Frijoles Borrachos

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1 lb. dried pinto or black beans (500g)

1 small onion, peeled and chopped

1 tomato, cored and chopped 

23 cloves garlic, peeled

1 cup chopped cilantro (80g)

23 strips bacon, chopped (optional)

2 pig trotters (optional)

12 oz beer, (354ml) preferably full bodied (not lite beer)

Salt to taste (start with 1 tbsp./12gr)


The beans need to be inspected and picked over to check for small bits of stones or dirt before cooking. Afterwards, place the sorted beans in a colander, and rinse thoroughly.

Place the beans, onions, tomato, garlic, salt and cilantro in a 4 qt. (4lt.) stock pot or saucepan and cover with approximately 3 qt. (3lt.) Add the optional bacon and pigs trotters if desired. Place the pot on the stove and bring to a boil over high heat. Once the beans boil for approximately 30 minutes, lower the heat to a simmer, add the beer and cover. Season with salt to taste. You can leave the cover of the cooking pot slightly tilted to allow the steam and pressure to escape.  After you add the beer, simmer the beans for 2½-3 hours more. 

Check the water level and stir the beans every 15-20 minutes, adding water 2 cups at a time if the water level seems low. 

After boiling for 2 hours, test the beans by making sure they are tender and soft by tasting one. Continue to cook for 30 more minutes if the beans taste undercooked or have a chalky texture. Adjust the salt if needed.  Once the beans are completely cooked, turn off the burner and allow the beans to cool for 15 minutes before serving.