Frijoles Puercos are refried beans mixed with cooked chorizo, melted cheese and smoky chipotle pepper. They are very popular at parties to accompany the main meal or even as a bean dip served with tortilla chips.

A bowl of refried beans with tortilla chips on the side
Frijoles Puercos are the go-to party beans!

These Frijoles Puercos also known as “Frijoles De Fiesta” (Party beans) are a classic and very popular dish from the northern states in Mexico, specially Sonora and Sinaloa. They’re served at most gatherings and holidays with tamales, barbacoa, enchiladas and many more. Hence the name, party beans.

Frijoles Puercos translates to Pork Beans. But don’t compare them to the classic American versions as they’re not even close! They’re called Puercos since the some ingredients are made with pork: chorizo, pork lard and bacon.

My version contains has a few substitutions as I prefer to use vegetable shortening & homemade beef chorizo without compromising the flavors. I also skipped the bacon but you can add some if you prefer.

Why you’ll love this recipe

  • So good! These beans are incredibly good with so many layers of flavor.
  • Make ahead: You can make ahead and store in the fridge or freezer until ready to use.
  • Crowd pleaser: Everyone will love them. Guaranteed!

If you haven’t tried them, you are missing out! Let me show you how easy it is to make these delicious party beans.

A white bowl with Frijoles Puercos topped with queso fresco

**This post was originally published on Feb 2021. It has been updated to be more helpful.

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Ingredients

I can’t say these beans are healthy since they contain more fat than I normally use but once in a while it doesn’t hurt to eat something so delicious!

  • It’s starts with cooked pinto beans. Here is the recipe for the easy to make Frijoles De La Olla.
  • Chipotles in adobo sauce. This gives a delicious smoky flavor to these beans.
  • Vegetable shortening or lard.
  • Homemade chorizo (For a vegetarian option, use soyrizo.)
  • Queso Oaxaca or Chihuahua. Note: if you can’t find any Mexican melting cheese, you can use mozzarella.
  • Pickled jalapeños with 2 tablespoons of the juice.
Ingredients in bowls: chorizo, shredded cheese, cooked beans, chipotle & jalapeño peppers and vegetable shortening

How To Make Frijoles Puercos

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

Starting to cook chorizo in a white pot
  1. Start by melting the vegetable shortening (or lard) and cook the chorizo in a medium pot. Cook until almost crispy.
Cooked chorizo in a white pot

If you’re a bacon lover, I recommend to go for it! Your taste buds will thank you! Finely chop the bacon and cook it along the chorizo. Reduce the amount of shortening since the bacon will release some fat as well.

Cooked beans with its broth inside blender's glass
  1. In a blender, blend the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
Adding pureed beans on top of cooked chorizo
Frijoles Con Chorizo
  1. Add bean mixture to the cooked chorizo.
Added shredded cheese on top of a pot with beans
Oaxaca cheese in beans melt perfectly!
  1. Add the shredded cheese and stir until the cheese has melted and combined well with the beans.
A hand holding a small dish with chopped jalapeños
  1. Add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.

Serving Suggestion

Now the fun part! Serve hot with tortilla chips for an appetizer bean dip or as side dish. Here are a few ideas on what they pair well with:



How to Store & Reheat

  • In fridge: Store cooked beans in an airtight container for up to 1 week in the refrigerator
  • Reheating Instructions: Reheat any leftover beans in a saucepan on the stove. Heat on medium/low for 5 to 8 minutes or until it reaches your desired temperature.
A large pot with beans and melted cheese
Can you freeze Frijoles?

Yes you can freeze frijoles! Make a big batch of beans and freeze in small containers to use as needed.

Store them in small containers or airtight freezer bags leaving a space on the surface (about an inch) since they tend to expand when frozen.

A large pot with Frijoles Puercos
Frijoles Puercos Sonora Style

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

A white bowl with Frijoles Puercos topped with queso fresco

Frijoles Puercos

Servings 8 cups
Ana Frias
5 from 22 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Frijoles Puercos are refried beans mixed with cooked chorizo, melted cheese and smoky chipotle pepper. They are very popular at parties to accompany the main meal or even as a bean dip served with tortilla chips.
8 cups

Ingredients  

  • 8 cups cooked beans with liquid.
  • 3 chipotle chiles in adobo sauce they come in a can
  • 3 Tbsp  vegetable shortening or lard
  • 1 pound beef or pork chorizo
  • 10 oz Queso Oaxaca or Chihuahua. or mozzarella
  • ¼ cup pickled jalapeños with 2 tablespoons of the juice chopped
  • 4 to 6 slices bacon optional

Instructions 

  • In a medium pot or large skillet, add the vegetable shortening (or lard) and heat over medium heat. Cook the chorizo until almost crispy.
  • In a blender, puree the cooked beans with the chipotle pepper in two different batches.
  • Add bean mixture to the cooked chorizo.
  • Mix the beans and chorizo well to incorporate then add the shredded cheese.
  • Mix the cheese into the beans really well then add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.
  • Serve hot with tortilla chips like a bean dip or as side dish. 

Muy Delish Notes:

Store in refrigerator for up to 1 week or freeze in small containers or ziploc freezer bags for up to 3 months. 

Add Your Own Private Notes

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Nutrition

Serving: 12cup | Calories: 259kcal | Carbohydrates: 12g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 408mg | Potassium: 490mg | Sugar: 1g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




23 Comments

  1. I am following your guide to cook the pinto beans de la olla, which calls for 2 cups dried beans. Will this yield to the amount needed to make this recipe for frijoles puercos? To make it says you need 8 cups of cooked beans. Just want to be sure I make enough as I am soaking only 2 cups of pinto beans right now. Thanks!

  2. 5 stars
    This authentic recipe for beans is so incredibly flavorful. They’re the perfect side dish or dip for Mexican night!

  3. I was looking for homemade tamale recipes and found your blog. Now I’m
    Going thru all your posts!
    What kind of bean is usually used to make this?
    I can’t wait to try it!

  4. 5 stars
    These beans are soooo good! My girlfriend loves them and will heat them up and eat them out of the tupperware like how others eat peanut butter.

  5. 5 stars
    Um, so what are YOU going to have? ‘Cause I think I need this entire pot of frijoles puercos. The flavors sound AMAZING. I know this won’t last long.