Drunken Beans

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

Frijoles Borrachos

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

Americas
Mexico
Side dish

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.