Frijoles Puercos (Mexican Pork Beans)
Frijoles Puercos (Mexican Pork Beans)
Ingredients
For the Pinto Beans
- 2 cups pinto beans, cleaned and washed
- 1/4 onion, initially cooked with beans, then blended
- 2 garlic cloves, initially cooked with beans, then blended
- 1/2 tablespoon salt
- 6 cups water, for cooking beans
- 1 cup bean broth or water, for blending beans
For the Pork Mixture
- 6 slices extra thick cut center cut bacon, diced
- 1 cup ham, chopped
- 1/2 pound chorizo
For the Flavoring & Finishing
- 2 pickled jalapeños, finely chopped
- 1/4 cup pickled jalapeño juice
- 1 chipotle pepper, finely chopped
- 1/2 cup bean broth or water, for final mixture
Instructions
- 1
In an Instant Pot or similar pressure cooker, combine the cleaned and washed pinto beans, 1/4 of an onion, 2 garlic cloves, 1/2 tablespoon of salt, and 6 cups of water. Set the Instant Pot to slow cook for 8 hours. Alternatively, cook on the stovetop in a large pot over medium-low heat for 2-3 hours, or until beans are tender, adding more water as needed.
⏱️ 480 min
- 2
Once the beans are cooked, transfer approximately 3 cups of the beans, along with the cooked onion and garlic, into a blender. Add 1 cup of the bean broth from the pot (or water if you prefer) and blend until the mixture is smooth. Set aside the remaining whole beans and broth.
⏱️ 5 min
- 3
Heat a large pan or skillet over medium heat. Add the diced bacon and cook for 4 to 5 minutes until it starts to crisp and render its fat.
⏱️ 5 min
- 4
Add the chopped ham to the pan with the bacon and continue to cook for another 4 minutes, stirring occasionally, until slightly browned. Once cooked, remove the bacon and ham mixture from the pan and set aside, leaving the rendered fat in the pan.
⏱️ 4 min
- 5
Add the chorizo to the same pan with the rendered fat. Break up the chorizo with a spatula and cook for about 6 minutes, allowing it to brown and release its flavors into the fat.
⏱️ 6 min
- 6
Pour the blended bean mixture into the pan with the cooked chorizo. Add 1/2 cup of additional bean broth (or water). Stir well to combine the bean mixture with the chorizo and its rendered fat.
⏱️ 2 min
- 7
Stir in the 2 finely chopped pickled jalapeños, 1/4 cup of the pickled jalapeño juice, and 1 finely chopped chipotle pepper. Add the reserved cooked bacon and ham mixture back into the pan.
⏱️ 2 min
- 8
Stir all ingredients together thoroughly. Continue to cook the Frijoles Puercos on medium heat for 8 to 10 minutes, stirring frequently, until the beans reach your desired thickness. Serve hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Frijoles Puercos (Mexican Pork Beans)
Ingredients
For the Pinto Beans
- 2 cups pinto beans, cleaned and washed
- 1/4 onion, initially cooked with beans, then blended
- 2 garlic cloves, initially cooked with beans, then blended
- 1/2 tablespoon salt
- 6 cups water, for cooking beans
- 1 cup bean broth or water, for blending beans
For the Pork Mixture
- 6 slices extra thick cut center cut bacon, diced
- 1 cup ham, chopped
- 1/2 pound chorizo
For the Flavoring & Finishing
- 2 pickled jalapeños, finely chopped
- 1/4 cup pickled jalapeño juice
- 1 chipotle pepper, finely chopped
- 1/2 cup bean broth or water, for final mixture
Instructions
- 1
In an Instant Pot or similar pressure cooker, combine the cleaned and washed pinto beans, 1/4 of an onion, 2 garlic cloves, 1/2 tablespoon of salt, and 6 cups of water. Set the Instant Pot to slow cook for 8 hours. Alternatively, cook on the stovetop in a large pot over medium-low heat for 2-3 hours, or until beans are tender, adding more water as needed.
⏱️ 480 min - 2
Once the beans are cooked, transfer approximately 3 cups of the beans, along with the cooked onion and garlic, into a blender. Add 1 cup of the bean broth from the pot (or water if you prefer) and blend until the mixture is smooth. Set aside the remaining whole beans and broth.
⏱️ 5 min - 3
Heat a large pan or skillet over medium heat. Add the diced bacon and cook for 4 to 5 minutes until it starts to crisp and render its fat.
⏱️ 5 min - 4
Add the chopped ham to the pan with the bacon and continue to cook for another 4 minutes, stirring occasionally, until slightly browned. Once cooked, remove the bacon and ham mixture from the pan and set aside, leaving the rendered fat in the pan.
⏱️ 4 min - 5
Add the chorizo to the same pan with the rendered fat. Break up the chorizo with a spatula and cook for about 6 minutes, allowing it to brown and release its flavors into the fat.
⏱️ 6 min - 6
Pour the blended bean mixture into the pan with the cooked chorizo. Add 1/2 cup of additional bean broth (or water). Stir well to combine the bean mixture with the chorizo and its rendered fat.
⏱️ 2 min - 7
Stir in the 2 finely chopped pickled jalapeños, 1/4 cup of the pickled jalapeño juice, and 1 finely chopped chipotle pepper. Add the reserved cooked bacon and ham mixture back into the pan.
⏱️ 2 min - 8
Stir all ingredients together thoroughly. Continue to cook the Frijoles Puercos on medium heat for 8 to 10 minutes, stirring frequently, until the beans reach your desired thickness. Serve hot.
⏱️ 10 min