Turn Charro Beans into FRIJOLES PUERCOS with this recipe (Mexican Restaurant Refried Porky Beans)

Ingredients

• 8 cups Pinto Beans (dry, rinsed; optional soak overnight)
• 20 cups Water (for slow cooking)
• 4 tablespoons Ariasada Charro Bean Seasoning (store‑bought blend; can substitute homemade mix of salt, pepper, garlic powder, cumin, chili powder)
• 8 oz Mexican Chorizo (casing removed, crumbled)
• 8 oz Salt Pork (cubed into small pieces)
• 4 strips Bacon (cut lengthwise then crosswise into bite‑size pieces)
• 2 pieces Hot Dog Wiener (cut into quarters)
• 0.5 cup Pork Skin (Queto) (cleaned, diced 3/4‑1 inch cubes)
• 2 small White Onion (diced)
• 4 pieces Roma Tomatoes (diced)
• 4 pieces Jalapeños (slit lengthwise; seeds optional for less heat)
• 3 oz Chipotle Peppers in Adobo (canned, chopped)
• 3 oz Shredded Chihuahua Cheese (melts smoothly)
• 3 oz Wajaka Cheese (shredded; similar to Oaxaca cheese)
• 2 oz Queso Fresco (crumbled for topping)

Instructions

1. Combine Beans, Water, and Seasoning

   Rinse 8 cups dry pinto beans and place them in the slow cooker. Add 20 cups water and stir in 4 Tbsp Ariasada Charro Bean Seasoning until dissolved.

   Time: PT10M

2. Initial Bean Cooking

   Set the slow cooker to HIGH and cook for 45 minutes, allowing the beans to swell and absorb water but remain slightly firm.

   Time: PT45M

3. Prep the Meats

   While beans cook, cube 8 oz salt pork, cut 4 strips bacon lengthwise then crosswise, quarter 2 hot‑dog wieners, and crumble the 8 oz chorizo (casing removed).

   Time: PT15M

4. Add Meats to Beans

   After the 45‑minute mark, add all prepared meats (salt pork, bacon, hot dogs, chorizo) to the slow cooker and stir to combine.

   Time: PT5M

5. Add Pork Skin (Queto)

   Stir in ½ cup diced pork skin (queto) for extra gelatinous richness.

   Time: PT2M

6. Slow Simmer

   Cover and continue cooking on LOW for 2 hours, then switch to HIGH for an additional 1 hour, until all meats are tender and beans are fully cooked.

   Time: PT3H

7. Prep Vegetables

   Dice 2 small white onions and 4 Roma tomatoes. Slit 4 jalapeños lengthwise (remove seeds if less heat is desired).

   Time: PT10M

8. Add Vegetables

   Stir the diced onion, tomato, and jalapeños into the slow cooker.

   Time: PT5M

9. Final Vegetable Cooking

   Cook on LOW for another 45 minutes until vegetables are soft and flavors meld.

   Time: PT45M

10. Blend Cheese Sauce

    Transfer about 2 cups of the hot bean mixture to a deep bowl. Add 3 oz shredded Chihuahua cheese, 3 oz Wajaka cheese, and 3 oz chopped chipotle peppers. Use an immersion blender on low speed to emulsify into a smooth, creamy sauce.

    Time: PT10M

11. Incorporate Cheese Sauce

    Pour the blended cheese sauce back into the slow cooker, stir gently, and let cook on LOW for 5 minutes until the cheeses are fully melted and incorporated.

    Time: PT5M

12. Serve

    Ladle the hot beans into bowls, sprinkle with crumbled queso fresco, and serve with warm flour tortillas or tortilla chips. Enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g