Frijoles Borrachos

By Tablespoon Kitchens

July 20, 2017

bacon slices, cut into 1-inch pieces

roma tomatoes, finely diced

1/2

whole onion (yellow or white), finely diced

serrano chili peppers, well chopped

garlic clove, diced

cups cooked beans (pinto, kidney, Peruvian, or black varieties.)

1 1/2

cups of bean broth

cup pale or blond beer

tablespoons fresh cilantro, finely chopped

Hide Images

1

In an non-stick frying pan, cook the bacon over medium-high heat until golden-brown.
2

Add-in the roma tomatoes, onion, chili peppers and garlic; cook for a minute. Then incorporate the rest of the ingredients–the beans, bean broth, pale beer and cilantro. Lightly season with salt.
3

When the mixture begins to boil, lower the heat and continue cooking for 15 minutes. Remember to stir the mixture every so often with a spoon.
4

With a potato masher, lightly crush the beans to thicken the broth. Serve with toasted bread or hot tortillas. Buen provecho!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

In my house, fríjoles are an important part of our dieta. We eat them several times a week as part of breakfast, lunch or dinner. One of the things I like most about beans is their versatility. With only a few basic ingredients from your fridge or pantry, you can create something riquísima, like these frijoles borrachos or ‘drunk’ beans. They’re called borracho because they are cooked in beer. But there’s no reason to worry that you or your family will end up tipsy after eating them; the alcohol is evaporated during the cooking process. This leaves the beans with a delicious flavor that will be a hit with your whole family.