The word borracho was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means “drunken pinto beans.” Simmering the pintos in beer and fresh cilantro gives them a unique flavor.
Recipe information
Yield
6 or more servings
Ingredients
1 cup chopped fresh tomatoes or lightly drained canned diced tomatoes
Two 16-ounce cans pinto or pink beans, drained and rinsed, or 4 cups cooked pinto or pink beans (from about 1 2/3 cups raw)
1/2 cup beer
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced, or one 4-ounce can mild green chilies Salt to taste
Preparation
Step 1
Combine all of the ingredients in a wide skillet and bring to a simmer. Cover and simmer gently over low heat for 30 minutes.
Step 2
If there is too much liquid in the skillet, cook, uncovered, until it thickens, and serve.
Menu
Step 3
Beer-Stewed Pinto or Pink Beans (this page)
Step 4
Sweet Potato Quesadillas or Soft Tacos (page 170)
Step 5
or
Step 6
Tomato and Green Chili Quesadillas or Soft Tacos (page 173)
Step 7
Simple tossed salad
nutrition information
Step 8
Calories: 173
Step 9
Total Fat: 0g
Step 10
Protein: 8g
Step 11
Carbohydrate: 32g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 366mg
