Drunken Beans

Drunken beans are a flavorful Mexican side dish (called frijoles borrachos) of tender beans that have simmered in beer.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings

Calories 207kcal

Author Karly Campbell

Ingredients

16 ounces dried pinto beans
6 slices bacon diced
1 medium sweet onion diced
1 medium jalapeno diced
4 cloves garlic diced
6 cups water
2 teaspoons Mexican oregano
12 ounces dark beer
14 ounces canned diced tomatoes
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt more to taste
1 teaspoon ground pepper more to taste
1/2 cup chopped cilantro

Instructions

Rinse and sort through the beans, removing any debris. Soak overnight in a large covered bowl.
Drain the liquid from the beans and set beans aside.
Add the bacon to a large stock pot or dutch oven over medium heat and fry until nearly crisp.
Add in the onion, jalapeno, and garlic. Cook until softened, about 5 minutes.
Add the beans, water, beer, tomatoes, chili powder, and cumin to the pot. Bring to a boil, reduce to a simmer, and cover.
Cook, covered, for 1 hour 30 minutes, stirring every 30 minutes.
Remove the lid from the beans and stir. Continue cooking uncovered for 1 hour. Once beans are cooked through and tender, add additional water to the pot to reach your desired consistency. We like to leave the beans thick.
Remove from the heat and stir in the salt, pepper, and cilantro before serving.

Notes

We like our beans to have a fairly thick texture, but you can easily add more liquid (water, broth, or even beer) to the beans after cooking to thin it out a bit.

Nutrition