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Borracho Beans (Frijoles Borracho)

Borracho Beans (Frijoles Borracho)

Spice up your dinner with these flavorful Borracho Beans, a classic Tex-Mex side dish. These “drunken beans” are simmered in beer and loaded with savory ingredients, making them a perfect accompaniment to your favorite Mexican dishes. Here’s how to make them:

Ingredients:

  • 1 pound (450g) pinto beans, dried
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 can (14.5 ounces/410g) diced tomatoes
  • 1 bottle (12 ounces/355ml) dark Mexican beer (such as Negra Modelo)
  • 4 cups (1 liter) chicken or vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons vegetable oil
  • Lime wedges, for serving

Instructions:

1. Prepare the Beans:

  1. Rinse the dried pinto beans under cold running water and remove any debris or stones.
  2. In a large bowl, cover the beans with enough water to submerge them by at least 2 inches. Allow them to soak overnight. If you’re short on time, you can use the quick soak method by bringing the beans to a boil in a large pot, then removing them from the heat and letting them soak for an hour.

2. Sauté the Aromatics:

  1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  3. Stir in the minced garlic and jalapeño pepper, and sauté for an additional 1-2 minutes until fragrant.

3. Cook the Beans:

  1. Drain the soaked beans and add them to the pot with the sautéed aromatics.
  2. Pour in the can of diced tomatoes (including the liquid).
  3. Add the ground cumin, chili powder, dried oregano, smoked paprika, salt, and pepper. Stir well to combine.
  4. Pour in the bottle of dark Mexican beer and the chicken or vegetable broth.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender and the liquid has thickened.

4. Serve:

  1. Taste and adjust the seasoning with salt and pepper if needed.
  2. Stir in the chopped cilantro just before serving.
  3. Serve your Borracho Beans in bowls with lime wedges on the side for a fresh squeeze of citrus flavor.

Tips:

  • If you want to make this dish even spicier, leave the seeds in the jalapeño pepper or add a dash of hot sauce.
  • You can use any dark beer you prefer, but a Mexican beer like Negra Modelo adds an authentic touch.
  • Serve these beans as a side dish with tacos, enchiladas, grilled meats, or alongside Mexican rice.
  • Leftover Borracho Beans can be stored in an airtight container in the refrigerator for up to four days. Reheat them on the stove or in the microwave.

Enjoy your flavorful Borracho Beans, a delightful Tex-Mex side dish that’s perfect for any Mexican-themed meal!

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