Name: Drunken Beans (Frijoles Borrachos)
Yield: Serves 6
Cuisine: Mexican
Ingredients: 2 cloves garlic, minced; 1 pound pinto beans, soaked and cooked according to My Refried Beans; 1 white onion, finely diced; 1 canned chipotle en adobo, minced; ½ teaspoon ground allspice; 1 stalk celery, finely diced; 2 (12-ounce) cans Mexican beer, preferably Tecate or Negra Modelo; salt; 4 quarts water; ½ cup tomato paste; 1 bunch fresh oregano, stemmed and finely chopped; 1 tablespoon Dijon mustard; 6 sprigs thyme, stemmed and finely chopped; 1 pound thin-sliced bacon, cut crosswise into½-inch pieces; 2 carrots, finely diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

These beans are My Refried Beans dressed up with additional bacon, chipotles en adobo, mustard, and beer, which gives them the name borrachos, meaning “drunk.” They’re a perfect side dish for a Mexican-themed barbecue with grilled steak or chicken and Elote de la Calle.

Ingredients

1 pound pinto beans, soaked and cooked according to My Refried Beans
4 quarts water

Method

Cook the bacon in a large casserole until done but not too crispy. Add the carrots, cloves, onion, celery, thyme, oregano, mustard, tomato paste, allspice, and chipotle and sauté until the vegetables are tender; stir in the beer, add the cooked beans to the pot, and simmer for 10 minutes to combine the flavors; season to taste with salt.

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