Drunken Beans (Frijoles Borrachos)
Beans with beer, bacon and coriander, northern style.
About this recipe
Pinto beans cooked with beer, bacon, coriander and serrano chilli. A soupy, aromatic northern stew that is the obligatory side dish at every barbecue.
History & Origin
Frijoles borrachos are among the most emblematic bean dishes of northern Mexican cookery, named for the beer added during cooking which gives them an unmistakable malty, slightly bitter flavour. This dish is inseparable from the barbecue culture of northern Mexico. Their history is tied to Mexican beer, whose industry took off in northern Mexico with the founding of Cerveceria Cuauhtemoc in Monterrey in 1890.
Estimated cost
£6.00
Total cost
£0.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
280
Calories
16g
Protein
36g
Carbohydrates
10g
Fat
10g
Fibre
580mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Soak the pinto beans in water overnight. Drain and place in a large pot with fresh water (three times the volume).
- 2
Fry the bacon pieces until golden. In the same fat, saute the chopped onion, garlic and serrano chillies.
- 3
Add the chopped tomato and cook for 5 minutes. Transfer everything to the bean pot.
- 4
Pour the entire bottle of beer into the beans. Add epazote, salt and cook on low heat for 1.5-2 hours until the beans are soft.
- 5
Adjust salt and add fresh chopped coriander when serving. They should be soupy.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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