The word borracho was a 19th century termfor a drunkard, so this recipe’s name literally means ‘drunkenpinto beans’. Simmering the pintos in beer, with lots of cilantro,results in a very special flavor.
Recipe: Frijoles Borrachos
1 tablespoon olive oil
1 cup chopped ripe tomatoes or 1 cup canned diced tomatoes
2 large scallions, chopped
4 cups cooked pinto beans
1/2 cup beer
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced, or one 4-ounce canchopped mild green chilies
Salt to taste
Makes 6 or more servings.
Recipe provided courtesy of Nava Atlas;www.vegkitchen.com.
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