Side Dish: Mexico – Nayarit, Pacific Coast Mexico – Frijoles Puercos (Porky Beans)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 4 cups (960 g) cooked pinto beans or prepared refried pinto beans
- 10 oz (284 g) Mexican fresh chorizo, casing removed (approx. weight)
- 2 tbsp (30 ml) lard or vegetable oil
- 1 small white onion, finely chopped (approx. 4 oz / 115 g)
- 2 cloves garlic, finely minced (about 6 g)
- 2 jalapeños, seeded and finely chopped (leave seeds for more heat)
- 1 medium roma tomato, roasted and chopped (about 3 oz / 85 g)
- 8 oz (225 g) queso Oaxaca, shredded (or a melting semi-firm Mexican cheese)
- 1/4 cup (60 ml) bean cooking liquid, reserved water, or broth (more as needed)
- 1/2 tsp (2.5 g) ground cumin
- Salt to taste (start with 1/2 tsp / 3 g)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)

Instructions

Short Description:
A rich, spicy Nayarit-style side of creamy refried pinto beans cooked with Mexican chorizo, melted queso Oaxaca, and bright jalapeño for heat. Serve warm alongside grilled fish, tacos, or rice.

Regional Notes:
This Nayarit variation blends house-style refried pinto beans with crumbled Mexican chorizo and melting Oaxaca cheese, often finished with diced jalapeños for a coastal Pacific kick. Compared with milder central-Mexico versions, this one is richer and spicier and frequently uses pork fat or chorizo oil for flavor.

1. If using cooked whole pinto beans, pulse 2–3 times in a blender or food processor with a little bean liquid until slightly smooth but still a bit textured; set aside. If using prepared refried beans, measure 4 cups and set aside.
2. Heat a large skillet over medium heat and add the lard or oil. When hot, add the chorizo and break it up with a spatula. Cook 6–8 minutes until well browned and most fat is rendered.
3. Push the chorizo to one side, add the chopped onion and sauté in the chorizo fat 3–4 minutes until translucent. Add the garlic and jalapeños and cook 1–2 more minutes until fragrant.
4. Stir in the roasted chopped tomato and cumin, cook 1 minute to combine and warm through.
5. Reduce heat to low and add the cooked/refried beans to the skillet. Stir thoroughly to combine with the chorizo mixture. Add 1/4 cup (60 ml) reserved bean liquid or broth to loosen the mixture; add more a tablespoon at a time if it becomes too thick.
6. Cook gently, stirring frequently, 6–8 minutes so flavors meld and the beans heat through. Taste and adjust salt and jalapeño heat as needed.
7. Scatter the shredded queso Oaxaca over the top, cover the skillet, and let sit off the direct heat 2–3 minutes until the cheese melts into a creamy layer. Gently fold some cheese into the beans if desired for extra creaminess.
8. Transfer to a serving dish, garnish with chopped cilantro and lime wedges if using, and serve hot as a side with grilled seafood, meats, tortillas, or rice.