Frijoles Borrachos

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Servings: 8 Difficulty: Advanced
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Hearty Mexican pinto beans braised in dark beer with aromatics
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Frijoles Borrachos, or “drunken beans,” are a rich and comforting Mexican classic that transforms simple dried pinto beans into a savory, complex dish. By simmering the beans in dark beer, you infuse them with a deep, malty flavor that pairs perfectly with the aromatic blend of onions, tomatoes, and fresh cilantro. The result is a thick, stew-like consistency with a subtle kick from serrano or jalape&# 195;±o chilies. This vegan-friendly main course is incredibly satisfying and holds its flavor well, making it an excellent choice for weeknight dinners, potlucks, or as a hearty side dish alongside roasted meats. ItâÂÂs rustic, easy to prepare, and brings authentic home-style warmth to any table.

Frijoles Borrachos recipe image
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Frijoles Borrachos

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 243.5

Description

Frijoles Borrachos, or "drunken beans," are a rich and comforting Mexican classic that transforms simple dried pinto beans into a savory, complex dish. By simmering the beans in dark beer, you infuse them with a deep, malty flavor that pairs perfectly with the aromatic blend of onions, tomatoes, and fresh cilantro. The result is a thick, stew-like consistency with a subtle kick from serrano or jalape&# 195;±o chilies. This vegan-friendly main course is incredibly satisfying and holds its flavor well, making it an excellent choice for weeknight dinners, potlucks, or as a hearty side dish alongside roasted meats. ItâÂÂs rustic, easy to prepare, and brings authentic home-style warmth to any table.

Ingredients

Directions

  1. Rinse the dried pinto beans thoroughly and soak them overnight in water.
  2. Drain the soaked beans and place them in a large pot.
  3. Add 3 to 3 1/2 quarts of water to the pot.
  4. Cover and cook over low heat for 1 1/2 to 2 hours, or until the beans are tender.
  5. Add more warm water if needed during cooking to keep beans submerged.
  6. Meanwhile, heat lard or vegetable oil in a large, deep, heavy skillet over medium-high heat.
  7. Add the finely chopped onions and fry until lightly browned.
  8. Add the finely chopped tomatoes, chilies, and cilantro to the skillet.
  9. Stir in the cooked beans, reserving some cooking liquid if necessary.
  10. Add 2 to 3 cups of dark beer and sea salt to taste.
  11. Cook uncovered over low heat, stirring occasionally, until the mixture thickens, about 45 minutes.
  12. Transfer the hot beans to a decorative serving dish.
  13. Serve immediately with tortillas or roasted meat.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 243.5kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 46.0g16%
Dietary Fiber 15.3g62%
Sugars 1.7g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you prefer not to use lard, vegetable oil is a suitable vegan substitute.

For a spicier kick, increase the amount of serrano or jalapeño chilies.

The beans can be stored in an airtight container in the refrigerator for up to 4 days.

Ensure the beans are fully tender before adding the beer mixture to avoid uneven cooking.

"Borrachos" translates to "drunkards," referring to the beer used in the recipe.

Keywords: beans, borrachos, mexican, pinto, beer, vegan, savory, stew, comfort food, cilantro, onion, tomato, chili, lard, traditional, hearty, slow cook, dinner, side dish, plant based, spicy
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