The first in our 2012 BEANS! feature is this wonderfully thick, bean-forward recipe for Frijoles Borrachos (Drunken Beans) from Haverly. With pinto beans, garlic, onions, salt, bacon, tomato, beer and a little time, you get a hearty side that compliments grilled and barbecued items perfectly. Set these beans out with warm tortillas, sauteed vegetables, seasoned rice, pico de gallo, and some guacamole and you’ve got yourself a burrito bar. Like most bean recipes, this dish reheats beautifully so if you want to make them the night before a tailgate you can, just be sure to put the pot on the side of the grill with low heat and not the side of the grill you’ve got set to MEGA FLAMES for hot dogs in twenty seconds or less.
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