Have you ever tried Frijoles Puercos? Originally from northwestern Mexico, these beans are traditionally made with plenty of pork lard, chorizo, melting cheese and pickled Jalapeños, and they are absolutely delicious!
My version is not as rich - rather healthier, but no less tasty! I have made variations of these beans throughout my life, but I have to say, beans and chorizo are a match made in heaven. The same can be said about beans and cheese! These hearty and creamy beans can be used as a side dish, as a filling for tortas and tacos, as a base for tostadas and in the simplest of cases, as a dip for totopos. I love hard working recipes that provide so much versatility!
You can make these with pinto or black turtle beans, whatever you have on hand. Of course, they are best made with home cooked beans, but in a pinch, use canned beans - don’t bother to drain them. Chorizo is a must, and if you are vegetarian, seek out a soy based chorizo, or you can even use my recipe for Mushroom Chorizo! The cheese should be a melting one, but stay away from cheddar, as it is too oily. Oaxaca, Menonita, mozzarella, Havarti, Brick and Monterey Jack all work beautifully. As for the chiles, the traditional recipe calls for pickled jalapeños, but my preference is for canned chipotles.
The traditional recipe uses blended beans for a smooth consistency, but I prefer mine chunky. If you decide you like yours smooth, blend the beans before adding them to the skillet.
This is a simple recipe that is full of flavour, I hope you give it a try!
Frijoles Puercos a mi Modo
Porky Beans, my way
2 Tbsp avocado oil, butter or rendered pork lard
1 cup chorizo
4 cups cooked pinto or black turtle beans
2 Tbsp minced chipotle chiles in adobo, or more to taste
3 cups shredded melting cheese
Salt to taste
In large skillet, over medium heat, add oil and chorizo.
Break it up as you stir and cook until chorizo starts to brown a bit.
Add beans and bring up to a simmer. Mash beans to desired consistency and simmer for 5 minutes.
Add chipotles and cheese and stir to melt the cheese.
Season to taste with salt and serve.
Serves 6-8.
