About this recipe
What are frijoles puercos? Think of them as extra-loaded, spicy refried beans with chorizo, pickled jalapeños, and melty cheese. I know this is the weirdest name (it literally translates to “piggy beans”), but it is a dish I grew up with and have always loved.
Frijoles puercos are a type of refried bean very popular in northern Mexico, especially in Chihuahua, Sonora, and Sinaloa, where my mom is from. They show up at every taquiza, carne asada, and family celebration. In Sinaloa, you’ll find them served alongside barbacoa and ensalada de coditos at weddings, baptisms, and holiday parties.
The recipe varies by state. My grandma’s version called for manteca (pork lard), chorizo, jalapeños, and lots of Chihuahua cheese. I use soy chorizo, but the recipe works exactly the same with pork chorizo – use whichever you prefer. Either way, these loaded beans are ready in 20 minutes and always disappear fast.
Why you’ll love this recipe
- Ready in 20 minutes – just a skillet and a blender
- Intense flavor – the chorizo seasons everything, no extra spices needed
- Perfect party food – serve as a dip with chips or as a side for any taquiza
- Flexible – works with pork chorizo or soy chorizo, any melting cheese
- Freezer-friendly – make a big batch and freeze in portions
When are frijoles puercos served?
They are usually served at parties where a taquiza is served or as a side dish for carne asada on the weekend. I also serve them as a bean dip with homemade tortilla chips or use them to make sopes, tostadas, or when I’m craving a good taco.
Ingredients for frijoles puercos
- Mexican chorizo. I use soy chorizo, but the original recipe calls for pork chorizo. The chorizo seasons the whole dish, so use a good one.
- Beans. Use pinto beans or black beans – canned or home-cooked. If using canned, drain and rinse. They should be well-cooked so they blend easily.
- Diced jalapeños in brine. Store-bought pickled jalapeños work great for this recipe. Save the brine – it’s perfect for loosening the beans if they get too thick.
- Cheese. Any cheese that melts well works here – Chihuahua, Oaxaca, Monterey Jack, or mozzarella. For a dairy-free version, use your favorite vegan melting cheese.
How to make frijoles puercos step by step
- Cook the chorizo. In a large skillet over medium heat, cook the chorizo with a tablespoon of vegetable oil for about 10 minutes, breaking it apart with a wooden spoon, until browned and slightly crispy on the edges.
- Blend the beans. While the chorizo cooks, blend the beans until creamy. Add a splash of water or bean liquid if needed to get the blender going. They don’t need to be perfectly smooth – a little texture is fine.
- Combine beans and chorizo. Pour the blended beans over the cooked chorizo. Stir well and cook on medium heat for about 5 minutes, stirring occasionally so they don’t stick to the bottom.
- Add the jalapeños. Spoon in the diced jalapeños. Try to remove some of the brine, but save it in case the beans feel dry later.
- Melt the cheese. Add the cheese and stir until completely melted and incorporated. Lower the heat and cook 2-3 minutes more. Serve immediately.
Tips for the best frijoles puercos
- Don’t rush the chorizo. Browning it until slightly crispy is what builds the deep flavor base. Give it the full 10 minutes.
- Use a good chorizo. It seasons the entire dish, so no extra spices are needed. Quality matters here.
- Save the jalapeño brine. It’s your best tool for adjusting consistency and adding a nice hit of acidity.
- Serve immediately. Frijoles puercos thicken a lot as they cool. When reheating, add a splash of water or broth.
- For extra heat: Add a chipotle pepper in adobo to the blender with the beans for a smoky, spicy kick.
Variations
- With bacon: Cook chopped bacon alongside the chorizo. Reduce the oil since the bacon renders its own fat.
- With chipotle: Blend a chipotle in adobo with the beans for a smoky, deeper flavor.
- Chihuahua style: Use pork lard instead of oil and Chihuahua cheese for the most authentic northern version.
- Extra creamy: Stir in a spoonful of Mexican crema or sour cream after the cheese melts.
- Without chorizo: Skip it and add a teaspoon each of cumin and ancho chile powder to the hot oil before adding the beans.
How to store frijoles puercos
- Fridge: Let them cool completely before storing in an airtight container. They last up to 5 days. Reheat on the stove over medium-low heat with a splash of water or broth.
- Freezer: Store in freezer-safe containers or Ziploc bags, leaving some room since they expand. They last up to 3 months. Thaw overnight in the fridge before reheating.
- Tip: Freeze in individual portions so you only thaw what you need.
If you love beans, also try my Instant Pot refried beans for an easy, everyday version.
Frequently asked questions
Frijoles Puercos (Mexican Loaded Beans)
Equipment
- 1 large skillet
Ingredients
- 1 tablespoon vegetable oil
- 1 package Mexican chorizo soy or pork
- 3 cups pinto beans or black beans cooked (or 2 cans, 15 oz each, drained)
- 1/3 cup diced jalapeños in brine
- 1 cup shredded cheese any melting cheese, even vegan works here
Instructions
- In a large skillet over medium heat cook the chorizo with a tablespoon of vegetable oil for about 10 minutes or until browned.
- Blend th beans until creamy, add water to the blender to make it run smoothly. Season lightly.
- Pour the blended beans over the cooked chorizo, mix, spoon the diced jalapeños out of the can. Try to remove some of the brine, but save it for later in case the beans feel dry.
- Add the cheese and mix until melted.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.