Mexican cowboy beans (Frijoles charros) from Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes (page 23) by Dora Ramírez

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  • Serves : 4

  • EYB Comments

    Can substitute vegan bacon or other vegan sausage for the vegan chorizo sausages. You may use the Mushroom chorizo recipe on page 93. Dried pinto beans must be soaked overnight. Oil-free and canned bean variations provided.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mushroom carnitas (Carnitas de setas)

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 vegan bacon or other vegan sausage for the vegan chorizo sausages. You may use the Mushroom chorizo recipe on page 93. Dried pinto beans must be soaked overnight. Oil-free and canned bean variations provided.

  • michelle_gzgxxp on May 15, 2026

    LOVE THIS! You need to make a few components in this so don’t be in a rush. Or prep the Mushroom Chorizo (so good) the day prior - freezing the tofu does give a better texture but I always forget and it’s great without freezing. I make my pinto beans in the instant pot 1:3 bean to water ratio and I double this recipe as this on its own doesn’t make much. 2 cups dried beans in the instant pot with 6 cups water does the trick at 45 mins high pressure for me. I scoop out about 2 cups of water but keep the remaining delishious liquid and the liquid you scooped out in case you want to add more. LOVE LOVE LOVE this recipe with brown rice. So ouch flavour you don’t need anything else. This cookbook is glorious.

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