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  • Frijoles Borrachos

    1 vote
    Frijoles Borrachos
    Prep: 1 days Cook: 3 hours Servings: 8
    by Cindy McNamara
    22 recipes
    >
    ...or Drunken Beans. Why just simmer plain ol' pinto beans when you can add a few ingredients and have MUY Delish Drunken Beans?? I prefer a dark beer for this recipe but any you have on hand should be fine. I used some heirloom Good Mother Stallard beans from Rancho Gordo growers here in Cali. They are available online along with a bunch of other fabulous varieties. I was skeptical that the varietal would make much of a difference in this recipe but guess what, it really does. These beans soak up so plump and cook up with fabulous texture and flavor all by themselves. Surprise. WARNING- do NOT salt until beans have simmered at least an hour or you'll end up with gritty beans!

    Ingredients

    • 2 c. dry Good Mother Stallard beans SOAKED OVERNIGHT (substitute pintos if you must)
    • 1 T. olive oil
    • 2 slices smokey bacon, chopped (use more if you have no ham bone)
    • 1 leftover ham bone (good substitute - smoked turkey wing)
    • 1 bottle stout or porter beer
    • 2 c. chicken stock
    • 4 c. water
    • 1 jalapeno pepper, minced (seed first if you oppose heat)
    • 4 cloves garlic, fine chop
    • 1 t. red pepper flakes (to taste)
    • 1 c. onion, fine chop
    • 1/2 c. celery, fine chop
    • 1/2 c. carrot, fine chop
    • 1 c. tomato, small dice (I prefer fresh)
    • 1/2 c. cilantro, chopped
    • 1 t. salt (to taste)
    • 1 t. pepper (to taste)

    Directions

    1. Soak 2 c. dry beans overnight.
    2. Drain, rinse and sort for any pebbles or beans that didn't soften.
    3. Place olive oil, garlic and red pepper flakes in a large dutch oven and bring up to med high heat slowly without burning garlic.
    4. Add bacon pieces and saute until fat begins to render and bacon pieces start to brown.
    5. De-glaze pan with beer.
    6. Add pre-soaked beans, stock, water and ham bone.
    7. Bring to a boil, reduce heat and simmer beans at least one hour, longer is better.
    8. Add salt ,pepper, jalapeno, onion, celery, carrot and tomatoes and simmer 30-45 minutes longer. Add water as needed to keep beans covered.
    9. Add cilantro and taste to adjust seasoning.
    10. Remove ham bones. Meat should be shredding easily and beans should be very tender.
    11. Flavor is even better on day two.

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