{"id":12701,"date":"2025-11-12T16:57:11","date_gmt":"2025-11-12T16:57:11","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12701"},"modified":"2025-11-12T16:57:11","modified_gmt":"2025-11-12T16:57:11","slug":"joses-borracho-beans-frijoles-borrachos","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/11\/12\/joses-borracho-beans-frijoles-borrachos\/","title":{"rendered":"Jos\u00e9&#8217;s Borracho Beans (Frijoles Borrachos)"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12085 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg 207w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg 700w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a>Ingredients<\/p>\n<ul>\n<li>1 lb dried pinto beans<\/li>\n<li>\u00bd lb uncooked bacon, chopped<\/li>\n<li>1 small onion, diced<\/li>\n<li>1 jalape\u00f1o pepper, chopped<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>2 tsp chili powder<\/li>\n<li>1 tsp ancho chili powder<\/li>\n<li>1 tsp dried oregano<\/li>\n<li>1 tsp kosher salt<\/li>\n<li>\u00bd tsp ground cumin<\/li>\n<li>1 (14 oz) can diced tomatoes<\/li>\n<li>1 (12 oz) bottle dark lager beer<\/li>\n<li>1 tbsp dark brown sugar<\/li>\n<li>\u00bc cup chopped cilantro<\/li>\n<\/ul>\n<p>Prep &amp; Cook Time<\/p>\n<ul>\n<li>Soaking: 8 hours or overnight<\/li>\n<li>Cooking: 2\u00bd hours for beans + 15 minutes simmering<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ol>\n<li>Soak the beans: Rinse and sort beans. Soak in water (3 inches above beans) for 8 hours or overnight.<\/li>\n<li>Cook the beans: Drain and rinse. Add to a large pot with 10 cups water. Bring to a boil, then simmer covered for 2\u20132\u00bd hours until tender. Drain and set aside.<\/li>\n<li>Cook the bacon: In the same pot, cook bacon until crispy. Remove and set aside.<\/li>\n<li>Saut\u00e9 aromatics: Add onion and jalape\u00f1o to bacon fat. Cook 5 minutes. Add garlic, chili powders, oregano, salt, and cumin. Stir for 30 seconds.<\/li>\n<li>Combine: Add cooked beans, tomatoes, beer, and brown sugar. Simmer for 15 minutes.<\/li>\n<li>Finish: Stir in cilantro and crispy bacon. Serve warm.<\/li>\n<\/ol>\n<p>Serving Suggestions<\/p>\n<ul>\n<li>Pair with warm tortillas, cornbread, or as a side to grilled meats.<\/li>\n<li>Garnish with extra cilantro, cotija cheese, or pico de gallo for added flair.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 lb dried pinto beans \u00bd lb uncooked bacon, chopped 1 small onion, diced 1 jalape\u00f1o pepper, chopped 4 garlic cloves, minced 2 tsp chili powder 1 tsp ancho chili powder 1 tsp dried oregano 1 tsp kosher salt \u00bd tsp ground cumin 1 (14 oz) can diced tomatoes 1 (12 oz) bottle dark<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[285],"class_list":["post-12701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients 1 lb dried pinto beans \u00bd lb uncooked bacon, chopped 1 small onion, diced 1 jalape\u00f1o pepper, chopped 4 garlic cloves, minced 2 tsp chili powder 1 tsp ancho chili powder 1 tsp dried oregano 1 tsp kosher salt \u00bd tsp ground cumin 1 (14 oz) can diced tomatoes 1 (12 oz) bottle dark","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12701"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12701\/revisions"}],"predecessor-version":[{"id":12702,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12701\/revisions\/12702"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12701"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}