Side Dish: Mexico – Sinaloa (Pacific Coast Mexico) – Frijoles Puercos Sinaloenses (Sinaloa-style Porky Beans)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 cups (960 g) cooked pinto beans (see note if starting from dried)
- 6 oz (170 g) fresh Mexican chorizo, casing removed
- 2 tbsp (30 ml) rendered pork lard or vegetable oil
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- 1 medium jalapeño, seeded and finely chopped (about 15 g) — more if you like heat
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) chicken or pork broth, or bean cooking liquid
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground cumin (optional)
- 8 oz (225 g) queso Oaxaca or queso Chihuahua, shredded (or a mild melting cheese)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges, for serving

Instructions

Short Description:
Rich, creamy refried pinto beans cooked with Mexican chorizo, melted stringy cheese, and a touch of jalapeño for heat — a hearty Sinaloan accompaniment for tacos, grilled fish, or carne asada.

Regional Notes:
This Sinaloa variation uses fresh Mexican chorizo and a melting cheese (queso Oaxaca or queso Chihuahua) folded into the beans, and often includes jalapeños for brightness. Compared with other regional "frijoles puercos," the Pacific coast version leans on pork fat and melting cheeses rather than chunky additions like bacon or heavy tomato bases.

1. If you start from dried beans: soak and cook until very tender, then measure 4 cups (960 g) cooked beans and reserve 1/2 cup (120 ml) cooking liquid for the recipe. Otherwise proceed with 4 cups cooked beans and the broth listed.
2. In a large heavy skillet over medium heat, crumble the chorizo and cook until well browned and crisp in places, about 6–8 minutes. Using a slotted spoon, transfer the cooked chorizo to a bowl and reserve the fat in the skillet.
3. Add the lard or oil to the skillet if the pan is dry. Add the chopped onion and jalapeño and sauté in the hot fat until softened and translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
4. Stir in the cooked pinto beans and 1/2 cup (120 ml) broth or reserved bean liquid. Reduce heat to medium-low. Using a potato masher or the back of a spoon, mash the beans to your desired consistency — leave some texture for body or mash very smooth for a creamier finish.
5. Return the browned chorizo to the pan and stir well to combine. If the mixture seems dry, add up to 1/4 cup (60 ml) more broth. Season with salt, pepper, and cumin (if using). Cook, stirring occasionally, until the beans are heated through, about 3–4 minutes.
6. Sprinkle the shredded queso Oaxaca (or chosen melting cheese) evenly over the beans. Cover the skillet and keep on low heat until the cheese has melted and become stringy, about 2–3 minutes.
7. Remove the cover, give the beans a final stir to distribute melted cheese and chorizo, and adjust seasoning to taste. Transfer to a warm serving dish.
8. Garnish with chopped cilantro and serve hot with lime wedges on the side. Frijoles puercos are excellent as a side for grilled meats, seafood, or as a taco filling.