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El Paso Border Beans

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  • 3 cups cooked pinto beans
  • 1 onion, minced
  • 2 tablespoons lard or vegetable oil
  • 5 slices bacon, minced
  • 3/4 cup chorizo
  • 1 pound tomatoes, peeled, seeded and chopped
  • 6 serrano chiles, minced
  • 1 teaspoon cumin


  1. Sauté the beans and onion in lard or oil for about 5 minutes, stirring constantly.
  2. In another skillet, sauté the bacon and chorizo. Drain.
  3. Combine the beans and onion with the drained bacon and chorizo in a pot; add remaining ingredients and simmer for 30 minutes.