Frijoles Borrachos

Frijoles Borrachos (Drunken Beans) is a hearty, flavorful dish rooted in traditional Mexican cuisine. These beans are cooked with smoky bacon, savory sausage, and a rich blend of spices, all simmered in dark beer and chicken broth for an irresistible depth of flavor.

The result is a creamy, slightly boozy bean dish that pairs perfectly with the fresh, zesty pico de gallo.

Whether served as a side dish or a main, Frijoles Borrachos is sure to become a favorite at your table, offering a satisfying mix of smoky, spicy, and savory elements in every bite.

Why You’ll Love This Recipe:

Rich, Smoky Flavor – The combination of crispy bacon, smoked sausage, and dark beer creates a depth of smoky, savory flavor that makes every bite exciting. The beer adds a unique “drunken” twist, infusing the beans with a complex, slightly sweet, and malty richness.

Perfectly Spiced – The dish is seasoned with a blend of ancho chile powder, cumin, and Mexican oregano, providing a balanced mix of warmth and earthiness. The spices elevate the flavor of the beans without overpowering them.

Creamy and Comforting – As the beans simmer, they become tender and creamy, absorbing all the flavors from the bacon, sausage, and spices. The result is a comforting dish that’s hearty enough to stand on its own or pair beautifully with other Mexican favorites.

Fresh Pico de Gallo – The addition of fresh pico de gallo adds a zesty contrast, giving each bite a refreshing crunch that brightens up the richness of the beans.

Versatile & Crowd-Pleasing – Whether served as a side dish or the main course, Frijoles Borrachos is perfect for any occasion. It’s a great way to feed a crowd, and the beer-infused beans are sure to be a hit at cookouts, family gatherings, or taco nights.

Key Ingredients:

Dried Pinto Beans – The heart of the dish, offering a creamy, hearty texture once cooked.

Bacon – Adds a smoky, savory richness that flavors the beans from the inside out.

Smoked Sausage – Infuses the beans with an extra layer of deep, smoky flavor.

Jalapeño – Provides a mild heat and a subtle kick to balance the richness.

Beer (Dark Lager) – The secret ingredient! It imparts a deep, malty, and slightly bitter flavor to the beans, complementing the smoky bacon and sausage.

Chicken Broth – Ensures the beans cook up tender and adds a savory base.

Spices – Ancho chile powder, cumin, Mexican oregano, and bay leaves bring warm, earthy flavors to the dish.

Pico de Gallo – A fresh, zesty topping made with tomatoes, onions, jalapeños, and cilantro that cuts through the richness of the beans for a balanced finish.

How to make Frijoles Borrachos

Ingredients:

Borracho Beans

1 lb. dried pinto beans

6 strips bacon, diced

6 lg smoked sausage or weiners, cut in pieces

1 yellow onion, diced

1 jalapeño, diced

3 garlic cloves, minced

1 tablespoon ancho chile powder

1 teaspoon ground cumin

1/2 teaspoon Mexican oregano

2 bay leaves

24 oz (2 bottles) dark lager like Negro Modelo

1 1/2 cups chicken broth or water

1 chicken bouillon cube

kosher salt

Pico De Gallo

1/4 white onion, finely diced

2 large, ripe tomatoes, diced

1/2 jalapeño, diced

1/4 cup minced cilantro

2 limes, juiced

Instructions:

Soak the beans:

Place the beans in a mesh strainer and rinse them well.

Remove any discolored or broken beans and any rocks that may have made their way into the bag.

Place the beans in a large mixing bowl or container and cover with at least 3 inches of cold water.

Stir in 1 tablespoon of kosher salt until dissolved.

Soak 8 hours or overnight at room temperature.

Cook the bacon:

Add the diced bacon to a large dutch oven over medium-low heat.

Cook, stirring occasionally, until the bacon is crispy and the fat has been rendered.

Saute the aromatics:

Increase the heat on the pot to medium and add the onion and diced jalapeño.

Cook for 2-3 minutes until the onion is starting to soften.

Add the minced garlic, chile powder, cumin, and oregano and cook for 1 minute more.

Simmer the beans:

Drain and rinse the soaked beans and add them to the pot with the beer, chicken stock or water, and bouillon.

Season with salt and pepper and cover.

Simmer on medium-low heat for 90 minutes, then remove the lid, and simmer for 30 more minutes, until thick.

Be sure to stir occasionally to keep the beans from sticking.

Mix the pico de gallo:

If you’re making homemade pico de gallo, mix all the ingredients together in a small mixing bowl and stir well.

Make at least 1 hour before using.

Finish the beans:

Once the beans are creamy and tender, season to taste with any additional salt and pepper.

Stir in 1 cup of the pico de gallo.

Transfer the borracho beans to a serving bowl and top with additional pico de gallo and chopped cilantro.

Notes:

Soaking the Beans: Soaking dried beans overnight is essential for ensuring they cook evenly and quickly. If you’re short on time, you can use the “quick soak” method by boiling the beans for 5 minutes, then letting them sit covered for 1 hour before draining and cooking. This can help cut down on cooking time.

Beer Choice: The type of beer you choose plays a big role in the flavor of the beans. Dark lagers like Negro Modelo are ideal because they provide a rich, malty depth that pairs perfectly with the smoky bacon and sausage. However, any dark beer will do, so feel free to experiment with your favorites.

Adjusting Spices: The level of heat in the beans can be adjusted by increasing or decreasing the amount of jalapeño and chile powder. If you like more heat, keep the seeds in the jalapeño or add a dash of hot sauce when serving. For a milder dish, remove the seeds and ribs of the jalapeño.

Cooking Time: Beans may require different cooking times depending on their age and how long they’ve been stored. If the beans are still tough after the recommended 90 minutes of simmering, continue cooking until tender. Be sure to stir occasionally to prevent sticking.

Pico de Gallo: While the beans cook, make the pico de gallo and let it sit for at least an hour. This helps the flavors to marry and makes the topping extra flavorful. If you have time, consider letting it sit even longer in the fridge before using it on the beans.

Vegan Option: For a vegetarian or vegan version, you can skip the bacon and sausage, and use vegetable broth instead of chicken broth. You could also add extra vegetables like bell peppers, carrots, or mushrooms for additional depth of flavor.

Serving Suggestions: Frijoles Borrachos are often served with a side of warm tortillas, rice, or cornbread to make a complete meal. The dish can also be paired with grilled meats or served as a hearty side dish for barbecues or gatherings.

Storage: Leftover beans can be stored in an airtight container in the fridge for up to 3-4 days. They also freeze well and can be stored in a freezer-safe container for up to 3 months. Just be sure to reheat thoroughly before serving.

Make-Ahead: This dish is even better the next day once the flavors have had time to meld together. It’s a great make-ahead option for parties, gatherings, or meal prep. Simply cook, cool, and store in the fridge or freezer until ready to serve.

Garnish: For a fresh contrast to the rich beans, you can top the dish with additional chopped cilantro, a squeeze of lime, or even some crumbled queso fresco for an extra layer of flavor and texture.

Nutrition Information:

Frequently Asked Questions:

Can I use canned pinto beans instead of dried beans?

Yes, you can use canned beans if you are short on time.

For this recipe, you would need approximately 3 cans (15 oz each) of pinto beans, drained and rinsed.

Skip the soaking and initial cooking steps, and reduce the simmering time to 30 minutes to allow the flavors to meld.

Can I substitute the beer with something else?

Yes! If you prefer not to use beer, you can substitute it with beef broth or vegetable broth for a non-alcoholic version.

However, the beer adds a unique depth and richness to the flavor, so the substitution will alter the final taste slightly.

Can I make Frijoles Borrachos ahead of time?

Absolutely! In fact, this dish often tastes better the next day as the flavors have time to meld together.

You can make it a day ahead and store it in the fridge.

Reheat over low heat and adjust seasoning if necessary.

The beans can also be frozen for up to 3 months.

How do I adjust the heat level of the beans?

To adjust the heat, you can modify the amount of jalapeño and ancho chile powder used.

For a spicier version, include more jalapeño (with seeds) or add a pinch of cayenne pepper.

For a milder version, remove the seeds from the jalapeño or reduce the amount of chile powder.

What should I serve with Frijoles Borrachos?

Frijoles Borrachos can be served on their own as a hearty side dish, or as part of a larger meal.

They pair wonderfully with warm tortillas, rice, or cornbread.

They also complement grilled meats, tacos, or barbecued dishes.

Don’t forget to top with freshly made pico de gallo and cilantro for a burst of freshness!

Do I need to soak the beans overnight?

Yes, soaking the beans overnight helps to reduce cooking time and ensures they cook more evenly.

If you’re short on time, you can do a quick soak: bring the beans to a boil in water, then turn off the heat, cover, and let them sit for 1 hour before draining and cooking.

Can I make Frijoles Borrachos in a slow cooker?

Yes, you can adapt the recipe for a slow cooker.

After cooking the bacon and sautéing the onions, garlic, and spices, add the beans, beer, chicken broth, and bouillon to the slow cooker.

Cook on low for 6-8 hours, stirring occasionally, until the beans are tender and the flavors have melded.

Add the pico de gallo in at the end, just before serving.

Can I use a different type of sausage?

Absolutely! While the recipe calls for smoked sausage or weiners, you can use any kind of sausage you prefer.

Chorizo, andouille, or even italian sausage would all work well and add their own unique flavor to the beans.

How can I make Frijoles Borrachos spicier?

To increase the spice level, you can add more jalapeños or include serrano peppers for extra heat.

You can also stir in cayenne pepper or chipotle chili powder for a smoky, spicy kick.

Taste as you go to ensure it’s the right level of heat for your preference.

Can I freeze Frijoles Borrachos?

Yes, you can freeze Frijoles Borrachos!

Let the beans cool completely before transferring them to an airtight container or freezer bags.

They can be frozen for up to 3 months.

When ready to eat, simply reheat on the stove over low heat, adding a little extra broth or water if necessary to bring them back to the desired consistency.