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–+ servings
northern Mexico style beans
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Frijoles Fronterizos

Pinto beans made popular on the border in Baja, California. They are a variation of frijoles charros and frijoles borrachos.
Course Beans, Side Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings

Equipment

  • deep skillet

Ingredients

  • 6 strips of bacon
  • 1/3 medium white onion
  • 2 serrano peppers
  • 9 oz pork chorizo
  • 2 large Roma tomatoes, diced
  • 2 large poblano peppers, previously roasted, peeled, cleaned and diced
  • 4 1/2 c pinto beans, previously cooked
  • 3 c bean broth
  • Salt, to taste

Garnishes

  • 10 oz queso panela
  • chopped bacon, previously cooked
  • Cilantro, finely chopped
  • Avocado, sliced or cubed
  • Mexican hot sauce

Instructions

  • Start by frying the bacon strips at medium heat in a deep skillet at medium heat until mostly crispy. Remove from the skillet and reserve.
  • In that same skillet with the bacon fat, sauté the onions and serrano peppers for 3-4 minutes.
  • Add the chorizo. Using a wooden spoon, break down the chorizo as it cooks for 8-9 minutes.
  • Mix in the poblanos, tomatoes, beans and bean broth. Stir well to combine. When it comes up to a simmer, taste for salt. Cook at a steady simmer for 10 minutes. Ladle into bowls. Garnish with queso panela, bacon, cilantro, avocado and hot sauce.