Frijoles Borrachos (Drunken Beans)


  • 1 lb dried pinto beans
  • 6 slices bacon
  • 1 large onion
  • 3 jalapeno peppers
  • 1 tbsp minced Garlic
  • 1 tbsp dried oregano
  • 1 cup dark Mexican beer
  • 14 ounces diced tomatoes
  • 1 cup Water
  • 3/4 tsp salt
  • 1/4 cup fresh cilantro
  • Drain and rinse beans. Press Sauté; cook bacon in Instant Pot® until crisp. Drain off all but 2 tablespoons drippings. Add onion to pot; cook and stir 3 minutes or until softened and lightly browned. Add jalapeños, garlic and oregano; cook and stir 1 minute. Stir in beer, scraping up browned bits from bottom of pot. Stir in beans, tomatoes, water and salt; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 22 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Press Sauté; cook 3 minutes, mashing beans slightly until broth is thickened and creamy. Stir in cilantro.
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