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Arroz con Pollo (Chicken with Rice)
Frijoles Borrachos (Drunken Beans)
| By : |
Borracho beans are always a hit when served at potlucks or family gatherings. This boozy take on traditional cowboy beans (a.k.a. frijoles charros) gets an added kick of flavor with the addition of ice-cold Mexican beer. And did I mention that there’s also bacon in the mix? You can never go wrong with bacon and beer! Like most of the bean recipes in this book, hold off on seasoning with salt until after the beans are cooked, otherwise you’ll be left with hard, undercooked beans—or so says an old Mexican wives’ tale.
| Prep Time | 10 minutes |
| Cook Time | 95 minutes |
| Servings |
8 - 10 servings
|
Ingredients
- 6 slices bacon cut into 1-inch strips
- 1/2 medium yellow onion finely chopped
- 3 serrano chiles finely chopped
- 2 cloves garlic minced
- 1 lb dried pinto beans
- 6 - 8 sprigs cilantro
- 12 oz Mexican beer
1 bottle - 1 1/2 - 2 tsp coarse salt
Ingredients
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Instructions
- Set the Instant Pot to Sauté and adjust to More or High. Fry the bacon in the pot for 4 to 6 minutes, or until cooked through.
- Stir in the onion, chiles, and garlic. Sauté for an additional 2 to 3 minutes, or until the onion is translucent.
- Add the beans, cilantro, beer, and enough water to reach the two-thirds-full mark inside the Instant Pot
- Lock the lid into place and set the steam release valve to sealed. Select Manual and set the timer for 60 minutes on high.
- When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
- Season the beans with the coarse salt, ladle into bowls, and serve.
Recipe Notes
)Substitution tip: Short on time in the kitchen? Substitute 30 oz of cooked pinto beans (2 cans) for the dried pinto beans. Reduce the cooking time to 20 minutes on high.
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands — just two hours north of Guadalajara — from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all.
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
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Wonderful!
Excellent!!
Just curious… I have the LUX 60 V3. The cooking guide indicates that with beans you should not fill beyond 1/2, due to expansion of the beans. I nervously followed you recipe, however, and filled to 2/3, and set for 1hr (dry beans). I do not have a ‘high’ setting.
An hour after it finished, I had to manually release the remaining pressure.
The beans were mushy, and it was more like a soup. Any thoughts ?
PS. The guide also says the cooking time for Pinto beans is about a half-hour…