Border Pintos

Border Pintos

Border Pintos

Frijoles Fronterizos

Recipe Yield

6 to 8 Servings

Cooking time

1 hour 20 minutes

Rate this recipe

4.72 from 7 votes


  • 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.


99comments inBorder Pintos

  1. 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.

    1. Pati Jinich

      Jan 05

      Thanks to you Iven, so glad you enjoyed the Pintos 😉

  2. 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!

    1. Pati Jinich

      Dec 21

      Thanks so much Liz, hope you will enjoy the pintos, they are really yummy!

  3. Helen

    Dec 12

    Is there a use another type sausage if I can’t find Mexican chorizo sausage?

    1. 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!

  4. Mary Allison

    Oct 15

    Made this for a potluck dinner, and people raved!

    1. Pati Jinich

      Oct 19

      Yay! Thanks for the feedback 😉

  5. 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.

    1. Pati Jinich

      Sep 24

      Bravo Anna, thanks so much for the feedback, yay to the husband 😉

  6. Anna Carson

    Sep 17

    If I use canned beans do I rinse them?

    1. 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 😉

  7. Diana

    Sep 03

    This looks great! Can I substitute Hatch green chiles for the poblanos?

    1. Pati Jinich

      Sep 05

      Sure Diana, that should work well 😉

  8. 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!

    1. Pati Jinich

      Aug 26

      Thanks so much for your feedback Roberto, glad you enjoyed these recipe!

  9. 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!

    1. Pati Jinich

      Aug 23

      Thanks so much for following Diana, greetings to NM!

  10. Elisa Basas

    Aug 22

    Pati i love you cooking every thing is good

    1. Pati Jinich

      Aug 23

      Gracias Elisa!

  11. 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.

    1. Pati Jinich

      Aug 23

      Gracias Marina, so happy to read you liked these beans!

  12. Reb & Mary Beth

    Aug 13

    You’re the best and we love your boys too.

    1. Pati Jinich

      Aug 18

      You guys, thank you!

  13. 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.

    1. Pati Jinich

      Aug 11

      Glad you enjoyed them Mark 😉

  14. 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.

    1. Pati Jinich

      Aug 11

      Thanks so much Mark, how did you like the crabcakes?

  15. 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.

    1. Pati Jinich

      Jul 28

      Gracias Tricia! New season of the show is premiering the first week of October, stay tuned 🙂

      1. David

        Aug 01

        Pati, what do you mean by “sweating” the poblanos?

        1. 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! 🙂

  16. 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!

    1. Pati Jinich

      Jul 19

      Gracias Vanessa, enjoy the Pintos and give your dad a hug for me 😉

  17. Gabriela

    May 19

    Can the pinto beans be substituted with other beans?

    1. Pati Jinich

      May 20

      Absolutely Gabriela, go ahead and try with black, Peruvian or even white beans!

  18. 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.

    1. Pati Jinich

      May 11

      Yay Claude, glad your liked it!

  19. 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.

    1. 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!

  20. 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!

    1. 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!

  21. 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.

    1. Pati Jinich

      Apr 02

      Gracias por tu lindo mensaje Lucy. I am so glad this dish brought back some beloved memories 😉

  22. Juanita Gutierrez

    Mar 26

    Thank you Pati! I’m going to try your recipe

    1. Pati Jinich

      Mar 27

      Awesome! Thanks Juanita 😉

  23. 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!

    1. Pati Jinich

      Nov 20

      Have a great time, Betty!!

  24. 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

    1. Pati Jinich

      Oct 12

      That’s so great that you used garden chiles and tomatoes, Kara.

  25. 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.

    1. Pati Jinich

      Oct 10

      Glad you are enjoying the ribs and the beans, George.

  26. Victoria

    Sep 03

    Yum!! Que Ricky!!👍

    1. Pati Jinich

      Sep 04

      Thanks, Victoria!

  27. 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!!!

    1. Pati Jinich

      Jul 08

      They are such a comfort food…so glad you love the recipes, Julia!

  28. 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!

    1. Pati Jinich

      May 12

      Awesome! Hope you enjoy bean time.

  29. Lisa Randell

    May 02

    My bf is Mexican and Puerto Rican….he LOVES this recipe!!!

    1. Pati Jinich

      May 03


  30. Gary

    Feb 18

    Seen the show yesterday , the wife and I wanted the beans so bad ! I am making them as we speak . 😀

    1. Pati

      Feb 19

      Hope you love the beans, Gary!

  31. 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.

    1. Pati

      Jan 02

      What a yum New Year’s morning tradition…here’s to many more, Jim!

  32. 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.

    1. 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.

    2. 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 !

  33. 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.

    1. Pati

      Dec 31

      I’m so happy you found my show, John! Enjoy them all 😄

  34. Patricia

    Dec 21

    How I can watch the recipe again please ….? Hope you will reply

    1. Pati

      Dec 21

      You can catch it again on Amazon: It’s season 7, episode 4. Enjoy, Patricia!

  35. 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!!!

    1. 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!

  36. Kevin

    Nov 03

    These are amazing and incredibly easy to have cooking while rolling tamales 😊

    1. Pati

      Nov 05

      That’s some yum multi-tasking Kevin 🙂

  37. Diane

    Oct 16

    Can you make half of the recipe ?

    1. Pati

      Oct 17

      Sure…go for it, Diane!

  38. 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

    1. Pati

      Oct 06

      Aww thank you so much Rosemary!

  39. 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.

    1. Pati

      Oct 06

      I’m so happy to hear that your family is loving the beans, Jules.

  40. David Wagner

    Oct 05

    They look amazing… this weekend for sure!

    1. Pati

      Oct 06

      Have fun, David!

  41. Beth

    Oct 05

    Do you have to soak the pinto beans overnight first?

    1. Pati

      Oct 06

      No just rinse them first.

  42. Matthew

    Oct 04

    Should I soak the pinto beans overnight before cooking them?

    1. Pati

      Oct 06

      You can just rinse them and start cooking….have fun in the kitchen, Matthew.

  43. 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 !

    1. Pati

      Oct 08

      Super! I’m sure you homemade chorizo made the beans extra YUM, Murielle.

  44. Steve Evans

    Sep 26

    Why remove onion, or why not using chopped onion? Pleeze

    1. 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.

  45. 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!!

    1. Pati

      Sep 12

      Oh yes…once the beans are cooked, you can remove the onion. I hope you love them, Amanda!

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