This is a great, easy bean recipe. We love these as a side dish with just about any meal.
- Ready In:
- 1 can pinto beans, undrained
- 1 clove garlic, minced
- 1⁄2 large onion, finely chopped
- 1 large tomatoes, finely chopped
- 3⁄4 teaspoon cumin
- 1⁄4 teaspoon oregano
- 1 teaspoon chili powder
- salt and black pepper
- Combine all ingredients in a saucepan.
- Bring to a boil.
- Simmer for 30-45 minutes, adding water if mixture gets too thick.
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These beans were fabulous! I added an extra can of pinto beans, 4 slices of bacon, cooked and crumbled, and about 8 oz. of beer. Put all in crockpot the night before and the next morning cooked on high for 4 hours while at church. The house smelled great. We served these with chicken enchiladas. Thanks for the recipe.Reply
Frijoles Borracho is a dish which means, literally, "Drunk Beans". Beer is what makes it "Borracho". If you know this and choose to omit the beer, it should be noted that it is not "Borracho" and the dish could be called "soupy beans" or something...but, she also made no reference to the fact that, unlike most Pinto Beans, "Frijoles Borracho" is very soupy. Maybe the cook doesn't know "Frijoles Borracho" and just misnamed the beans. If not, I'm confused. Other than the beer omision, the other ingrediants should hit the spot. Whatever, I love Pinto Beans and these are probably good, drunk or sober.Reply
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