Rick Martínez’s Frijoles Borrachos | Introduction to Mexican Cooking | Food Network

Rick shows make frijoles borrachos or "," a smoky meal using beer and , that takes him back to household meals in Northern Mexico and Texas!
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Frijoles Borrachos
DISH COURTESY OF RICK MARTINEZ
Level: Easy
Total: 10 hr (consists of soaking time).
Active: 40 minutes.
Yield: 8 servings.

Active ingredients.

Kosher salt.
1 pound dried pinto beans (about 2 1/2 cups).
4 ounces thick-cut smoked bacon, cut crosswise into 1/2-inch pieces.
4 jalapeno chiles, seeded and sliced.
4 cloves garlic, carefully chopped.
1 medium white onion, chopped.
One 15-ounce can fire-roasted diced tomatoes.
One 12-ounce bottle pale Mexican lager.
3/4 cup packed cilantro leaves and tender stems, roughly sliced.

Directions.

Stir 2 tablespoons salt into 3 quarts warm water in a large bowl until liquified. Add the beans, cover with plastic and let sit at space temperature for 8 hours and up to 24. Drain and reserve until all set to utilize.

Heat a big Dutch oven or big heavy pot over medium heat. Add the bacon and cook, stirring sometimes, up until the fat has rendered and the bacon is crispy and deep golden brown, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a small bowl, leaving as much fat in the pot as possible.

Add the chiles, garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, till the vegetables hurt and just starting to brown, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, till the liquid has nearly totally evaporated, 3 to 4 minutes. Add the beans, lager, bacon, and 10 cups cold water to the pot and simmer exposed, stirring and skimming periodically, adding more boiling water if needed, till the beans are tender, 45 to 75 minutes.

Remove the beans from the heat and stir in the cilantro. Let the beans sit for 10 minutes prior to serving.

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Rick Martínez's Frijoles Borrachos|Intro to Mexican Cooking|Food Network.

Rick Martínez's Frijoles Borrachos | Introduction to Mexican Cooking | Food Network

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About the Author: Yvette Cook

20 Comments

  1. I was able to watch two Rick videos in one day!! Thanks for all of your incredible hard work!i

  2. Felicidades, es un buen ejemplo. 4 sentadillas son unos gisellee.monster muchas y un buen ejercicio. Se deja ver que hay muy buenos resultados 😍👍 Saludos desde la Cd.. de world 🌹😉💖 los mortalesi abian apreciado tan hermosa mujer.k

  3. Holá Rick 👋I always soak a dried been. Mi abuela did it so I do,

  4. I have a question why do you use tomato paste I’ve only seen with tomato sauce or fresh tomato I know the paste is real sweet does it still have the same mexican rice flavor

  5. RIGHT ON RICK ! No talking with your mouth full…SAYS YOR MOM !…Great recipe…THANKS !

  6. Congrats on the new gig! Food Network recognized a gifted teacher in you Rick!! Love Ya

  7. Frijoles Charros and Frigoles Borrachos are kinda the same thing, people just prepare it differently, it depends on the region. They are both awesome for long drinking nights or the hangover.

  8. This is great for my newly retired husband who wants to cook more and is a total beginner, but also great for those of us that want to try this dish.

  9. Holy Frijoles! ^-^

    Sincere question. If drying removed water, then adding the water back renders the bean basically back where it started, It doesn’t taste like water, it tastes like the bean should taste. Now if you meant you wanted to add additional flavor, i get that! Just curious.

  10. If that was the kind of beans and rice i was served in middle school down south, i would have probably liked beans and rice. Cafeteria beans and rice was a soulless and flavorless exercise in trying to kill my appetite. That and it usually came with fried okra and cornbread. The cornbread was the only palatable thing on that tray.

  11. i miss the personality Rick usually brings, i feel like he’s toning himself down for television

  12. Buy a jalapeño coring tool and it makes de-seeding/veining much easier than a spoon and then you can also make stuffed jalapeños.

  13. We lived in San Antonio for 15 years, but moved to the midwest in 1992. Unable to find good borracho beans here. This recipe brings back the flavor that I remember. Thanks for such a thorough video!

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