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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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.
