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Frijoles Borrachos (Drunken Beans)




Source of Recipe


Internet


List of Ingredients




4 jalapeño chiles, stems and seeds removed, cut in half (or mild chiles)
2 cups dried pinto beans, washed well
1 (12-oz.) can beer
1 lg. onion, quartered
1 tbsp oil
6 cups water
salt to taste
oil for refrying

Recipe



Combine chiles, beans, beer, onion, 1 tbsp. oil, and water in large pot and soak overnight to absorb flavors.

The next day, bring the mixture to a boil, reduce heat, and simmer until the beans are tender. Salt to taste. Cook until they start to fall apart. Add more water if necessary.

Remove the onion and jalapeños and either serve the beans whole, or mash and then fry with additional oil for refried beans. Or use in chili.

NOTE: I add 1 Tbsp. chili powder and 1 tsp. cumin at the beginning.

Also you can leave the beer out if you don't like alcohol.


MY NOTES: I add a bit of bacon grease to the oil part when frying beans - adds a nice smokey flavor. Also, after draining the beans, keep some of the water. If the beans become a bit dried out after frying, add just a little of the bean water at a time, to rehydrate them.