Frijoles a la Charra… or Frijoles Borrachos, because of the beer! The real drunken beans, the way my mom use to make them. She would usually prepare these on those summer nights of carne asada, ribs, and grilled chicken tacos. I could still smell the smoke from the grill… My dad would be in charge of the grill and we girls would stay inside preparing all of the salsas, guacamole, red rice, and beans. For me, this was my idea of a perfect Mexican-style barbeque. To this day, whenever I prepare these beans, as soon as I smell those onions and chile serrano sizzle with that bacon, it takes me right back to my mom’s kitchen.
Yields 4 servings
4 cups cooked pinto beans
½ cup liquid from beans
7 strips of bacon, cut into 1-inch pieces
1 to 2 serrano chiles, sliced
1 small white onion, diced
2 roma tomatoes, diced, optional
Handful of chopped cilantro
12 oz of a light beer
Salt and pepper
Always a good idea to start with a batch of freshly cooked pinto beans.
Not every time, but when I remember, I like to add a few diced roma tomatoes into the beans.
In a large pot, heat 1 tablespoon of canola oil, add the bacon and cook until browned. Add the onions, chile serrano and cilantro, stir well to combine. Add the beans, liquid from the beans and the beer. Bring to a boil, reduce heat and add 1 salt and pepper to taste. Stir well to combine, cover and cook for a good 20 to 25 minutes. Taste for salt.
Garnish with lime wedges, cilantro, crema (Mexican cream) and warm tortillas or tostadas. My family always prepared a big pot of these beans to go with carne asada or pollo asado.