Frijoles Puercos are a rich, savory spin on refried beans, packed with flavor and layered history. This article will guide you through making the perfect pot of creamy, cheesy Frijoles Puercos from scratch—complete with meats, chipotle, and melted Monterey Jack. You’ll also learn how this dish differs from charro and regular refried beans, and why it earns its curious name. Whether you’re serving them alongside milanesa or tucked into a taco, Frijoles Puercos are the kind of comfort food that turns everyday meals into moments worth remembering.
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Frijoles Puercos Recipe – 5-Star Bold Flavor Beans
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Creamy, cheesy, and smoky—Frijoles Puercos are refried beans elevated with turkey bacon, chicken ham, beef chorizo, and chipotle.
Ingredients
3 cups cooked pinto beans
1 cup bean broth (or chicken broth)
1 tablespoon vegetable oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup diced Turkey Bacon
1/2 cup diced Chicken Ham
1 cup chorizo (Beef chorizo, casing removed)
2 canned chipotle peppers in adobo sauce
1 cup shredded Monterey Jack cheese
Salt to taste
Instructions
1. In a large skillet over medium heat, heat oil and sauté onion until translucent.
2. Add garlic and cook for 30 seconds.
3. Add diced meats and cook 8–10 minutes until browned.
4. In a blender, combine beans, broth, and chipotle. Blend until smooth.
5. Pour bean mix into skillet and stir.
6. Simmer on medium-low for 10–15 minutes until thickened.
7. Stir in cheese and mix until melted.
8. Add salt to taste and serve hot.
Notes
Serve with tortillas, rice, or as a dip.
Adjust chipotle for spice preference.
Can be stored in fridge up to 5 days or frozen.
What You Need to Make Frijoles Puercos at Home
The beauty of Frijoles Puercos is how they take simple pantry staples, like beans and cheese, and turn them into something deeply comforting and complex. In our house, we’ve adapted Grandma’s original pork-heavy version by using turkey bacon, chicken ham, and beef chorizo. It’s still rich, smoky, and satisfying, but a little leaner.
Here’s what you’ll need:
- 3 cups cooked pinto beans
- 1 cup bean broth (or chicken broth as a substitute)
- 1 tablespoon vegetable oil
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced turkey bacon
- 1/2 cup diced chicken ham
- 1 cup beef chorizo (casing removed)
- 2 canned chipotle peppers in adobo sauce (add more if you love heat)
- 1 cup shredded Monterey Jack cheese
- Salt to taste
This dish works best when you start with home-cooked beans. Not only does the texture hold up better than canned beans, but you’ll also have flavorful broth leftover—which is essential for the creamy consistency. But if you’re short on time, a high-quality canned version with low sodium will work, especially if you plan to serve this with something bold, like air fryer empanadas.
Why Each Ingredient Matters
The chorizo brings spice and depth. The turkey bacon and ham give smoky, salty notes without overwhelming the beans. The chipotles are key—they add heat and smokiness that balance beautifully with the creamy cheese. And that cheese? It melts into the beans, thickening them just right.
This balance of creamy, spicy, smoky, and meaty is why Frijoles Puercos are more than a bean dish—they’re a celebration of flavors, ready to be spooned into warm tortillas or paired with your favorite main.
How to Make Frijoles Puercos: Step-by-Step
Frijoles Puercos might sound elaborate, but they come together quickly once you’ve prepped your ingredients. In less than 40 minutes, you’ll have a bubbling skillet of creamy, cheesy, meaty beans that’ll make your kitchen smell like a Mexican cocina.
Here’s exactly how to make them:
Step 1: Sauté the aromatics
In a large skillet over medium heat, add the tablespoon of vegetable oil. Once hot, toss in the diced onion. Stir and cook until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant. This step sets the foundation—don’t rush it.
Step 2: Cook the meats
Add the diced turkey bacon, chicken ham, and beef chorizo to the skillet. Cook everything together for 8–10 minutes, stirring often. You want the meats to brown and release flavor into the pan. This trio builds the smoky, savory base that makes Frijoles Puercos unforgettable.
Step 3: Blend the beans
In a blender or food processor, combine the cooked pinto beans, bean broth (or chicken broth), and chipotle peppers in adobo. Blend until smooth. The chipotle adds smokiness and spice—don’t skip it.
Step 4: Combine and simmer
Pour the blended bean mixture into the skillet with the cooked meats. Stir well to fully combine. Lower the heat to medium-low and let it simmer for 10–15 minutes, stirring occasionally. The beans will thicken, and the flavors will meld.
Step 5: Stir in the cheese
Once thickened, stir in the shredded Monterey Jack cheese until it’s melted and incorporated. Taste, then add salt if needed. The result should be creamy, smoky, and just a little spicy.
Serving Suggestions, Variations, and How to Store Frijoles Puercos
Best Ways to Serve Frijoles Puercos
Frijoles Puercos are a versatile side—or even a main. In our kitchen, we serve them steaming hot with soft corn tortillas or spooned generously over white rice. They also make a hearty filling for burritos or breakfast tacos.
Try pairing them with entomatadas or alongside a warm stack of quesadillas for a complete, comforting meal. Don’t forget a squeeze of lime and a sprinkle of chopped cilantro if you want to freshen things up. And if you’re feeding a crowd, serve them as a dip with totopos (tortilla chips) and watch how fast they disappear.
For brunch or weekend breakfasts, these beans are an unexpected star—especially next to fried eggs and crispy tortillas, similar to a Mexican huevos rancheros plate.
Creative Variations to Try
Want to personalize your Frijoles Puercos? Here are a few fun tweaks:
- Make it spicy: Add more chipotles or even a splash of adobo sauce straight into the skillet.
- Make it vegetarian: Skip the meats and use smoked paprika, chipotle, and a bit of soy chorizo.
- Try different cheeses: Oaxaca cheese or even sharp cheddar melts beautifully into the beans.
You can even add cooked corn kernels or diced jalapeños to the final dish for texture and heat.
Storing and Reheating Leftovers
Frijoles Puercos keep beautifully. Let them cool completely, then store in an airtight container in the fridge for up to 5 days. Reheat in a skillet over low heat, adding a splash of water or broth to loosen the texture.
You can also freeze them for up to 2 months. Just be sure to thaw overnight in the fridge and stir well when reheating.
Frequently Asked Questions
What do refried beans contain?
Traditional refried beans are made from pinto or black beans, cooked until soft and then mashed and fried—typically with lard, oil, or butter. Common flavorings include onion, garlic, and salt. In dishes like Frijoles Puercos, they’re taken further by blending with meats, cheese, and spicy chipotles.
What’s the difference between refried beans and charro beans?
Refried beans are mashed and pan-fried, giving them a thick, creamy consistency. Charro beans, on the other hand, are served whole in their broth and typically simmered with ingredients like bacon, chorizo, and tomatoes. Frijoles Puercos fall somewhere in between—they’re creamy like refried beans but loaded with meats and bold flavors, much like charro beans.
What are refried beans?
Refried beans are cooked, mashed beans that are fried again to deepen their flavor and texture. Despite the name, they’re not fried twice—in Spanish, “refritos” means “well-fried.” Their rich, soft texture makes them a staple in many Mexican meals, often served as a side or a filling.
Why are they called refried beans?
The term “refried” is a translation of the Spanish word “refritos,” which actually means “well-fried” rather than “fried again.” So, refried beans are simply beans that have been cooked and then fried to enhance their flavor—not fried twice, as the English name might suggest.
Conclusion:
Frijoles Puercos are more than just refried beans with extras. They’re a reflection of home cooking, rich, warm, and full of love. From Grandma’s stories in the kitchen to modern spins with turkey bacon and melty cheese, this dish brings generations together over one skillet.
Whether you’re enjoying them solo, spooned over rice, or tucked into a breakfast burrito, these beans offer comfort and tradition in every bite. If you’re in the mood for more cozy, family-inspired recipes