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Drunken Beans (Frijoles Borrochos)

November 17, 2014 - November 17, 2020

Courtesy of gimmesomeoven.com

Makes 2-4 servings

Prep: 5 mins

Cook: 25 mins


4 pieces (uncooked) bacon, diced
1 small white onion, finely diced
1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
4 garlic cloves, minced
1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
4 (15-ounce) cans pinto beans, rinsed and drained
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 Tablespoon fresh lime juice
1/4 cup chopped fresh cilantro


  1. Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
  2. Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
  3. When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.


November 17, 2014
November 17, 2020
Event Category:


Sandra Flemming & Seth Krantz