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5.0 from 18 votes

Border Beans

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.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Servings: 8 servings
Calories: 233 kcal
Course: Side Dish , Main Course , Appetizer , Lunch
Cuisine: Mexican

Ingredients

  • 1 prig epazote
  • 4 lices 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)

Instructions

    Cup of Yum
  1. 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.
  2. When you are ready, cook the bacon in a large frying pan over medium heat until crispy. Remove and chop. Set it aside.
  3. 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.
  4. 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

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

% 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.