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Frijoles Puercos is what I crave when I’m in my pajamas and watching a movie. It hits all the spots.
Cheesy – check!
Delicious – check!
Easy – check!
My family will eat it! – Big time CHECK!
My hubby and my son can be picky eaters. I put this dish in front of them, and it’s usually gone in minutes. I mean, who can resist all that cheese?!!!
More Mexican Appetizers:
Ground Beef Taquitos
Carne Asada Nachos
Tomato Habanero Salsa
- Pinto Beans
- Lard (or olive oil)
- Chipotle Peppers
Some people will also add bacon to this dish. That’s totally optional. Piggy ingredients for Piggy Beans!
For those of you who like spicy food, add two chipotle peppers in adobo sauce.
The chipotle adds a smokiness that’s super YUM, but omit if you’re afraid of the heat. Or, add half of a pepper.
How to Make It
- Add the beans to a blender.
- Add the chipotle pepper and salt to the blender.
- Blend until smooth.
Beans are a big part of the Mexican cuisines. They are present at almost every meal.
You can use homemade pinto beans, or refried beans. Both types of beans work in this recipe.
Canned beans are ok to use too. The flavors from the chorizo and other ingredients will help mask any yucky canned taste.
- In a large skillet, melt the lard and cook the chorizo.
- Add the onion.
- Cook for 1 minute, or until onion is translucent.
- Add the bean mixture and cheese.
If you don’t want to use lard, you can also use olive oil or butter. These are Frijoles Puercos (or Piggy Beans) because they are made with pork lard and pork chorizo.
Once the chorizo is cooked, drain the fat. No worries! There will still be plenty of fat in the cooked chorizo to finish making the dip.
Or, try this Homemade Chorizo Recipe. It is less fatty than the stuff you buy at the grocery store.
Chorizo con Papas
Queso Fundido with Chorizo
Chorizo Cheese Dip
- Mix everything.
- Cook until the cheese is melted.
This will only take a minute or two to melt. Stir occasionally so the beans won’t burn. The dip will be very thick.
Mozzarella cheese, Monterey Jack, Oaxaca Cheese – basically ANY cheese that melts well is recommended.
Serve warm to get all the ooey gooey cheese!
What can you eat with bean dip?
You can eat this bean dip just as is or with quesadillas, veggies, or serve as a side dish next to eggs, chicken, beef, or pork.
How Long Does It Last
- In the fridge, Frijoles Puercos will last up to 5 days in an airtight container.
- In the freezer, place in a sealable bag with all the air removed. It can last up to 4 months in the freezer.
Creamy, cheesy, and slightly addictive. Frijoles Puercos is the ultimate Mexican bean dip. Serve with chips and dig in!
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- 2 cups cooked pinto beans drained
- 1 chipotle pepper in adobo sauce
- 1 tspn salt
- 1 tbsp lard (or olive oil)
- 4.5 ounces pork chorizo (1/2 package)
- 1/4 onion diced
- 1 cup Monterey Jack shredded
- 1/2 cup bean broth (optional) (if needed to blend the beans)
- To a blender, add the pinto beans, chipotle, and salt.
- Blend until smooth.
- Note: Depending on your blender, you might need to add some of the bean broth to blend the beans. Add as needed.
- Set aside.
- In a large skillet, melt the lard.
- Cook the chorizo. About 5 minutes.
- Drain the excess fat.
- Return chorizo to the skillet.
- Add the onion.
- Cook for 1 minute, or until the onion is translucent.
- Add the bean mixture to the skillet.
- Add the cheese.
- Stir to combine.
- Cook until cheese has fully melted.
- About 2 minutes.
- Serve warm.
This dish is just the thing I crave when I’m looking for a snack. It’s easy and delicious.
Right? So easy and delicious
This is such an amazingly delicious bean dip! I think I love this more than hummus. 🙂
Glad you liked it! It’s really yummy.
This is one of my favorite appetizers to make, and I do have a lot of chips at home right now, so definitely giving this recipe a try!
Hope you try this recipe I think you will love it!
This looks amazing. I love a good bean dip. These chorizo and cheese sound like a perfect pairing with the beans. Can’t wait to make this for my friends.
You will love this recipe is delicious!