Kiki's Borracho (Drunken) Beans

Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these "drunken" beans (my updated version) for my family, and the aroma keeps her close to my soul, even years after she has passed. I hope your family enjoys them as much as mine does.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 181 Calories

Ingredients

• 1 ½ tablespoons dried oregano
• 3 bay leaves
• 6 cloves garlic, chopped
• 1 tablespoon salt, or to taste
• 1 ½ cups chopped fresh cilantro
• 1 (12 fluid ounce) can or bottle dark beer
• 1 white onion, diced
• 2 quarts chicken stock
• ¼ cup pickled jalapeno peppers
• 1 pound dried pinto beans, washed
• ½ tablespoon ground black pepper, or to taste
• 2 (14.5 ounce) cans chopped stewed tomatoes

Recipe Instructions

Step 1

With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Step 2

Soak beans in a large pot of water, 8 hours to overnight.

Step 3

Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.

Step 4

Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.