Frijoles Borrachos with Crispy Bacon & Beer
Creamy beer-braised beans with crispy bacon and pork, finished with cilantro and lime. Serve with warm bread and cold beer for the full experience.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 6 slices bacon, chopped
- 1 lb pork shoulder or butt, diced into 1/2-inch cubes
- 2 cans (15 oz each) canned black or pinto beans, drained and rinsed
- 1 can (12 oz) beer (light lager or Mexican cerveza)
- 1 whole jalapeño, halved lengthwise
- 1 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Cook bacon in a large skillet over medium-high until crispy, about 6 minutes. Transfer to a plate, leaving 2 tbsp fat in the pan.
- 2
Increase heat to high. Add pork cubes and cook, stirring occasionally, until edges are browned, about 5 minutes.
- 3
Pour in the beer and scrape up browned bits. Add drained beans and halved jalapeño, then reduce heat to medium.
- 4
Simmer uncovered for 8–10 minutes until pork is cooked through and liquid reduces slightly, stirring once.
- 5
Stir in crumbled bacon, lime juice, and cilantro. Taste and season with salt and pepper.
- 6
Serve hot in bowls with warm sliced bread and cold beer on the side.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon or spatula
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
