Frijoles Puercos Sinaloa Style (+video)

• servings: 16 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

1 pound Pinto Beans (dry beans, cooked according to package instructions, about 5 cups prepared, do not drain, reserve liquid)

1/2 pound Monterey Jack Cheese (or any other melty cheese, cut into small cubes)

10 ounces Chorizo

1/2 pound Bacon (about 5 or 6 slices thick cut)

1 teaspoon Salt

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/2 teaspoon Cumin

1/4 cup Pickled Jalapenos (chopped)

Directions

The beans can be cooked in your favorite method. Don't drain. Retain the liquid to use for mashing the beans.

In a large skillet on medium heat, cook chorizo until done, about 5 or 6 minutes. Remove to a small bowl and set aside.

Cook bacon pieces in same skillet until crispy, about 7 or 8 minutes.

Add salt, garlic powder, onion powder and cumin to bacon and stir well.

Add about one cup beans to bacon mixture. As it heats, mash and stir with the potato masher. Continue to add about one cup of beans at a time, mashing and stirring. Add bean liquid as necessary to make the desired refried beans consistency. Add additional liquid, if necessary. You can add water or prepared stock, if you run out of liquid or the liquid is too thick.

Once the beans have reached your desired consistency, stir in cooked chorizo and chopped pickled jalapenos. Stir well. Turn off stove top.

Start adding the cubed cheese. About half the cheese, you can push down into the refried beans but leave the remaining cubes of cheese sort of even on top. The idea here is that you don't want a lot of stringy melted cheese so you're not stirring it in as you might do with shredded cheese. You want melty chunks of cheese throughout.

Let sit for about 15 minutes before serving.

Nutrition

• Calories: 205 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Sodium: 563 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 11 g