About this recipe
What are frijoles puercos? You can think of them as extra-loaded and spicy refried beans with chorizo, jalapeños, and melty cheese. I know this is the weirdest name, but it is a dish I grew up with and have always loved.
Frijoles puercos (piggy beans in English) are a type of refried bean that is very popular in Northern Mexico, especially in Chihuahua, Sonora, and Sinaloa, where my mom is from.
The recipe varies depending on the Mexican state. The authentic version for my family, the one my grandma used to make, called for manteca (pork lard), sardines, chorizo, jalapeño, and lots of cheese.
This was one of my favorite recipes growing up, so I created a new healthy vegan version. I love vegan Mexican food!
When are frijoles puercos served?
They are usually served at parties where a taquiza is served or as a side dish for carne asada (BBQ gathering) on the weekend. Now 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.
- Beans. Use pinto beans or black beans; use canned or home-cooked beans.
- Diced jalapeños peppers in brine. Although I have the recipe for homemade pickled japaleños on the blog, I use store-bought ones for this recipe.
- Cheese. Any vegan cheese that melts will work here.
how to make vegan frijoles puercos?
- In a large skillet over medium heat, cook the chorizo with a tablespoon of vegetable oil for about 10 minutes or until browned.
- Blend the beans until creamy, adding water to make them run smoothly. Season lightly.
- Pour the blended beans over the cooked chorizo, mix, and 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.
Frequently asked questions
Do I need to season the beans? There is no need to add more spices; Mexican chorizo is pretty well seasoned; use a good one.
If the frijoles puercos are too thick, thin them out with water, bean liquid, or jalapeño brine.
How should the loaded beans be stored? Let them cool down before storing them in an airtight container in the fridge. If stored properly, they will last up to five days.
Can you freeze them? Wait until they cool down before placing them in a freezer-safe container. They will last up to 3 months.
Frijoles puercos
Ingredients
For the beans:
- 6 oz Mexican chorizo I use soy-chorizo
- 2 cups cooked black beans it can also be 1 1/2 can
- 1-3/4 cups water
- 2-4 tablespoons chopped jalapeno peppers in brine
- 7 oz cheese
- 1 teaspoon sea salt
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.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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