Some people think that if they’ve had one pan of baked beans at a barbecue, you’ve had them all. These people have never had drunken baked beans. They may look identical, but one taste is all it will take for them to realize this is not your average pan of baked beans. No, these are “frijoles borrachos,” sort of. Real frijoles borrachos are simply simmered in a pot, but cooking methods aside, these beans feature the same not-so-secret ingredient that makes all the magic happen. Beer!!
How to Make Drunken Baked Beans
Sorry, I mean, beer. I get pretty excited around beer. Anyway, it might not seem like one single bottle of lager would make that big of a difference, but it really does.
- The subtle bitterness of the brew enhances all the other flavors, and gives these beans a truly unique taste, which is not easy to describe, but extremely easy to eat.
- The baking time might seem like a typo at first glance, but it’s not. It takes a while for all those cooking liquids to reduce down to the syrupy, savory goodness we’re looking for.
- Sure, we could use less of everything, and it would finish faster, but with this kind of casserole, more is more.
Your patience will be rewarded with some of the most delicious baked beans you’ve ever had, which is why I really do hope you give my take on frijoles borrachos a try soon. Enjoy!
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Frijoles Borrachos (Drunken Baked Beans)
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Ingredients
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1/2 cup lightly packed light brown sugar
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1/3 cup apple cider vinegar
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1 cup prepared red salsa
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3 cans pinto beans, drained, not rinsed
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1 cup diced onion
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1/2 cup chopped jalapeno peppers
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2 tablespoons prepared mustard
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1 tablespoon smoked paprika
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1 teaspoon freshly ground black pepper
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2 teaspoons kosher salt
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1 teaspoon garlic powder
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1/2 teaspoon Mexican oregano
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1/4 teaspoon cayenne pepper
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1 12-ounce bottle Mexican lager-style beer (such as Modelo)
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3 strips bacon (optional)
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Add brown sugar, vinegar, and salsa to a 2 1/2- to 3-quart baking dish or casserole pan. Stir until sugar dissolves.
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Add pinto beans, onion, jalapeno peppers, mustard, paprika, black pepper, salt, garlic powder, oregano, and cayenne pepper. Pour lager over, and stir until thoroughly combined.
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Lay bacon strips on top of casserole.
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Bake in the preheated oven until liquids have reduced and thickened, 1 to 1 1/2 hours.
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Chef John
Cook's Notes
Beans should be liquidy, but not wet and soupy, so if they are not thick enough, bake them a little longer. They will thicken just a bit at room temperature.
While I think this is close to a perfect recipe, as always, feel free to play around. Use a different kind of beans, a slightly hotter (or milder) pepper, yellow mustard for the Dijon, or regular oregano–after all, you are the head honcho of your frijoles borrachos.
Nutrition Facts (per serving)
| 187 | Calories |
| 1g | Fat |
| 36g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 187 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 26% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 8g | 27% |
| Total Sugars 14g | |
| Protein 7g | 15% |
| Vitamin C 9mg | 10% |
| Calcium 66mg | 5% |
| Iron 2mg | 11% |
| Potassium 500mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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