Frijoles Borrachos (Drunken Beans)

Ginger Amiro


This is another of my dad's recipes. Even if you don't care for pinto beans this might change your mind.

★★★★★ 1 vote
An entire family with leftovers for burritos.
4 Hr
Stove Top


1 lb
pinto beans
small onion, chopped
2 clove
garlic, minced
1/4 tsp
black pepper
1/4 lb
salt pork, cubed
6 c
1 1/4 tsp
4 slice
bacon, cut into small pieces
14 oz. can tomatoes, chopped
2 - 3
serrano peppers, seeded, deveined, and minced
2 tsp
dried cilantro or 2 tbsp. fresh cilantro, chopped
1 bottle
bottle carta blanca beer


1Put beans, onion, garlic, and salt pork into at least a 5 1/2 quart heavy pot with a good lid.
2Add water and bring to a rolling boil.
3Cover and reduce heat to a slow simmer. Cook for about 3 hours or until beans are nearly tender.
4Add the salt and cook uncovered at a little higher heat to reduce the fluid, stir often.
5Fry bacon pieces in a skillet until crisp.
6Add chopped tomatoes, peppers, and cilantro to the skillet.
7Cook at a good simmer for about 10 minutes or until tomato liquid has reduced some and flavors have blended.
8Raise the heat to high and add the beer.
9Let the mixture come to a roiling boil for 2 or 3 minutes and add it to the beans. Stir to mix.
10Replace the lid and cook at a slow simmer for about another hour or until the beans are very tender.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern