Border Pintos

Border Pintos
Print Recipe
Serves 6 to 8 Frijoles Fronterizos
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.
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.

20 comments on “Border Pintos

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  1. 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

  2. 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.

  3. 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 !

  4. 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!!