Drunken beans (frijoles borrachos)

The tequila for this recipe adds a great, hearty flavor.  This recipe goes well with rice, but also with tortillas.  Adapted from Vegetarian World Classics.


  • olive oil
  • 2 onions, chopped finely
  • 3 cloves garlic, minced
  • 2-3 fresh chillies, de-seeded and chopped finely
  • 1 14 oz  can chopped tomatoes
  • 2 14 oz cans pinto or barlotti beans
  • 2 t cumin
  • 1-2 T lime juice or vinegar
  • 1/3 c tequila
  • 1 large handful cilantro, chopped
  • sour cream
  • cheddar cheese
  • avocado slices


  1. Heat a large pan over medium heat, add oil, and fry onions until fragrant and translucent.
  2. Add garlic and chilies, fry 30 seconds until fragrant.
  3. Add tomatoes, then add both cans of beans – with the liquid from one.
  4. Add cumin, lime/vinegar, tequila, and salt/pepper to taste.
  5. Simmer for 30-40 minutes, until the consistency of the beans is thickened.  Serve with coriander, cheese, avocado, and sour cream.

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