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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