Frijoles Borrachos (Mexican Drunken Beans)

Ingredients

• 1 lb Dried Mayocoba, pinto, or black beans (Choose one variety)
• 3 tbsp Olive oil
• 1 large White onion (Dice 3/4 of the onion and mince the remaining 1/4; about 2 cups total)
• 4 cup Water (Plus enough water to cover the beans by 2–3 inches for soaking)
• 1 bottle Dark beer (12-ounce bottle; such as Modelo Negro)
• 2 Fresh jalapeños (Large; stemmed, seeded, and diced; about 3/4 cup)
• 4 Garlic (Cloves, minced)
• 1 lb Roma tomatoes (Diced; about 2 1/2 cups)
• 0.25 cup Cilantro (Coarsely chopped)
• 2 tsp Ancho or New Mexico chili powder (Choose one)
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• 1.25 tsp Salt (Or to taste)

Steps

1. 1

   The day before cooking, place the dried beans in a large pot and add enough water to cover them by 2–3 inches. Cover the pot and leave the beans to soak overnight.

2. 2

   The next day, drain and rinse the beans, then check them for stones. Rinse out the pot.

3. 3

   Return the pot to the burner and heat it over low heat until dry. While it dries, prepare the onion: dice 3/4 and mince the remaining 1/4.

4. 4

   Once the pot is dry, add the olive oil and raise the heat to medium.

5. 5

   Add the diced onion, reserving the minced onion. Cook for about 5 minutes, until translucent.

6. 6

   Add the drained beans, 4 cups water, and the bottle of dark beer. Bring to a low boil.

7. 7

   Reduce the heat to a simmer and cook uncovered for 40 minutes.

8. 8

   Add the reserved minced onion, jalapeños, garlic, tomatoes, cilantro, chili powder, smoked paprika, cumin, and salt. Stir to combine.

9. 9

   Continue simmering for about 15 minutes, until the beans are tender.

Notes

The author omits the smoked pork often used in this dish and adds smoked paprika for a vegetarian version. The beans freeze well.

Nutrition per serving

• side
• vegetarian
• gluten-free option unavailable
• simmered
• Mexican
• make-ahead
• freezer-friendly