There’s no need to presoak the beans here, which of course means that any time you feel the need, you can fire this recipe up and have beans ready in no time. Borracho means “drunken” in Spanish and refers to the beer used in this pot of beans. It adds a flavor that is unique, but if you’d rather not use beer, it’s fine to increase the chicken or vegetable broth to 1 1/2 cups for some sober frijoles.
- 3 slices thick-cut bacon (about 4 ounces), diced
- 1 yellow onion, diced
- 2 cloves garlic, chopped
- 2 jalapeno chilies, seeded and diced
- 1 cup vegetable broth or low-sodium chicken broth
- 1/2 cup Negra Modelo or other dark lager
- 1 (14 1/2 ounce) can diced tomatoes and their liquid
- 1 pound (about 2 1/2 cups) dried pinto beans
- 2 teaspoons kosher salt
- 4 cups water
- 1/2 cup chopped fresh cilantro
- Select the saute setting on the instant pot and add the bacon. Saute the bacon for 5 minutes, until it begins to render some fat but is not yet crispy. Add the onion, garlic and chiles and saute for about 5 minutes, until the onion has softened. Add the broth, beer, tomatoes and their liquid, pinto beans, salt, and water and stir well.
- Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the bean/chili setting and set the cooking time for 50 minutes at high pressure.
- Let the pressure release naturally (this will take about 35 minutes). Open the pot and stir in the cilantro.
- Ladle the beans into small bowls and serve as a side dish.
- Serving Size: 6-8