Favorite Frijoles Borrachos

Frijoles borrachos translates as drunken beans, and the bottle of beer in the pot is what gives this Tex-Mex classic its name and its backbone. Soaked red kidney beans simmer for hours with smoky bacon, onion, garlic, oregano, and cumin in a broth thinned out with beer and tomato sauce. The long simmer is the point, the liquid reduces down to a thick, almost gravy-like consistency that clings to the beans and tastes deeply of pork and hops. A 12-hour soak is a must, dry beans cooked from scratch develop a creamier interior than canned ever will. Use a dark Mexican lager like Negra Modelo for richer, more malty depth, or a pale lager for a brighter, cleaner version. Serve as a hearty side with grilled meats or as a main with warm flour tortillas and queso fresco crumbled on top.

Chef Tips

• Soak the beans a full 12 hours minimum, undersoaked beans cook unevenly and refuse to soften no matter how long you simmer.
• Salt the beans only at the end, adding it early can toughen the skins and slow tenderizing.
• Stir often during the last hour, beans love to stick and scorch on the bottom as the liquid reduces.
• Add a couple of chopped jalapeños or a serrano along with the onion for a proper Tex-Mex kick, since the ingredient list runs mild as written.

Variations

• Swap the bacon for chopped chorizo for a spicier, more pronounced pork flavor.
• Use pinto beans in place of kidney beans for a more authentic Northern Mexican version.
• Stir in a handful of chopped cilantro and a squeeze of lime right before serving for a bright finish.