Borracho Beans (Frijoles Borracho)

Borracho Beans (Frijoles Borracho) is a flavorful, hearty Mexican dish that brings together the rich taste of pinto beans, smoky bacon, savory ham, and the bold kick of beer. “Borracho,” which means “drunken” in Spanish, refers to the beans being simmered in dark beer, infusing them with deep, complex flavors.

This recipe combines traditional ingredients like tomatoes, garlic, and jalapeños with aromatic spices, creating a dish that can be served on its own with warm tortillas or as a perfect side to any Mexican meal.

Whether you’re craving a comforting bowl of beans or looking for a flavorful addition to your next feast, Borracho Beans are sure to satisfy!

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.

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.

Notes

To use canned beans:

Substitute 5-6 cups of canned pinto beans, reserving ¼ cup of the liquid from the cans.

Add the beans and liquid in step 2, under “Make Borracho Beans”.

Tomatoes:

I often substitute a 15-ounce can diced tomatoes with green chilies or habaneros and leave out the jalapeño in the recipe.

Chipotle peppers canned in adobo sauce are located in the Mexican aisle at the grocery store.

You only need ½ or 1 whole pepper (depending on your spice preference) for this recipe.

You can add the leftover chilis and sauce to a freezer bag and freeze for later use.

Beer:

If you don’t want to add alcohol, make charro beans instead (similar recipe but uses chicken broth instead of beer).

Vegetarian/Vegan Borracho Beans:

omit the meat and add vegan chorizo, extra beans (like black beans), or additional vegetables like tomato, celery, and bell pepper.

Also substitute 1 tsp vegetable bouillon.

Instant Pot Borracho Beans:

Turn Instant Pot to sauté setting.

Add bacon and cook.

Remove some of the grease.

Add the onions and garlic, and cook until the onions are softened.

Add ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, and cook for 5 additional minutes.

Add dry beans and 4 cups of chicken broth, and beer.

Secure the lid and cook on high pressure for 30 minutes (or add 10 minutes if beans are older/dryer).

Allow the pressure to naturally release before removing the lid (about 20-30 minutes).

Taste and season with salt and pepper.

Slow Cooker Borracho Beans:

Saute bacon, onion and garlic in a pan and add to slow cooker with ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, dry beans, beer, and 4 cups of chicken broth.

Cook on low for 8-10 hours or on high for 4-5 hours until beans are tender.

Taste and season with salt and pepper as needed.

Hearty and Flavorful: Borracho Beans, also known as Drunken Beans, offer a hearty and flavorful dish that’s perfect as a side or main course. With a rich combination of beans, meat, vegetables, and spices, they’re sure to satisfy even the heartiest appetite.

Versatile Bean Selection: While the recipe specifies pinto beans, you can experiment with other varieties like black beans or navy beans for different textures and flavors. Just be mindful of adjusting the cooking time accordingly.

Cooking the Pinto Beans: Cooking the dried pinto beans until tender is essential for achieving the perfect texture in the dish. The simmering process allows the beans to absorb flavors from aromatics like onion, bay leaf, and salt, resulting in a delicious base for the recipe.

Enhancing Flavor with Meat and Aromatics: The addition of bacon, ham or sausages, onions, garlic, and tomatoes adds layers of savory flavor to the beans. These ingredients are sautéed together to create a fragrant and delicious base before adding the cooked beans.

Adjusting Spice Levels: The recipe offers flexibility in adjusting the spice levels according to personal preference. You can control the heat by varying the amount of jalapeño or serrano pepper used, and the optional chipotle pepper in adobo sauce adds a smoky kick for those who enjoy a bit of heat.

Beer Infusion: Dark beer, preferably Mexican, adds depth and complexity to the dish, infusing the beans with rich, malty flavors. If alcohol is a concern, you can substitute the beer with additional broth or water without sacrificing too much flavor.

Customizing for Dietary Needs: The recipe provides options for vegetarian or vegan adaptations by omitting the meat and using vegetable broth. Additional beans or vegetables can be added to enhance the dish’s nutritional profile and texture.

Convenient Cooking Methods: The recipe offers instructions for preparing Borracho Beans using different cooking methods, including stovetop, Instant Pot, or slow cooker. This flexibility allows you to choose the method that best fits your schedule and preferences.

Make-Ahead and Storage: Borracho Beans can be prepared in advance and stored in the refrigerator or freezer for future meals. They reheat well and can be enjoyed as a convenient and flavorful option for busy weeknights or gatherings.

Serving Suggestions: Borracho Beans can be served as a standalone meal with warm tortillas or as a flavorful side dish alongside grilled meats, rice, or tacos. Garnish with fresh cilantro and serve with your favorite toppings for a complete and satisfying meal.

Nutrition Information:

Frequently Asked Questions:

How long does it take to cook the pinto beans?

The pinto beans typically take about 1 to 2 hours to cook until they are tender but not bursting. The cooking time may vary depending on the dryness or age of the beans.

Can I use a different type of beans instead of pinto beans?

While the recipe specifically calls for pinto beans, you can experiment with other types of beans if desired.

However, keep in mind that different beans may have different cooking times and flavors, which can affect the overall result.

Is the chipotle pepper in adobo sauce necessary?

The chipotle pepper in adobo sauce is optional but recommended if you prefer a smoky and slightly spicy flavor in your beans.

You can adjust the quantity according to your spice preference or omit it entirely if you don’t enjoy spicy food.

Which type of beer should I use for the recipe?

The recipe suggests using dark beer, preferably Mexican beer, to add flavor to the beans. However, you can use any type of dark beer that you enjoy or have on hand.

If you prefer not to use alcohol, you can substitute it with additional broth or water.

Can I serve Borracho Beans as a main dish?

Yes, Borracho Beans can be served as a meal on its own, especially when paired with warm tortillas.

However, they can also be enjoyed as a flavorful side dish to complement other main courses.

Can I use canned beans instead of dried pinto beans?

While the recipe calls for dried pinto beans, you can substitute them with canned pinto beans if you’re looking for a quicker cooking time.

However, keep in mind that the texture and flavor may differ slightly from using dried beans.

How can I make the beans cook faster?

To expedite the cooking process, you can soak the dried pinto beans overnight before cooking. This can help soften the beans and reduce the cooking time.

Additionally, using a pressure cooker can significantly reduce the cooking time as well.

Can I make Borracho Beans without alcohol?

Yes, if you prefer not to use alcohol, you can substitute the beer with additional broth or water. The beans will still have a delicious flavor from the other ingredients.

Can I make Borracho Beans vegetarian or vegan?

Absolutely! To make the recipe vegetarian or vegan, simply omit the bacon, ham, or sausages, and replace them with vegetarian or vegan alternatives like plant-based sausages or tempeh.

Adjust the seasonings according to your preference.

How long can I store the cooked Borracho Beans?

Cooked Borracho Beans can be stored in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for longer storage.

When reheating, you may need to add a little water or broth to prevent them from drying out.