Frijoles Puercos
Ingredients
- 1 pound(s) pinto beans
- 1/2 white onion(s), peeled & left in one piece
- 2 cloves garlic, peeled & whole
- 1/4 cup(s) lard
- 1/4 pound(s) bacon, diced small
- 1/4 pound(s) Mexican chorizo, crumbled or diced
- 1/2 white onion(s) diced
- 1/4 pound(s) Chihuahua cheese, grated
- 4 slices pickled jalapeño
- 10 green olives, diced
- Salt, to taste
Instructions
- Soak the beans overnight. Drain the beans, cover them with water, add the ½ onion and garlic cloves and bring to a boil. Reduce the heat and simmer until cooked through, about 1½ to 2 hours. Discard the onion and garlic and set aside to cool.
- Once the beans are cool enough, transfer them to a blender. Puree the beans using the cooking liquid as needed until smooth, then set aside.
- Heat the lard in a Dutch oven over medium heat. Sauté the bacon and the chorizo in the lard until crispy. Remove about 1/³ of the lard/oil and discard. Add the diced onion to the pot and sauté for 2 minutes. Add the pureed beans—stirring constantly to prevent them from sticking.
- When the mixture starts to boil, add the cheese and the jalapeños. Add the olives and salt, to taste. Serve hot.
Notes
Photography by Jenna Northcutt
