Side Dish: Mexico – Colima – Frijoles Puercos Colimenses (Colima-style Pig Beans)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 cups (960 ml) cooked pinto beans (see note: or 2 (15 oz) cans (2 x 425 g) drained)
- 8 oz (225 g) fresh Mexican chorizo, casing removed
- 2 tbsp (30 ml) pork lard or vegetable oil
- 1 medium white onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 medium jalapeño, seeded and finely chopped (optional for less heat)
- 1 medium Roma tomato, finely chopped (about 4 oz / 115 g)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 6 oz (170 g) queso Oaxaca, shredded (or 4 oz (115 g) queso fresco, crumbled)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)
- Warm corn tortillas or tostadas for serving

Instructions

Short Description:
Rich, spicy refried pinto beans cooked with fresh Mexican chorizo, melted cheese, and jalapeño for a characteristic Colima punch—served warm as a hearty side with corn tortillas or tostadas.

Regional Notes:
This Colima version emphasizes spiciness and richness: fresh Mexican chorizo and pork fat provide a deeper pork flavor, queso Oaxaca melts into the beans for a creamy texture, and fresh jalapeño adds the bright heat favored in Western Mexico. Compared with milder variants elsewhere, Colimenses often leave more chorizo fat in the pan and fold in melting cheese for a heavier, more indulgent side.

1. Heat a large skillet over medium heat. Add the chorizo to the dry skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. If the chorizo releases a lot of fat and you prefer less grease, spoon off and reserve 1–2 tablespoons (15–30 ml); otherwise keep the flavorful fat in the pan.
2. Push the chorizo to one side of the pan; add the lard or oil to the cleared space. Add the chopped onion and cook until translucent, about 4 minutes. Add the jalapeño and garlic and cook 1 minute more until fragrant.
3. Stir in the chopped tomato and cook until it softens and releases juices, about 3–4 minutes. Add the cumin, salt, and pepper and stir to combine.
4. Add the cooked pinto beans and 1/4 cup (60 ml) of the bean cooking liquid or water. Using a potato masher or the back of a spoon, mash the beans in the skillet to your preferred texture—leave some whole beans for body or mash until smooth. Cook, stirring frequently, until the mixture is thick and heated through, 6–8 minutes. Add more bean liquid or water a tablespoon at a time if it becomes too dry.
5. Stir the cooked chorizo into the mashed beans (if it was moved aside). Taste and adjust seasoning with additional salt or pepper as needed.
6. Reduce heat to low and fold in half of the shredded queso Oaxaca until melted and evenly distributed, about 1–2 minutes. For a creamier finish, cover the pan for a minute to help the cheese melt.
7. Transfer to a warm serving dish, sprinkle the remaining cheese on top to melt slightly, and garnish with chopped cilantro if using. Serve immediately with warm corn tortillas or tostadas.
8. Leftovers keep covered in the refrigerator for 3–4 days; reheat gently in a skillet with a splash of water to restore creaminess.