Charro Beans or Frijoles Charros are hearty beans stewed in a flavorful Mexican broth with a spicy kick. This satisfying recipe is a vegan version without the cholesterol but all the flavor. Made with only 8 main ingredients and can be ready in under 20 minutes!
Charro Beans (Frijoles Charros)
Charro beans are a Mexican bean stew recipe that is mainly consumed in northern Mexico and served at parties or alongside carne asadas. It is typically made with pinto beans, bacon, chorizo, and hot dogs/beef franks. It is hearty and flavorful but packed with saturated fats that can spike cholesterol levels. Which is why I made a plant-based version that tastes as good as the real deal!
Ingredients and Substitutes
- Beans: I love using Mayocoba beans also known as Peruvian beans. They are much creamier than pinto beans and my patients that struggle with bloating tend to tolerate them more than pinto beans. The next best option would be pinto beans. Click here to get my homemade bean recipe! Canned beans work as well.
- Broth: If you made homemade beans, use the bean broth. If using canned beans, avoid using bean broth and use vegetable broth instead. I like to use Better than Bouillon Vegetable paste and dilute it in water to make my own broth.
- Hot dogs: I use Lightlife vegan hot dogs. They have a very similar taste and texture to regular hot dogs and can be found at Trader Joe’s, Whole Foods, and most large grocery stores.
- Oil: I recommend using avocado or canola oil for this recipe.
- Soyrizo (Soy chorizo): You can find this at almost any grocery store! I like the soyrizo from Trader Joe’s because it’s delicious and has fooled many meat eaters. However, Cacique also carries a great soyrizo. I’ve also seen a few other brands around but never tried them.
- Pepper: Serrano pepper is spicier than jalapeños so use jalapeño for a milder flavor. Chile de arbor is a dried chili that is typical in Mexican cuisine. I like to add this as well for extra spice but it’s totally optional.
Charro Beans Tips and Serving Suggestions
- I love eating a cozy bowl of Charro Beans by themselves with a few tortillas on the side. However, you can also eat them with tortilla chips, or with a side of Mexican rice.
- Dress them up by adding avocado, vegan sour cream, vegan queso fresco etc.
- Charro beans can be soup or a thick stew. You can adjust the thickness of the stew by how much broth you add. Add it in slowly and adjust as needed. As the stew simmers, the broth will thicken up a bit.
- Refrigerate for up to 5 days or freeze for up to 3 months.