Side Dish: Mexico – Bajio Mexico / Querétaro – Frijoles Querétaro

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cup (400 g) dried pinto beans
- Water for soaking, plus 8–10 cup (1.9–2.4 L) for cooking
- 8 oz (225 g) fresh Querétaro chorizo, casing removed (approx. 1 link)
- 2 tbsp (30 ml) pork lard or vegetable oil
- 1 medium white onion, halved (about 5 1/4 oz (150 g))
- 4 cloves garlic, smashed (about 0.42 oz (12 g))
- 4 sprig fresh epazote (about 0.28 oz (8 g)) (or 1 tsp (1 g) dried epazote)
- 1 bay leaf
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/4 cup (60 ml) reserved bean cooking liquid (as needed for texture)
- Optional garnishes: 1/4 cup (15 g) chopped white onion, 1/4 cup (15 g) chopped cilantro, 1/3 cup (50 g) crumbled queso fresco, lime wedges

Show original ingredient measurements

- 2 cup (400 g) dried pinto beans
- Water for soaking, plus 8–10 cup (1.9–2.4 L) for cooking
- 8 oz (225 g) fresh Querétaro chorizo, casing removed (approx. 1 link)
- 2 tbsp (30 ml) pork lard or vegetable oil
- 1 medium white onion, halved (about 150 g)
- 4 cloves garlic, smashed (about 12 g)
- 4 sprig fresh epazote (about 8 g) (or 1 tsp / 1 g dried epazote)
- 1 bay leaf
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/4 cup (60 ml) reserved bean cooking liquid (as needed for texture)
- Optional garnishes: 1/4 cup (15 g) chopped white onion, 1/4 cup (15 g) chopped cilantro, 1/3 cup (50 g) crumbled queso fresco, lime wedges

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Hearty, savory refried-style beans flavored with local Querétaro chorizo and fresh epazote, finished creamy with some of their cooking broth. Serve as a classic Bajio side to meats, tacos, or quesadillas.

Regional Notes:
This Querétaro version emphasizes local fresh chorizo and the aromatic herb epazote, which give the beans a distinctive savory and slightly earthy note compared with plain frijoles de la olla or other regional refried beans. The chorizo from Querétaro is typically crumbled and browned into the beans rather than used only as a topping.

1. Rinse the dried pinto beans and remove any stones. Place beans in a large bowl and cover with cold water by 2–3 inches (5–7.5 cm). Soak at least 6 hours or overnight, then drain and rinse.
2. In a large pot, add the soaked beans, 8–10 cup (1.9–2.4 L) fresh water, the halved onion, smashed garlic, bay leaf, and 1 tsp (5 g) salt. Bring to a gentle boil, then reduce heat to low, cover partly, and simmer 1 to 1 1/2 hours until beans are tender but still hold shape. Add more water if needed during cooking.
3. When beans are tender, fish out and discard the onion, garlic, and bay leaf. Stir in the epazote during the last 10 minutes of simmering so it infuses the beans. Adjust salt to taste (use remaining 1/2 tsp (3 g) as needed). Reserve about 1/4 cup (60 ml) of the bean cooking liquid and set aside.
4. In a wide skillet over medium heat, add the chorizo (no additional fat needed if chorizo is fatty). Break it up with a spoon and cook 6–8 minutes until browned and most fat has rendered and the chorizo is crisp in places. Use a slotted spoon to transfer about half the browned chorizo to a bowl for topping or mixing back later; leave the rest and its fat in the pan.
5. Add the lard or oil to the skillet with remaining chorizo fat and warm briefly. Using a slotted spoon, add about 2 cups (480 ml) of the cooked beans to the skillet (reserve the rest for whole-bean serving or for another use). Mash the beans in the skillet with a potato masher or the back of a spoon to your preferred texture, adding reserved bean cooking liquid 1–2 tbsp (15–30 ml) at a time to loosen until creamy but not soupy.
6. Stir the reserved browned chorizo back into the mashed beans and cook together 2–4 minutes so flavors meld. Taste and adjust salt. If you prefer smoother beans, continue mashing or pulse with an immersion blender briefly.
7. Transfer Frijoles Querétaro to a serving bowl. Garnish with chopped onion, cilantro, crumbled queso fresco, and lime wedges if using. Serve hot as a side to grilled meats, tacos, or as part of a Bajio meal.

Short Description:
Hearty, savory refried-style beans flavored with local Querétaro chorizo and fresh epazote, finished creamy with some of their cooking broth. Serve as a classic Bajio side to meats, tacos, or quesadillas.

Regional Notes:
This Querétaro version emphasizes local fresh chorizo and the aromatic herb epazote, which give the beans a distinctive savory and slightly earthy note compared with plain frijoles de la olla or other regional refried beans. The chorizo from Querétaro is typically crumbled and browned into the beans rather than used only as a topping.

1. Rinse the dried pinto beans and remove any stones. Place beans in a large bowl and cover with cold water by 2–3 inches (5–7.5 cm). Soak at least 6 hours or overnight, then drain and rinse.
2. In a large pot, add the soaked beans, 8–10 cup (1.9–2.4 L) fresh water, the halved onion, smashed garlic, bay leaf, and 1 tsp (5 g) salt. Bring to a gentle boil, then reduce heat to low, cover partly, and simmer 1 to 1 1/2 hours until beans are tender but still hold shape. Add more water if needed during cooking.
3. When beans are tender, fish out and discard the onion, garlic, and bay leaf. Stir in the epazote during the last 10 minutes of simmering so it infuses the beans. Adjust salt to taste (use remaining 1/2 tsp / 3 g as needed). Reserve about 1/4 cup (60 ml) of the bean cooking liquid and set aside.
4. In a wide skillet over medium heat, add the chorizo (no additional fat needed if chorizo is fatty). Break it up with a spoon and cook 6–8 minutes until browned and most fat has rendered and the chorizo is crisp in places. Use a slotted spoon to transfer about half the browned chorizo to a bowl for topping or mixing back later; leave the rest and its fat in the pan.
5. Add the lard or oil to the skillet with remaining chorizo fat and warm briefly. Using a slotted spoon, add about 2 cups (480 ml) of the cooked beans to the skillet (reserve the rest for whole-bean serving or for another use). Mash the beans in the skillet with a potato masher or the back of a spoon to your preferred texture, adding reserved bean cooking liquid 1–2 tbsp (15–30 ml) at a time to loosen until creamy but not soupy.
6. Stir the reserved browned chorizo back into the mashed beans and cook together 2–4 minutes so flavors meld. Taste and adjust salt. If you prefer smoother beans, continue mashing or pulse with an immersion blender briefly.
7. Transfer Frijoles Querétaro to a serving bowl. Garnish with chopped onion, cilantro, crumbled queso fresco, and lime wedges if using. Serve hot as a side to grilled meats, tacos, or as part of a Bajio meal.