Frijoles Borrachos
Frijoles Borrachos, which translates as drunken beans, are a variation of Frijoles Charros, named after Mexican cowboys for whom the beans, cooked on the campfire in a big pot, were named. When the beans are simmered in beer, they are referred to throughout Latin America as Frijoles Borrachos or just Borrachos.
Ingredients
- 3 to 3 1/2 quarts water
- 1/2 cup lard or vegetable oil
- 2 white onion finely chopped
- 3 tomato finely chopped
- 4 serrano chili pepper or jalapeno chilies, finely chopped
- 2 cups cilantro (leaves) finely chopped
- sea salt to taste
- 2 to 3 cups stout beer
- 1.5 lb pinto beans dried cleaned, rinsed, and soaked overnight, in water to cover
Instructions
- To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.
- Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
- Pour the hot beans into a decorative clay or ceramic serving dish.
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