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recipe by Leslie Limon http://www.lacocinadeleslie.com/p/about-me.html
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. 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.Inspired by: https://recipes.instantpot.com/recipe/frijoles-borrachos-drunken-beans-2/
recipe updated Apr 14, 2020