Drunken Beans (Frijoles Borrachos)

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Gimme some Oven

Total Time

30 minutes

Prep Time

5 minutes

Cook Time

25 minutes

Rating

(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

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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.

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.

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Drunken Beans (Frijoles Borrachos)

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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