Frijoles Puercos
Frijoles Puercos
Ingredients
For the Pinto Beans
- 2 cups pinto beans, clean and washed
- 1/4 onion, quartered
- 2 garlic cloves
- 1/2 teaspoon salt
- 6 cups water
For the Flavor Base
- 6 strips bacon, extra thick cut, center cut, finely chopped
- 1/2 cup ham, finely chopped (or chopped weiners as an alternative)
- 1/2 pound chorizo, casing removed
For the Frijoles Puercos
- 3 cups cooked pinto beans, from Part 1, with cooked onion and garlic
- 1 1/2 cups bean broth, from Part 1, or water, divided
- 2 pickled jalapeños, finely chopped
- 1/4 cup jalapeño juice
- 1 chipotle pepper in adobo, finely chopped
Instructions
- 1
Combine the clean and washed pinto beans, quartered onion, garlic cloves, salt, and 6 cups of water in an Instant Pot.
⏱️ 5 min
- 2
Set the Instant Pot to the slow cook function and cook for 8 hours until the beans are tender.
⏱️ 480 min
- 3
Once cooked, transfer 3 cups of the pinto beans (including the cooked onion and garlic for extra flavor) to a blender.
⏱️ 2 min
- 4
Add 1 cup of the bean broth from the Instant Pot (or water) to the blender with the beans.
⏱️ 1 min
- 5
Blend the mixture until it is smooth and creamy. Set aside.
⏱️ 2 min
- 6
Heat a large pan or skillet over medium heat.
⏱️ 1 min
- 7
Add the finely chopped bacon to the pan and cook for 4 to 5 minutes, stirring occasionally, until crispy.
⏱️ 5 min
- 8
Add the finely chopped ham (or chopped weiners) to the pan with the bacon and continue to cook for another 4 minutes.
⏱️ 4 min
- 9
Remove the cooked bacon and ham mixture from the pan with a slotted spoon, leaving the rendered fat behind. Set the mixture aside.
⏱️ 1 min
- 10
Add the chorizo (casing removed) to the pan with the rendered fat. Cook for about 6 minutes, breaking it up with a spatula, until fully cooked and fragrant.
⏱️ 6 min
- 11
Pour the blended pinto beans into the pan with the cooked chorizo and its rendered fat. Stir to combine.
⏱️ 1 min
- 12
Add the remaining 1/2 cup of bean broth (or water) to the mixture and stir well.
⏱️ 1 min
- 13
Stir in the finely chopped pickled jalapeños, jalapeño juice, and finely chopped chipotle pepper.
⏱️ 2 min
- 14
Return the reserved cooked bacon and ham mixture to the pan. Stir all ingredients together thoroughly.
⏱️ 1 min
- 15
Continue to cook the Frijoles Puercos on medium heat for 8 to 10 minutes, stirring occasionally, until the desired thickness is achieved. Serve hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Frijoles Puercos
Ingredients
For the Pinto Beans
- 2 cups pinto beans, clean and washed
- 1/4 onion, quartered
- 2 garlic cloves
- 1/2 teaspoon salt
- 6 cups water
For the Flavor Base
- 6 strips bacon, extra thick cut, center cut, finely chopped
- 1/2 cup ham, finely chopped (or chopped weiners as an alternative)
- 1/2 pound chorizo, casing removed
For the Frijoles Puercos
- 3 cups cooked pinto beans, from Part 1, with cooked onion and garlic
- 1 1/2 cups bean broth, from Part 1, or water, divided
- 2 pickled jalapeños, finely chopped
- 1/4 cup jalapeño juice
- 1 chipotle pepper in adobo, finely chopped
Instructions
- 1
Combine the clean and washed pinto beans, quartered onion, garlic cloves, salt, and 6 cups of water in an Instant Pot.
⏱️ 5 min - 2
Set the Instant Pot to the slow cook function and cook for 8 hours until the beans are tender.
⏱️ 480 min - 3
Once cooked, transfer 3 cups of the pinto beans (including the cooked onion and garlic for extra flavor) to a blender.
⏱️ 2 min - 4
Add 1 cup of the bean broth from the Instant Pot (or water) to the blender with the beans.
⏱️ 1 min - 5
Blend the mixture until it is smooth and creamy. Set aside.
⏱️ 2 min - 6
Heat a large pan or skillet over medium heat.
⏱️ 1 min - 7
Add the finely chopped bacon to the pan and cook for 4 to 5 minutes, stirring occasionally, until crispy.
⏱️ 5 min - 8
Add the finely chopped ham (or chopped weiners) to the pan with the bacon and continue to cook for another 4 minutes.
⏱️ 4 min - 9
Remove the cooked bacon and ham mixture from the pan with a slotted spoon, leaving the rendered fat behind. Set the mixture aside.
⏱️ 1 min - 10
Add the chorizo (casing removed) to the pan with the rendered fat. Cook for about 6 minutes, breaking it up with a spatula, until fully cooked and fragrant.
⏱️ 6 min - 11
Pour the blended pinto beans into the pan with the cooked chorizo and its rendered fat. Stir to combine.
⏱️ 1 min - 12
Add the remaining 1/2 cup of bean broth (or water) to the mixture and stir well.
⏱️ 1 min - 13
Stir in the finely chopped pickled jalapeños, jalapeño juice, and finely chopped chipotle pepper.
⏱️ 2 min - 14
Return the reserved cooked bacon and ham mixture to the pan. Stir all ingredients together thoroughly.
⏱️ 1 min - 15
Continue to cook the Frijoles Puercos on medium heat for 8 to 10 minutes, stirring occasionally, until the desired thickness is achieved. Serve hot.
⏱️ 10 min