Drunken Beans (Frijoles Borrachos)
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.6 out of 5 stars
(17)
Ingredients
About 6-8 servings
- 4 pieces (uncooked) bacon, diced
- 1 small white onion, finely diced
- 1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
- 4 garlic cloves, minced
- 1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
- 4 (15-ounce) cans pinto beans, rinsed and drained
- 1 Tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 Tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
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Preparation
Step 1
Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
Step 2
Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
Step 3
When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.
Step 4
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Chef's notes
*If you are cooking these gluten-free, you need to use gluten-free beer and be sure to inspect the labels of your ingredients (especially the beans) to be certain that they contain only gluten-free ingredients.
