"Drunken" pintos with cilantro and bacon (Frijoles borrachos) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 239) by Rick Bayless

  • cilantro
  • pork shoulder
  • bacon
  • dried pinto beans
  • tequila
  • green chiles
  • white onions
  • EYB Comments

    Can substitute canned pinto beans for dried pinto beans. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned pinto beans for dried pinto beans. See recipe for variations.

  • mcvl on March 17, 2022

    Yummy. Neither of my local markets had any cilantro, so I had to miss that, and I'm sure it was a loss. I ask you, what is the point of living in Southern California if nobody has any cilantro?

  • Jostlori on October 20, 2017

    Love these beans, and everyone always asks me to make them whenever we have a Mexican feast! Sometimes when pressed for time I take a shortcut and used canned beans... still great!!!

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