Frijoles puercos
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.
6 servings
Calories: 257kcal
Ingredientes
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
Elaboración paso a paso
- 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.
Notas
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.
What to do if the frijoles puercos are too thick? Thin them out with water, bean liquid, or the jalapeño brine.
How to store the loaded beans? Let them cool down before storing them in an airtight container in the fridge. If stored properly, they will last up to 5 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.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 661mg | Potassium: 236mg | Fiber: 5g | Sugar: 0.2g | Vitamin A: 534IU | Vitamin C: 5mg | Calcium: 256mg | Iron: 2mg