Frijoles Puercos

Experience the rich and hearty flavors of Sinaloa with this traditional "Frijoles Puercos" recipe. As a main course or a substantial side, these pork beans are a quintessential part of celebrations and gatherings in Mexico, bursting with savory ingredients and delightful spices.

Ingredients

🫘 5 kg of cooked light-colored beans like pinto or cannellini
🐖 1.25 kg pork lard
🌶️ 1.25 kg chorizo
🧀 1.25 kg Chihuahua cheese, grated
🧈 452 g of butter
🌶️ 1 small can chipotle chili
🫑 Jalapeño peppers in vinegar, 500 g
🫒 Green olives, 300 g
🌶️ 200 ml Salsa Guacamaya

Instructions

1- Prepare the Beans:

• Wash and soak the beans.
• Once ready, bring a large pot of water to a boil over a wood-fired stove.
• Add the soaked beans and cover.
• Cook until tender, adding salt towards the end of the cooking process.

2- Mash the Beans:

• Use a Braun immersion blender to mash the cooked beans in the pot.
• Ensure they reach a creamy, smooth consistency.

3- Prepare the Chorizo Mixture:

• In a large earthenware cazuela over the wood fire, melt the pork lard.
• Add the chorizo and fry until well cooked and browned.

4- Add Chipotle:

• Incorporate the chipotle chili into the chorizo mixture.
• Allow it to blend with the rendered fat.

5- Blend Chorizo and Chipotle:

• Use the immersion blender to thoroughly mix and slightly mash the fried chorizo and chipotle in the cazuela.

6- Combine with Beans:

• Pour the mashed beans into the cazuela with the chorizo-chipotle mixture.
• Stir well to combine all ingredients.

7- Incorporate Remaining Ingredients:

• Add the butter and grated Chihuahua cheese to the mixture.
• Stir continuously until melted and integrated.

8- Add Flavorings:

• Stir in the jalapeño peppers with vinegar, green olives, and Salsa Guacamaya.
• Adjust according to taste.

9- Simmer:

• Let the Frijoles Puercos simmer gently.
• Stir occasionally until they thicken and flavors meld harmoniously.

Prep Time: Approximately 30 minutes
Cook Time: Approximately 2-3 hours
Total Time: 2.5-3.5 hours
Servings: Approximately 20 servings
Calories per serving: 350
Proteins per serving: 15 g
Fats per serving: 20 g
Carbohydrates per serving: 25 g
Equipment: Large stainless steel pot, large red plastic bowl, wood-fired stove, large earthenware cazuela, wooden stirring spoon, Braun immersion blender, small earthenware bowls/plates, aluminum foil

Cooking Tips:

• Ensure beans are fully soaked for a tender texture.
• Add salt to the beans after they're nearly cooked to avoid toughening them.
• Embrace the traditional smoky flavor obtained from the wood-fired stove.

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Frijoles Puercos