Bean There, Lost That: Frijoles Charro Recipe

Hey there! So, funny story: I could’ve sworn I posted this recipe before. I mean, I wrote it out, formatted it all cute, and probably even slipped in a pun about beans at the end. And yet, here we are—completely unable to find it!

I lovingly “borrowed” this frijoles charros recipe from my friend’s mom ages ago. I even wrote a whole blog about it, hit “publish,” and somehow… it’s just not there! It’s not on my website, not in my drafts, and not even in my “misc blog chaos FINAL FINAL FINAL” folder. 

Honestly, this isn’t too surprising for me. I tend to write everywhere: in my notes app, in journals, on napkins, on receipts, and in random Google Docs. If it can hold text, I’ve probably blogged on it! I once jotted down half a post on a paper towel. And let me tell you, I lost Hector’s wallet in my tote bag for two whole weeks! It was just hanging out under old receipts and about 47 non-working pens. So, losing an entire recipe kind of feels like my usual chaos! 

But here’s the good news—I actually remember how to make it! So, I’m writing it down right here, right now, before it disappears into the ADHD abyss forever. Let’s get cooking!

You’ll Need:

• 5–6 cups cooked pinto beans (with liquid) – recipe below if you’re feeling extra
• 1 tablespoon olive oil
• ¼ onion, diced
• 1 diced jalapeño (optional, but fun if you like chaos)
• 5 slices bacon, diced
• ¼–½ lb chorizo
• 4 hot dogs, sliced
• 4 pieces sliced ham (optional, but delicious)
• 3–4 sprigs fresh cilantro
• Salt and pepper to taste

Instructions:

1. Heat a tablespoon of oil in a large pot or Dutch oven.
2. Sauté the diced onion until soft and fragrant. If you want it spicy, toss in that jalapeño too.
3. Add the diced bacon and cook on medium heat until it starts to crisp up.
4. Add the chorizo, breaking it up with a spoon until fully cooked.
5. Toss in the sliced hot dogs (and ham if using) and sauté another 2–3 minutes.
6. If the bacon and chorizo have released too much oil, carefully spoon some out—just enough to keep things flavorful but not greasy.
7. Add the cooked beans (with liquid!) and stir until everything’s cozy together. Simmer for about 5 minutes.
8. Toss in the cilantro and simmer for another 2 minutes so it infuses that fresh flavor.
9. Taste-test (the most important step), then add salt and pepper as needed.

Serve in a big bowl for dinner or as a side dish. Top with sour cream, salsa, or pickled jalapeños, and serve with warm tortillas