Pinto Beans are popular around here – they are effortless and a wonderful way to throw together something for a potluck, or a last minute side for dinner – whether it be next to Green Chile Chicken Tamale Cupcakes or Tamales – also in your Instant Pot.
The Instant Pot is one of the BEST appliances you can have in your kitchen -aside from a KitchenAid mixer… it’s a wonderful way to eat healthier and save money.
The best part about an Instant Pot is the ability to make your food in a fraction of the time – everything from Soup to Tamales, Yogurt & more. Being able to walk away and not have to monitor anything on the stove is pretty huge – especially if you have children.
We have over 50 Instant Pot Recipes you can try – including steel cut oats, yogurt, tamales & more.
I have cooked pinto beans in the crock pot, & I have also boiled them on the stove – I have served them next to our Hatch Green Chile Cornbread, and we have even used Pinto Beans for this Pinto Bean Soup. Frijoles Borrachos are a combo of Beer, Bacon and Beans that is typically simmered on the stovetop for hours.
Except… instead of spending hours, we are cutting the time by using our Instant Pot. Who has hours to wait for something to cook?
They are tasty – spicy or mild, and full of flavor depending on the seasonings you wish to include… and there isn’t really any right or wrong way to make them, although they are traditionally made with tomatoes, oregano, and a dark beer – although if you can’t find a dark beer, any beer will do.
Before you get started cooking these Borracho (Drunken) beans, you will want to decide if you want to use pinto or Peruano beans.
Pinto beans are darker and a little tougher, but Peruano beans are lighter in color and produce a much softer result. You can find both types at your latin supermarket, although Peruano beans tend to be a little more in price – not much higher though).
Try to avoid adding salt before they cook or you will end up with beans that are on the tougher side.
If you choose to soak your beans beforehand, then do so for 12 hours, before dumping the liquid and rinsing the beans. Then reduce the cooking time in the Instant Pot to 25 minutes instead of 45.
Soaking reduces their phytic acid content, which makes them easy to digest – which will be important for you if find yourself getting bloated when you eat a dish/plate of beans.
These Drunken Beans are easy, zesty, full of flavor and so easy that they will be your next side to a plate of Mexican food.
- 1 Tbsp extra virgin olive oil
- 2 jalapeno peppers, seeded and chopped
- 1/2 lb bacon, uncooked and diced
- 4 cloves garlic
- 1 medium onion, quartered
- 2 bay leaves
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 1/2 C. dry pinto or Peruano beans
- 1 C. water
- 3 C. dark beer
- 1/2 C. vodka
- 1 can stewed tomatoes
- 1 tsp salt (or more to taste)
- Optional: chopped cilantro
- In your instant pot, combine the oil, jalapeños, onion, bacon, and garlic and saute for 3-4 minutes until soft.
- Turn the saute function OFF.
- Add the bay leaves, cumin, paprika, onion powder, Peruano/pinto beans, water, beer, vodka, and tomatoes - I like to squeeze the stewed tomatoes with my hands to break them into smaller uneven pieces.
- Put the lid on the Instant Pot, close the valve (seal), and push manual (high) for 45 minutes.
- The pot will take a while to come to pressure, then will count down from 45 minutes.
- Once the pot beeps, allow the pressure to release naturally - which may take 10-15 minutes.
- Serve as is, topped with cilantro.
- If you are gluten-free, you will want to ensure you use a gluten-free beer and review the ingredients to make sure they are gluten-free as well. You might want to take extra time to soak the beans to reduce the phytic acid content.