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Computer Scientist at the Department of BioSciences, Rice University

Recipe for charro-beans (blend americanized version)

Recipe for cooking charro beans, aka, frijoles charros or frijoles rancheros, somewhat blend (americanized), adapted from existing recipe for frijoles charros.


  • 2 lb. beans (normally I use pinto beans)
  • 1/2 lb. bacon
  • 1/2 lb. ham
  • 4 tomatoes + 4 green tomatoes (or their equivalent to the 4 red tomatoes)
  • 3 garlic cloves
  • 1 tbsp salt
  • 2 onions
  • 1 chicken boullion (sounds like a bully but it is not)
  • cilantro (normally I use 1/3 of the chunk, or about 20 stems)
  • Pork skins (one bag of normal size of snack would do)


  1. Clean the beans to avoid stones (you’ll hate a stone, your dentist may like it)
  2. Clean all the veggies
  3. Add lots of water into a pressure pot, add the beans, 1 tbsp salt, 1 garlic clove, 1 onion, then when boiling, adjust flame to avoid exploding the pressure pot, and cook for 35 minutes
  4. Fry the tomatoes and green tomatoes, and the remaining garlic cloves (cut them along the long side in 2 or 3 parts), then use a blender to blend them together with the cilantro and the chicken bouillon
  5. Chop the onion in small parts (approximately the size of squares of 4 millimeters by 4 millimeters)
  6. Fry the bacon until it starts to get golden color, add the onion and fry until the onion is transparent, add the ham and cook for 5 minutes at medium flame or so
    • The original recipe would include chorizo here but some people think it is too strong flavor
  7. When the pressure pot is done with the beans, trash the onion and the garlic clove
  8. Add the stuff you blended into the pressure pot
  9. Add the stuff you fried (bacon, onion, ham) into the pressure pot
  10. Add the pork skins into the pressure pot
  11. Wait until it starts boiling (with no lid) and then cook it for 5 minutes

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