Beer-Stewed Pinto Beans (Frijoles Borrachos)
The word “borracho” was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means “drunken pinto beans.” Simmering the pintos in beer and fresh cilantro gives them a unique flavor. Serve this with tortilla or rice specialties that don’t themselves contain beans.
Serves: 6 or more
- 1 cup chopped ripe tomatoes or lightly drained canned diced tomatoes
- Two 16-ounce cans pinto or pink beans, drained and rinsed,
or 4 cups cooked pinto or pink beans (from about 1 2/3 cups raw)
- 1/2 cup beer
- 1/3 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced, or one 4-ounce can mild green chilies
- Salt and freshly ground pepper to taste
Combine all the ingredients except salt and pepper in a wide skillet and bring to a simmer. Cover and simmer gently over low heat for 30 minutes.
Season with salt and pepper and cook for 5 minutes longer over very low heat, uncovered. If there’s still too much liquid in the skillet, cook until the bean mixture thickens, then serve.
- Here are more easy bean main dishes.
- For lots more Southwestern-style recipes, go to A Southwestern Supper.
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