Frijoles Puercos are one of those dishes I learned to make after tasting them at a friend's backyard party years ago, and I've been hooked ever since. They're creamy refried beans loaded with chorizo, melted cheese, and the perfect hint of smoky chipotle heat.
If you love bold, comforting Mexican flavors and want something that comes together in about 25 minutes, this is your new go-to. Pair them with Easy Tomato Pesto Recipe serve them alongside Easy Italian-American Meatballs recipe , or scoop them up as a side to your favorite Easy Mashed Potatoes Recipe .
Why You'll Love This Frijoles Puercos
This chorizo bean dip hits every craving you didn't know you had. The beans turn silky and rich when blended with chipotle peppers, while the chorizo adds savory, slightly crispy bits throughout. Melted cheese makes everything gooey and irresistible, and those pickled jalapeños bring just enough tangy heat to keep things interesting. It's quick enough for a weeknight but impressive enough to serve at gatherings. Plus, you can make it ahead and reheat it without losing any flavor. If you're tired of plain refried beans and want something with personality, this spicy bean dip delivers every single time.
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Frijoles Puercos Ingredients
Here's what you'll need to make this rich and smoky bean dish.
See Recipe Card Below This Post For ingredients Quantites
- Cooked beans with liquid: The base of the recipe. Using the cooking liquid keeps everything creamy and flavorful.
- Chipotle chiles in adobo sauce: These bring smoky heat and depth. You can adjust the amount based on your spice preference.
- Vegetable shortening or lard: Adds traditional richness and helps the chorizo cook properly. Lard gives the most authentic flavor.
- Beef or pork chorizo: The star ingredient that makes these beans "puercos." Choose good-quality chorizo for the best taste.
- Queso Oaxaca, Chihuahua, or mozzarella: Melts beautifully into the beans and adds creamy, stretchy texture. Queso Oaxaca is traditional, but mozzarella works in a pinch.
- Pickled jalapeños with juice: The tangy brine and chopped peppers add brightness and a little extra kick.
- Bacon (optional): Crispy bacon slices on top take these beans over the top if you're feeling indulgent.
HOW TO MAKE Frijoles Puercos
Cook the chorizo: Heat the vegetable shortening or lard in a medium pot or large skillet over medium heat. Add the chorizo and cook it, breaking it up as it goes, until it's almost crispy and browned all over. This usually takes about 8 to 10 minutes. The fat renders out and the edges get those delicious crispy bits.
Blend the beans: While the chorizo cooks, add half of the cooked beans with their liquid and one or two chipotle peppers to a blender. Blend until completely smooth, then pour into a bowl. Repeat with the remaining beans and chipotles. The blended beans should look creamy and have a beautiful reddish-brown color from the chipotle.
Combine beans and chorizo: Pour the blended bean mixture into the pot with the cooked chorizo. Stir everything together until well combined. The beans and chorizo should meld into one gorgeous, savory mixture.
Add cheese: Stir in the shredded Queso Oaxaca, Chihuahua, or mozzarella. Keep stirring gently until the cheese melts completely into the beans. This creates that creamy, stretchy texture that makes frijoles puercos so irresistible.
Incorporate jalapeños: Add the chopped pickled jalapeños and their juice to the pot. Stir well, then reduce the heat to low and let everything cook together for about 5 minutes. This lets the flavors marry and the jalapeño brine work its tangy magic.
Serve: Transfer to a serving bowl and serve hot with crispy tortilla chips, warm flour tortillas, or as a side dish to your favorite Mexican meal. If you're using bacon, crumble the cooked slices on top right before serving.
Substitutions and Variations
You can adapt this refried bean recipe to what you have on hand or your personal taste.
Beans: If you don't have cooked beans with liquid, use two 15-ounce cans of pinto or black beans. Don't drain them completely-you want some of that liquid for creaminess.
Chorizo: Swap beef or pork chorizo for turkey or chicken chorizo if you prefer a lighter version. You can also use soyrizo for a vegetarian option, though you'll lose some of the traditional richness.
Cheese: Queso Oaxaca is traditional and melts beautifully, but Chihuahua cheese, Monterey Jack, or even a good mozzarella work well. Avoid pre-shredded cheese if possible since it doesn't melt as smoothly.
Spice level: Use fewer chipotles for milder beans, or add an extra one if you love heat. You can also leave out the pickled jalapeños or use milder pickled peppers instead.
Bacon: The bacon is totally optional, but if you want to add it, cook it until crispy and crumble it over the top just before serving.
Equipment for Frijoles Puercos
- Medium pot or large skillet: For cooking the chorizo and combining everything
- Blender: To puree the beans with the chipotle until smooth
- Wooden spoon or spatula: For stirring and combining ingredients
- Serving bowl: For presenting your finished beans
Storage and Reheating
Refrigerator: Store leftover frijoles puercos in an airtight container in the fridge for up to one week. The flavors actually deepen after a day or two, so don't be surprised if they taste even better as leftovers.
Freezer: These beans freeze beautifully. Let them cool completely, then transfer to freezer-safe containers or heavy-duty Ziploc bags. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the beans in a pot over low heat, stirring occasionally and adding a splash of water or broth if they've thickened too much. You can also microwave them in 30-second intervals, stirring between each one, until heated through.
EXPERT TIPS
Use good-quality chorizo since it's the main flavor here. Fresh chorizo from a Mexican market will give you the best results, but most grocery store versions work well too.
Don't skip blending the beans with the chipotle. This step creates that signature creamy texture and distributes the smoky heat evenly throughout the dish.
Taste as you go and adjust the spice level. Some chipotles are hotter than others, so start with two and add more if you want extra heat.
Let the beans cook on low heat for those final five minutes after adding the jalapeños. This short simmer brings all the flavors together and makes a noticeable difference.
If the beans get too thick while sitting, just stir in a little water, bean cooking liquid, or chicken broth until they reach your desired consistency.
FAQ
What's the difference between frijoles puercos and frijoles charros?
Frijoles Puercos charros are a soupy bean dish with whole beans, bacon, chorizo, and sometimes tomatoes and peppers, served more like a stew. Frijoles Puercos puercos are refried beans blended smooth and loaded with chorizo, cheese, and chipotle for a thick, creamy dip or side. Both are delicious, but the texture and serving style are completely different.
What's in frijoles puercos estilo Sinaloa?
The Sinaloa-style version typically includes refried pinto beans, chorizo, melted cheese, and pickled jalapeños, much like this recipe. Some cooks in Sinaloa add crispy bacon on top or mix in a bit of the chorizo grease for extra richness. Regional touches vary, but the core ingredients stay pretty consistent.
Why are they called frijoles puercos?
"Puercos" means "pigs" or "dirty" in Spanish, and the name refers to all the rich, indulgent add-ins that make these beans anything but plain. The chorizo, cheese, and bacon turn simple refried beans into something hearty and loaded, which is how they earned the playful name.
What are pork beans?
In this context, pork beans refer to beans cooked or served with pork products like chorizo, bacon, or ham. Frijoles Puercos puercos get their name from the pork chorizo that's mixed throughout, though you can use beef chorizo too. The "pork" part just highlights how rich and meaty the dish becomes.
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Pairing
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Frijoles Puercos
Ingredients
Method
- Heat the vegetable shortening (or lard) in a medium pot or large skillet over medium heat. Cook the chorizo until it becomes crispy. prep
- In a blender, puree the cooked beans with the chipotle peppers in two separate batches until smooth. prep
- Add the pureed bean mixture into the pot with the cooked chorizo. Mix well to combine. mix
- Stir in the shredded cheese until it melts completely into the beans. mix
- Add the chopped pickled jalapeños and the jalapeño juice to the bean and chorizo mixture. Cook for another 5 minutes on low heat to let all the flavors meld together. finish
- Serve the Frijoles Puercos hot with tortilla chips as a dip, or as a side dish with your favorite Mexican meal. finish
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