A few weeks ago One Hundred Dollars a Month reader Mel mentioned she tried a new recipe called Frijoles Borracho (drunken beans) for dinner and LOVED it. I was intrigued. Partly because I don’t like beer and she said she thought even someone who doesn’t like beer would love them, and because hey, another bean recipe. I LOVE beans!
So I decided to give it a try. And what do you know… that Mel, she was on to something.
The original recipe called for 4 slices of bacon, but I decided to use the Aidells pineapple and bacon sausages we picked up at Costco a few weeks ago instead because beans and weenies sounded better to me than beans and bacon. And because, I wanted to serve this recipe as a main course, and not a side.
Let’s just say my husband was IMPRESSED. So impressed that he mentioned how good the drunken beans were three more times between dinner last night and before we went to bed. So yes, this recipe, it’s a keeper and I am giving it a 5 out of a 5 as well.
Way to go Mel! Thank you for the heads up. 🙂
I hope everyone likes the recipe as much as we do!
~Mavis
UPDATE It’s been three years since I shared this recipe and we are STILL loving these Frijoles Borracho {drunken beans}! So much so we have them at least twice a month.
Frijoles Borracho (Drunken Beans) Recipe
Ingredients
5 Aidells Pineapple and Bacon Sausages, sliced
1 small white onion, chopped
3 tablespoons canned jalapeno, chopped {or 1 fresh jalapeno, stemmed, seeded and diced}
3 garlic cloves, minced
1 (12-ounce) bottle dark beer (I used Guinness)
4 (15-ounce) cans pinto beans, rinsed and drained
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 Tablespoon lime juice
Instructions
Saute sliced sausages and onion for 5 minutes or until the sausages are slightly browned and the onions are soft and translucent.
Add the jalapeno and garlic and saute for another minute or so. Add the beer, pinto beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Cook over medium heat until the beans reach a simmer and then reduce the heat to low, and simmer uncovered for about 15 or until the juices have thickened.
Remove the beans from the heat, stir in the lime juice and serve warm.
Deborah says
Can you coo, your beans from dried instead of using canned? And, we don’t eat Jalapeños. Too spicy for our touchy tummy’s.
Deborah says
Not coo, but cook.
Mel says
Yes, I used dried beans when I made them! I made the beans separately in the crockpot, followed the recipe as written, and then stirred the cooked beans in at the end to warm them through,
Leslie Moss says
I’m wondering what would work in place of beer. Apple juice might not be strong enough. Any ideas?
Mavis Butterfield says
Something with a dark and malty flavor. I would not have guessed the dish had beer in it if I didn’t make it myself.
jessica says
do you think it would work without the meat since we are vegetarian? Could we use a substitute soy product or just not worth it?
THanks
Mel says
I think it’d be great vegetarian! I made the bacon version which only had a few pieces of bacon to several cans worth of beans, so it’s not a huge amount and probably be missed. Most of the flavor is from the beer, lime, jalapeno, etc. I’d add a little olive oil when sauteing the veggies though.
Mavis Butterfield says
I think the beans would be great without meat. 🙂
Patti says
That sounds so good! I am definitely going to try this because we have lots of pinto beans in the freezer and I need to make room for our summer vegetables. Plus I can freeze portions for later (as I think this makes a LOT?)
Susie Janov says
“This sounds great but I don’t eat meat, beans give me gas, jalapenos are too spicy for my taste, we don’t let liquor pass our lips so can’t use the beer, garlic, onions, and chili powder give me acid reflux, and we’re boycotting limes because of the political climate in [insert wherever limes are grown]. Can you suggest some substitutions?” Just kidding, Mavis, and I certainly don’t expect you to really post this, but I just wanted to let you know I empathize with all those kind of questions food bloggers get! Kinda cracks me up!
Diana says
Mavis changed up the flavors herself by using the pineapple sausage! Sounds yummy, but I don’t know if I can even find such a thing.
J says
The same thoughts were in my mind! How do bloggers and food writers remain so patient and tolerant? Just make it the way it’s written, or make reasonable substitutions! There’s a very funny piece somewhere about a writer wrote a chocolate cake recipe, and the commenter had a daughter allergic to chocolate, she was out of sugar, wanted to increase protein intake for son, etc, and ended up with it being a meatloaf!
Celeste Alexander says
Yummy recipes, thank you!
Where, in your archives, can I find the chicken coop you built? Wanted to show pic to my husband as we need to build one and I remember liking your design.
Mavis Butterfield says
Here is the link: https://www.onehundreddollarsamonth.com/the-hh-builds-a-chicken-coop-for-lucys-babies/