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Frijoles Borrachos recipe

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

  • Heat the oil in a large skillet. Add thetomatoes and scallions and saut over medium-low heatfor 2 minutes. Add the remaining ingredients and stir together,then simmer, covered, over low heat for 30 minutes. If there’stoo much liquid in the skillet at this time, cook, uncovered,until it thickens up a bit. Serve hot.

    Makes 6 or more servings.

    Recipe provided courtesy of Nava Atlas;

    Frijoles Borrachos.

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