Beer + beans = happy times. Literally translated as drunkard, the word borracho was a 19th century term the spanish brought to the Americas. So this recipe’s name basically means “drunken beans.” Simmering the pintos in beer, with heaps of cilantro, results in a very tasty and “ole” kind of flavor. And seeing as the recipe only needs about 1/2 cup of beer, you get to have a tasty treat while you wait for the cooking to complete. Now that’s fine dining.
1 tbsp olive oil
1 cup chopped ripe tomatoes OR 1 cup canned diced tomatoes
2 large scallions, chopped
4 cups cooked pinto beans
1/2 cup beer (the rest for you!)
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
Salt/pepper to taste
1) Heat oil in a large skillet, add tomatoes and scallions and sauté over medium-low heat for 2 minutes.
2) Add remaining ingredients, stir together, then cover and simmer over low heat for 30 minutes.
Note – If there’s too much liquid in skillet near the end, cook UNCOVERED until it thickens up a bit.