Frijoles Borrachos(Drunken Beans)
Frijoles Borrachos are flavorful, smoky pinto beans cooked with bacon, beer, and spices, complemented by stuffed, battered chilies filled with cheese—perfect for hearty, festive occasions.
Ingredients
- 1 lb. pinto beans ⓘ
- 6 c. water ⓘ
- 1 lb. bacon ⓘ
- 1 large onion ⓘ
- 1 bell pepper ⓘ
- 2 cloves garlic ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 tomato ⓘ
- 1 Tbsp. cilantro ⓘ
- 1 (12 oz.) can beer ⓘ
- 1/4 c. ketchup ⓘ
- 1/4 to 1/2 tsp. crushed red pepper
- 12 anaheim or poblano chillies ⓘ
- 1 lb. Cheddar or Jack cheese ⓘ
- 1 c. plain (all-purpose) flour ⓘ
- 6 eggs ⓘ
Instructions
- Roast and skin the chillies, slit open the side, remove seeds and veins, being careful not to break the flesh.
- Insert a piece of cheese into each chilli, tapering the end of the cheese slightly.
- If necessary, roll the stuffed chillies in flour.
- Beat the egg yolks and whites separately until whites reach stiff peaks.
- Recombine the eggs and beat together quickly.
- Dip the chillies in the egg batter, ensuring they are evenly coated.
- Fry the battered chillies in hot oil or fat more than 1 inch deep until golden brown.
- Keep the fried chillies warm in the oven until ready to serve.
- Prepare the frijoles borrachos by cooking the pinto beans with bacon, onion, bell pepper, garlic, salt, tomato, cilantro, beer, ketchup, and crushed red pepper until tender and flavorful.
- Serve the beans alongside the stuffed, battered chillies with rice.
Tips & Substitutions
To enhance the flavor of your Frijoles Borrachos, consider using smoked bacon or adding a splash of hot sauce for extra heat. If you can't find pinto beans, black beans can be a great substitute. For a vegetarian option, skip the bacon and use vegetable broth. Be sure to soak the beans overnight for the best texture and cooking time.
Serving Suggestions
Serve Frijoles Borrachos alongside the stuffed, battered chillies for a hearty meal. A side of Spanish Rice (Potluck Favorite) can complement the dish perfectly. Pair with a fresh salad or some homemade tortillas for a complete experience. For a festive touch, consider offering Sam'S Salsa Supreme as a condiment.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, simply warm them on the stove over medium heat, adding a splash of water or broth to prevent drying out. They can also be reheated in the microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Frijoles Borrachos(Drunken Beans) contains roughly 904 calories, with 14g protein, 56g carbohydrates, and 72g fat. It is an excellent source of vitamin C (92% of the Daily Value), protein (28% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2336mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Frijoles Borrachos ahead of time?
Yes, you can prepare the beans ahead of time and store them in the refrigerator. They taste even better the next day as the flavors meld. Just reheat before serving, and feel free to adjust the seasoning as needed.
What type of beer works best for this recipe?
A light lager or pale ale works best for Frijoles Borrachos, as they add flavor without overpowering the dish. Avoid dark beers, which can make the beans bitter. Choose a beer you enjoy drinking for the best results.
Can I make this dish vegetarian?
Absolutely! To make a vegetarian version of Frijoles Borrachos, simply omit the bacon and replace it with smoked paprika or liquid smoke for flavor. Use vegetable broth instead of water to cook the beans for an added depth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).