Border Beans
User Reviews
5.0
18 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Servings
8 servings
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Calories
233 kcal
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
Mexican
Border Beans
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This version of frijole fronterizos is based on a recipe in Spanish I found in the book La Cocina Familiar en el Estado de Baja California, but there are many versions of it, so feel free to play with amounts and ingredients within these general guidelines. And yes, regular pintos work well, too.
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Ingredients
- 1 sprig epazote
- 4 slices Bacon
- 1/2 pound Mexican chorizo, loose, not cased
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 1 poblano chile, roasted, skinned, seeded and roughly chopped (See note below)
- 4 cups cooked beans
- 2 to 4 Roma tomatoes, chopped
- 1/2 cup queso fresco or cotija cheese, crumbled
- salt and pepper to taste
- Crushed chiltepin chiles, to taste (optional)
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Instructions
- Cook the beans - generally you will need 2 cups dry beans to get around 4 cups, but it's not an exact science - in lots of water at a very slow simmer. After about 90 minutes, add the epazote, if using. When the beans are reasonably soft, about 2 hours, add salt. This can all be done up to a couple days ahead of time. If you do cook them ahead of time, store them in their cooking liquid in the fridge.
- When you are ready, cook the bacon in a large frying pan over medium heat until crispy. Remove and chop. Set it aside.
- Add the chorizo, onions and garlic to the pan and cook over medium-high heat until the chorizo is nicely browned. Add the chopped poblanos, the cooked beans and a little of the cooking water. Mix well and let this cook gently. for 10 to 20 minutes. Don't let the beans stick to the bottom of the pot. Keep adding cooking liquid, stock or water as needed. You want it a little wet, but not soupy.
- Mix in the chopped tomatoes and let this cook a couple minutes, then remove from the heat. Add the cheese and serve. I like to crush a bunch of dried chiltepin chiles over everything, too.
Notes
- If you are not sure how to prep your poblano chiles, here is a tutorial on how to roast poblanos that should help.
Nutrition Information
Show Details
Calories
233kcal
(12%)
Carbohydrates
23g
(8%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
33mg
(11%)
Sodium
551mg
(23%)
Potassium
383mg
(11%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
413IU
(8%)
Vitamin C
21mg
(23%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 551mg | 23% |
| Potassium | 383mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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