Frijoles Puercos con Chorizo y Atún

These beans taste like home. They are rich and extremely satisfying. We use duck fat instead of the traditional lard for its slightly lighter layer of richness. My mom’s original recipe for her frijoles puercos calls for adding canned tuna to the savory bacon and chorizo mix, for yet another layer of umami goodness. I use fresh tuna steaks instead, grilled and chopped over the beans. These beans lend themselves to being spread on a tortilla, tostada, or torta—a little goes a long way.