Frijoles Borrachos (Drunken Beans)

Instructions:

1. Place the soaked pinto beans in a large pot with the water or chicken broth. Bring to a boil, then reduce to a gentle simmer. Cook for 60 to 75 minutes, or until the beans are tender.
2. In a separate skillet over medium heat, cook the chopped bacon until lightly crisp. Add the chorizo or sausage and cook until well browned.
3. Stir in the onion, garlic, jalapeños, and tomatoes. Cook for 5 to 7 minutes, until softened and aromatic.
4. Add the sausage mixture to the pot of cooked beans.
5. Pour in the beer, then add the cumin, oregano, salt, and black pepper. Simmer uncovered for 20 to 30 minutes, allowing the flavors to meld and the broth to thicken slightly.
6. Stir in the fresh cilantro just before serving. Taste and adjust seasoning as needed.
7. Serve hot with tortillas, grilled meats, or as a hearty bowl on its own.

Variations

• Use black beans or a mix of beans for a different texture.
• Add chipotle peppers in adobo for a smoky, spicy kick.
• Replace beer with dark ale for a deeper, maltier flavor.
• Make it vegetarian by omitting meats and adding smoked paprika for depth.

Tips

• Soaking beans overnight ensures even cooking and better texture.
• Avoid adding salt until the beans are tender to prevent toughness.
• Let the beans rest off heat for about 15 minutes before serving; this enhances flavor and thickens the broth naturally.
• These beans taste even better the next day and reheat beautifully.