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Kiki's Borracho (Drunken) Beans
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
690 minutes
Classic Mexican drunken beans inspired by my grandmother's recipe.
Ingredients:
  • 1 pound dried pinto beans, washed
  • 2 quarts chicken stock
  • 1 tablespoon salt, or to taste
  • 0.5 tablespoon ground black pepper, or to taste
  • 2 (14.5 ounce) cans chopped stewed tomatoes
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 white onion, diced
  • 1.5 cups chopped fresh cilantro
  • 0.25 cup pickled jalapeno peppers
  • 6 cloves garlic, chopped
  • 1.5 tablespoons dried oregano
  • 3 bay leaves
Instructions:
  • Let beans luxuriate in a generous pot of water for 8 hours or overnight.
  • After draining the beans, generously cover them with a mixture of chicken stock and water, ensuring there is a 2-inch liquid level above the beans. Season with salt and pepper, cover the pot, and bring to a boil. Lower the heat to medium-low, and cook for 1 1/2 hours. Stir occasionally to prevent burning or sticking.
  • Combine tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves with the beans. Simmer uncovered for 1 hour until beans are tender.
  • Mash the beans lightly with a potato masher to thicken the liquid. Season with salt and pepper to taste.

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