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Frijoles puercos are a creamy, savory, and versatile Mexican dish made with refried beans, chorizo, and cheese. This is perfect served as a dip with tortilla chips or as a side dish to accompany your favorite meal.
What Are Frijoles Puercos?
Frijoles puercos translates to “pork beans” in English due to its two main ingredients: pork and beans. The beans are typically pinto beans blended up with different seasonings and vegetables. For the pork, the Northern Mexican version of this recipe traditionally uses pork lard, chorizo, and bacon to really emphasize the pork flavor.
Although my recipe has a few substitutions, such as using vegetable oil instead of pork lard, and I often use my homemade Mexican chorizo recipe, I assure you the pork flavor is still there. I wanted a version of this dish that kept all the delicious flavors but offered (slightly) healthier ingredients. That way, everyone can enjoy it, and you’re more likely to make it over and over.
Frijoles puercos are known for being served at parties. They’re common at Christmas, baptisms, and birthday celebrations, earning them the nickname “party beans”.
However, you don’t need a big event to make this recipe and enjoy it at home with some tortilla chips. They are so filling and rich that sometimes the dip is all you need for a night in!
Ingredients
- Beans: You can use canned pinto beans or homemade pinto beans. If using canned, don’t drain and rinse the beans. You’ll need the bean broth to add flavor!
- Peppers: To add that delicious smoky flavor, I used chipotle peppers in adobo sauce.
- Chorizo: You can use your favorite store-bought beef or pork Mexican chorizo, or you can make your own using my chorizo recipe.
- Cheese: Chihuahua shredded cheese melts beautifully, but feel free to use Oaxaca cheese or Monterey Jack.
- Oil: I use vegetable oil to cook my meat, but traditionally people use lard or shortening. Feel free to use whichever fat you prefer.
How to Make Frijoles Puercos
Blend: In a blender, add the pinto beans, chipotle peppers, onion, Mexican oregano, and garlic. Puree until smooth.
Cook: In a medium skillet over medium-high heat, cook the Mexican chorizo in a little oil for 8 minutes, making sure to break up the meat until fully cooked. Pour in the blended bean mixture and cook for another 3 minutes.
Mix: Take off the heat and stir in the cheese until it melts.
Serve: Top with extra cheese, pork cracklins, avocados, or chopped jalapeños, then serve immediately!
Recipe Tips
- Make your own Mexican chorizo if possible. Here’s my. homemade Mexican chorizo recipe that’s easy to make! If using store-bought chorizo, remove the casing before cooking.
- For extra flavor, add 4-6 slices of cooked and chopped bacon or ¼ cup Mexican pickled jalapeños when mixing the bean and chorizo mixture.
- If using canned beans, make sure not to drain the liquid! You’ll be using it in the recipe.
- If using homemade beans, you’ll need about 4 ½ cups of cooked beans and 1 ½ cups of bean broth. You can use cooked beans following this post on how to cook pinto beans on the stove, or try my Crockpot pinto beans or Instant Pot pinto beans.
Serving Suggestions
You can enjoy these frijoles puercos as a quick bean dip with homemade tortilla chips, or as a side to many traditional Mexican recipes. Here are a few recommendations:
Storing and Reheating
To store: Let the beans cool completely, then place them in an air-tight container and store them in the refrigerator for up to 1 week.
To reheat: Place the leftover frijoles in a medium pot over medium-low heat. Heat for 5-10 minutes until warmed through.
More Mexican Recipes
If you tried this Frijoles Puercos Recipe or any other recipe on Isabel Eats, don’t forget to 🌟 rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Frijoles Puercos
Ingredients
- 3 (15.5 ounce) cans pinto beans, undrained
- ¼ medium white onion
- 2 chipotle peppers in adobo sauce
- 1 teaspoon Mexican oregano
- 1 clove garlic
- 1 tablespoon vegetable oil
- ½ pound Mexican chorizo
- 1 ½ cups shredded Chihuahua cheese (Oaxaca and Monterey Jack also work)
Instructions
- Add cooked beans, chipotle peppers, onion, oregano, and garlic cloves into a blender and blend until smooth. Set aside.
- Add vegetable oil in a medium skillet over medium-high heat and cook chorizo for 8-10 minutes, breaking up the meat with a spatula until fully cooked.
- Pour the bean mixture into the chorizo skillet and mix together to combine. Cook for an additional 3-4 minutes, stirring occasionally.
- Take frijoles puercos off the heat and add cheese. Lightly stir until the cheese is fully melted and combined.
- Top with extra cheese, pork cracklins, avocados, cilantro, or chopped jalapeño, and serve immediately.
Notes
- Chorizo: You can use your favorite store-bought beef or pork Mexican chorizo, or you can make your own.
- Beans: If using homemade beans, you’ll need about 4 ½ cups of cooked beans and 1 ½ cups of bean broth.
- Add-ins: For extra flavor, add 4-6 slices cooked and chopped bacon or ¼ cup pickled jalapeños when mixing the bean mixture and chorizo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
