Turn Charro Beans into Frijoles Puercos with this recipe (Mexican Restaurant Refried Porky Beans)
Turn Charro Beans into FRIJOLES PUERCOS with this recipe (Mexican Restaurant Refried Porky Beans) is a medium Mexican recipe that serves 8. 350 calories per serving. Recipe by ArnieTex on YouTube.
Prep: 30 min | Cook: 4 hrs 30 min | Total: 5 hrs 15 min
Cost: $34.34 total, $4.29 per serving
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
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
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
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
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
Add Pork Skin (Queto)
Stir in ½ cup diced pork skin (queto) for extra gelatinous richness.
Time: PT2M
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
Prep Vegetables
Dice 2 small white onions and 4 Roma tomatoes. Slit 4 jalapeños lengthwise (remove seeds if less heat is desired).
Time: PT10M
Add Vegetables
Stir the diced onion, tomato, and jalapeños into the slow cooker.
Time: PT5M
Final Vegetable Cooking
Cook on LOW for another 45 minutes until vegetables are soft and flavors meld.
Time: PT45M
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
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
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
Dietary info: gluten‑free, contains dairy, contains pork
Allergens: pork, dairy
Ingredient Substitutions
- Instead of Pinto Beans: Great Northern beans, black beans
- Instead of Ariasada Charro Bean Seasoning: homemade charro seasoning
- Instead of Mexican Chorizo: ground pork with chili spices
- Instead of Salt Pork: pork belly
- Instead of Bacon: pancetta
- Instead of Hot Dog Wiener: kielbasa, andouille sausage
- Instead of Pork Skin (Queto): pork cracklings
- Instead of White Onion: yellow onion
- Instead of Roma Tomatoes: any ripe tomato
- Instead of Jalapeños: serrano peppers
- Instead of Chipotle Peppers in Adobo: chipotle powder
- Instead of Shredded Chihuahua Cheese: Monterey Jack
- Instead of Wajaka Cheese: mozzarella
- Instead of Queso Fresco: feta
Equipment Needed
- Slow Cooker (Crock Pot)
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Immersion Blender
- Ladle or Large Spoon
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Combine Beans, Water, and Seasoning
- Add Meats to Beans
- Add Pork Skin (Queto)
- Add Vegetables
- Blend Cheese Sauce
- Incorporate Cheese Sauce
Chef Tips from the Video
- For extra smoky flavor, briefly sear the bacon and chorizo in a skillet before adding to the slow cooker.
- Add a splash of Mexican beer or a teaspoon of smoked paprika with the seasoning for depth.
- If you prefer a thicker broth, mash a handful of beans against the side of the slow cooker before adding the cheese sauce.
Troubleshooting
Beans are too firm after cooking.
Continue simmering on LOW, adding a little water every 15 minutes until they reach desired tenderness.
The cheese sauce separates or looks grainy.
Blend at a lower speed while gradually adding hot bean liquid; ensure the mixture is not too hot before blending.
Dish is too salty.
Rinse a portion of the beans before cooking or reduce the amount of added seasoning next time.
Pork skin remains tough.
Cut the pork skin into uniform ¾‑inch cubes and simmer longer on LOW; the collagen will break down and become tender.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cool the beans completely, then refrigerate overnight; reheat gently and add cheese sauce just before serving.
- Beans freeze well; portion into freezer bags, label, and thaw in the refrigerator before reheating.
Frequently Asked Questions
What is the cultural significance and history of Charro Pork Beans (Foles Piccos) in Mexican cuisine?
Charro beans, known as "frijoles charros," originated as a hearty breakfast for Mexican cowboys (charros) who needed protein and energy for long rides. The dish combines beans with pork, chorizo, and spices, reflecting the rustic, meat‑rich cooking of northern Mexico and Texas.
What are the traditional regional variations of Charro Pork Beans (Foles Piccos) in Texas‑style Mexican cooking?
In South Texas, cooks often add pork skin (queto) and hot dog wieners for extra texture, while in central Mexico the recipe may omit the hot dogs and use only chorizo and bacon. Some regions also add tomatillos or cilantro for brightness.
How is Charro Pork Beans (Foles Piccos) traditionally served in Mexican gatherings?
They are typically served hot in a large bowl, topped with crumbled queso fresco, and accompanied by warm flour tortillas or crunchy tortilla chips. In many families the beans are a side to carne asada, grilled steak, or used as a filling for tortas.
What occasions or celebrations is Charro Pork Beans (Foles Piccos) traditionally associated with in Mexican and Tex‑Mex culture?
Charro beans are a staple at barbecues, family picnics, and weekend gatherings, especially when grilling carne asada or brisket. They are also popular at Mexican holidays like Cinco de Mayo and Independence Day celebrations.
What authentic traditional ingredients are essential for Charro Pork Beans (Foles Piccos) and what are acceptable substitutes?
Key ingredients are pinto beans, Mexican chorizo, salt pork, bacon, and the charro bean seasoning blend. Substitutes include using ground pork with chili spices for chorizo, pork belly for salt pork, and Monterey Jack cheese instead of Chihuahua or Wajaka.
What other Mexican dishes pair well with Charro Pork Beans (Foles Piccos)?
They pair beautifully with grilled carne asada, chicken fajitas, Mexican rice, fresh guacamole, and a side of pico de gallo. A cold cerveza or margarita completes the meal.
What are the most common mistakes to avoid when making Charro Pork Beans (Foles Piccos) at home?
Common errors include adding the meat too early (which can overcook it), forgetting the pork skin (which adds the signature gelatinous texture), and not stirring enough during the cheese‑blending step, leading to scorching. Follow the timing steps closely for best results.
Why does this Charro Pork Beans (Foles Piccos) recipe add pork skin (queto) after the meat, instead of at the beginning?
Pork skin needs time to soften but also benefits from the hot broth created later. Adding it after the initial meat ensures it cooks evenly without disintegrating, giving the beans a rich, silky mouthfeel.
Can I make Charro Pork Beans (Foles Piccos) ahead of time and how should I store them?
Yes. Cool the beans completely, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in freezer‑safe bags for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
What texture and appearance should I look for when Charro Pork Beans (Foles Piccos) are done cooking?
The beans should be tender but not mushy, with a thick, broth‑laden sauce. The meat pieces should be soft, and the pork skin should appear gelatinous and slightly translucent. The cheese should be fully melted, giving the broth a creamy, amber hue.
What does the YouTube channel ArnieTex specialize in?
The YouTube channel ArnieTex focuses on Texas‑style Mexican cooking, barbecue techniques, and creative party‑trick recipes that blend traditional flavors with modern twists.
How does the YouTube channel ArnieTex's approach to Mexican cooking differ from other Mexican cooking channels?
ArnieTex emphasizes bold, meat‑forward dishes, uses a lot of smoked and charred elements, and often incorporates Texas barbecue equipment like slow cookers and smokers, giving classic Mexican recipes a distinctive Tex‑Mex flair.
Last updated: September 6, 2026
