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. ^[1]
• For lots more Southwestern-style recipes, go to A Southwestern Supper ^[2].