The word borracho was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means “drunken pinto beans.” Simmering the pintos in beer and fresh cilantro gives them a unique flavor.

　　

Ingredients

6 or more servings

　　1 cup chopped fresh tomatoes or lightly drained canned diced tomatoes

　　Two 16-ounce cans pinto or pink beans, drained and rinsed, or 4 cups cooked pinto or pink beans (from about 1 2/3 cups raw)

　　1/2 cup beer

　　1/3 cup chopped fresh cilantro

　　1 jalapeño pepper, seeded and minced, or one 4-ounce can mild green chilies Salt to taste

　　

Step 1

Combine all of the ingredients in a wide skillet and bring to a simmer. Cover and simmer gently over low heat for 30 minutes.

　　

Step 2

If there is too much liquid in the skillet, cook, uncovered, until it thickens, and serve.

　　

Menu

Step 3

Beer-Stewed Pinto or Pink Beans (this page)

　　

Step 4

Sweet Potato Quesadillas or Soft Tacos (page 170)

　　

Step 5

or

　　

Step 6

Tomato and Green Chili Quesadillas or Soft Tacos (page 173)

　　

Step 7

Simple tossed salad

　　

nutrition information

Step 8

Calories: 173

　　

Step 9

Total Fat: 0g

　　

Step 10

Protein: 8g

　　

Step 11

Carbohydrate: 32g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 366mg

　　The Vegetarian 5-Ingredient Gourmet