BORRACHO BEANS: How to Make Delicious "Drunken" Beans/Frijoles Borrachos with Hatch Green Chile
If you've never had Borracho Beans before, you've been missing out because they're absolutely delicious. It's amazing how one bottle of beer can enhance the flavors that are packed into these "Drunken" Beans/Frijoles Borrachos. Among those flavors is Hatch green chile! Need I say more?! Read on for the recipe.
Video
Equipment
- 1 Large pot For frying and simmering the beans
- 1 Wooden spoon For stirring and sautéing
- 1 Knife To slice tomatoes and vegetables
- 1 Cutting board For prep work
- 1 set Measuring cups For water and beans
- 1 Strainer To drain soaked beans
Ingredients
- 1 lb. pinto beans (sorted, cleaned, soaked in water overnight & drained)
- 6 cups of water
- 4 slices of bacon cut into half-inch pieces
- 4 roma tomatoes cubed
- 5 Hatch green chiles (roasted, peeled & diced)
- 2 cloves of garlic minced
- 1 medium onion chopped
- 1 bottle of Mexican beer
- salt to taste
Instructions
- Heat a large pot on the stovetop at medium high heat, then fry the bacon in the pot.
- Once cooked, remove the bacon and set aside, but leave the bacon grease in the pot.
- Drop in chopped onions, tomatoes, and chile and let it fry in the bacon grease, while stirring.
- Once onions are translucent and tomatoes have cooked down, add in minced garlic and cooked bacon.
- Then add in drained pinto beans, along with 6 cups water and 1 bottle of beer.
- Stir to combine and let it come to a boil.
- Once it boils, lower the heat and let beans cook for 2 hours.
- In the last half hour of cooking time, add in salt to taste.
- The alcohol from the beer will cook out, but what the beer does is enhance all the flavors of the other ingredients.
- You'll be left with creamy, smoky, flavor-packed Borracho Beans.
- Serve hot as a side dish with rice, carne asada, or fresh tortillas.
Notes
This recipe and video were created and produced by Marcy Inspired.
