Borracho Beans (Frijoles Borracho)

Borracho Beans, or Frijoles Borrachos, are a soulful blend of rustic Mexican tradition and Tex-Mex indulgence. Translating to “drunken beans,” this dish is simmered slowly in dark Mexican beer and layered with smoky bacon, savory ham, fresh vegetables, and just the right touch of spice. It’s not just a bean dish—it’s a celebration of depth and balance, where earthiness meets brightness, and every bite tells a story.

Unlike plain stewed beans, borracho beans are richly seasoned and complex, marrying the warmth of cumin and oregano with the subtle heat of jalapeños and chipotle. The beer imparts a malty richness that enhances without overpowering, turning simple pinto beans into a bold, comforting meal that’s equally at home as a hearty side or a main event served with warm tortillas.

This is comfort food with character—humble ingredients, slow-cooked with intention, and full of flavor that lingers.

Why You’ll Love This Borracho Beans (Frijoles Borrachos) Recipe:

Deep, Layered Flavor:

The combination of smoky bacon, savory ham, and bold spices like cumin and chipotle creates a complex depth of flavor that’s far beyond ordinary bean dishes.

Beer-Infused Richness:

Simmering the beans in dark Mexican beer gives them a slightly malty, robust undertone that enhances the savory elements and adds a “drunken” richness that’s both rustic and comforting.

Hearty and Satisfying:

With protein from the beans, bacon, and ham, this dish is filling enough to stand alone as a main meal—especially when served with warm tortillas.

Comfort Food with Cultural Soul:

Rooted in Mexican and Tex-Mex culinary traditions, Borracho Beans bring cultural authenticity and nostalgic warmth, evoking home-cooked meals and family gatherings.

Perfect Balance of Heat, Smoke, and Freshness:

From the gentle burn of jalapeño and chipotle to the brightness of fresh cilantro and tomato, this dish is a masterclass in balancing spice with freshness.

Incredibly Versatile:

Serve it as a side, a topping for grilled meats, a filling for tacos or burritos, or even as a stew—its flexibility makes it a kitchen staple.

Budget-Friendly, Crowd-Pleasing Dish:

Made from humble ingredients, it’s economical to prepare but delivers gourmet flavor—ideal for feeding a crowd or prepping ahead for the week.

Key Ingredients:

Pinto Beans:

The hearty, creamy base of the dish—pinto beans absorb flavor beautifully, transforming into tender, earthy morsels that carry every note of smoke, spice, and broth with integrity.

Dark Mexican Beer:

This signature ingredient lends the “borracho” (drunken) identity—its malty bitterness deepens the broth, balancing the richness of the meat and the spice of the chilies with a slightly toasted, almost caramelized undertone.

Bacon & Ham (or Sausage):

These two proteins bring layers of umami—bacon contributes smoky fat and crisp texture, while diced ham or sausage adds salty depth and heartiness, making the dish robust and satisfying.

Fresh Aromatics (Onion, Garlic, Tomatoes, Jalapeños):

These form the aromatic backbone of the dish. Onions and garlic add savory warmth, tomatoes offer acidity and body, and jalapeños introduce a clean, vibrant heat that cuts through the richness.

Chipotle in Adobo (Optional, but Transformative):

Just a bit of chopped chipotle provides a deep, smoky spice that lingers—complex and bold without being overpowering. It gives the beans a sultry, slow-cooked character.

Cilantro:

Bright, fresh, and herbal, cilantro lifts the entire dish, preventing it from becoming too heavy and adding a clean, almost citrusy finish.

Cumin, Oregano & Paprika:

These spices echo traditional Mexican seasoning, each adding distinct dimensions—cumin for warmth, oregano for earthiness, and paprika for a subtle smoky-sweet layer.

Expert Tips:

Soak Your Beans for Even Cooking (Optional, but Recommended):

While not required, soaking the dried pinto beans overnight or for at least 6 hours shortens cooking time and helps them cook more evenly. It also makes them easier to digest by reducing complex sugars.

Use Freshly Dried Beans When Possible:

Old or overly dry beans may take significantly longer to cook or may never fully soften. Choose beans from a reliable source, and avoid those with faded color or that have been sitting in the pantry too long.

Cook Beans with Minimal Seasoning First:

Salt, onion, and bay leaf are enough in the initial cooking phase. Avoid adding acidic ingredients (like tomatoes or vinegar) too early, as they can toughen the skins and extend cooking time.

Render the Bacon Slowly:

Start the bacon in a cold pan and cook over medium-low heat. This method renders more fat and creates a crispier, more flavorful base for sautéing aromatics like onion and garlic.

Use Beer That Complements the Dish:

Choose a dark Mexican beer such as Negra Modelo or Bohemia for malty, roasted notes without bitterness. Avoid IPAs or overly hoppy beers, as they can make the dish too bitter and disrupt the balance of flavors.

Don’t Skip the Chipotle in Adobo:

Even a small amount of chipotle adds an irreplaceable layer of smoky, spicy complexity. It’s optional, but highly recommended for a more authentic, slow-simmered flavor.

Simmer Long Enough to Marry Flavors:

Once all ingredients are combined, let the beans simmer for at least 15–20 minutes to allow the beer to mellow, the spices to bloom, and the broth to thicken into a rich, flavorful stew.

Taste and Adjust After Simmering:

Beer and bacon can both bring salt to the dish. Always taste after simmering before adding extra salt. You might find the flavor is already perfectly balanced.

Let It Rest Before Serving:

Like many stews and bean dishes, borracho beans benefit from a short resting period after cooking. Letting the pot sit covered for 10–15 minutes before serving allows the flavors to round out and the texture to settle.

Borracho Beans (Frijoles Borracho)

Ingredients

1 pound dried pinto beans* (2 cups)

6 cups water , or more if needed

¼ of an onion

½ teaspoon salt

1 bay leaf

For the Borracho Beans:

5 slices bacon , chopped

1 cup diced ham or sausages

½ of a yellow onion , chopped

3 cloves garlic , minced

2 tomatoes , diced*

1 jalapeno or serrano pepper , seeded and chopped

½ – 1 chipotle pepper in adobo sauce , chopped (optional, but recommended for a smoky spice)*

1 cup fresh chopped cilantro (about ½ bunch)

1/2 teaspoon cumin

½ teaspoon paprika

1/2 teaspoon oregano

Salt and pepper , to taste

12 oz. dark beer (Mexican beer, if possible)

Instructions

Cook the Pinto beans:*

Pour beans into a colander and rinse them off, removing any unwanted pieces.

Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and ½ teaspoon of salt.

Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are).

Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.

Once the beans are tender, drain them, reserving ¼ cup of the liquid. Set aside.

Make Charro Beans:

Add the bacon to a large pot and cook for about 5 minutes or until cooked.

Remove some of the grease. Add onion and garlic and cook until onion is translucent.

Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.

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Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.

Taste and season with salt and pepper, or additional spices if needed.

Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.

Important Notes When Making Borracho Beans (Frijoles Borrachos)

Bean Texture is Central to the Dish:

The beans should be tender, but not mushy. Cook them just until soft enough to bite through, but still hold their shape—this preserves their integrity during the final simmer with the beer and aromatics.

The Beer is Not Just for Flavor—It’s for Chemistry:

The dark beer adds both richness and mild bitterness, which balances the salt and fat from bacon and ham. Simmering it long enough is essential—uncooked beer can leave a harsh, yeasty aftertaste.

Layering is Key to Flavor Development:

Don’t rush the cooking stages. Sautéing the bacon, rendering fat, cooking onions until translucent, and toasting the spices briefly before adding liquid—all these steps compound flavor. Skip one, and the depth diminishes.

Add Tomatoes and Acid Late in the Process:

Acidic ingredients (tomatoes, beer, chipotle in adobo) should be added after the beans are mostly cooked. Adding them too early can toughen the bean skins and prolong cooking.

Salt Should Be Added Thoughtfully:

Bacon, ham, broth, and beer all contain salt. Always taste the dish after simmering and only then adjust the seasoning. Oversalting is easy—and difficult to fix—especially with reduced broth.

The Chipotle is Optional, but it Defines the Dish:

Though listed as optional, the chipotle in adobo adds a distinct smoky depth that elevates the dish from simple charro beans to true borracho beans. Use sparingly, but don’t leave it out if you want the full experience.

The Dish Improves Over Time:

Like most bean dishes, borracho beans taste even better the next day. The flavors continue to meld, the broth thickens slightly, and the spice mellows—making leftovers especially rewarding.

Great as a Side—but Strong Enough for a Main:

While traditionally served alongside grilled meats or tacos, these beans are hearty and flavorful enough to stand alone. Pair them with rice and warm tortillas, and you’ve got a complete, nourishing meal.

How to Enjoy Borracho Beans After Cooking

Let Them Rest Briefly Before Serving:

After simmering, allow the beans to sit, covered, for about 10–15 minutes off the heat. This helps the flavors fully meld and gives the broth a slightly thicker, richer texture.

Serve as a Hearty Side Dish:

Pair them with grilled meats like carne asada, smoked brisket, grilled chicken, or barbacoa. The smoky, spicy broth balances fatty cuts and enhances charred proteins.

Turn Them Into a Main Meal:

Borracho beans are hearty enough to be served over steamed rice, with warm corn tortillas, or in a bowl topped with avocado, lime, cheese, and chopped onions—like a rustic stew.

Use as a Taco or Burrito Filling:

Mash some of the beans lightly to create a chunky, saucy filling for tacos, burritos, or tostadas. Add chopped brisket, pico de gallo, or crema for a full flavor experience.

Serve With Crusty Bread or Cornbread:

Use crusty Mexican bolillos or cornbread to soak up the flavorful broth. This is a great way to enjoy every last drop of the beer-infused, smoky liquid.

Repurpose as Leftovers:

Breakfast Huevos Rancheros: Spoon over a fried egg and tortilla.

Bean & Beer Soup: Add broth and more vegetables to turn it into a full soup.

Southwest-Style Chili Base: Mix in ground beef or sausage and simmer longer for a smoky, bean-rich chili.

Garnish for Brightness:

Right before serving, add a handful of chopped fresh cilantro, a squeeze of lime, or crumbled queso fresco to brighten and balance the dish’s rich, savory profile.

Nutrition Information:

Per Serving of Borracho Beans (Frijoles Borrachos), assuming the recipe yields 8 generous servings:

Notes:

This includes pinto beans, bacon, ham or sausage, beer, aromatics, and standard seasoning amounts.

Sodium content may vary based on the saltiness of your bacon, ham, and whether your broth (if used instead of water) is low-sodium.

Fiber and protein are relatively high due to the beans, making this a hearty and filling dish.

Alcohol from the beer mostly cooks off during simmering, leaving only flavor.

Frequently Asked Questions:

What’s the difference between Borracho Beans and Charro Beans?

Charro beans and Borracho beans are very similar, both rooted in Northern Mexican and Tex-Mex traditions and made with pinto beans, bacon, and aromatics.

The key difference is that Borracho beans are simmered in beer, giving them a richer, maltier flavor. Charro beans typically use broth or water instead.

Will the alcohol from the beer cook off?

Yes, most of the alcohol evaporates during the simmering process, especially when cooked for 15+ minutes after the beer is added.

What remains is the beer’s depth and malty flavor—not the alcohol—making it safe and family-friendly once fully cooked.

Can I use canned beans instead of dried pinto beans?

Yes, you can use canned pinto beans to save time.

Drain and rinse them first, and skip the initial boiling step.

Add them directly to the sautéed mixture and reduce the simmering time to about 15 minutes, just enough to let the flavors meld.

What type of beer works best in this recipe?

A dark Mexican beer like Negra Modelo, Bohemia, or Dos Equis Amber works best.

These beers are malty and slightly sweet, which complement the smoky and savory ingredients.

Avoid IPAs or overly hoppy beers, as they can add bitterness and clash with the dish’s flavor profile.

Can I make Borracho Beans vegetarian or vegan?

Absolutely. Simply omit the bacon and ham, and use smoked paprika or chipotle powder for that rich, smoky depth.

Replace beer with a dark vegetable broth or keep the beer for flavor.

Add sautéed mushrooms or vegan sausage for added heartiness.

Do I need to soak the dried pinto beans before cooking?

Soaking is optional, but highly recommended.

Soaking beans overnight (or at least 6 hours) reduces cooking time and helps the beans cook more evenly.

It also makes them easier to digest by breaking down complex sugars.

If you don’t soak them, expect a longer simmering time (1.5–2+ hours).

When should I add salt to the beans?

Add a small amount of salt (½ teaspoon) while cooking the beans initially.

This helps season them internally without toughening the skins.

Save most of your salt for the final simmer, once the beer and meats have released their flavors. Over-salting early can lead to a salty, unbalanced dish.

Why do I cook the bacon first before adding other ingredients?

Cooking the bacon first allows you to render its fat, which serves as the flavorful base for sautéing onions, garlic, and spices.

This step builds foundational richness and depth in the dish—don’t rush it. Start with a cold pan for best fat extraction and crisp texture.

How do I prevent the beans from drying out while they simmer?

Check the liquid level frequently during cooking—the beans should always be mostly submerged.

If too much water evaporates, add warm water or broth a little at a time.

After adding the beer, keep the heat low and lid ajar to maintain a gentle simmer and avoid scorching.

Can I make this dish ahead of time?

Yes—and it might even taste better the next day!

The flavors continue to develop as the beans rest.

Store in the refrigerator in an airtight container for up to 4–5 days.

Reheat gently on the stove with a splash of broth or water to loosen the consistency before serving.