Frijoles Borrachitos Refried Beans W Beer
Get ready to elevate your refried bean game with *Frijoles Borrachitos*—a smoky, savory take on the classic side dish that gets a flavorful twist from a splash of beer. This recipe combines tender, slow-cooked pinto beans with aromatic garlic, sautéed onions, and warm spices like cumin and smoked paprika. The addition of lager or light ale infuses the beans with a subtle malty richness that sets them apart from traditional refried beans. Whether you serve this hearty dish as a side, a taco filling, or a base for burritos, these creamy Frijoles Borrachitos are guaranteed to steal the spotlight. Don’t forget to garnish with fresh cilantro and a squeeze of lime for a zesty finishing touch! Perfect for your next Mexican-inspired feast, this recipe is comforting, customizable, and sure to impress.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 cup beer (lager or light ale preferred)
- 3 tablespoons olive oil or lard
- 1 medium white onion, finely diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoons pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 4 pieces lime wedges for serving (optional)
Instructions
Rinse and sort through the dried pinto beans, discarding any debris or damaged beans.
Place the beans in a large pot, cover with 8 cups of water, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1.5 to 2 hours, or until the beans are tender. You may need to add more water during cooking if it reduces too much.
Once the beans are cooked, drain any excess liquid but reserve about 1 cup of the cooking liquid in case you need it for consistency later.
In a large skillet, heat the olive oil or lard over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.
Add the cooked beans to the skillet along with 1 cup of beer. Use a potato masher or the back of a spoon to mash the beans until they reach your desired consistency. You can leave some beans whole for texture if you prefer.
Continue cooking the beans over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. If the beans are too dry, add some of the reserved cooking liquid a tablespoon at a time until they reach your desired consistency.
Season the beans with salt and pepper, tasting and adjusting as needed.
Remove the skillet from the heat and stir in chopped cilantro, if using.
Serve the Frijoles Borrachitos warm as a side dish or use them as a filling for tacos, burritos, or tostadas. Garnish with lime wedges for a burst of citrus if desired.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 8.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2132 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
