Border Pintos

Border Pintos

Frijoles Fronterizos
6 to 8 Servings
Pati Jinich
Course: Breakfast, Side Dish
Cuisine: Mexican
Keyword: Chorizo, pati's mexican table, pinto beans
Author:Pati Jinich
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.

93 comments on “Border Pintos

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  1. 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.

  2. Hi Pati,
    Saw this recipe on your show last night. I am looking forward to making these beans. Love your show and all your recipes!

    1. 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!

  3. 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.

  4. 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!

  5. ¡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!

  6. 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.

  7. 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.

  8. 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.

  9. 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.

        1. 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! 🙂

  10. 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!

  11. 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.

  12. 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.

    1. 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!

  13. Hi Pati,
    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!

    1. 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!

  14. 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.

  15. 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!

  16. 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

  17. 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.

  18. 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!!!

  19. 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!

  20. 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.

  21. 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 !

  22. 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.

  23. 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!

  24. 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

  25. 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.

  26. 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 !

  27. 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!!