Rate this recipe
- 1 pound pinto beans rinsed
- 1/2 white onion
- 2 teaspoons kosher or sea salt or to taste
- 2 tablespoons vegetable oil
- 1/2 pound Mexican chorizo casings removed, chopped
- 1/2 pound thick sliced bacon chopped
- 1 ripe Roma tomato cored and diced
- 2 to 3 poblano chiles charred, sweated, skin removed, cut into strips
- 1 cup queso fresco crumbled, for garnish
To cook the pintos:
- Place rinsed pintos in a large pot, cover with 3 liters of water, drop in the onion half and bring to a boil over medium-high heat. Reduce heat to medium and keep at a constant simmer, covering partially with a lid, for an hour. Check the beans from time to time to make sure they are not drying out. If they are, add a couple cups of hot water. Once they are cooked and soft, and should be very soupy, add the salt, remove the onion, stir and set aside.
- You may substitute for 2 15-ounce cans of already cooked pintos. Heat with 2 cups water, season with salt to taste and set aside.
To make the Border Pintos:
- Heat the oil in an extended skillet or casserole over medium-high heat. Once hot, add the chorizo and cook for 4 to 5 minutes, stirring occasionally, until it has started to brown and has rendered its fat. Add the bacon, stir and cook for 3 to 4 minutes, until it begins to brown. Add the tomato and poblanos, stir and cook for a couple minutes. Incorporate the cooked pintos and all their cooking broth, let them come to a simmer, then reduce to medium heat and cook for 7 to 8 minutes. Until the beans are nicely seasoned, all the flavors have come together, and you see some lovely puddles of red fat over the top. Turn off heat. Crumble the queso fresco over the top before serving.
123comments inBorder Pintos
Hi Pati, we made these tonight and loved them. I had a half a leftover steak and added that as well. This is definitely becoming a part of our regular repertoire.
So glad you liked this recipe Lorna!
Can’t wait to try these. They look so yummy! Even better with some fresh tortillas for dipping I would think!
Let me know how you like them David!
Today is the 2nd time I’ve made these delicious beans. They are simply awesome & are it’s own meal with green chili cornbread. Thanks for sharing your amazing recipes!
Thanks to you for giving them a chance Kellie!
My Husband and I absolutely love this. I will for sure make this again. My husband and I have been following you for a couple of years. We enjoy watching your tv shows. I think we have watched all of them or most of them. I hope to make more of your amazing foods.
Don’t ever stop making amazing food.
You guys are way too kind, hugs to both of you Amanda!
Sound delicious,I’ll have to try them😋 😍 👌
Glad this recipe picked your interest Juanita, enjoy the Pintos!
HI PATI , I LOVE MEXICAN FOOD AND I WAS BORN AND RAISED IN PHX AZ UNTIL I MARRIED MY HIGH SCHOOL SWEETHEART. EVERYTHING I KNOW I LEARNED FROM HIS MOM AND DAD WHO WERE BOTH HISPANIC…HIS DAD WAS RETIRED MILITARY AND COOKED FOR THE GENERALS. SADLY THEY HAVE BOTH PASSED ON. MY QUESTION IS ON COOKING PINTO BEANS AND WHY THEY STAY HARD. I CAN MAKE TAMALES, ENCHILADAS, AWESOME TACOS, BUT NOT BEANS. ANY IDEAS ARE APPRECIATED. THANKS PATI
Hey Kathy, follow this basic recipe and your beans will be perfect every time: http://patijinich.com/frijoles_de_olla/
I made these beans for friends on a river rafting trip. Served them with Santa Maria tri tip, grilled corn with garlic lime butter, simple salad and grilled bread! Delicious! There was even a battle for the onion (I left it in for the entire cooking process)! Thank you Pati for being my Queen of Mexican Cuisine!!! La Reina Pati!
Ah Rhonda, you are so sweet! So happy all your friends enjoy the beans, thanks for letting me know.
What a great recipe! I’m from Alameda New Mexico , I’ve lived in Richmond Heights Missouri for 40+ years! I’ve finally found a recipe that reminds me of Santa Fe , New Mexico ❤️🇺🇸Thank you 😊
Yay, my pleasure!
I’ve made this many times, and it is always a treat! Perfect for fall!
Hi Patti! I’m a huge fan of your show! I was wondering if using the loose chorizo in the green package (Suprema brand if I’m allowed to use brand names) is acceptable to use in this recipe. Its usually the only kind of chorizo that’s available at my grocery store and I grew up with it. This recipe sounds so wonderful and I can’t wait to try this. Thank you!
It works as well Vicki! I hope you made the pintos and loved them as much as I do 🙂
These were some of the best beans I have had. Made them for a dinner with friends; they took leftovers and have asked for them twice more since then. Will definitely use this recipe over and over. Thanks!!
Yay! So happy the beans were such a huge hit Marci, un abrazo to you and your friends 😉
Oh my goodness I love this recipe!! I was cooking frijoles this morning, watching Pati (my favorite show) and she was cooking this recipe. What luck!! So I decided to try it and it’s Heaven!! I made it with turkey bacon because I don’t eat regular bacon and it’s still delicious.
Turkey bacon works as well, so glad you liked the Pintos Monica 🙂
This is a lovely recipe. Made it with canned pinto beans. It was a hit with the family earlier this year. Making it for a second time today. Thank you!
So glad you guys loved this Beans, hugs to all!
Your recipes are the best!!
Thanks so much Laurie!
DELICIOSO! Nothing beats better than having a simple, hot bowl of frijoles! Gracias!
Agree! Thanks to you Joseph 😉
These beans are great. I never had Mexican chorizo before now, surprisingly it made the beans taste good. These are my favorite pintos now, I will make them again.
Thank You Pati.
Thanks to you Iven, so glad you enjoyed the Pintos 😉
Saw this recipe on your show last night. I am looking forward to making these beans. Love your show and all your recipes!
Thanks so much Liz, hope you will enjoy the pintos, they are really yummy!
Is there a use another type sausage if I can’t find Mexican chorizo sausage?
Maybe you can sub with Italian Spicy sausage Helen or you may want to brown some ground pork and add paprika to it. Good luck!
Made this for a potluck dinner, and people raved!
Yay! Thanks for the feedback 😉
Annamaria (Anna) CarSon
Tried your Border Beans tonight. Delicious. I’ve made beans before but never like this. Even my husband loved them and he doesn’t like chorizo. He’s taking some for lunch.
Bravo Anna, thanks so much for the feedback, yay to the husband 😉
If I use canned beans do I rinse them?
I would rinse them Anna, just because I feel they come with a lot of sodium, but it is really up to you. Enjoy 😉
This looks great! Can I substitute Hatch green chiles for the poblanos?
Sure Diana, that should work well 😉
Roberto Church (como Iglesía)
I have made this recipe and found it to be perfectly effective. The instructions are clear and easy to follow. As a charro, these beans really hit the spot. Thank you Pati!
Thanks so much for your feedback Roberto, glad you enjoyed these recipe!
¡This looks muy bueno! Can’t wait to try this! I live in northern New Mexico and we eat frijoles a lot here so this will be a different spin on them! I love your show and now I follow you on Facebook and Pinterest! ¡Adios for now!
Thanks so much for following Diana, greetings to NM!
Pati i love you cooking every thing is good
I made this today and i am just in love with this recipe. Was super easy and super deli-shes thank you so much for sharing. I can not wait to try more of your recipes.
Gracias Marina, so happy to read you liked these beans!
Reb & Mary Beth
You’re the best and we love your boys too.
You guys, thank you!
I love pinto bean soup at Mexican restaurants. I was so glad to catch this episode to see Pati make these. We cooked the border beans recently and they are sooo good.
Glad you enjoyed them Mark 😉
I watch your show often and try your recipes. The food is fantastic! I saw you cook crab cakes today so we will be make no them this weekend. We love you show.
Thanks so much Mark, how did you like the crabcakes?
We’re new to your show and we love it! WOW! These beans are amazing!!!! My husband loves beans and can eat them every meal so now a new favorite to add to our menus.
Gracias Tricia! New season of the show is premiering the first week of October, stay tuned 🙂
Pati, what do you mean by “sweating” the poblanos?
Hi David! After you char the Poblanos in the stove top or the oven, put them in a plastic bag and close it tightly, let them “sweat” about 15 minutes or until cool and then peel the charred skin off, it is much easier. Enjoy! 🙂
Making these beans tonight! My father discovered your show and we watch it together all of the time. We love the Governor tacos as well! We love your show and your love and enthusiasm when it comes to cooking and eating and showcasing places to eat in Mexico!
Gracias Vanessa, enjoy the Pintos and give your dad a hug for me 😉
Can the pinto beans be substituted with other beans?
Absolutely Gabriela, go ahead and try with black, Peruvian or even white beans!
I made this recipe after seeing your show. I couldn’t believe how good it is and how simple it is to make. I will make it again for Cinco de Mayo.
Yay Claude, glad your liked it!
I made this recipe and loved it so much that I now almost always have some in the fridge. I forgot to mention that I did not eat beans (except in Chili) before watching your show on our PBS station and now I love them. I sometimes use Peruvian beans instead of pinto and often use whatever meat is in the fridge such as a couple of racks of st. louis style pork ribs (smoked) that I took all the meat off instead of the Chorizo. Every time I serve them to friends and family they exclaim “These beans are amazing!”
Thank you so much for teaching me how to cook Mexican food.
So glad to read this Warren, my pleasure! 😉 Love to see that you get creative with the type of beans and different meats, good job!
I saw your igtv on these beans. If I don’t have poblano chiles, so you think hatch chile’s would be a good substitute? Thank you!
Although there is no substitute for poblanos in the world 😀 of course yes, go for it! Let me know how you like this recipe with hatch!
Dios mio Pati, these are amazing! Never thought something so simple could be so delicious! Growing up my mamaita would always have frijoles de la olla on the stovetop. Thank you for reminding me to bring them back. Saludos y bendiciones. 🙏 P.S. you and your boys are adorable. Iove how they interact with you and have love for our food. Enjoyed watching the home video you made for this dish.
Gracias por tu lindo mensaje Lucy. I am so glad this dish brought back some beloved memories 😉
Thank you Pati! I’m going to try your recipe
Awesome! Thanks Juanita 😉
OMG, this recipe is Amazing!!! I love it and I will definitely keep this in our repertoire. I love watching your program and look forward to trying more recipies. Thank you also for showcasing Mexico & their gastronomy. I’ll be traveling to BCS soon and look forward to visiting some of the restaurants/areas you showcased. Many blessings to you & your family!
Have a great time, Betty!!
This recipe is amazing! I did soak the beans overnight and I cooked them about 1.5 hours. Used garden poblanos and tomato, it is perfect
That’s so great that you used garden chiles and tomatoes, Kara.
Hi Pati. First off I love your passion and the recipes you present. So exotic yet simple. I’ll be making the border pintos next week. They look fantastic. By the way you are responsible for this man giving up on traditional bbq ribs for your honey chipotle ribs. The best ever. God bless.
Glad you are enjoying the ribs and the beans, George.
Yum!! Que Ricky!!👍
I grew up on the border. Beans are my comfort food. These are by far the best I have ever had. Thank you so much!! We love all of your recipes!!!
They are such a comfort food…so glad you love the recipes, Julia!
I saw this episode on TV yesterday, so I went and got the ingredients today. Tomorrow, it’s bean time! I can’t wait Thank you, Pati!
Awesome! Hope you enjoy bean time.
My bf is Mexican and Puerto Rican….he LOVES this recipe!!!
Seen the show yesterday , the wife and I wanted the beans so bad ! I am making them as we speak . 😀
Hope you love the beans, Gary!
Made the Salsa Macha this morning and a pot of Border Pintos, both totally from scratch. The awesome aromas in the kitchen! New New Years morning tradition. Thanks for the great recipes. Let me know when the Pati
Jinich “Food Maniacs” T-Shirts are available.
What a yum New Year’s morning tradition…here’s to many more, Jim!
Hi Pati: just found your website & wondered if you could cook the beans in an instant pot? Recipe sounds wonderful & can’t wait to try it.
I’m so glad you found my website, Annette! I’m not an expert on instant pot… but please let me know if you do try it and how they turn out.
Jen K in ID
I cook pinto beans in my electric pressure cooker all the time! Add the dry beans and enough water to cover with 2″. Add Tbs oil to prevent foaming (i use haberñero infused EVOO for a little kick) , 1/2 onion and 1 bay leaf. Cook on high 37 min, natural release. Discard bay and onion when done. ¡Muy delicioso !
New subscriber Pati! Caught the show for the first time today (Saturday) and these beans look amazing! Looking forward to more episodes with you and the family. Good times.
I’m so happy you found my show, John! Enjoy them all 😄
How I can watch the recipe again please ….? Hope you will reply
You can catch it again on Amazon: https://www.amazon.com/gp/video/detail/B07L8MTJ2L/ref=atv_dp It’s season 7, episode 4. Enjoy, Patricia!
Robin the Shipwreck
What is the reasoning behind the 1/2 onion in the beans? (And Guisdo meat..)
Why did I not know of this trickery (or heard of this) before!?
The Wife has querried, and complimented, on the tenderness of both beans and meat cooked as you have recommended.
Our home is never to be short on white onions (and limes) again!!!
Thanks for the Magic!!!
Oh the onion gives an extra depth of flavor to the beans. And I’m so happy to hear everyone loved the beans…and that your kitchen now always has white onions and limes, Robin!
These are amazing and incredibly easy to have cooking while rolling tamales 😊
That’s some yum multi-tasking Kevin 🙂
Can you make half of the recipe ?
Sure…go for it, Diane!
This recipe looks very irresistible! Thank you for sharing it with us. I will try making them. I really enjoy your show. You are a very good teacher. LOL
Aww thank you so much Rosemary!
OMG these are some awesome beans! I did drain some fat before I added the beans.
My family is just going on and on about how tasty these beans are. Thank you for an
excellent recipe. Can’t wait to try your others. All the best.
I’m so happy to hear that your family is loving the beans, Jules.
They look amazing… this weekend for sure!
Have fun, David!
Do you have to soak the pinto beans overnight first?
No just rinse them first.
Should I soak the pinto beans overnight before cooking them?
You can just rinse them and start cooking….have fun in the kitchen, Matthew.
hi Paty….your beans are so good…i made my own chorizo sausage and it took two hours to cook my beans but soooo good…..the broth is so well seasonned…loved it !
Super! I’m sure you homemade chorizo made the beans extra YUM, Murielle.
Why remove onion, or why not using chopped onion? Pleeze
I use the onion to give the beans flavor while they cook…but if you want you can add chopped onion as well, Steve.
Do you remove the onion once beans are cooked or does it naturally fall apart in the cooking process? Theses look absolutely delicious and I can’t wait to try!!
Oh yes…once the beans are cooked, you can remove the onion. I hope you love them, Amanda!