Bear Drunken Beans
Submitted by larrytoby
Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
2 hrsFrijoles borrachos, the “drunken beans” of northern Mexico, get their name from the bottle of dark beer that goes into the pot during the long oven braise. The beer doesn’t make the dish boozy after cooking (alcohol burns off well below the simmer point), but it leaves behind a roasty, malty depth that water alone could never produce.
Think of it as a richer, smokier version of borracho’s plain cousin, frijoles de la olla.
Bacon is the second pillar here. Rendered low and slow with onion, garlic, and Mexican oregano, it builds a savory base before the beans even hit the pot.
Mexican oregano is worth seeking out. It’s actually an entirely different botanical species from Mediterranean oregano, with a more citrusy, almost lemon-verbena edge that pairs perfectly with pinto beans.
A covered bake at 300°F (150°C) for an hour and a half to two hours collapses the beans into tender pillows while keeping them whole. Pickled jalapenos add the bright, vinegary heat that defines borracho beans across Norteno tables.
Pro Tips
- Use a dark Mexican beer like Negra Modelo or Bohemia Oscura. Light lagers wash out under the long cook.
- Soak the beans the full 12 hours if possible. Longer soak means more even cooking and shorter oven time.
- Hold off salting until the beans are already tender. Salt added too early toughens bean skins.
- The dish should be soupy, not stewy. Add hot water if the broth thickens past spoonable.
Variations
- Stir in a half cup of chopped chorizo with the bacon for a meatier, smokier version.
- Use a chipotle in adobo instead of pickled jalapenos for smoky heat.
- Top with crumbled queso fresco and chopped cilantro just before serving for a more refined finish.
Ingredients
Directions
Soak beans in cold water at least 4 hours and up to 12 and drain.
Preheat oven to 300 F.
In a 6- to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly.
Add beans, water, jalapenos, and beer and bring to a boil.
Bake mixture, covered, in middle of oven until beans are soft, 1½ to 2 hours.
(Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.)
Stir in 2 teaspoons salt and bake beans 10 minutes more.
Check seasoning, adding remaining ½ teaspoon salt if necessary.
Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.
This dish is an excellent accompaniment to almost any Mexican meal.
The beans should be whole, perfectly tender and swimming in a generous amount of broth.
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