Frijoles Charros

Frijoles Charros con Salchichas (Mexican-Style Beans)


Frijoles Charros

This is going to be short, sweet and savory. I wanted to share with you a variation on the charro-style Mexican beans that I typically cook anytime we have carne asada or smoked brisket. Sorry, there are not many prep pictures included as I had a few dishes going all at once tis Labor Day Monday. I was lucky I remembered to take this picture, lol!  Many times you will find hot dogs or sausage slices in some charro bean recipes. It was not an ingredient typically added in the recipe I learned from my Mom. I had a few extra all beef hot dogs on this day. But the real star of this dish was the brown sugar maple flavored bacon that I bought especially for Richard. What can I say, he loves bacon for breakfast on the weekends.  The maple and brown sugar flavors in the bacon really stand out in this recipe and quickly became my husbands favorite version of charro beans to date!


Frijoles Charros con Salchichas(Mexican Style Beans)

4 strips of brown sugar maple(thick cut) bacon, chopped
2 all beef hot dogs
1/2 cup white onion, diced
2 serrano peppers, sliced
1 red anaheim pepper, sliced
1 pickled jalapeño, sliced
1 large roma tomato, diced
handful of chopped cilantro
3  full cups cooked pinto beans,drained and rinsed
1 cup mexican beer, optional
1 1/2- 2 cups chicken broth 
Juice of 1 large lime
Salt and pepper to taste

Tips~ If not adding the beer, add 1 extra cup of broth

Frijoles Charros

This version was prepared with red beans!



1. In a large pot, at medium heat cook the bacon until crispy. Add the hot dogs, onions, serrano, pickled jalapeño, anaheim pepper, tomato and cilantro. Saute for a few minutes.

2. Add in the remaining ingredients. Stir to combine. Cook at a low simmer for 25 to 30 minutes. Taste for salt and pepper. Yields  6 servings.


Frijoles Charros

And this version was prepared with black beans!

3 thoughts on “Frijoles Charros con Salchichas (Mexican-Style Beans)”

  1. What a wonderful charro bean recipe! As it is winter here in the Southern Hemisphere, I might have to try your recipe this weekend. Definitely food that is good for the soul. Thank you for sharing.

    1. Thank you Lance! This recipe touches feeds my soul. The countless times I witnessed my Mom prepare it. Every single one of my siblings would agree that this is a must at an authentic Mexican dinner.

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