Recipe for cooking drunken beans (frijoles borrachos)
Recipes from the Southwest US :: Southwestern Side Dishes
4 jalapeño chiles, stems and seeds
removed, cut in half
2 c. pinto beans, cleaned and rinsed
12 oz. beer
1 large onion, quartered
1 Tbsp. canola (or other vegetable) oil
6 c. water
Canola (or other vegetable) oil (for re-frying)
Combine chiles, beans, beer, onion, the 1 Tbsp. oil and water in a large pot and soak overnight.
The next day, bring the mixture to a boil; reduce heat, and simmer until the beans begin to fall apart. Add more water (always boiling water), if necessary. Remove the onion and chiles and either serve the beans whole with the cooking liquid or mash the beans and then fry them with additional oil for refried beans.
