced tomatoes, jalapeño, bay leaves, cumin, and oregano. Cook for 3-4 minutes until the tomatoes start to break down and release their juices. This step creates a rich, concentrated base that will infuse every bean with flavor.
Return the cooked beans to the pot and add enough broth to achieve your desired consistency – the soup should be brothier than thick, almost like a hearty stew. Bring to a gentle boil, then reduce the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally. The beans will continue to absorb flavors, and the broth will develop a beautiful, rich color.
Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving. The soup should have a perfect balance of smoky, savory, and slightly spicy flavors with tender beans that hold their shape.
Nutrition
- Calories: 380
- Fiber: 12g
- Protein: 22g