Hot Frijoles Borrachos
Submitted by blair alexandria
Frijoles borrachos, drunken pinto beans simmered low and slow in beer and water with bacon drippings, onion, garlic, fresh and pickled jalapenos, and chili powder. Mexican border country comfort food.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
10 hrsFrijoles borrachos translates to drunken beans, which is exactly what these are: a pot of pinto beans simmered in beer instead of just water. The name dates to the Mexican border country of northern Mexico and Texas where the dish originated, traditional cooking at cattle-ranch scale.
The beer does two jobs here. It adds malty depth to the cooking liquid, and the alcohol helps tenderize the bean skins so they soften without breaking. Pick a Mexican lager like Modelo, Tecate, or Pacifico for the most authentic flavor, though any pale lager works.
The double jalapeno move is what separates serious borrachos from generic spicy beans. Fresh jalapenos contribute green heat and snap, pickled jalapenos add vinegary brightness that cuts through the rich beans. Together they give you complexity that one source of pepper alone can’t provide.
Bacon drippings, not lard, is the right fat. The smoke from the bacon adds an essential layer of flavor. No drippings on hand? Saute two slices of bacon and use the rendered fat.
Pro Tips
- Soak the beans overnight. Quick-soak methods work in a pinch but overnight gives the most even cooking.
- Don’t salt the beans until they’re nearly tender. Salt added too early can toughen the bean skins.
- Keep the simmer low, just bubbling. A hard boil breaks the beans into mush.
- Mash a few beans against the side of the pot near the end of cooking if you want a thicker, more sauce-like consistency.
Variations
- Add diced tomato and a handful of cilantro at the end for a charro-style finish.
- Throw in chunks of chorizo or smoked ham hock for a meatier version.
- Use black beans in place of pinto for a different flavor profile.
Ingredients
Directions
Pick through the beans and rinse them, watching for any gravel or grit. Soak the beans in water, enough to cover them by several inches, preferably overnight.
Drain the beans, and add them to a stockpot or a large, heavy saucepan. Cover them with the water and beer. Simmer the beans, uncovered, over low heat. After 1 hour, stir the beans up from the bottom and check the liquid level.
If there is not at least an inch more water than beans, add enough hot water to bring it to that level. Simmer the beans another 30 minutes, then check them again, adding water as needed.
When the beans are well softened, add the remaining ingredients, and continue simmering. Cook at least 15 more minutes, keeping the level of the water just above the beans.
The beans are done when they are soft and creamy but not mushy, with each bean retaining its shape.
There should be extra liquid at the completion of the cooking time, although the beans should not be soupy.
If you want the liquid a little thicker, squash a few of the beans in the bottom of the pot with a potato or bean masher.
Serve the beans immediately, or cover them and keep them warm for as long as 1 hour. Or let them cool, and refrigerate or freeze them for later use.
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