Frijoles Puercos- Refried Pork Beans
Frijoles Puercos or ‘Pork Beans’ are a savory and flavorful way to prepare refried beans. Pinto beans are cooked with Mexican chorizo, chipotle peppers, pickled jalapenos, and melted Oaxaca cheese.
My family and I visit Puerto Penansco every year, and aside from the fresh seafood there, we love to get frijoles puercos. We stop at the local grocery store and in the deli section they have a hot foods section with these beans. We buy fresh flour tortillas to make bean burritos or eat the beans with chips. It’s so good!
Frijoles Puercos are always a hit at parties! These beans are indulgent and something we eat for special occasions, if you want a healthier refried bean recipe, check out my creamy Peruvian Beans.
Ingredients
You can find most of these ingredients at a local grocery store or Hispanic market.
- Cooked Pinto Beans– I prefer to use dried beans and cook them in my instant pot. I can cook the beans longer and they turn out tender, making them easier to blend. Alternatively, you can use canned beans along with some of the liquid.
- Mexican Chorizo– I used pork chorizo to get more of the ‘puerco’ flavor. The store bought kind in the tube is usually greasier, but if you use a homemade chorizo you may need to add more fat/oil when cooking.
- White Onion– This is optional, but sauté some chopped white onion with the chorizo for more flavor.
- Chipotle Peppers– These are the canned chipotle pepper in adobo sauce. I used 2 peppers with some of the adobo sauce. This adds a nice kick and smokiness to the beans.
- Pickled Jalapenos– Use the ones from a jar, can, or homemade pickled jalapenos. You want to use both the pepper and the pickling juice for acidity, heat, and brightness.
- Oaxaca Cheese– This melting cheese gives the frijoles puercos a creamy texture. You can substitute Monterey jack or mozzarella cheese.
How to Make
Begin by cooking the chorizo in a large skillet, once fully cooked, add some diced onion.
Now add cooked pinto beans along with some of the bean liquid, start with half a cup and add more if needed. You want enough liquid to cover the bottom of the pan.
Next, add your desired amount of chipotle peppers in adobo, along with a few pickled jalapenos and 2 tablespoons of the jalapeno juice. I used 2 chipotles, and the spice was around medium heat.
Use an immersion blender to blend the beans until smooth. Alternatively, you can use a food processor or blender to blend the beans. But with the immersion blender it saves you from pouring the beans in and out of the pan.
Once the desired consistency is reached, place the beans back on the stove over low heat and add shredded Oaxaca cheese. Continue stirring the beans until the cheese has melted.
How to Serve
Frijoles Puercos are best served warm either as a dip with tortilla chips are a side dish with Carne Asada Tacos or Grilled Chicken and Mexican Rice.
You can keep the beans warm in a slow cooker or keep them on the stove at the lowest heat setting.
Frequently Asked Questions
Another option is Peruvian or Mayocoba beans, these are a pretty common in Mexican cusine and personally my favorite!
Yes! Especially if you are planning a party, I would make the beans through the step of blending. At this point, you can store the beans in a container in the refrigerator overnight. On the day of the party, heat the beans in a large skillet, add the cheese, and stir until melted.
Store any leftover frijoles puercos in a container in the refrigerator for up to 5 days, and reheat them on the stove or microwave before serving. These beans are also delicious in a Bean Burrito or Taco.
More Mexican Side Dishes
Frijoles Puercos Recipe
Equipment
Ingredients
- 8 ounce Mexican Pork Chorizo
- ¼ cup White Onion diced
- 2 teaspoon Bacon Fat, Lard, or Vegetable Oil (Add if the chorizo needs more oil)
- 6 cups Cooked Pinto Beans Reserve 1 cup of cooking liquid.
- 2 Chipotle Peppers in adobo sauce Use more or less depending on your spice tolerance
- ¼ cup Pickled Jalapenos with Brine
- 10 ounces Oaxaca Cheese or Monterrey Jack
- Salt to taste
Instructions
- In a large skillet over medium heat, add the chorizo. Break up the chorizo and continue cooking until it has browned and is slightly crispy. This takes about 7 minutes.
- Now add diced white onion and cook for 2 minutes. If there is not enough oil in the pan, add bacon fat, lard, or vegetable oil.
- Add the cooked pinto beans to the pan, along with the cooking liquid or canned liquid. Add just enough liquid to cover the bottom of the pan. You can always add more if needed.
- Now add the chipotle peppers, and pickled jalapenos along with the pickling juice. Stir everything to combine.
- Turn the heat off, and use an immersion blender to blend the beans until your desired consistency is reached. Alternatively, you can use a food processor or blender and place the beans back into the pan once blended.
- Once the beans are blended, turn the heat back to low and add shredded Oaxaca cheese. Continue stirring until the cheese has melted. Taste the beans for seasoning and add salt if needed. Serve the Frijoles puercos warm or keep them warm on the stove or crockpot.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
