More Great Recipes: Beans | Mexican

Borracho Beans

User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

From my friend Madi, I do not know where she got it from.

Ingredients You'll Need

1 Pound dried pinto beans- washed
2 Quarts chicken stock
1 Tablespoon salt
1/2 Teaspoon ground black pepper
1 Can of dark beer
2 Cans (14.5 ounce) chopped stewed tomatoes
1 white onion
1/4 Cup pickled jalapeno peppers
6 cloves garlic, chopped
3 Bay leaves
1 1/2 Tablespoons dried oregano
1 1/2 Cups chooped fresh cilantro


Soak beans in a large pot of water overnight. Drain beans and refill pot with chicken stock and enough water to cover

the beans with 2 inches of liquid.

Season with salt & pepper.

Cover and bring to a boil.

Reduce heat to medium-low, cover and cook for 1 1/2 hours.

Stir the beans occasionally through out the entire cooking process to make sure they

do not burn or stick to the bottom of the pot. Stir in beer, tomatoes, onion, peppers, garlic, bay leaves, oregano and

cilantro into the beans.

Continue to cook uncovered for 1 hour or until beans are tender.

May use a potato masher and crush beans slightly to thicken the bean liquid.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart