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Combine the clean and washed pinto beans, quartered onion, garlic cloves, salt, and 6 cups of water in an Instant Pot.

Set the Instant Pot to the slow cook function and cook for 8 hours until the beans are tender.

Once cooked, transfer 3 cups of the pinto beans (including the cooked onion and garlic for extra flavor) to a blender.

Add 1 cup of the bean broth from the Instant Pot (or water) to the blender with the beans.

Blend the mixture until it is smooth and creamy. Set aside.

Heat a large pan or skillet over medium heat.

Add the finely chopped bacon to the pan and cook for 4 to 5 minutes, stirring occasionally, until crispy.

Add the finely chopped ham (or chopped weiners) to the pan with the bacon and continue to cook for another 4 minutes.

Remove the cooked bacon and ham mixture from the pan with a slotted spoon, leaving the rendered fat behind. Set the mixture aside.

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.

Pour the blended pinto beans into the pan with the cooked chorizo and its rendered fat. Stir to combine.

Add the remaining 1/2 cup of bean broth (or water) to the mixture and stir well.

Stir in the finely chopped pickled jalapeños, jalapeño juice, and finely chopped chipotle pepper.

Return the reserved cooked bacon and ham mixture to the pan. Stir all ingredients together thoroughly.

Continue to cook the Frijoles Puercos on medium heat for 8 to 10 minutes, stirring occasionally, until the desired thickness is achieved. Serve hot.


Combine the clean and washed pinto beans, quartered onion, garlic cloves, salt, and 6 cups of water in an Instant Pot.

Set the Instant Pot to the slow cook function and cook for 8 hours until the beans are tender.

Once cooked, transfer 3 cups of the pinto beans (including the cooked onion and garlic for extra flavor) to a blender.

Add 1 cup of the bean broth from the Instant Pot (or water) to the blender with the beans.

Blend the mixture until it is smooth and creamy. Set aside.

Heat a large pan or skillet over medium heat.

Add the finely chopped bacon to the pan and cook for 4 to 5 minutes, stirring occasionally, until crispy.

Add the finely chopped ham (or chopped weiners) to the pan with the bacon and continue to cook for another 4 minutes.

Remove the cooked bacon and ham mixture from the pan with a slotted spoon, leaving the rendered fat behind. Set the mixture aside.

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.

Pour the blended pinto beans into the pan with the cooked chorizo and its rendered fat. Stir to combine.

Add the remaining 1/2 cup of bean broth (or water) to the mixture and stir well.

Stir in the finely chopped pickled jalapeños, jalapeño juice, and finely chopped chipotle pepper.

Return the reserved cooked bacon and ham mixture to the pan. Stir all ingredients together thoroughly.

Continue to cook the Frijoles Puercos on medium heat for 8 to 10 minutes, stirring occasionally, until the desired thickness is achieved. Serve hot.
