Frijoles Puercos (Mexican Dirty Beans)
Frijoles Puercos (Mexican Dirty Beans)
Ingredients
For the Slow-Cooked Pinto Beans
- 2 cups pinto beans, cleaned and washed
- 1/4 onion, quartered
- 6 cups chicken broth
- 1 teaspoon salt, or to taste
For the Savory Mix
- 6 ounces bacon, diced
- 4 ounces smoked ham, diced
- 4 ounces Mexican chorizo, casings removed, crumbled
- 1/4 onion, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 Roma tomato, diced
- 1 chipotle pepper in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
- 1 tablespoon lard or vegetable oil, as needed
For Finishing
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Rinse the pinto beans thoroughly. In a large pot or slow cooker, combine the rinsed pinto beans, 1/4 quartered onion, chicken broth, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for 2 1/2 to 3 hours, or until beans are very tender. If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
⏱️ 180 min
- 2
Once the beans are cooked, remove the quartered onion. Using a slotted spoon, transfer about 1 1/2 cups of cooked beans (with a little liquid) to a blender. Blend until smooth. Return the blended beans to the pot with the remaining whole beans. Stir well.
⏱️ 10 min
- 3
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
⏱️ 8 min
- 4
Add the diced smoked ham to the skillet with the bacon fat. Cook for 3-5 minutes until lightly browned. Remove the ham and set aside with the bacon.
⏱️ 5 min
- 5
Add the crumbled Mexican chorizo to the same skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo and set aside. If there's less than 1 tablespoon of fat remaining in the skillet, add 1 tablespoon of lard or vegetable oil.
⏱️ 7 min
- 6
Add the 1/4 diced onion, minced garlic, and minced jalapeño to the skillet. Sauté over medium heat for 5-7 minutes, until the onion is softened and translucent.
⏱️ 7 min
- 7
Stir in the diced Roma tomato and minced chipotle pepper with its adobo sauce. Cook for another 3-5 minutes, allowing the tomato to soften and the flavors to meld.
⏱️ 5 min
- 8
Add the cooked bacon (reserving some for garnish), ham, and chorizo back into the skillet with the sautéed vegetables. Stir to combine.
⏱️ 2 min
- 9
Pour the contents of the skillet into the pot with the cooked pinto beans (both whole and blended). Stir everything together thoroughly. Simmer over low heat for 15-20 minutes, allowing the flavors to fully combine and the beans to thicken slightly. Adjust salt to taste.
⏱️ 20 min
- 10
Stir in the shredded Monterey Jack cheese until melted and creamy. Serve hot, garnished with the reserved crispy bacon and fresh chopped cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Frijoles Puercos (Mexican Dirty Beans)
Ingredients
For the Slow-Cooked Pinto Beans
- 2 cups pinto beans, cleaned and washed
- 1/4 onion, quartered
- 6 cups chicken broth
- 1 teaspoon salt, or to taste
For the Savory Mix
- 6 ounces bacon, diced
- 4 ounces smoked ham, diced
- 4 ounces Mexican chorizo, casings removed, crumbled
- 1/4 onion, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 Roma tomato, diced
- 1 chipotle pepper in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
- 1 tablespoon lard or vegetable oil, as needed
For Finishing
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Rinse the pinto beans thoroughly. In a large pot or slow cooker, combine the rinsed pinto beans, 1/4 quartered onion, chicken broth, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for 2 1/2 to 3 hours, or until beans are very tender. If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
⏱️ 180 min - 2
Once the beans are cooked, remove the quartered onion. Using a slotted spoon, transfer about 1 1/2 cups of cooked beans (with a little liquid) to a blender. Blend until smooth. Return the blended beans to the pot with the remaining whole beans. Stir well.
⏱️ 10 min - 3
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
⏱️ 8 min - 4
Add the diced smoked ham to the skillet with the bacon fat. Cook for 3-5 minutes until lightly browned. Remove the ham and set aside with the bacon.
⏱️ 5 min - 5
Add the crumbled Mexican chorizo to the same skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo and set aside. If there's less than 1 tablespoon of fat remaining in the skillet, add 1 tablespoon of lard or vegetable oil.
⏱️ 7 min - 6
Add the 1/4 diced onion, minced garlic, and minced jalapeño to the skillet. Sauté over medium heat for 5-7 minutes, until the onion is softened and translucent.
⏱️ 7 min - 7
Stir in the diced Roma tomato and minced chipotle pepper with its adobo sauce. Cook for another 3-5 minutes, allowing the tomato to soften and the flavors to meld.
⏱️ 5 min - 8
Add the cooked bacon (reserving some for garnish), ham, and chorizo back into the skillet with the sautéed vegetables. Stir to combine.
⏱️ 2 min - 9
Pour the contents of the skillet into the pot with the cooked pinto beans (both whole and blended). Stir everything together thoroughly. Simmer over low heat for 15-20 minutes, allowing the flavors to fully combine and the beans to thicken slightly. Adjust salt to taste.
⏱️ 20 min - 10
Stir in the shredded Monterey Jack cheese until melted and creamy. Serve hot, garnished with the reserved crispy bacon and fresh chopped cilantro.
⏱️ 3 min