Drunken Pintos With Cilantro and Bacon: A Taste of Mexico in Every Bite

The aroma alone transports me back to the vibrant streets of Oaxaca. I remember stumbling upon a tiny, unassuming cantina, the air thick with the scent of wood smoke and simmering spices. An abuela, her face etched with a lifetime of stories, ladled me a bowl of the most soul-satisfying beans I’ve ever tasted. The rich, smoky flavor, the subtle kick of chili, and the bright burst of cilantro – it was a culinary revelation. Years later, I discovered Rick Bayless’s recipe for Drunken Pintos, and it captured that memory perfectly. It’s not just a dish; it’s a journey.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 35 minutes
• Servings: 4-6
• Yield: 4 cups
• Dietary Type: Gluten-Free

Ingredients

• 1 1⁄4 cups dried pinto beans
• 5 cups water
• 1⁄2 cup pork shoulder, cubed (or extra bacon)
• 4 slices bacon, thick, cut into 1/2 inch pieces
• 1 small white onion, cut into 1/4 inch dice
• 2 serrano chilies or 1 jalapeno chile
• 3⁄4 teaspoon salt
• 1 1⁄2 tablespoons tequila, to taste
• 1⁄4 cup cilantro, roughly chopped

Equipment Needed

• 4-quart saucepan
• Medium skillet
• Blender (optional)

Instructions

1. Begin by sorting and rinsing the dried pinto beans thoroughly. This step is crucial to remove any small stones or debris that may be present.
2. Scoop the rinsed beans into a 4-quart saucepan.
3. Add 5 cups of water to the saucepan. Remove any beans that float to the surface. These beans are often damaged and won’t cook properly.
4. Add the cubed pork shoulder (or, if you prefer, additional chopped bacon) to the pot.
5. Bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan partially, and gently simmer the beans until they are tender. This will typically take around 2 hours.
7. Throughout the simmering process, stir the beans gently occasionally to prevent them from sticking to the bottom of the pot. Maintain the water level at least 1/2 inch above the level of the beans. Add more water if necessary.
8. While the beans are simmering, prepare the bacon. In a medium skillet, fry the bacon over medium heat until it is crisp.
9. Remove the crisp bacon from the skillet and set it aside. Retain the bacon drippings in the pan – they are packed with flavor!
10. Carefully pour off all but 2 tablespoons of the bacon drippings from the skillet.
11. Return the skillet to medium heat.
12. Add the diced white onion and the chopped serrano or jalapeno chilies to the skillet. Fry them until they are deep golden brown, which should take approximately 10 minutes. Stir frequently to ensure even cooking and prevent burning. The caramelization of the onions is key to the depth of flavor in this dish.
13. Scrape the onion and chili mixture from the skillet into the simmering beans.
14. Taste the beans and season with salt, adjusting the amount to your preference.
15. Continue to simmer the beans, stirring occasionally, for another 20 minutes to allow the flavors to meld together beautifully.
16. If the beans appear too soupy, boil them over medium heat until they reach the desired consistency of a nice, brothy bean soup. Keep an eye on them to prevent them from sticking or burning.
17. For a creamier texture, you can remove about 1/4 of the beans from the pot and blend them with a bit of the broth until smooth. Then, return the blended mixture to the pot and stir it in. This is an optional step, but it adds a lovely richness to the dish.
18. Just before serving, stir in the tequila and the roughly chopped cilantro. The tequila adds a subtle, complex flavor, while the cilantro provides a fresh, vibrant element. Adjust the amount of tequila to your liking.
19. Serve the drunken pintos in warm bowls, topped with the crumbled bacon.

Expert Tips & Tricks

• Bean Quality Matters: Freshly dried beans cook more evenly and have a better flavor. If your beans are old, they may take longer to cook and never fully soften.
• Soaking (Optional): While this recipe doesn’t require it, soaking the beans for several hours or overnight can reduce the cooking time. Discard the soaking water before cooking.
• Spice Level: Adjust the amount of chili to your preference. Remove the seeds and membranes from the chilies for a milder flavor.
• Bacon Perfection: For extra crispy bacon, bake it in the oven at 400°F (200°C) for 15-20 minutes.
• Don’t Skimp on the Onions: The deep golden-brown color of the onions is critical for developing the rich flavor of the beans.
• Salt to Taste: Salt is essential to bring out the flavors of the beans. Add it gradually and taste as you go.
• Tequila Choice: Use a good-quality blanco tequila for the best flavor.

Serving & Storage Suggestions

Serve these Drunken Pintos hot in warm bowls. The crumbled bacon adds a delightful textural contrast and salty flavor. These beans are fantastic on their own as a hearty vegetarian meal (if you omit the pork shoulder), or as a side dish to grilled meats, tacos, or enchiladas.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them in freezer-safe containers for up to 2-3 months. Reheat gently on the stovetop or in the microwave. Add a splash of water or broth if needed to prevent them from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	254 kcal	N/A
Calories from Fat	39g	16%
Total Fat	4.4g	6%
Saturated Fat	1.4g	6%
Cholesterol	5.4mg	1%
Sodium	520.3mg	21%
Total Carbohydrate	39.6g	13%
Dietary Fiber	9.8g	39%
Sugars	2.1g	N/A
Protein	14.1g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Version: Omit the pork shoulder and use vegetable broth instead of water. Add a tablespoon of smoked paprika to mimic the smoky flavor.
• Spicier Beans: Use habanero chilies instead of serranos or jalapenos for a fiery kick. Be careful – habaneros are much hotter!
• Smoked Flavor: Add a smoked ham hock to the beans while they simmer for an even deeper smoky flavor. Remove the ham hock before serving.
• Canned Beans: While dried beans are highly recommended, you can use canned pinto beans in a pinch. Reduce the cooking time significantly and adjust the liquid accordingly. Rinse the canned beans well before adding them to the recipe. Start with Step #6.

FAQs (Frequently Asked Questions)

Q: Do I need to soak the pinto beans before cooking?
A: Soaking is optional. Soaking the beans for several hours or overnight can reduce the cooking time, but it’s not essential.

Q: Can I use a different type of bean?
A: While pinto beans are traditional for this recipe, you can experiment with other types of beans, such as black beans or kidney beans. The cooking time may vary.

Q: What if I don’t have tequila?
A: If you don’t have tequila, you can omit it or substitute it with a splash of lime juice or a teaspoon of vinegar for a similar tang.

Q: How do I prevent the beans from being mushy?
A: Avoid overcooking the beans. Simmer them gently and check for tenderness frequently. Don’t stir too vigorously, as this can also break down the beans.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the bacon, onion, and chilies as directed, then add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Final Thoughts

These Drunken Pintos with Cilantro and Bacon are more than just a side dish; they are a celebration of flavor and a journey back to authentic Mexican cuisine. The combination of smoky bacon, sweet caramelized onions, spicy chilies, and fragrant cilantro creates a symphony of tastes that will tantalize your taste buds. I encourage you to try this recipe and share your feedback. Serve it with warm tortillas and a refreshing margarita for a complete and unforgettable meal. ¡Buen provecho!