Slow Cooker Frijoles Puercos (Pork Beans)
No CommentsSep 11, 2026
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Make Slow Cooker Frijoles Puercos for game day; everyone will love these homemade refried beans that have two kinds of pork and a hint of heat!
Beans are SO easy to make in the crockpot; you’ll also want to try my Refried Bean Soup and Slow Cooker Pinto Beans next.
Table of Contents
- Why This Recipe is a Keeper
- The Ingredients
- How to Make Slow Cooker Frijoles Puercos
- Tips & Variations
- How to Serve Frijoles Puercos
- Can I use Canned Pinto Beans?
- Do I have to Soak the Beans Before Adding to the Slow Cooker?
- How To Store and Reheat Pinto Beans
- More Pinto Beans Recipes
- Slow Cooker Frijoles Puercos (Mexican Pork and Beans) Recipe
Why This Recipe is a Keeper
- Frijoles Puercos are Mexican pork and beans made with creamy pinto beans, two kinds of pork, and cheese. They have a base like my Charro Beans. (See my American-style Slow Cooker Pork and Beans as well!)
- They are made mostly from scratch; the slow cooker will do most of the work for you- just set it and forget it.
- No need to soak the pinto beans; just load up the slow cooker in the morning.
- Makes for a great game-day appetizer; no one will expect this recipe, but all will enjoy it!
- This can also be the main meal with tortillas and toppings!
The Ingredients
Beans: Dried pinto beans are used in this recipe; nothing is better than pinto beans cooked from scratch.
Pork: Cooked bacon and chorizo flavor these beans perfectly. Use fresh Mexican-style ground chorizo, not the hard Spanish variety.
Seasonings: Garlic, cumin, and oregano enhance the dish's flavor.
Tomato and Onion: These will cook down with the beans.
Jalapeño: One jalapeño adds heat.
Chicken Broth: We use chicken broth because it adds more flavor than water.
Cheese: I use Monterey Jack cheese; it melts well and has a mild flavor.
How to Make Slow Cooker Frijoles Puercos
- Add the beans, bacon, vegetables, seasonings and broth to the slow cooker.
- Cook on HIGH until the beans are tender.
- Cook the chorizo until the fat renders and crumbles.
- Blend the beans until smooth.
- Stir in the chorizo and cheese and serve!
Tips & Variations
Check the Beans: Always sort through dried beans before cooking and remove any rocks or debris. Rinse well before adding them to the slow cooker.
Bean Swap: Black beans can be used, but they will give the dish a different flavor and appearance.
Extra Spicy: Use an extra jalapeño or one habanero pepper.
Meat Swap: Use ground beef instead of chorizo.
Bean Texture: Make sure the beans are completely tender before blending. If they're still firm, continue cooking until soft.
How to Serve Frijoles Puercos
As a Dip: Serve with corn tortilla chips; you can also add toppings like pico de gallo, sour cream, and more Monterey Jack cheese.
As a Dinner: Serve with warm flour or corn tortillas and your favorite Mexican-style toppings. They also make a great side for tacos, slow cooker enchiladas, or slow cooker carne asada.
Can I use Canned Pinto Beans?
This recipe was developed using dried pinto beans. The slow cooker does a great job making them tender, and dried beans give this recipe a much better flavor and texture than canned beans.
Do I have to Soak the Beans Before Adding to the Slow Cooker?
No, you don't have to soak beans before adding them to a slow cooker. Just cook on high so they become tender.
How To Store and Reheat Pinto Beans
You can store these beans in the fridge for up to three days or in the freezer for up to three months. Reheat on the stove-top or in the microwave.
More Pinto Beans Recipes
Try Spicy Pinto Beans when you want a little heat, or Slow Cooker Refried Beans for a creamy Mexican-style favorite. For something more filling, Pinto Beans and Chicken and Slow Cooker Pinto Beans and Ham turn simple pinto beans into an easy dinner.
If you tried this Frijoles Puercos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Frijoles Puercos (Mexican Pork and Beans)
Grant Us "Google Trust"How to Video
Equipment
- immersion blender or regular blender OR potato masher
Ingredients
- 1 lb. dried pinto beans, (no need to presoak)
- 8 slices bacon, sliced and cooked
- 1 sweet yellow onion, diced (about 1.5 cups)
- 2 garlic cloves, minced
- 2 Roma tomatoes, diced
- 1 jalapeno, stem cut off
- 1 tsp. cumin
- 1 tsp. dried leaf oregano
- 7 cups chicken broth
Wait to add
- 1 lb. chorizo, (ground chorizo, not hard spanish version)
- 2 cups shredded Monterey Jack Cheese or Sharp white cheddar, freshly grated cheese works best.
Instructions
- Check the beans for rocks or debris and discard. Rinse the beans.
- Add the beans, cooked bacon, onion, garlic, tomatoes, jalapeno, cumin, oregano and chicken broth to the slow cooker.
- Place the lid on the slow cooker and cook on HIGH For 5-6 hours or until the beans are soft and tender.
- Near the end of the cooking time, cook and crumble the chorizo in a skillet over medium-high heat. Drain off excess grease if desired.
- Remove the jalapeño if you want a milder flavor. Using an immersion blender, blend the beans until smooth.
- Stir in the cooked chorizo and freshly shredded cheese until the cheese has melted. Serve and enjoy
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
