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Frijoles Puercos
Antojitos

Frijoles PuercosFrijoles Puercos

Frijoles puercos the way I make them — creamy blended pinto beans with longaniza, pickled jalapeños for a little tang and heat, and a blanket of melted cheese on top. Scoop it up with chips or a warm tortilla. It's a party in a clay pot.Frijoles puercos como yo los hago — frijoles pintos licuados y cremosos con longaniza, chiles en vinagre para un toque ácido y picosito, y una capa de queso derretido encima. Levántalos con totopos o una tortilla calientita. Son una fiesta en cazuela.

2 hrTotal timeTiempo total
10ServesRinde
EasyEffortEsfuerzo

✓ Tested in Maritza's kitchen before postingProbada en la cocina de Maritza antes de publicarse

IngredientsIngredientes

ServingsPorciones

Tap ingredients to check them off as you cook.Toca cada ingrediente para marcarlo mientras cocinas.

  • 1 lb pinto beans
  • 1 pack pork longaniza
  • 10 pickled jalapeños (chiles en vinagre)
  • ⅓ cup of the pickling juice
  • 1 cup mozzarella cheese
  • For the beans: 1 onion, 10 garlic cloves
🛒 Get ingredients — InstacartPide los ingredientes — Instacart Add to Walmart cartAgregar al carrito de Walmart

Ingredient and cart links may earn Maritza a small commission at no cost to you — it's how the free recipes stay free.Los enlaces de ingredientes y carrito pueden generarle una pequeña comisión a Maritza sin costo para ti — así las recetas gratis siguen siendo gratis.

MethodPreparación

  1. Boil the pinto beans with the whole onion and the garlic cloves until soft. Scoop out and save 2 cups of the bean cooking water.
  2. Blend the beans, onion, and garlic with the 2 cups of reserved bean water until smooth and creamy.
  3. In a pan or clay pot, cook the longaniza, breaking it up, until browned and the fat has rendered.
  4. Pour in the blended beans and stir together. Add the chopped pickled jalapeños and the ⅓ cup of their juice, and mix everything well.
  5. Top with the mozzarella, cover, and cook on low for about 5 minutes, until the cheese melts. Serve hot with chips or tortillas.
Maritza's note:Nota de Maritza: Cook the longaniza first until it's browned and the fat renders — that's where a lot of the flavor lives. Best served hot, straight from the pot, with chips or tortillas. Add the pickled jalapeños to your heat level.Cocina primero la longaniza hasta que se dore y suelte la grasa — de ahí sale mucho del sabor. Quedan buenísimos calientitos, directo de la cazuela, con totopos o tortillas. Ajusta los chiles en vinagre a tu nivel de picor.
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