Frijoles Borrachos

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;Â±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. ItÃ¢ÂÂs rustic, easy to prepare, and brings authentic home-style warmth to any table.

Cooking Method: Frying, Roasting

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 243.5

Dietary: Vegetarian

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;Â±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. ItÃ¢ÂÂs rustic, easy to prepare, and brings authentic home-style warmth to any table.

Ingredients

1 1/2 pound Dried pinto beans, cleaned,

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 jalapeÃÂ±o 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

Read it online: https://www.chefs-mate.com/recipe/frijoles-borrachos/