Borracho Beans. Full Recipe on IG Post.
Drunken Baked Beans (Frijoles Borrachos) - Food Wishes
They say beer makes everything better, which might not be literally true, but it certainly makes a pan of baked beans better. Not only is this one of the best-tasting baked bean recipes ever, it’s also one of the easiest. Enjoy!
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Frijoles Borrachos Recipe | Mexican Beans |
This is my recipe for my Frijoles Borrachos or Mexican Drunken Beans. The beer is absolutely optional!
~Enjoy~
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KW 19 Frijoles Borrachos
KW talks about making Frijoles Borrachos or Drunken Beans a favorite Texas side dish that is made with beer!
Borracho Beans (Frijoles Borrachos)
Borracho beans (frijoles borrachos) are spicy pintos and bacon simmered in beer. Make this Mexican recipe for a delicious side dish of drunken beans!
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Ingredients
1 lb dried pinto beans (See Note 1)
3 slices bacon, cut into 1 pieces
1 medium yellow onion, diced
1 jalapeño, diced (or Serrano for spicier)
4 garlic cloves, minced
14 oz can diced tomatoes (don't drain)
1 tsp chili powder
1 tsp Mexican oregano
1/2 teaspoon ground cumin
12 oz bottle dark beer (XX or Negra Modelo)
1/4 cup cilantro, chopped
Instructions
Pick through and discard any debris from dried beans. Rinse the beans under cool water. Transfer the beans to a large pot or Dutch oven and cover with 8 cups of water.
Bring beans to a boil, reduce heat to simmer and cover. Cook for 1 1/2 hours. Add salt and cook another 30 minutes, uncovered. Drain the cooked beans, transfer to a large bowl, and set aside.
Add the bacon to the large pot or Dutch oven and render until crisp and brown. Remove with slotted spoon and set aside, reserving bacon fat.
Add the onion, jalapeño, garlic, tomatoes, spices and saute in the reserved bacon fat for 10 minutes. Add the cooked beans, half of the bacon and dark beer, stirring to mix. Cook on low heat for 15 minutes (See Note 2).
Before serving, stir in chopped cilantro and top each bowl of beans with cooked bacon.
Notes
1. I find it optional to soak the pinto beans 8 hours. Using a bean recipe from Diana Kennedy, I realized it was optional to soak 1 pound dried pinto beans 8 hours (overnight) or cooking dried beans directly. It made no difference texture wise. Beans were cooked and in a side by side taste test, no one could tell me which were soaked! What is does do: Soaking beans before cooking helps to remove some of those indigestible sugars that may cause flatulence.
2. For thicker beans, use a potato masher and mash the beans several times and stir.
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Rick Martínez's Frijoles Borrachos | Introduction to Mexican Cooking | Food Network
Rick demonstrates how to make frijoles borrachos or drunken beans, a smoky dish using beer and bacon, that takes him back to family meals in Northern Mexico and Texas!
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Frijoles Borrachos
RECIPE COURTESY OF RICK MARTINEZ
Level: Easy
Total: 10 hr (includes soaking time)
Active: 40 min
Yield: 8 servings
Ingredients
Kosher salt
1 pound dried pinto beans (about 2 1/2 cups)
4 ounces thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
4 jalapeno chiles, seeded and chopped
4 cloves garlic, finely chopped
1 medium white onion, chopped
One 15-ounce can fire-roasted diced tomatoes
One 12-ounce bottle pale Mexican lager
3/4 cup packed cilantro leaves and tender stems, roughly chopped
Directions
Stir 2 tablespoons salt into 3 quarts warm water in a large bowl until dissolved. Add the beans, cover with plastic and let sit at room temperature for 8 hours and up to 24. Drain and set aside until ready to use.
Heat a large Dutch oven or large heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy and deep golden brown, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a small bowl, leaving as much fat in the pot as possible.
Add the chiles, garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until the liquid has almost completely evaporated, 3 to 4 minutes. Add the beans, lager, bacon, and 10 cups cold water to the pot and simmer uncovered, stirring and skimming occasionally, adding more boiling water if needed, until the beans are tender, 45 to 75 minutes.
Remove the beans from the heat and stir in the cilantro. Let the beans sit for 10 minutes before serving.
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Rick Martínez's Frijoles Borrachos | Introduction to Mexican Cooking | Food Network