Beans with bacon, roasted chile and fresh coriander (Frijoles charros) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless

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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

  • EdaBanu on March 24, 2026

    As per the book, I made the version with chorizo (Frijoles Charros) instead of pork shoulder and bacon. For this, you're still supposed to use bacon drippings for fat/seasoning, so instead I substituted olive oil and a little liquid smoke. But there's plenty of char flavour from the poblanos as well! I also made sure to follow Bayless's technique for cooking the pinto beans very low and slow, and I've never cooked a more unctuous bean. The dish calls for onions (not listed here) and I also added some paprika and powdered garlic. This dish is pretty simple and easy to put together if you char the peppers and cook the beans the day before. And so flavourful.

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