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Refried pinto beans with crushed chicharrón, also known as pork cracklings

Refried pinto beans with chicharrón

  • Author: Maura Wall Hernandez
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Side dish
  • Method: Stovetop cooking
  • Cuisine: Mexican


How to doctor canned refried beans with crushed chicharrón


  • 1 20.5-ounce can of refried pinto beans (frijoles refritos pintos o bayos)
  • 1 cup crushed chicharrón, or more to taste


  1. Crush 1 cup of chicharrón and set aside.
  2. Open the can of refried beans and drain most of the liquid out, leaving just a little bit (a tablespoon or less).
  3. Heat a frying pan over medium heat and spoon the beans from the can into the frying pan. Stir occasionally until the beans are heated through.
  4. Remove the beans from the heat and stir in the crushed chicharrón until fully incorporated.
  5. Serve warm.


Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Keywords: refried beans, pinto beans, chicharron