Frijoles Borrachos

Frijoles Borrachos
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Calories 435 cals
Total Fat 16 g
Cholesterol 50 mg
Dietary Fiber 16 g
Sodium 1232 mg
Protein 24 g
Total Carbohydrate 44 g

Prep Time: 50 Minutes

Time to Table: 9 Hours

Serves: 8


  • 1 pound dry pinto beans
  • 4 slices thick bacon, chopped
  • 2 garlic cloves, minced
  • 1 cup chopped onion, divided
  • 1/2 pound pork, cubed
  • 12 ounce bottle lager beer, room temperature
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 2 medium tomatoes, finely chopped
  • 2 Serrano peppers, cleaned and finely chopped
  • 1/2 cup crumbled queso fresco cheese
  • 1/4 cup finely chopped cilantro
  • 1 avocado, diced
  • 1 cup Daisy Sour Cream


Put the beans in a large bowl. Fill bowl with water and cover the beans to about 1-inch above them. Let them soak overnight. Cook the bacon in a 4-quart saucepan over medium-high heat, stirring frequently for 3 to 5 minutes or until crispy. Transfer to a paper towel. Leave 1 tablespoon of bacon fat on the saucepan and discard the rest. In the same saucepan over medium-high heat, add the garlic and 1/2 cup onion and sauté, stirring frequently for 2 minutes. Add the cubed pork and cook for 3 minutes, stirring frequently to sear the meat. Add beans, beer, chicken broth, cooked bacon, and salt. Reduce to medium heat and cover. Cook for 45 minutes, stirring occasionally, until the beans are soft. Place the beans in serving bowls and sprinkle with the remaining ½ cup chopped onion, tomato, Serrano peppers, crumbled queso fresco, cilantro, and avocado. Top with a dollop of sour cream and serve.


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