Kikis Borracho (Drunken) Beans

Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a ‘drunken’ version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine.

Step: 1

Soak beans in a large pot of water overnight.

Step: 2

Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.

Step: 3

Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.

Step: 4

With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Per Serving: 181 calories; protein 9.6g; carbohydrates 31.8g; fat 1g; cholesterol 0.5mg; sodium 1073.5mg.

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