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.
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.
**This post was originally published on Feb 2021. It has been updated to be more helpful.
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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.
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.
- Start by melting the vegetable shortening (or lard) and cook the chorizo in a medium pot. Cook until almost crispy.
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.
- In a blender, blend the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
- Add bean mixture to the cooked chorizo.
- Add the shredded cheese and stir until the cheese has melted and combined well with the beans.
- Add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.
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:
- Ensalada De Coditos (this side dish combination is what’s usually served at parties)
- Chicken Tinga
- Bistec Ranchero
- Tacos Dorados or to make tostadas.
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.
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.
More Mexican Recipes
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- 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
- 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:
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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.