Frijoles Borrachitos Refried Beans W Beer

Get ready to elevate your refried bean game with *Frijoles Borrachitos*—a smoky, savory take on the classic side dish that gets a flavorful twist from a splash of beer. This recipe combines tender, slow-cooked pinto beans with aromatic garlic, sautéed onions, and warm spices like cumin and smoked paprika. The addition of lager or light ale infuses the beans with a subtle malty richness that sets them apart from traditional refried beans. Whether you serve this hearty dish as a side, a taco filling, or a base for burritos, these creamy Frijoles Borrachitos are guaranteed to steal the spotlight. Don’t forget to garnish with fresh cilantro and a squeeze of lime for a zesty finishing touch! Perfect for your next Mexican-inspired feast, this recipe is comforting, customizable, and sure to impress.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 cups dried pinto beans
• 8 cups water
• 1 cup beer (lager or light ale preferred)
• 3 tablespoons olive oil or lard
• 1 medium white onion, finely diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1.5 teaspoons salt
• 0.5 teaspoons pepper
• 0.25 cup fresh cilantro, chopped (optional)
• 4 pieces lime wedges for serving (optional)

Directions

Step 1

Rinse and sort through the dried pinto beans, discarding any debris or damaged beans.

Step 2

Place the beans in a large pot, cover with 8 cups of water, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1.5 to 2 hours, or until the beans are tender. You may need to add more water during cooking if it reduces too much.

Step 3

Once the beans are cooked, drain any excess liquid but reserve about 1 cup of the cooking liquid in case you need it for consistency later.

Step 4

In a large skillet, heat the olive oil or lard over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

Step 5

Stir in the minced garlic, cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.

Step 6

Add the cooked beans to the skillet along with 1 cup of beer. Use a potato masher or the back of a spoon to mash the beans until they reach your desired consistency. You can leave some beans whole for texture if you prefer.

Step 7

Continue cooking the beans over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. If the beans are too dry, add some of the reserved cooking liquid a tablespoon at a time until they reach your desired consistency.

Step 8

Season the beans with salt and pepper, tasting and adjusting as needed.

Step 9

Remove the skillet from the heat and stir in chopped cilantro, if using.

Step 10

Serve the Frijoles Borrachitos warm as a side dish or use them as a filling for tacos, burritos, or tostadas. Garnish with lime wedges for a burst of citrus if desired.

Nutrition Facts

Serving size	(2824.6g)

Amount per serving	% Daily Value*
Calories	1077.3

Total Fat 44.4g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 4467.6mg	0%
Total Carbohydrate 128.4g	0%
Dietary Fiber 37.8g	0%
Total Sugars 8.5g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 399.3mg	0%
Iron 11.3mg	0%
Potassium 2132.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 14.1%

Carbs: 48.3%