Borracho Beans (Frijoles Borrachos)

Borracha beans (drunken beans) in a dark bowl.

5 from 1 vote

Indulge in the enticing flavor of drunken beans! Our borracho beans are simmered in a rich blend of spices and beer, creating a mouthwatering dish that will leave you craving more.

Prep Time5

Cook Time2 30

Soak8

Course: Dinner, Lunch, Side Dish

Cuisine: Mexican

Keyword: bacon, jalapeno, pinto beans

Servings:

Calories: 217kcal

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 leaves
2 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.

Notes

To store leftovers of the borracho beans, allow them to cool down to room temperature. Transfer the beans and their liquid to an airtight container or sealable bags. Place them in the refrigerator, where they can be stored for up to 4-5 days.

Alternatively, you can freeze the beans for longer storage. Portion them into freezer-safe containers or bags, leaving some room for expansion, and store them in the freezer for up to 3 months. Thaw frozen beans in the refrigerator overnight before reheating.

Nutrition