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There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine! It’s one of those recipes that feels rustic and homey, but it’s also packed with so much flavor that it always surprises people.
With tender pinto beans, smoky bacon, spicy chorizo, and fresh veggies, this soup is hearty enough to be a main dish yet cozy enough to serve as a side dish to your favorite Mexican meals.
What is Charro Bean Soup?
In Mexico, charro beans are known as frijoles charros or cowboy beans, a traditional cowboy-style dish that’s been loved for generations. It consists of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.
Last year when I was figuring out the best charro beans recipe, I had the thought that if I added a little more broth and a few more ingredients, charro beans could be made into a bold, hearty soup. AND Charro Bean Soup was born! We are obsessed! It’s total Mexican comfort food!
Charro Beans vs. Borracho Beans
Many people have questions about the difference between charro beans and borracho beans because they are so similar. The short answer is beer. Ha! “Borracho beans” “drunken beans” included beer in the liquid that the beans get simmered in. That’s really the only difference. The beer gives the beans a deeper, more malty flavor, but both are made with smoky meats, pinto beans, vegetables and seasonings.
Ingredients for Charro Bean Soup
For the Beans
- Dried Pinto Beans: The base of the dish—hearty, creamy beans that provide protein, fiber, and body to the soup. Cooking them from dry gives a richer, more authentic flavor and texture compared to canned beans.
- Yellow Onion: Adds natural sweetness and depth to the cooking liquid. It builds a flavor base for the beans as they simmer.
- Garlic: Infuses the beans with a subtle, savory flavor that enhances the broth and ties in with the traditional Mexican flavor profile.
- Bay Leaves: Give a subtle earthy, herbal note that rounds out the flavor and makes the beans taste more complex.
- Kosher Salt: Seasons the beans from the inside out as they cook, enhancing their natural flavor.
- Dried Mexican Oregano: Distinct from Italian oregano, it has a slightly citrusy, earthy flavor that pairs beautifully with Mexican spices and beans. It’s traditional and really deepens authenticity.
- Water: The cooking medium that softens the beans and carries all the aromatics. Using water instead of broth at this stage lets the beans shine without overpowering them too early.
For the Soup
- Proteins: Bacon, Ham and Chorizo
- Vegetables and Aromatics: Yellow Onion, Jalapeño, Garlic, Fire Roasted Tomatoes, Chipotle Pepper in Adobo Sauce and Cilantro
- Seasonings: Better Than Bouillon, Smoked Paprika, Ground Cumin and Kosher Salt
How to Make Charro Bean Soup
Prepare the Beans
- Rinse: Run the beans under water to remove dirt and drain them.
- Cook: Add all the ingredients for cooking the beans to a large pot or Dutch oven and bring it to a boil, then reduce to low, add a lid and simmer until soft and tender.
- NOTE: Check the beans regularly and add more water as needed. Keep things flexible on cooking time, sometimes it takes longer to cook the beans.
- Drain and Save: Drain the beans but SAVE THE COOKING LIQUID for later. Discard the bay leaves.
Make the Soup
- Cook: Use the same pot, add the bacon and cook until crispy. Add the ham, chorizo, onions, jalapeño and chipotle pepper and cook until the onions are translucent.
- Combine: Add in the rest of the ingredients including the cooked beans and 3 cups of the cooking liquid, then bring to a boil, reduce heat and let it simmer for 15 minutes.
- Serve: Season with salt as needed then top with chopped cilantro. Serve with desired toppings.
Cooking Methods
Slow Cooker
Yes, Mexican charro beans soup is a great slow cooker recipe! You can skip cooking the beans first because they will cook in the crockpot. Still rinse them though! Cook the bacon, chorizo, onion, jalapeno and garlic in a pan on the stovetop first. Then add everything to the slow cooker including 5-6 cups of water to the slow cooker.
Cook on low for 8-10 hours or on high for 4-5 hours. Season to taste with salt and pepper before serving.
Instant Pot
Mexican bean soup also works well in the Instant Pot! First, set the IP to “Sauté” and add the bacon and chorizo. Once they are both cooked through, remove from the pot and leave the grease in the pot. Add the onions, jalapenos and garlic and cook until the onions are tender. Add the bacon and chorizo as well as all the rest of the ingredients to the pot along with 7 cups of water.
Secure the lid with the vent sealed and cook on high pressure for 30 minutes. Allow a natural release of the valve before you remove the lid. From start to finish, it will probably take a little over an hour to be completed. Season to taste with salt and pepper as needed.
FAQs
Yes! You’ll need four 15-ounce cans of drained and rinsed pinto beans and 4 cups of chicken broth. Skip to the bacon step to begin the recipe.
This is a great make ahead recipe because the flavors just get deeper and richer as time passes. You can make this recipe completely and let it cool and store it in the refrigerator. Reheat it when ready in a large pot on the stove-top.
Store: Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days.
Freeze: This soup also freezes extremely well. Let it cool completely and then place in a freezer-safe container. It will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and then reheat on the stovetop.
Reheat: If I’m reheating a whole pot of soup, I’ll reheat it on the stovetop. If I’m just going to reheat a bowl for myself, I’ll just zap it in the microwave for a minute or so.
This easy Charro Bean Soup (frijoles charros) is the ultimate one-pot recipe—hearty beans, smoky meats, and a flavorful broth make it perfect for busy weeknights or Sunday dinners.
More Soup Recipes to Try…
For the Charro Beans
- 8 Ounces Bacon, chopped
- 1 Cup Ham, cubed, cooked
- 2 ½ Ounces Chorizo
- ½ Yellow Onion, or white, diced
- 1 Jalapeño, minced
- 2 Cloves Garlic, minced
- 1 teaspoon Better Than Bouillon, or 1 bouillon cube for after cooking
- 1 Can Fire Roasted Tomatoes, diced, 15oz
- 1 ½ Cups Corn, frozen
- ½-1 Chipotle Pepper in Adobo Sauce, minced
- ½ teaspoon Smoked Paprika
- ¾ teaspoon Ground Cumin
- Kosher Salt, to taste
- Cilantro, chopped, for serving
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To Prepare the Beans
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Rinse the beans under running water to remove any dirt, then drain.
1 Pound Dried Pinto Beans
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Add the beans, onion, garlic, bay leaves, salt, Mexican oregano, and water to cover the ingredients, plus a few inches, to a large pot or Dutch oven.
½ Yellow Onion, 3 Cloves Garlic, 2 Bay Leaves, 1 ½ teaspoons Kosher Salt, ½ teaspoon Dried Mexican Oregano, 6 Cups Water
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Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender.
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Check the beans at the 1-hour mark and add more water as needed if it begins to dry out. Twice I needed an hour and a few times I needed almost 2 ½ hours so be a little flexible on time. You will be reserving the cooking liquid!
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Drain the beans into a large bowl to reserve the cooking liquid. Discard the bay leaves. Measure out 3 cups of the bean liquid. If you don’t have 3 cups, add additional water. Set aside.
For the Soup
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Using the same large pot or Dutch oven, add the bacon and cook over medium heat for about 8 minutes until the edges begin to crisp and the fat is rendered.
8 Ounces Bacon
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Stir in the ham, chorizo, onions, and jalapeño and chipotle pepper and cook for 5 minutes until the onions are translucent, and the peppers are tender.
1 Cup Ham, 2 ½ Ounces Chorizo, ½ Yellow Onion, 1 Jalapeño, ½-1 Chipotle Pepper in Adobo Sauce
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Stir in the garlic,1 bouillon cube or 1 teaspoon better than bouillon, tomatoes, corn, smoked paprika and ground cumin, stirring to combine. Cook for 10 minutes until the tomatoes release their juices and begin to break down.
2 Cloves Garlic, 1 teaspoon Better Than Bouillon, 1 Can Fire Roasted Tomatoes, ½ teaspoon Smoked Paprika, ¾ teaspoon Ground Cumin, 1 ½ Cups Corn
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Add in the cooked beans and the 3 cups of cooking liquid. Bring to a boil and simmer for 15 minutes.
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Taste and season with salt as needed. Stir in cilantro and serve.
Kosher Salt, Cilantro
You can skip the chorizo or chili pepper if you want less spice.
This recipe tastes best the second and even third day so it’s amazing to make ahead.
Serving: 2cups, Calories: 531kcal, Carbohydrates: 52g, Protein: 29g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.05g, Cholesterol: 47mg, Sodium: 1213mg, Potassium: 1322mg, Fiber: 13g, Sugar: 3g, Vitamin A: 430IU, Vitamin C: 14mg, Calcium: 115mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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