Borracho Beans (Frijoles Borrachos)
These borracho beans (frijoles borrachos), aka drunken beans, are a hearty and satisfying dish that brings together the warmth of traditional Mexican cuisine with a hint of culinary adventure.
Why You Will Love This Recipe
This is one of those recipes where you’re looking at the ingredients and wondering if the dish is going to wow you. YES! It will.
What I loved most about this dish, besides its being delicious, is that it’s so easy to prepare. Soak some beans, cut some veg, render some bacon, and let it do its thing. It’s perfect.
Perfect, because you can get this going and get on with the rest of your day. It’s a perfect side for any Latin-flavored dish. Or, if you’re like me and a fan of beans … eat it as-is.
I love beans, whether it’s this dish, Slow Cooker Boston Baked Beans, some backyard BBQ baked beans, or anything in between.
So, grabbing a bowl of these zesty and boozy beans with nothing else (well, some warmed tortillas are a must!) suits me just fine!
They are flavorful, they are creamy, and they go perfectly with any main dish you would like to prepare with them. If you’re a fan of refried beans, you are going to love this pinto bean recipe.
A few dishes that this would go great with are our Crispy Pork Carnitas Recipe, Mexican Grilled Chicken (Pechuga Asada), or our Grilled Adobo Pork Tenderloin. We do love our Mexican food in this house!
This makes a perfect side dish for those recipes!
Ingredients Needed
As previously mentioned, the ingredients are not hard at all.
Pinto beans – Pinto beans are good for borracho beans because they have a creamy texture that absorbs flavors well, and their mild taste pairs nicely with the bold flavors of the dish.
Onion, garlic and jalapeno – Onion, garlic, and jalapeno work together to elevate the taste of borracho beans. Onion adds sweetness, garlic provides a savory undertone, and jalapeño pepper adds a spicy kick. This flavorful trio creates a harmonious balance, enhancing the overall deliciousness of the beans with a tantalizing combination of flavors.
Bacon – Bacon adds a smoky and savory dimension to borracho beans, infusing them with a rich and irresistible flavor.
Dark beer – A dark Mexican beer (such as Negra Modelo) imparts a robust and malty character to borracho beans, enhancing their depth of flavor. The beer adds a slightly bitter and earthy note. It complements the spices and ingredients, resulting in a tantalizing taste experience.
Diced tomatoes – Diced tomatoes add a tangy and acidic component to borracho beans, balancing out the flavors and bringing a touch of brightness to the dish.
Spices – Salt enhances the overall flavor of borracho beans, bringing out the natural taste of the ingredients. Cumin adds a warm and earthy note, while chili powder provides a spicy kick. Oregano contributes a distinct herbal aroma, and bay leaf infuses a subtle savory undertone. Together, these spices create a well-rounded and flavorful profile, transforming the beans into a delicious and satisfying dish.
Cilantro and lime – Cilantro and lime, when used as a topping for borracho beans, add a refreshing and vibrant touch to the dish. Cilantro provides a bright and herbaceous flavor, while lime adds a tangy and citrusy zing. Together, they bring a burst of freshness that complements the rich and savory flavors of the beans, enhancing the overall taste experience.
How To Make Borracho Beans
First thing, remove the beans from the bag and sort through them to make sure they’re all good to go.
Place them in a strainer (colander) and give them a rinse. Next, place them in a large bowl and cover with water. Add an extra inch of water, as they’re going to absorb some of that water (about 8 cups of water total).
Allow them to soak for at least 8 hours (overnight is fine) or until they have doubled in size.
Once the beans are ready, transfer them into a generously sized pot or Dutch oven (we recommend a 5-quart Dutch oven) and pour enough water to cover them by two inches. Toss in the bay leaves.
Bring to a boil, then reduce to medium heat and simmer, covered, for 1/2 to 2 hours or until tender.
Drain the beans but save 1/3 cup of the cooking broth, and set it aside. Rinse the pot thoroughly and pat it dry.
Heat the pot back up to medium-high heat. Add the bacon to the pot and cook the bacon until it’s nice and crispy.
Remove the bacon, and drain the bacon grease (we save our bacon fat!), saving two tablespoons.
When the bacon has cooled, go ahead and dice it up.
Reduce the heat to medium and add the diced onions and jalapeno pepper. Cook the vegetables until tender, about 6-8 minutes.
Next, add the garlic and all the spices (salt, chili powder, and oregano and cook for an additional 30 seconds or so until fragrant.
Add the 12 ounces of beer and deglaze the pan, scraping off all that yummy, carmelized goodness on the bottom of the pot.
Once you have a good portion of it scraped off, add the reserved bean broth, pinto beans, and diced tomatoes and give it a stir, combining all the ingredients together.
Bring the beans to a simmer (medium heat), and continue to cook uncovered for about 20-30 minutes.
Give them a taste and add any additional salt and pepper to taste.
For the last step, add the chopped cilantro and diced bacon, and optionally, toss in a sliced lime and give it a stir.
Remove from the heat a serve up a bowl of these bodacious beans!
I HIGHLY recommend that you take a wedge of lime and give it a squeeze over the beans. Man, it just brightens it up and takes it to eleven!
From the moment you take your first bite, you’ll be transported to a flavor-packed party that will make your palate sing. The intoxicating blend of zesty spices, savory bacon, and a hint of fiery jalapeno will have you begging for seconds.
This is such an easy recipe. It makes a great side dish. And dried beans are so cheap, too! Don’t be afraid of dry beans. All you have to do is soak them first.
This borracho beans recipe is a great side (or main course) that is guaranteed to be a big hit with the whole family.
Viva los frijoles borrachos!
Tips And Variations
- If you want a thicker version of this, take a wooden spoon and smash up some of the beans. It’ll thicken it right up.
- As these beans cool, they will thicken up.
- Want a vegetarian version? Leave out the bacon and add a teaspoon of smoked paprika to the spices.
- Do you want it spicy? Leave in the jalapeno seeds and pith. Or use a Serrano pepper!
Variations
- Use black beans as a substitute for pinto beans.
- Need a meatier version? Add some chorizo or smoked sausage to the mix.
- Adding some corn kernels and diced green bell pepper (or green chiles) will give you a more Tex-Mex version of this dish. Tasty!
FAQ’s
Charro beans are a traditional Mexican dish made with pinto beans cooked in a flavorful broth with ingredients like bacon, onions, and tomatoes. Borracho beans, on the other hand, are cooked with the addition of beer, which gives them a unique and distinct flavor.
Borracho beans can be a nutritious choice as they are a good source of fiber and protein. However, their overall healthiness depends on the specific ingredients and cooking methods used, as some recipes may include high-sodium or fatty components.
Charro beans are typically made with pinto beans, which are a common choice due to their creamy texture and ability to absorb flavors. Similarly, borracho beans also commonly use pinto beans as the base ingredient, with the addition of beer for a unique twist.
Other Delicious Latin-Inspired Dishes
Borracho Beans (Frijoles Borrachos)
Equipment
- Large pot or Dutch oven
Ingredients
- 1 lb Pinto Beans
- 8 cups Water
- 2 Bay leaves
- 4 slices Bacon
- 1 Jalapeno Diced, deseeded
- 1/2 cup Onion diced
- 4 cloves Garlic minced
- 12 oz Beer dark, such as Negro Modelo
- 1 tsp Kosher salt
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Oregano mexican oregano, if you have it
- 14 oz Diced tomatoes Undrained
- 1/2 cup Cilantro Chopped
Instructions
- Remove the beans from the bag, and sort through them, removing any bad beans.1 lb Pinto Beans
- Place them in a strainer (colander) and give them a rinse.
- Place them in a large bowl and cover with water. Add an extra inch of water, as they’re going to absorb some of that water.
- Allow them to soak for at least 8 hours (overnight is fine) or until they have doubled in size.
- Transfer them into a generously-sized pot or Dutch oven and pour enough water to cover them by two inches.8 cups Water
- Add the bay leaves2 Bay leaves
- Bring to a boil, then reduce to medium heat and simmer, covered, for 1/2 to 2 hours or until tender.
- Drain the beans but save 1/3 cup of the cooking broth, and set it aside. Rinse the pot thoroughly and pat it dry.
- Heat the pot back up to medium high heat. Add the bacon to the pot and cook the bacon until it’s nice and crispy.4 slices Bacon
- Remove the bacon, and drain the bacon grease, saving two tablespoons.
- Reduce the heat to medium and add the diced onions and jalapenos. Cook the vegetables until tender, about 6-8 minutes.1 Jalapeno, 1/2 cup Onion
- Next, add the garlic and all the spices (salt, chili powder, and oregano and cook for an additional 30 seconds or so, until fragrant.4 cloves Garlic, 1 tsp Kosher salt, 1 tsp Cumin, 1 tsp Chili powder, 1 tsp Oregano
- Add the beer and deglaze the pan.12 oz Beer
- Add the reserved bean broth, pinto beans, and diced tomatoes and give it a stir, combining all the ingredients together.14 oz Diced tomatoes
- Bring the beans to a simmer (medium heat), and continue to cook uncovered for about 20-30 minutes.
- Give them a taste and add any additional salt and pepper to taste.
- Add the chopped cilantro, and optionally, toss in a sliced lime and give it a stir.1/2 cup Cilantro
- Remove from the heat and serve.