Ingredients with Measurements:
- 1 lb. dried pinto beans
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup beer
- 4 cups chicken or vegetable broth
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the beans in cold water and remove any debris or stones. Soak the beans overnight in enough water to cover them by at least 2 inches.
2. Drain the beans and set them aside.
3. In a large pot or Dutch oven, sauté the onion, garlic, and jalapeño pepper over medium heat until the onion is translucent.
4. Add the soaked beans, beer, broth, cumin, chili powder, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans are tender.
5. Using an immersion blender or regular blender, puree about half of the beans and liquid until smooth. Return the puree to the pot and stir to combine.
6. Add the chopped cilantro to the pot and stir to combine. Serve hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 1g
- Carbohydrates: 44g
- Protein: 15g
- Fiber: 12g
- Sodium: 400mg
Substitutions for ingredients:
- You can use any type of dried beans instead of pinto beans.
- If you don't have beer, you can use water or broth instead.
- You can use any type of broth you prefer.
Variations:
- Add diced tomatoes, corn, or bell peppers to the pot for extra flavor.
- Top the beans with shredded cheese, sour cream, or diced avocado before serving.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the beans are too thick, you can add more broth or water to thin them out.
- Taste the beans before serving and adjust the seasoning as needed.
Storage instructions:
- Store the leftover beans in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the beans in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the beans in individual bowls or in a large serving dish.
- Garnish the beans with chopped cilantro or diced avocado.
Pairings:
- Serve the beans with rice, tortillas, or crusty bread.
Suggested side dishes:
- Guacamole, salsa, or pico de gallo
- Grilled vegetables or salad
Troubleshooting advice:
- If the beans are too thick, you can add more broth or water to thin them out.
- If the beans are too thin, you can puree more of them to thicken the mixture.
Food safety advice:
- Make sure to soak the beans overnight and discard any debris or stones before cooking.
- Cook the beans thoroughly to avoid any risk of foodborne illness.
Food history:
- Frijoles Borrachos, or "drunken beans," is a traditional Mexican dish that is typically made with pinto beans, beer, and spices.
Flavor profiles:
- Frijoles Borrachos has a rich, savory flavor with a hint of spice from the jalapeño pepper and chili powder.
Serving suggestions:
- Serve the beans as a main dish or as a side dish with your favorite Mexican meal.
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Region: Mexican