Frijoles Puercos (Piggy Beans)


Every time I cook this dish, it always takes me back to my childhood, to my grandma’s house. My mum is from Culiacan, Sinaloa, so a lot of the recipes we cook at home are Sinaloa style. The recipe is a very comforting dish, not for the faint hearted as I have to admit that it is not that healthy, but I can assure you one thing, it is well delicious!

The chorizo gives a smoky nice flavour to the beans and it seems that even though the recipe has a lot of ingredients, they all mix very well together. In my family we usually make this dish when we do tamales or in special occasions, that’s why you should see it as a little treat and as we say in Mexico, “una vez al año no hace daño” (once a year it won’t do any harm). So if you are fan of chorizo, this is definitely a dish for you, it goes so well as a side dish or starter and believe me, this recipe takes refried beans to another level! 😉

Join the Conversation

  1. Love your recipes, I’m from Mexico but I live in the US and I never know what the names of the meat (res) are in English so this helps me out a lot. Thank you so much.

    1. Thank you Denisse! I’m glad you like the recipes! Have a lovely weekend!

  2. William Parker says:

    Hi Karla, Love the recipes!

    I have one question; Where would you recommend to find cooking chorizo in London? I understand Mexican chorizo and the kind of Spanish chorizo available in the UK are quite different.

    Let me know!

    1. Hi William,

      I usually buy my chorizo in Brindisa. They do a very good cooking chorizo. What I do when I buy it, I take off the skin and chop it very well and then it fries nicely. Very similar to the Mexican chorizo.

    2. Hi William,

      Thank you. I usually buy chorizo in Brindisa. They have a good cooking chorizo which is quite similar to the Mexican chorizo.

  3. Ramona A Moll says:

    My Canadian husband loves Frijoles Charros. I learned how to make them with chicaron instead of bacon for extra crunch

    1. That sounds like a great idea. My mum is from Sinaloa and her family makes them with bacon. Next time I make some, I will add some chicharrón.

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