Border Pintos
Frijoles Fronterizos
Recipe Yield
6 to 8 Servings
Cooking time
1 hour 20 minutes
Rate this recipe
Ingredients
- 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.
Note:
- 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.
Comments
135comments inBorder Pintos
Tina from Utah
Jan 24
Made this dish tonight and it was delicious 😋!
Warmed up some flour tortilla and that was dinner for us.
Pati Jinich
Jan 27
Yummy with some flour tortillas Tina!
Machelle Zehner
Jan 18
Awesome recipe, I soak my beans though overnight. So pick up in the morning drained the water and cooked the beans in 6c water turned out great. Thank you for all you do.
Pati Jinich
Jan 27
Yay, glad you liked this recipe Machelle!
Maribel from Chicago
Jan 16
I made this last weekend for my husband and I, we loved it! Thanks for always making great food.
Pati Jinich
Jan 16
So happy to hear Maribel, big hugs to you and your husband 😉
Kirt Kimerer
Dec 26
I cant wait to make these…I LOVE pinto beans!
Pati Jinich
Jan 14
I hope you enjoyed them Kirt!
Marjorie Holste
Nov 13
Pati, I made this recipe today and it is so delicious.😋🙏🏻🥰
Pati Jinich
Nov 25
Yay, so glad you liked it!
Darla
Aug 17
I need some ideas of what to serve with this. Would you serve the beans alongside tacos, enchiladas, and things like that, or would it go with fish, eggs, or other things?
Pati Jinich
Sep 04
Definitely as a side of tacos or enchiladas, also over rice for example or as a main dish or soup with some cornbread!
Lora Horn
Mar 10
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.
Pati Jinich
Mar 13
So glad you liked this recipe Lorna!
David
Feb 21
Can’t wait to try these. They look so yummy! Even better with some fresh tortillas for dipping I would think!
Pati Jinich
Mar 08
Let me know how you like them David!
Kellie Wallace
Jan 22
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!
Pati Jinich
Jan 30
Thanks to you for giving them a chance Kellie!
Amanda
Jan 09
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.
Pati Jinich
Jan 30
You guys are way too kind, hugs to both of you Amanda!
Juanita
Nov 11
Sound delicious,I’ll have to try them😋 😍 👌
Pati Jinich
Nov 17
Glad this recipe picked your interest Juanita, enjoy the Pintos!
KATHY GARCIA
Sep 22
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
Pati Jinich
Oct 11
Hey Kathy, follow this basic recipe and your beans will be perfect every time: http://patijinich.com/frijoles_de_olla/
Rhonda Burke
Jul 02
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!
Pati Jinich
Jul 18
Ah Rhonda, you are so sweet! So happy all your friends enjoy the beans, thanks for letting me know.
Anonymous
Dec 29
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 😊
Pati Jinich
Jan 02
Yay, my pleasure!
Calhan
Oct 17
I’ve made this many times, and it is always a treat! Perfect for fall!
Pati Jinich
Dec 25
Yay 🙂
Vicki
Oct 14
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!
Pati Jinich
Nov 08
It works as well Vicki! I hope you made the pintos and loved them as much as I do 🙂
Marci Nishimoto
Sep 01
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!!
Pati Jinich
Sep 19
Yay! So happy the beans were such a huge hit Marci, un abrazo to you and your friends 😉
Monica
May 23
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.
Pati Jinich
May 23
Turkey bacon works as well, so glad you liked the Pintos Monica 🙂
Dorian
Mar 27
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!
Pati Jinich
Apr 11
So glad you guys loved this Beans, hugs to all!
Laurie Christophersen
Feb 28
Your recipes are the best!!
Pati Jinich
Mar 07
Thanks so much Laurie!
Joseph Salazar
Feb 23
DELICIOSO! Nothing beats better than having a simple, hot bowl of frijoles! Gracias!
Pati Jinich
Mar 07
Agree! Thanks to you Joseph 😉
Iven
Jan 01
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.
Pati Jinich
Jan 05
Thanks to you Iven, so glad you enjoyed the Pintos 😉
Liz Baker
Dec 20
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!
Pati Jinich
Dec 21
Thanks so much Liz, hope you will enjoy the pintos, they are really yummy!
Helen
Dec 12
Is there a use another type sausage if I can’t find Mexican chorizo sausage?
Pati Jinich
Dec 21
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!
Mary Allison
Oct 15
Made this for a potluck dinner, and people raved!
Pati Jinich
Oct 19
Yay! Thanks for the feedback 😉
Annamaria (Anna) CarSon
Sep 21
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.
Pati Jinich
Sep 24
Bravo Anna, thanks so much for the feedback, yay to the husband 😉
Anna Carson
Sep 17
If I use canned beans do I rinse them?
Pati Jinich
Sep 17
I would rinse them Anna, just because I feel they come with a lot of sodium, but it is really up to you. Enjoy 😉
Diana
Sep 03
This looks great! Can I substitute Hatch green chiles for the poblanos?
Pati Jinich
Sep 05
Sure Diana, that should work well 😉
Roberto Church (como Iglesía)
Aug 26
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!
Pati Jinich
Aug 26
Thanks so much for your feedback Roberto, glad you enjoyed these recipe!
Diana Fernandez
Aug 22
¡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!
Pati Jinich
Aug 23
Thanks so much for following Diana, greetings to NM!
Elisa Basas
Aug 22
Pati i love you cooking every thing is good
Pati Jinich
Aug 23
Gracias Elisa!
Marina Diddens
Aug 19
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.
Pati Jinich
Aug 23
Gracias Marina, so happy to read you liked these beans!
Reb & Mary Beth
Aug 13
You’re the best and we love your boys too.
Pati Jinich
Aug 18
You guys, thank you!
Mark
Aug 07
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.
Pati Jinich
Aug 11
Glad you enjoyed them Mark 😉
Mark G
Aug 06
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.
Pati Jinich
Aug 11
Thanks so much Mark, how did you like the crabcakes?
Tricia Kellogg
Jul 26
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.
Pati Jinich
Jul 28
Gracias Tricia! New season of the show is premiering the first week of October, stay tuned 🙂
David
Aug 01
Pati, what do you mean by “sweating” the poblanos?
Pati Jinich
Aug 05
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! 🙂
Vanessa
Jul 18
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!
Pati Jinich
Jul 19
Gracias Vanessa, enjoy the Pintos and give your dad a hug for me 😉
Gabriela
May 19
Can the pinto beans be substituted with other beans?
Pati Jinich
May 20
Absolutely Gabriela, go ahead and try with black, Peruvian or even white beans!
Claude Maggi
May 01
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.
Pati Jinich
May 11
Yay Claude, glad your liked it!
Warren Balaberda
Apr 21
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.
Pati Jinich
Apr 27
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!
Nicole Garcia
Apr 06
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!
Pati Jinich
Apr 06
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!
Lucy Gonzalez
Mar 28
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.
Pati Jinich
Apr 02
Gracias por tu lindo mensaje Lucy. I am so glad this dish brought back some beloved memories 😉
Juanita Gutierrez
Mar 26
Thank you Pati! I’m going to try your recipe
Pati Jinich
Mar 27
Awesome! Thanks Juanita 😉
Betty
Nov 20
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!
Pati Jinich
Nov 20
Have a great time, Betty!!
Kara
Oct 11
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
Pati Jinich
Oct 12
That’s so great that you used garden chiles and tomatoes, Kara.
George
Oct 10
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.
Pati Jinich
Oct 10
Glad you are enjoying the ribs and the beans, George.
Victoria
Sep 03
Yum!! Que Ricky!!👍
Pati Jinich
Sep 04
Thanks, Victoria!
Julia b
Jul 05
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!!!
Pati Jinich
Jul 08
They are such a comfort food…so glad you love the recipes, Julia!
Scott Redman
May 11
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!
Pati Jinich
May 12
Awesome! Hope you enjoy bean time.
Lisa Randell
May 02
My bf is Mexican and Puerto Rican….he LOVES this recipe!!!
Pati Jinich
May 03
Super!
Gary
Feb 18
Seen the show yesterday , the wife and I wanted the beans so bad ! I am making them as we speak . 😀
Pati
Feb 19
Hope you love the beans, Gary!
Jim
Jan 01
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.
Pati
Jan 02
What a yum New Year’s morning tradition…here’s to many more, Jim!
Annette
Dec 30
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.
Pati
Dec 31
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
Apr 14
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 !
John
Dec 29
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.
Pati
Dec 31
I’m so happy you found my show, John! Enjoy them all 😄
Patricia
Dec 21
How I can watch the recipe again please ….? Hope you will reply
Pati
Dec 21
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
Dec 18
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!!!
Pati
Dec 21
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!
Kevin
Nov 03
These are amazing and incredibly easy to have cooking while rolling tamales 😊
Pati
Nov 05
That’s some yum multi-tasking Kevin 🙂
Diane
Oct 16
Can you make half of the recipe ?
Pati
Oct 17
Sure…go for it, Diane!
Rosemary
Oct 05
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
Pati
Oct 06
Aww thank you so much Rosemary!
Jules
Oct 05
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.
Pati
Oct 06
I’m so happy to hear that your family is loving the beans, Jules.
David Wagner
Oct 05
They look amazing… this weekend for sure!
Pati
Oct 06
Have fun, David!
Beth
Oct 05
Do you have to soak the pinto beans overnight first?
Pati
Oct 06
No just rinse them first.
Matthew
Oct 04
Should I soak the pinto beans overnight before cooking them?
Pati
Oct 06
You can just rinse them and start cooking….have fun in the kitchen, Matthew.
Murielle
Oct 02
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 !
Pati
Oct 08
Super! I’m sure you homemade chorizo made the beans extra YUM, Murielle.
Steve Evans
Sep 26
Why remove onion, or why not using chopped onion? Pleeze
Pati
Oct 08
I use the onion to give the beans flavor while they cook…but if you want you can add chopped onion as well, Steve.
Amanda
Sep 06
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!!
Pati
Sep 12
Oh yes…once the beans are cooked, you can remove the onion. I hope you love them, Amanda!