Frijoles Borrachos

How to make Frijoles Borrachos

Ingredients:

Borracho Beans

1 lb. dried pinto beans

6 strips bacon, diced

6 lg smoked sausage or weiners, cut in pieces

1 yellow onion, diced

1 jalapeño, diced

3 garlic cloves, minced

1 tablespoon ancho chile powder

1 teaspoon ground cumin

1/2 teaspoon Mexican oregano

2 bay leaves

24 oz (2 bottles) dark lager like Negro Modelo

1 1/2 cups chicken broth or water

1 chicken bouillon cube

kosher salt

Pico De Gallo

1/4 white onion, finely diced

2 large, ripe tomatoes, diced

1/2 jalapeño, diced

1/4 cup minced cilantro

2 limes, juiced

Instructions:

Soak the beans:

Place the beans in a mesh strainer and rinse them well.

Remove any discolored or broken beans and any rocks that may have made their way into the bag.

Place the beans in a large mixing bowl or container and cover with at least 3 inches of cold water.

Stir in 1 tablespoon of kosher salt until dissolved.

Soak 8 hours or overnight at room temperature.

Cook the bacon:

Add the diced bacon to a large dutch oven over medium-low heat.

Cook, stirring occasionally, until the bacon is crispy and the fat has been rendered.

Saute the aromatics:

Increase the heat on the pot to medium and add the onion and diced jalapeño.

Cook for 2-3 minutes until the onion is starting to soften.

Add the minced garlic, chile powder, cumin, and oregano and cook for 1 minute more.

Simmer the beans:

Drain and rinse the soaked beans and add them to the pot with the beer, chicken stock or water, and bouillon.

Season with salt and pepper and cover.

Simmer on medium-low heat for 90 minutes, then remove the lid, and simmer for 30 more minutes, until thick.

Be sure to stir occasionally to keep the beans from sticking.

Mix the pico de gallo:

If you’re making homemade pico de gallo, mix all the ingredients together in a small mixing bowl and stir well.

Make at least 1 hour before using.

Finish the beans:

Once the beans are creamy and tender, season to taste with any additional salt and pepper.

Stir in 1 cup of the pico de gallo.

Transfer the borracho beans to a serving bowl and top with additional pico de gallo and chopped cilantro.

Nutrition Information:

Frequently Asked Questions:

Can I use canned pinto beans instead of dried beans?

While the recipe calls for dried pinto beans, you can use canned pinto beans as a time-saving alternative.

If using canned beans, skip the soaking step and rinse them before adding them to the pot. Reduce the cooking time accordingly since canned beans are already partially cooked.

What can I use as a substitute for dark lager?

If you prefer not to use alcohol or don’t have dark lager on hand, you can substitute it with an equal amount of beef or vegetable broth.

The broth will still add flavor to the beans, though the beer imparts a unique taste.

Can I make this recipe vegetarian or vegan?

Yes, you can make a vegetarian version of Frijoles Borrachos by omitting the bacon and using vegetable sausage or plant-based sausage alternatives.

Replace chicken broth or bouillon cube with vegetable broth or vegan bouillon for a vegan version.

How spicy will the beans be with the jalapeño?

The spiciness of the beans will depend on the amount of jalapeño used and whether you include the seeds and ribs.

If you prefer milder beans, you can reduce the amount of jalapeño or remove the seeds and ribs before dicing.

Can I freeze the leftover beans?

Absolutely! Frijoles Borrachos can be frozen for later use. Allow the beans to cool completely before transferring them to airtight containers or freezer bags.

Label and date the containers, and store them in the freezer for up to 3 months.

Thaw the beans in the refrigerator overnight before reheating.

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