Drunken Baked Beans
Frijoles Borrachos, or Drunken Baked Beans, is a traditional Mexican dish that combines the rich flavors of beans, beer, and spices. This recipe provides detailed step-by-step instructions for preparing this hearty dish, perfect for a family lunch or dinner. The beans are slow-cooked in beer and chicken broth, giving them a unique taste and aroma.
- 500 grams of beans (you can use black or pinto beans),
- 1 large onion, finely chopped,
- 2 cloves of garlic, minced,
- 1 green pepper, finely chopped,
- 2 tablespoons of olive oil,
- 1 teaspoon of ground cumin,
- 1 teaspoon of ground coriander,
- 1/2 teaspoon of cayenne pepper (or to taste),
- 1 cup of beer (you can use dark or light, depending on preference),
- 1 cup of chicken broth,
- Salt and pepper to taste
How to Make Drunken Baked Beans
- If you are using dry beans, soak them overnight. If you are using canned beans, simply rinse them.
- In a large skillet or deep pot, heat the olive oil over medium heat. Add the onion, garlic, and green pepper, sauté until they become soft and fragrant.
- Add the spices (cumin, coriander, cayenne pepper), stir and cook for another minute.
- Add the beans, beer, and chicken broth. Season with salt and pepper to taste.
- Bring to a boil, then reduce the heat to low and simmer until the beans are soft and the sauce has thickened. This can take anywhere from 1 to 2 hours, depending on the type of beans you are using.
- Serve hot, garnished with herbs or sour cream if desired.
Enjoy your meal!
- Calories: 350 kcal
- Protein: 18 g
- Fat: 9 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Sugar: 3 g