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    Home » Recipes » Vegan Main Dishes

    Beer-Stewed Pinto Beans (Frijoles Borrachos)

    Published: Dec 15, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    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 embellishing with jalapeño peppers and fresh cilantro gives them a unique flavor. Serve this with tortilla or rice specialties that don't themselves contain beans. Delicious as a side dish with Southwestern flavored dishes like Baked Rice with Cheese and Green Chiles or Tofu Rancheros. Or, you can use this as a tasty filling for soft tacos or wrap them into tortillas for simple burritos. Photos by Evan Atlas.

    Serves: 6 or more

    • 1 cup chopped ripe tomatoes or lightly drained canned diced tomatoes
    • Two 15- to 16-ounce cans pinto or pink beans, drained and rinsed,
      or 3 to 3 ½ cups cooked pinto or pink beans (from about 1 ⅔ cups raw)
    • ½ cup beer
    • 2 scallions, white and green parts, thinly sliced
    • 1 to 2 jalapeño peppers, seeded and minced, or one 4-ounce can mild green chilies
    • 1 teaspoon ground cumin
    • ⅓ cup chopped fresh cilantro
    • Salt and freshly ground pepper to taste

    Combine all the ingredients except the cilantro, salt, and pepper in a wide skillet and bring to a simmer. Cover and simmer gently over low heat for 10 minutes.

    Mash enough of the beans to thicken the base (use a potato masher or a large fork) so that the mixture isn't soupy.

    Stir in the cilantro and season with salt and pepper. Cook for 5 minutes longer over very low heat, uncovered. If there's still too much liquid in the skillet, continue to cook until the bean mixture thickens, then serve.

    Beer-Stewed Pinto Beans (frijoles borrachos) recipe

    • Here are more easy bean main dishes.
    • For lots more Southwestern-style recipes, go to A Southwestern Supper.

    More recipes you may enjoy

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    Reader Interactions

    Comments

    1. summer says

      April 12, 2011 at 3:16 pm

      this sounds amazing. tonights dinner. thank you.

    2. Samara says

      February 07, 2012 at 9:40 pm

      Loved this. I served it with the baked rice with cheese and chilies recipe just as suggested!

    3. David says

      March 31, 2016 at 11:25 am

      Have u tried frijoles charros way better

    4. Monica Evans says

      April 29, 2016 at 11:33 am

      Frijoles charros are not vegan.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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