1cupfinely diced yellow onion (about 1 medium yellow onion)
2jalapeño peppers, ribs and seeds removed, finely diced
1(12-ounce) bottle of dark beer, such as Modela Negra
3cupslow-sodium chicken broth
1teaspoondried Mexican oregano
2teaspoonsfresh lime juice
1tablespoonminced fresh cilantro
Rinse beans (sort out any foreign objects) and place in a large bowl. Cover with cold water and cover. Soak overnight (at least 12 hours). Rinse and drain well.
In a large pot over medium heat, add bacon and cook until lightly brown and fat has rendered, 5-7 minutes.
Add onion and jalapeño and cook until softened, about 5 minutes, stirring frequently. Add garlic and cook, stirring, for 1 minute or until fragrant.
Add beer and scrape any brown bits off the bottom of the pot.
Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine and bring to a boil. Reduce heat, partially cover pan, and simmer for 2 1/2 hours or until most of the liquid is absorbed and beans are tender, stirring occasionally.
Before serving, stir in lime juice and cilantro. Serve in bowls. Serving size: 1/2 cup.
To make drunken beans vegetarian, simply leave out the bacon, sauté the chopped onions and jalapeño in 2 teaspoons olive or avocado oil, and substitute vegetable broth for the chicken broth.
To make without beer, and add 1 can of fire roasted diced tomatoes. Increase the molasses to 3 tablespoons.
If you want to make a quicker version of frijoles borrachos, use canned beans. You'll need three 15.5 oz. cans of pinto beans, rinsed and drained. Instead of 3 cups of broth, use 1 cup. Reduce cooking time to one hour.
For a smoky flavor, add 1/2 teaspoon smoked paprika or substitute chipotle chili powder for the chili powder.
For Instant Pot Drunken Beans
No need to soak beans! Just rinse them and sort out any foreign bodies. Heat Instant Pot to Sauté. Add bacon, onion, jalapeños and cook, stirring frequently, for 5-7 minutes, or until onions are translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add beer and scrape any brown bits off the bottom of the Instant Pot. Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine.
Place lid on and turn valve to seal. Set for Manual (or “Pressure Cook,” depending on model), high pressure, for 50 minutes.
When cooking is complete, let pressure naturally release for 15 minutes. Release any remaining pressure after 15 minutes and turn Instant Pot to sauté. Cook for 10 minutes, stirring occasionally, longer if beans are not yet tender. Add lime juice and cilantro and serve.