Frijoles charros borrachos or drunken beans, as my friend Jaime called them! Lol! His eyes would light up whenever I mentioned I would be preparing drunken beans! He loves them. This is a kicked up version from my original recipe I learned from mom.
Short and Sweet!
I am going to make this short and sweet and leave you with this recipe for frijoles charros borrachos(drunken beans). I am trying to produce the video(above, above) for this recipe to add it to the post as soon as possible. Hopefully by this afternoon. No pressure! Lol!
Make The Recipe Your Own!
I encourage my followers to experiment with my recipes and make them your own. If you don’t like beer, don’t add it. Prefer hot dogs instead of ham, add sliced hot dogs. Everything goes when it comes to this traditional Mexican recipe. Mom’s version was very simple. No ham, no longaniza and a lot less bacon and beer than my version! Oh and I add more chile serrano too.
Continue Learning, Continue Growing!
I truly believe that we can live a lifetime and still not learn enough! I am like a sponge when it comes to learning a new cooking technique or traditional recipe. I am hungry to gain the knowledge. I believe it helps me to be a better cook in the end. In this recipe for frijoles, I took my mom’s recipe and added my twist to it. Then I took my knowledge of cooking with the pressure cooker and cooked my beans in 28-30 minutes!
Beans in Thirty Minutes!
That’s what I said! My traditional stove top pressure cooker cooked my two pounds of dry(not soaked) pinto beans in 30 minutes. Many of you are using an instant pot these days. I stuck with the traditional method, because I have no room for one more appliance! Maybe some day when I have that big kitchen, lol!
Frijoles Charros Borrachos(Drunlken Beans)
- 11 oz bacon sliced
- 9 oz pork longaniza sausage or pork chorizo, uncooked
- 8 oz smoked ham chopped
- 1 cup diced onion
- 5-6 cloves garlic miced or to taste
- 2 large serrano chiles sliced
- 2 large roma tomatoes diced
- Handful of fresh cilantro chopped
- 5 cups pinto beans previously cooked
- 4-5 cups bean broth
- 8 oz Mexican beer
- Salt and pepper to taste
- Lime for garnish
- More cilantro chopped for garnish
- In a large pot, preheat a drizzle of oil for a minute. Add bacon, longaniza and ham. Cook for 10 minutes or until most of the liquid has evaporated.
- Add the onion and serrano. Saute for 5 minutes.
- Mix in the garlic and saute for 1 more minute. Mix in the cilantro and then the diced tomatoes. Let the tomatoes cook down for 5-6 minutes.
- Mix in 5 cups of pinto beans with the 4-5 cups of bean broth, depending on how soupy you like them. Pour in 1 cup of Mexican beer. Stir well to combine. When It comes up to a boil, taste for salt. Stir in pepper, to taste and adjust salt to your liking. Let it simmer for 15 minutes. Yields up to 8 starter servings