Cowboy Beans: A Dish That’s More Mexican Than Texan.
Cowboy beans, a hearty mix of pinto beans, ground beef, bacon, and spices, are often associated with Texan ranches and chuckwagon cooking. But despite the "cowboy" name, this dish has deep Mexican roots that predate Texas itself!
Mexican Frijoles Charros – Long before Texas cowboys made them famous, frijoles charros (or "charro beans") were a staple in northern Mexico. Mexican vaqueros (cowboys) cooked pinto beans slow-simmered with onions, tomatoes, chilies, and pork.
Vaqueros Brought the Recipe North – When Mexican vaqueros introduced their cattle-ranching skills to Texas in the 1800s
They also brought their food traditions, including charro beans. Texas cowboys adapted the recipe by adding more meat, chili powder, and bacon.
Cooked Over Open Fires – Whether in Mexican ranches or Texas cattle drives, cowboy beans were cooked slowly over open flames in large iron pots, making them an easy and nutritious meal for long days on the range.
How Cowboy Beans Differ from Mexican Charro Bean🌶️ Mexican Charro Beans – Typically made with pinto beans, chorizo, tomatoes, jalapeños, and epazote for an authentic Mexican flavor.
Texas Cowboy Beans – Feature ground beef, bacon, chili powder, and sometimes barbecue sauce, giving them a bolder, smokier taste.
While cowboy beans have become a Texas chuckwagon favorite, their true origins lie in Mexico. Whether you prefer them Texan-style or traditional Mexican, one thing is clear—cowboys on both sides of the border knew how to eat well!