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Beans with Tequila

Source: The Mexican Gourmet
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Active Time:  25 Minutes
Total Time:  2 Hours 25 Minutes
  Serves 10
Traditionally frijoles borrachos (drunken beans) are made with beer and pieces of pork and bacon. In this recipe from Juan Manuel Vivanco from Monterrey, Nuevo Leon, tequila is used instead of beer, and the pork has been omitted. The tequila is added twice during the last stage of cooking and again just before serving, to intensify the flavor.
1 lb pinto beans, borlotti beans, or pink beans, cleaned
10 cups water
3 tablespoons lard
1 tablespoon salt plus salt to taste
1 small sprig epazote, optional
1 medium onion, chopped
1 1/2 cups tomatoes, seeded, and chopped
4 serrano chiles, 2 whole and 2 chopped
1/2 cup tequila
2 tablespoons chopped cilantro leaves
Beans with Tequila Recipe at
In a large covered pot, simmer the beans with the water and 1 tablespoon of lard for about 2 hours until soft; add 1 tablespoon of salt and the epazote after the first hour. Drain the beans, reserving 1 cup of the broth.

Heat the remaining 2 tablespoons of lard in a cazuela or large pot over high heat until it starts to smoke. Add the onion, tomatoes, chiles, and a little salt to taste. Cook until the fat rises to the surface and the vegetables are soft, about 10 minutes. Add the beans and cook for 5 minutes, stirring constantly. Add the reserved broth and half the tequila. Continue cooking until almost all the liquid has evaporated.

When ready to serve, remove from the heat, add the remaining tequila, and sprinkle the cilantro over the top.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 10
Calories: 236
Fat. Total: 4g
Fiber: 12g
Carbohydrates, Total: 32g
Sodium: 707mg
% Cal. from Fat: 15%
Cholesterol: 4mg
Protein: 10g
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