Quick cowboy beans (Frijoles charros rápidos) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 86) by Rick Bayless and Deann Groen Bayless

  • cooked pinto beans
  • bacon
  • Show all ingredients...

  • EYB Comments

    Can substitute canned pinto beans for cooked pinto beans, and canned tomatoes for fire-roasted canned tomatoes. See recipe for variations.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned pinto beans for cooked pinto beans, and canned tomatoes for fire-roasted canned tomatoes. See recipe for variations.

  • ShayLRoss on April 10, 2026

    I like how quickly this came together and was able to use a variety of beans including pinto. I paired it with the chipotle meatballs and rice.

  • stockholm28 on December 31, 2023

    These were very good. I used Rancho Gordo Pinto beans which I prepared according to the instructions on the bag with onion, carrot, and celery. I prepared 8 oz of dried beans which was about the right amount. I completely forgot to add the chopped jalapeno at the end, but these beans were still delicious. I used turkey bacon which worked fine, although I did need to add a bit of oil to keep the turkey bacon from sticking to the pan.

  • amandabeck on December 30, 2023

    Easy & delicious, used with a mix of Rancho Gordo beans pre-cooked in the pressure cooker. Leftovers kept great and flavor got better with time.

  • averythingcooks on September 11, 2022

    These were delicious beside BBQ'd pork chops. I cut it roughy in 1/2 and used cooked beans from my freezer (a mix - mostly pinto with some black & navy to top them up). I didn't want to open a can of tomatoes right now so a good handful of halved grape tomatoes went into the pan as the bacon was finishing to blister and pop. I used pickled serranos & subbed in parsley (soap tasters) then sprinkled the pan with grated cheese for a pass under the broiler. A simple (and great!) dress up for beans.

  • chawkins on May 13, 2021

    This is quick, simple and delicious. I started with dry beans using the recipe in the same book for cooking beans on the stove top, in a slow cooker or pressure cooker. I cooked mine in the IP.

  • wcassity on September 12, 2014

    Family favorite. We make this all the time, eat it as a main by dipping tortillas in it.

  • westminstr on March 24, 2014

    This is the best way I know to dress up a can of beans.

  • minerva on February 16, 2014

    Used smoked lamb instead of bacon, was amazing.

  • cespitler on November 03, 2012

    This is one of my favorite ways to use Rancho Gordo beans. I usually opt for a vegetarian version and home-canned pickled jalapenos. The simple recipe is a great way to show off the fantastic flavors of the beans. You won't be disappointed.

  • Breadcrumbs on May 06, 2012

    p. 86 Delicious but not so quick if you are using dried beans! Rick has a recipe for cooking dried beans on p. 82 but mine were almost cooked when I realized this. I’ll try them next time though as he doesn’t soak overnight which is interesting. Once your beans are ready this does come together quickly. I added some extra garlic (used 4 large cloves in total) and since I didn’t have Rick’s more flavourful bean liquid, I used a full 15 oz can of tomatoes to supplement the flavour of the bean water. I likely added 1/4 cup of chopped jalapenos as well. Rick has a riff using Ancho chili powder as well – I added 1 tbsp. These were fantastic. Great with our Cinco de Mayo fiesta and perfect the next day for breakfast w an egg poached in the liquid.

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