Although charros original meant Mexican horsemen, as Mexicans travelled to Texas and worked the ranches there, this term came to mean cowboy, and these are the tradtional cowboy beans of the American Southwest, traditionally made with pinto beans and some sausage, often chorizo for flavour. Like Boston beans, these benefit from long slow cooking. These were served with rice and cornbread.
Black bean. Shiny, kidney-shaped beans with black skin, white meat and a slightly sweet flavour. They are used in feijoada and black bean stew.
"Painted bean." Pinto bean, often used for making refried beans and the most commonly found bean in north western Mexico.
