Frijoles Borrachos (Drunken Beans)

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By: Andrew Chase

Photography by: Kevin Hewitt

These Northern-style Mexican beans (Frijoles Borrachos) are also popular in Tex-Mex cooking. Use any leftover beans for refried beans or as a topping for tostadas or nacho chips.

Ingredients

1 lb (500 g) dried pinto beans

2 white onions, chopped

6 slices bacon, chopped

4 jalapeño peppers, finely chopped

5 cloves garlic, minced

1 cup (250 mL) chopped coriander

1 cup (250 mL) chopped canned or ripe tomatoes

2 cups (500 mL) dark beer

1-1/4 tsp (6 mL) salt

Preparation

Soak beans overnight. (Or place in saucepan; pour in enough water to cover by 3 inches/8 cm and bring to boil. Boil for 5 minutes; remove from heat. Cover and let stand for 1 hour.)

Drain beans. Place in large saucepan with 10 cups/2.5 L water and half of the onions; bring to boil. Reduce heat and simmer over medium heat, adding more water if necessary to keep beans covered, until beans are tender, 1 to 1-1/2 hours. Set aside.

In large saucepan or Dutch oven, fry bacon over medium-high heat until fat begins to render, 2 to 3 minutes. Add remaining onions and fry until lightly browned, about 8 minutes. Add jalapeño peppers, garlic and coriander; fry for 2 minutes. Add tomatoes, beans with liquid, beer and salt. Bring to boil; reduce heat to medium and simmer, stirring occasionally, until thickened, 45 to 60 minutes.

Makes 10 to 12 servings.

Serving(s): 10 to 12

Nutritional Information
Per each of 12 servings: about
Calories	214
Protein	10 g
Fat (total)	6 g
Sat. Fat	3 g
Carbohydrate	31 g
Fibre	9 g
Cholesterol	8 mg
Sodium	348 mg
Calcium	6 % RDI
Iron	21 % RDI
Vitamin A	2 % RDI
Vitamin C	15 % RDI
Folate	79 % RDI

Also in this menu:

Mexican spring fiesta

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