Frijoles Puercos
Frijoles Puercos
Ingredients
- 6 strips bacon
- 1 pound ground chorizo
- 1 cup yellow onion, diced
- 3 garlic, minced
- 2 cans canned pinto beans, 15-ounce, undrained
- 4 canned whole jalapeños, plus 2 tablespoons of liquid from the can
- 1 tablespoon chipotle peppers in adobo sauce
- 1 cup shredded Monterey Jack cheese
Instructions
- 1
Place the bacon strips in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain excess grease. Crumble the bacon once cooled.
⏱️ 10 min
- 2
Add the ground chorizo to the skillet with the rendered bacon grease. Break up the chorizo with a wooden spoon and cook until browned and crumbled, about 7-9 minutes. Drain off any excess grease, leaving about 1 tablespoon in the skillet.
⏱️ 9 min
- 3
Add the diced yellow onion to the skillet with the cooked chorizo. Sauté for 3-4 minutes until the onion begins to soften.
⏱️ 4 min
- 4
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Pour both cans of undrained pinto beans into the skillet with the chorizo mixture. Stir to combine.
⏱️ 1 min
- 6
Add the whole canned jalapeños and their liquid, along with the chipotle peppers in adobo sauce, to the skillet. Stir well.
⏱️ 1 min
- 7
Return the crumbled bacon bits to the skillet. Stir all ingredients together to combine.
⏱️ 1 min
- 8
Using a potato masher, mash the beans directly in the skillet. Mash until most of the beans are creamy, but leave some whole for texture.
⏱️ 3 min
- 9
Sprinkle the shredded Monterey Jack cheese generously over the mashed beans. Stir the cheese into the beans until it is completely melted and thoroughly incorporated, about 2-3 minutes.
⏱️ 3 min
- 10
Serve the frijoles puercos hot as a side dish or as a filling for tacos or burritos.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Frijoles Puercos
- 6 strips bacon
- 1 pound ground chorizo
- 1 cup yellow onion, diced
- 3 garlic, minced
- 2 cans canned pinto beans, 15-ounce, undrained
- 4 canned whole jalapeños, plus 2 tablespoons of liquid from the can
- 1 tablespoon chipotle peppers in adobo sauce
- 1 cup shredded Monterey Jack cheese
Instructions
- 1
Place the bacon strips in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain excess grease. Crumble the bacon once cooled.
⏱️ 10 min - 2
Add the ground chorizo to the skillet with the rendered bacon grease. Break up the chorizo with a wooden spoon and cook until browned and crumbled, about 7-9 minutes. Drain off any excess grease, leaving about 1 tablespoon in the skillet.
⏱️ 9 min - 3
Add the diced yellow onion to the skillet with the cooked chorizo. Sauté for 3-4 minutes until the onion begins to soften.
⏱️ 4 min - 4
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Pour both cans of undrained pinto beans into the skillet with the chorizo mixture. Stir to combine.
⏱️ 1 min - 6
Add the whole canned jalapeños and their liquid, along with the chipotle peppers in adobo sauce, to the skillet. Stir well.
⏱️ 1 min - 7
Return the crumbled bacon bits to the skillet. Stir all ingredients together to combine.
⏱️ 1 min - 8
Using a potato masher, mash the beans directly in the skillet. Mash until most of the beans are creamy, but leave some whole for texture.
⏱️ 3 min - 9
Sprinkle the shredded Monterey Jack cheese generously over the mashed beans. Stir the cheese into the beans until it is completely melted and thoroughly incorporated, about 2-3 minutes.
⏱️ 3 min - 10
Serve the frijoles puercos hot as a side dish or as a filling for tacos or burritos.
⏱️ 1 min