FRIJOLES BORRACHOS: DRUNKEN BEANS

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Frijoles Borrachos: Drunken Beans image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

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

Steps:

  • Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
  • 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.
  • With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

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