Frijoles Charros
Smoky pork and beans braised together in a one-pot Mexican classic, finished with jalapeños and cilantro. Ready in under 30 minutes with minimal hands-on time.
- Total time
- 25 min
- Servings
- 4
- Calories
- 410
- Protein
- 32g
Ingredients
- 1 lb pork shoulder, boneless, cut into 1-inch cubes
- 2 cans (15 oz each) canned pinto or black beans, drained and rinsed
- 1 medium onion, diced into 1/4-inch cubes
- 1 large jalapeño, stemmed and sliced into thin rings
- 3 cloves garlic, minced until pieces are pencil-tip size
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Set a large heavy-bottomed pot or Dutch oven over medium-high heat and wait about 90 seconds until the bottom feels hot when you hold your hand 1 inch above it.
- 2
Add 2 tablespoons of oil, then add the pork cubes in a single layer (they should not pile or overlap much; use two batches if needed).
- 3
Cook without stirring for 4 minutes until the bottom of each cube turns deep golden-brown, almost caramelized.
- 4
Stir the pork once, then cook for another 4 minutes until most sides have picked up a golden color.
- 5
Push the pork to the sides of the pot and add the diced onion to the center, stirring it into the hot fat for about 30 seconds until fragrant.
- 6
Add the minced garlic and sliced jalapeño, stirring constantly for 30 seconds until the kitchen smells strongly of garlic and pepper.
- 7
Pour in the drained beans and 1 cup of water, then stir to combine everything evenly throughout the pot.
- 8
Bring to a gentle simmer over medium heat, then reduce heat to medium-low and cover partially with the lid (leave a 2-inch gap).
- 9
Simmer uncovered for 8 minutes, stirring once every 2 minutes, until the pork is fork-tender and the liquid has reduced by about one-third.
- 10
Taste a spoonful and stir in salt and pepper until it tastes balanced—savory and slightly spicy, with no underseasoned flavor.
- 11
Ladle the frijoles charros into four bowls, then scatter fresh cilantro over the top of each serving.
Tools you’ll need
- Large heavy-bottomed pot or Dutch oven (5–6 quart)
- Chef's knife
- Cutting board
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Can opener
- Colander or fine-mesh strainer
- Ladle
- Serving bowls
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