1-2 hours8 - 10 servingsbacon

Frijoles Borrachos (Drunken Beans)

By Leslie Harris de Limón

8 - 10 servings

1-2 hours

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 95 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: Mexican

Diet: Dairy Free

Yield: 8 - 10 servings

Ingredients

6 slices bacon
1/2 medium yellow onion
3 serrano chiles
2 cloves garlic
1 lb dried pinto beans
6 - 8 sprigs cilantro
12 oz Mexican beer
1 1/2 - 2 tsp coarse salt

Borracho beans are always a hit when served at potlucks or family gatherings. This boozy take on traditional cowboy beans (a.k.a. frijoles charros) gets an added kick of flavor with the addition of ice-cold Mexican beer. And did I mention that there’s also bacon in the mix? You can never go wrong with bacon and beer! Like most of the bean recipes in this book, hold off on seasoning with salt until after the beans are cooked, otherwise you’ll be left with hard, undercooked beans—or so says an old Mexican wives’ tale.

INSTRUCTIONS

Set the Instant Pot to Sauté and adjust to More or High. Fry the bacon in the pot for 4 to 6 minutes, or until cooked through.
Stir in the onion, chiles, and garlic. Sauté for an additional 2 to 3 minutes, or until the onion is translucent.
Add the beans, cilantro, beer, and enough water to reach the two-thirds-full mark inside the Instant Pot
Lock the lid into place and set the steam release valve to sealed. Select Manual and set the timer for 60 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
Season the beans with the coarse salt, ladle into bowls, and serve.

Notes

)Substitution tip: Short on time in the kitchen? Substitute 30 oz of cooked pinto beans (2 cans) for the dried pinto beans. Reduce the cooking time to 20 minutes on high.

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About the chef

Leslie Harris de Limón

Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.

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