The Busy Gourmand

One of the staples of a simple lunch or dinner in Northern Mexico is a small bowl of beans, with some bits of pork or bacon, served in a broth.  The beans are normally eaten with a spoon and the beans usually accompany a plate of tacos or quesadillas.  It is a very hearty and delicious side dish.

Although a very simple presentation it turns out that there is a bit more to this dish than beans, water and a bit of pork.  So I went right to the source and was given this recipe for Borracho Beans or Frijoles Borrachos.  As with any submitted recipe I do make minor changes in italics.  The most important change being that jalapenos are kept at the lower end of the quantity suggested in the recipe and salt is more than cut in half.  I also like to soak my beans first which does cut down on about 1/2 to 1 hour of cooking time.

• 1 pound pinto beans, uncooked, about 2 cups
• 1/2 cup chopped white onion, about 1/2 onion
• 1/4 pound uncooked bacon, cut into 1/2 inch pieces
• 1/4 pound ham, cut into 1/2 inch cubes
• 1/4 pack wieners, or 6 oz smoked sausage, cut into 1/2 inch rounds
• 1 tomato chopped
• 3 to 5 jalapenos, chopped, better stick with three at first
• 1/4 cup pickled jalapenos, or 1, 4 oz can pickled jalapenos chopped
• 1 tablespoon of salt, 2 teaspoons of kosher salt recommended
• 1 clove of garlic minced, or 1 teaspoon of garlic powder
• 1/4 cup cilantro chopped
• 2 tablespoons cooking oil, or olive oil
• 1, 12 oz beer (Carta Blanca or Tecate), an amber beer is recommended such as Bohemia or Indio to cut down on sweetness

In a large bowl pour in the beans and cover with about 2 inches of fresh water and allow to soak for at least 8 hours or over night.

Combine beans, salt, garlic, uncooked bacon and ham in a large pot.  Cover with 2 inches of fresh water, bring to a boil, reduce the heat and allow to simmer uncovered for 1 hour if the beans are pre-soaked or 1 1/2 hours if the beans are not pre-soaked.

In a large saute pan add the oil over medium high heat, and once heated add the tomato, jalapenos, and the onion.  Add a pinch of salt and black pepper and saute for about 5 minutes.  Add the ingredients in the pan and the bottle of beer and cook the beans for an additional 1/2 hour.

Add the smoked sausage, the cilantro, and the pickled jalapenos and cook for an additional 15 minutes.  The beans should be tender and there should be enough liquid to fully submerge the beans.  You can add more water if necessary.

This preparation in normally served as a side dish in Mexico.  With all the meat in it I think it makes a very hearty main dish.  Serve it with a little fresh bread and it really is a complete meal. 

A word about jalapenos.  If you are not used to eating hot dishes start with one or two jalapenos and work your way up to three.  Although the recipe calls for as many as five use caution, or as they say in Mexico “cuidate!” (be careful).