Frijoles Borrachos

Frijoles Borrachos—“drunken beans”—are a celebration of slow-cooked comfort and bold Mexican flavor. Simmered in dark lager and layered with smoky bacon, tender pinto beans, chilies, and warm spices, this dish captures the soul of backyard cookouts and family gatherings.

Every spoonful is hearty and fragrant, with the beer adding a deep, malty richness that transforms humble beans into something unforgettable.

Finished with bright, fresh pico de gallo, these beans deliver the perfect balance of warmth, earthiness, and vibrant acidity—an irresistible bowl of true rustic comfort.

Why People Will Love Frijoles Borrachos:

It delivers a rich, layered depth of flavor—the beer, bacon, sausage, chilies, and spices melt together into a broth that’s smoky, earthy, and deeply comforting.

The slow simmering transforms simple pinto beans into a creamy, hearty stew that feels both rustic and indulgent.

The addition of dark lager creates a malty, robust backbone that sets these beans apart from any traditional pot of beans.

Fresh pico de gallo stirred in at the end adds a bright, vibrant contrast, lifting the warm flavors with acidity, freshness, and crunch.

It’s a dish that feels authentic and soulful, the kind of comforting food that brings people together and tastes even better the longer it cooks.

The recipe is incredibly versatile—serve it as a main dish, a side, a taco filling, or a crowd-pleasing potluck favorite.

Key Ingredients:

Dried pinto beans form the heart of the dish—their earthy, creamy texture absorbing every layer of flavor as they simmer slowly in the pot.

Bacon and smoked sausage infuse the beans with a smoky, savory richness that gives the broth its signature depth and comforting soul.

Dark lager beer adds malty warmth and complexity, enriching the sauce with subtle caramel notes that make the beans truly “borrachos.”

Onion, jalapeño, and garlic build the aromatic foundation, bringing sweetness, heat, and fragrance that unfold gradually as the beans cook.

Ancho chile powder, cumin, oregano, and bay leaves create a warm, earthy spice profile that deepens with every minute of slow simmering.

Fresh pico de gallo stirred in at the end brings brightness—tomato acidity, crisp onion, cilantro freshness—balancing the rich, smoky broth with a final burst of life.

Expert Tips:

Salt the soaking water generously—this step hydrates the beans more evenly and seasons them from within, preventing tough skins and helping them cook creamier and quicker the next day.

Render the bacon slowly over low heat to extract every bit of smoky fat without burning. This rendered fat becomes the flavor base that carries through the entire pot.

Brown the sausage pieces deeply before adding aromatics. The caramelized edges dissolve into the broth later, giving the beans a deeper, meatier richness.

Toast the spices in fat (ancho chile powder, cumin, oregano) for 30–60 seconds before adding liquid. This “blooms” the spices, unlocking deeper, smokier, more complex flavors.

Use a dark lager you’d happily drink—the beer flavor concentrates as it cooks. Cheap or bitter beer will leave a harsh finish, while a quality dark lager provides smooth malt, caramel notes, and lingering warmth.

Don’t add acidic ingredients early (like tomatoes, lime, or vinegar). Acid stalls bean softening. That’s why the pico de gallo is added at the end—to brighten without interfering with the cook.

Simmer gently, never boil hard. A rolling boil breaks the beans, toughens their skins, and muddies the broth. Low and slow creates the signature creamy texture.

Taste the broth before salting—bacon, bouillon, and sausage all contribute saltiness. Add salt gradually near the end so you don’t over-season.

Stir occasionally but carefully to keep beans from sticking without smashing them. Lift from the bottom gently with a wooden spoon.

Let the beans rest off-heat for 10–15 minutes before serving. This final pause allows the broth to thicken naturally and the flavors to settle into a deeper, more cohesive stew.

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.

Important Notes When Making Frijoles Borrachos:

Soaking beans in salted water is essential—it seasons the beans internally, helps them hydrate evenly, and prevents the skins from bursting during cooking. Skipping the salt soak results in tougher, less creamy beans.

Choose your beer wisely, because its flavor concentrates as the beans simmer. A smooth dark lager like Negro Modelo adds caramel depth and warmth, while bitter beers can leave a sharp, unpleasant aftertaste.

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Avoid adding acidic ingredients early in the cooking process. Acidity (like tomatoes or lime) slows down bean softening and can leave the center chalky. That’s why pico de gallo is added only at the end.

Control your heat carefully. A slow, steady simmer keeps the beans intact and creamy. A strong boil can break beans apart, evaporate too much liquid, and muddy the broth.

Salt in stages, not upfront. Bacon, bouillon, sausage, and even the beer contain varying levels of saltiness. Season lightly at first, then adjust at the end once the broth reduces and flavors concentrate.

Use a wide, heavy-bottomed pot like a Dutch oven. Beans cook more evenly, absorb flavor more deeply, and are less likely to scorch on the bottom.

Don’t rush the final uncovered simmer. This is where the broth thickens, the smoky-spiced flavors intensify, and the beans develop their signature silky texture.

For maximum flavor, let the finished beans rest for 10–20 minutes before serving. This short pause allows the broth to settle, the aromatics to meld, and the beans to reach their creamiest, most luxurious consistency.

Fresh pico de gallo is key. It provides the brightness needed to balance the rich, boozy broth—never skip the final stir-in of pico and extra cilantro.

How to Enjoy This Dish After Cooking:

Let the beans rest before serving.

Once they finish simmering, turn off the heat and give them 10–15 minutes to settle. This allows the broth to thicken naturally, the spices to mellow, and the beans to absorb the last layer of flavor. The difference is remarkable—richer, deeper, more cohesive.

Serve them steaming hot, with plenty of broth.

Borracho beans are meant to be enjoyed like a stew, with a velvety broth infused with beer, bacon, and aromatic spices. Ladle generously, making sure every bowl gets bacon, sausage, chiles, and tender beans.

Finish each serving with fresh pico de gallo.

The warmth of the beans meets the brightness of fresh tomato, onion, cilantro, and lime. This contrast—rich vs. fresh, warm vs. cool—creates the signature “borracho beans experience.” It’s not optional; it’s transformative.

Add toppings to enhance the experience:

Extra cilantro for herbal freshness

A squeeze of lime to lift the richness

Diced white onion for crunch

Jalapeño slices for extra heat

Crumbled queso fresco for creaminess

Pair with warm accompaniments to complete the meal:

Hot flour or corn tortillas

Thick slices of crusty bread

Warm cornbread

Mexican rice

The broth soaks beautifully into all of these, turning even simple sides into something comforting and satisfying.

Enjoy as a full meal or a hearty side.

Serve as a stand-alone stew, spoon them into burritos, pour them over rice, or pair them with grilled meats. They complement everything from carne asada to BBQ chicken.

Use the leftovers creatively.

The beans taste even better the next day, when the beer and spices deepen. Use them in:

Nachos

Breakfast tacos

Huevos rancheros

Quesadillas

Bean and cheese bowls

Store smartly for maximum flavor.

Refrigerate in an airtight container. As they chill, the broth thickens even more—simply reheat with a splash of water or broth to restore the perfect 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.