Frijoles Borrachos: Drunken Beans

2017-09-15
  • Yield : 6 to 8 servings
  • Prep Time : 15m
  • Ready In : 15m
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Ingredients

  • 1 pound dried pinto beans
  • 2 whole tomatoes, roughly chopped
  • 1/2 white onion, diced
  • 1 pickled jalapeno, thinly sliced
  • 2 cloves garlic
  • 2 fresh bay leaves
  • 1 tablespoon dried Mexican oregano
  • 12 ounces dark beer
  • 2 quarts water
  • Salt and freshly ground black pepper

Method

Step 1

Wash the beans thoroughly in cold water, discarding any stones or rotten beans.

Step 2

Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.

Step 3

With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

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