A tomato‑based bean stew with onions, garlic, and mild spices. Fun fact: A charro is a traditional Mexican horseman — skilled riders known for their elegance, discipline, and mastery of horsemanship. They are the cultural ancestors of the American cowboy, but with a much richer ceremonial and artistic tradition.

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How to Make 

https://www.youtube.com/watch?v=Nzgtr_G5xeE

Recipe

MX 2. Frijoles Charros (Bean‑Forward Version)

Bean: Pinto beans (traditional for charros) Tempering Note: Not used in Mexican cooking — no tempering needed.

This is a tomato‑based bean stew with aromatics and mild spices.

🍛 FULL‑POT RECIPE (1 lb pinto beans)

Ingredients — Bean Pot

• 1 lb pinto beans
• 12 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (onion, tomato, garlic, mild chili, cilantro stems)
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika or mild chili powder
• 1 tsp black pepper
• Salt to taste

Ingredients — Grain Pot

• rice
• barley
• quinoa
• 3 cups water

🔥 Instructions — Full Pot

Pot 1: Frijoles Charros

1. Simmer beans 60–90 minutes until soft.
2. Add vegetables, cumin, oregano, paprika, pepper, and salt.
3. Simmer 20–30 minutes until stew thickens slightly.
4. Adjust seasoning as needed.

Pot 2: Rice + Barley

Same as previous recipe.

Serve

• Ladle charro beans over rice/barley.
• Add sprouts for a fresh, crunchy contrast.

🍛 QUARTER‑POT RECIPE (¼ lb pinto beans)

Ingredients — Bean Pot

• ¼ lb pinto beans
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp cumin
• ¼ tsp oregano
• ¼ tsp paprika
• Pinch black pepper
• Salt to taste

Grain Pot

• rice
• barley
• quinoa
• 3 cups water