Border Pintos

Border Pintos

Frijoles Fronterizos
6 to 8 Servings
Course: Breakfast, Side Dish
Cuisine: Mexican
Keyword: Chorizo, pati's mexican table, pinto beans
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Border Pintos from Pati’s Mexican Table Season 7,  Episode 4 "Baja Breakfast"


  • 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 Prepare

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.

45 comments on “Border Pintos

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  1. 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

  2. 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.

  3. 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!!!

  4. 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!

  5. 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.

  6. 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.

    1. 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.

    2. 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 !

  7. 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.

  8. 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!!!

    1. 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!

  9. 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

  10. 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.

  11. 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 !

  12. 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!!