Haverly's Frijoles Borrachos (Drunken Beans): Football Foodie BEANS!
Author: 
Recipe type: side
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • PINTO BEANS
  • 1 pound washed, dried pinto beans
  • 1 clove garlic, or ⅛ teaspoon garlic powder
  • 1 onion
  • salt (optional)
  • FRIJOLES BORRACHOS
  • Cook desired quantity of pinto beans.
  • 1-2 strips of bacon, fry until crisp
  • chopped onion, saute in bacon
  • chopped tomato, saute in bacon
  • ½ can of beer (6 ounces or ¾ cup)
  • 4 sprigs cilantro, chopped
Instructions
  1. PINTO BEANS
  2. Place beans in a pot of cold water; the water should cover the beans by 3 or 4 inches.
  3. On highest heat, bring beans to a boil and let boil for 30 minutes.
  4. Remove from heat, cover and let stand for 30 minutes.
  5. Add garlic, return to medium heat, cook until soft and tender.
  6. Add more water as needed, but towards the end of cooking time, add small amounts so the final bean broth is not watery.
  7. *** cooking time 4-5 hours (HED note: I usually find 3-4 to be sufficient)
  8. If desired, salt to taste the final 30-60 minutes. May also add a whole, peeled onion at this time for flavoring.
  9. FRIJOLES BORRACHOS
  10. Fry bacon until crisp.
  11. Saute onions and tomatoes, then add to beans.
  12. Add beer and cilantro.
  13. Cook until beans are seasoned with other ingredients, 30-60 minutes, medium heat.
  14. SARAH'S VARIATION:
  15. Pinto Beans
  16. Bring the water and the beans to a boil over high heat in a large covered pot and then reduce heat simmer for 30 minutes.
  17. Uncover and add one finely diced onion.
  18. Simmer for 30 minutes more uncovered.
  19. Add 1 teaspoon kosher salt and simmer for 30 more minutes
  20. Frijoles Borrachos
  21. Dice two slices of bacon and then fry until crispy.
  22. Remove the bacon to drain and then saute a diced heirloom tomato and a diced onion in the rendered bacon fat for about 10-15 minutes.
  23. Put the pot of pinto beans back on low heat and add the cooked bacon, tomato, onion, chopped cilantro and 6 ounces (3/4 cup) Mexican pilsner beer like Pacifico or Bohemia.
  24. Simmer for 30 minutes.
  25. For an even thicker bean, halfway between a refried bean and regular bean so I cooked these another 30 minutes at the lowest possible heat. (Optional.)
  26. Top with a little cotija or Monterey Jack cheese and a sprig of cilantro for garnish and serve.
Notes

Variations in cooking times with pinto and black beans are usually attributed to age of the beans, elevation and even how hard the water used for cooking is in your area. Adjust cooking times as needed for the beans being used.

Be sure to rinse the pinto beans and pick out any small stones. (In all my years of picking over beans I've never actually seen a stone, but it can happen so better safe than having to run to the emergency dentist during the game.)

Do not presoak the beans.

Recipe by sarah sprague at http://sarahsprague.com/2012/09/04/haverlys-frijoles-borrachos-drunken-beans-football-foodie-beans/