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.
If you haven’t tried them, you are missing out! Let me show you how easy it is to make these delicious 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: lard, chorizo and bacon.
My version contains none of that since there are perfectly substitutes to these ingredients without compromising the flavors. I used vegetable shortening & beef chorizo (better if you make your own!) and skipped on the bacon.
List of 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!
- 8 cups cooked beans with liquid.
- 3 chile chipotles in adobo sauce
- 3 tablespoons vegetable shortening or lard
- 1 lb beef or pork chorizo
- 10 ounces Queso Oaxaca or Chihuahua. Note: if you can’t find any Mexican melting cheese, you can use mozzarella
- 1/4 cup chopped pickled jalapeños with 2 tablespoons of the juice
Steps to make frijoles puercos
01 – Start by melting the vegetable shortening (or lard) and cook the chorizo
If you’re a bacon lover, I recommend to go for it! Your taste buds will thank you! Just cook then (finely chopped) when you cook the chorizo
02 – Puree the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
03 – Mix the beans and chorizo well then add the shredded cheese and mix well.
04 – 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. Here are a few ideas on what they pair well with:
- Ensalada De Coditos (this side dish combination is what’s usually served at parties
- Chicken Tinga
- Bistec Ranchero
- Tacos Dorados
Freezing refried beans
I like to make a big batch of beans and freeze in small containers. I take them out as needed.
If you want to freeze beans for several months, it is best to store them in small containers or airtight bags leaving a space on the surface, since they tend to expand. Leave two to three centimeters and store them in the freezer.
More Mexican beans recipes:
- 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
- Start by melting the vegetable shortening (or lard) and cook the chorizo
- Puree the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
- Mix the beans and chorizo well 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:
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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.