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Frijoles Borracho (Drunken Beans) Recipe

  • Author: Mavis Butterfield



5 Aidells Pineapple and Bacon Sausages, sliced
1 small white onion, chopped
3 tablespoons canned jalapeno, chopped {or 1 fresh jalapeno, stemmed, seeded and diced}
3 garlic cloves, minced
1 (12-ounce) bottle dark beer (I used Guinness)
4 (15-ounce) cans pinto beans, rinsed and drained
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 Tablespoon lime juice


Saute sliced sausages and onion for 5 minutes or until the sausages are slightly browned and the onions are soft and translucent.

Add the jalapeno and garlic and saute for another minute or so. Add the beer, pinto beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Cook over medium heat until the beans reach a simmer and then reduce the heat to low, and simmer uncovered for about 15 or until the juices have thickened.

Remove the beans from the heat, stir in the lime juice and serve warm.