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Frijoles Puercos recipe served on a plate

Frijoles Puercos (Mexican Pork Beans)

Frijoles Puercos is a creamy, cheesy, and savory Mexican bean dish made with blended pinto beans, chorizo, bacon, jalapeños, and melty cheese. This authentic Sinaloan recipe is a crowd-pleasing side or dip for any occasion.
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Course: Dip, Side Dish
Cuisine: Mexican
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked pinto beans
  • 1/2 cup bean broth (or water)
  • 6 oz Mexican chorizo
  • 4 slices bacon
  • 1 roma tomato, chopped
  • 1 pickled jalapeño, chopped
  • 1/2 cup chopped white onion
  • 1 clove garlic, minced
  • 1/4 tsp salt, or to taste
  • 1 cup shredded Oaxaca cheese (or mozzarella)

Equipment

  • Blender
  • large skillet
  • Spatula or wooden spoon
  • Knife
  • cutting board

Method
 

  1. Blend the pinto beans and broth in a blender until smooth. Set aside.
  2. In a skillet over medium heat, cook the bacon until crispy. Remove and chop; leave the fat in the pan.
  3. In the same pan, cook the chorizo until browned, about 5–6 minutes.
  4. Add the tomato, jalapeño, onion, and garlic. Sauté for 2–3 minutes until softened.
  5. Pour in the blended beans and stir well. Simmer on low heat for 5–10 minutes, stirring occasionally.
  6. Stir in the cheese and cooked bacon. Mix until cheese is melted and mixture is creamy.
  7. Taste and adjust salt if needed. Serve warm with tortillas or chips.

Notes

Serve as a side dish, taco filling, or party dip. Use Oaxaca or mozzarella cheese for that perfect melt. Make ahead and reheat over low heat. Store in an airtight container in the fridge for up to 5 days.