Frijoles Borrachos('Drunken' Beans)

Frijoles borrachos get their name from the beer that simmers right alongside the pinto beans, and you can taste it. That 12 ounces of cerveza adds a malty, slightly bitter depth to the broth that water or plain broth alone can’t touch.

Bacon goes in first, rendering its fat into the pot before the jalapenos, onion, and garlic soften in those drippings. That’s three layers of flavor built into the base before the beans even hit the liquid.

Two and a half hours of low simmering is what it takes to go from dried beans to creamy, tender frijoles with most of the liquid absorbed into a thick, saucy consistency. Stir often during that last stretch so the beans on the bottom don’t scorch as the liquid reduces.

These beans want to be a side to grilled carne asada, tucked into breakfast tacos, or eaten straight from the pot with a warm tortilla and nothing else.

Chef Tips

• Soak the beans for a full 12 hours. Shortcutting the soak leads to uneven cooking where some beans are mushy and others are still hard
• Use a Mexican lager like Modelo or Tecate. Hoppy IPAs or dark stouts will overpower the beans
• Partially cover the pot so steam escapes slowly. A full lid traps too much moisture and the beans stay soupy
• Season with salt only in the last 30 minutes of cooking. Adding it earlier can toughen the bean skins

Variations

• Swap pinto beans for kidney beans or black beans
• Add a smoked ham hock instead of bacon for a deeper, smokier pork flavor
• Stir in a handful of chopped fresh cilantro and a squeeze of lime right before serving