Frijoles Borrachos (Drunken Beans)

Frijoles Borrachos-Style Beans are hearty, smoky, and deeply comforting pinto beans simmered with bacon, chorizo or sausage, onion, tomatoes, chiles, garlic, cumin, oregano, and fresh cilantro. The result is a rich, savory bean dish with a flavorful broth that feels rustic, warm, and satisfying.

This recipe has the feel of a traditional Mexican bean pot, but with a family-friendly version using chicken broth, beef broth, or non-alcoholic malt beverage instead of beer. The beans become tender and creamy, while the bacon and sausage add smoky depth and the tomatoes, chiles, and herbs bring brightness.

It is perfect as a side dish, a main bowl, or part of a larger meal with tortillas, rice, grilled meats, tacos, or barbecue-style plates. The longer the flavors rest together, the deeper and more comforting the beans become.

Why People Will Love Frijoles Borrachos (Drunken Beans) Recipe

It is hearty and filling.
Pinto beans, sausage, bacon, and vegetables make this dish satisfying enough to enjoy as a full meal.

The broth is rich and flavorful.
Chicken broth or beef broth blends with bacon, chorizo, garlic, tomatoes, and spices to create a deep, savory bean broth.

It has smoky, comforting flavor.
Bacon and sausage give the beans a warm smoky taste that makes the dish feel rustic and homemade.

It is great for family meals.
A large pot of beans can feed several people and pairs well with many simple sides.

The spice level is easy to adjust.
Use jalapeños for milder heat or serranos for a stronger kick.

It tastes even better after resting.
Letting the beans sit off the heat helps the flavors settle into the broth.

It is flexible.
You can add diced ham, sliced hot dogs, extra chiles, more cilantro, or different sausage depending on what you have.

It works as a side or main dish.
Serve it with tortillas and rice, or enjoy it as a warm bowl on its own.

Key Ingredients

Dried Pinto Beans
Pinto beans are the heart of this recipe. After soaking and simmering, they become tender, creamy, and full of flavor.

Chicken Broth or Water
Chicken broth adds more depth than plain water, but both can work. Broth makes the beans taste richer and more savory.

Mexican Chorizo or Beef Sausage
Chorizo gives the beans a bold, spiced flavor, while sliced beef sausage adds a smoky, meaty bite.

Bacon
Bacon adds saltiness, smokiness, and richness. Cooking it first creates a flavorful base for the sausage and vegetables.

Onion
Onion adds sweetness and body to the broth. It softens as it cooks and blends into the beans.

Roma Tomatoes
Tomatoes add freshness, acidity, and color. They help balance the smoky meat and rich broth.

Jalapeños or Serrano Peppers
These chiles bring heat and fresh pepper flavor. Serranos are usually hotter, while jalapeños are milder.

Garlic
Garlic adds a savory aroma and deep background flavor that makes the beans taste more complete.

Chicken Broth, Beef Broth, or Non-Alcoholic Malt Beverage
This adds extra liquid and flavor during the second simmer. Beef broth gives a deeper taste, chicken broth is lighter, and non-alcoholic malt beverage adds a slightly malty richness.

Cumin and Oregano
Cumin adds earthiness, while oregano gives the broth an herbal, traditional flavor.

Fresh Cilantro
Cilantro is added at the end for freshness, color, and a bright finish.

Expert Tips

Soak the beans overnight.
Soaking helps the beans cook more evenly and can shorten the cooking time.

Do not add too much salt too early.
Bacon, sausage, and broth may already contain salt. Taste near the end before adding more.

Cook the bacon first.
Starting with bacon builds a smoky base that flavors the sausage and vegetables.

Brown the sausage well.
Browning adds deeper flavor and prevents the meat from tasting flat.

Simmer the beans gently.
A gentle simmer helps the beans become tender without breaking apart too much.

Use broth for richer flavor.
Chicken or beef broth gives the beans more depth than water.

Let the beans rest before serving.
Resting for about 15 minutes allows the broth to thicken slightly and the flavors to settle.

Add cilantro at the end.
Fresh cilantro tastes best when stirred in right before serving, not cooked for a long time.

Frijoles Borrachos (Drunken Beans)

Ingredients:

1 lb dried pinto beans, soaked overnight and drained

6 cups water or chicken broth

8 oz Mexican chorizo or sliced beef sausage

4 slices bacon, chopped

1 medium onion, finely chopped

2 Roma tomatoes, diced

2 jalapeños or serrano peppers, minced, adjusted to taste

3 garlic cloves, minced

1 cup chicken broth, beef broth, or non-alcoholic malt beverage

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt, to taste

Black pepper, to taste

1/2 cup fresh cilantro, chopped

Optional Add-Ins

Diced ham

Sliced hot dogs

Slow Cooker Amish-Style Glazed Carrots

Instant Pot Potato, Sausage And Cabbage Soup

Zeppole di San Giuseppe

Extra jalapeños or serranos for more heat

Warm tortillas, rice, or grilled meats for serving

Instructions:

Place the soaked and drained pinto beans in a large pot.

Add the water or chicken broth, then bring the mixture to a boil.

Once boiling, reduce the heat and let the beans simmer for 60–75 minutes, or until they are tender.

While the beans cook, place the chopped bacon in a separate skillet.

Cook the bacon over medium heat until it becomes lightly crisp.

Add the Mexican chorizo or sliced beef sausage to the skillet.

Cook until the sausage is browned and flavorful.

Stir in the chopped onion, minced garlic, jalapeños or serranos, and diced Roma tomatoes.

Cook for 5–7 minutes, or until the vegetables soften and become fragrant.

Transfer the sausage and vegetable mixture into the pot with the cooked beans.

Pour in 1 cup of chicken broth, beef broth, or non-alcoholic malt beverage for a family-friendly version.

Add the ground cumin, dried oregano, salt, and black pepper.

Stir everything together until well combined.

Let the beans simmer uncovered for 20–30 minutes, allowing the broth to thicken slightly and the flavors to blend.

Stir in the fresh chopped cilantro just before serving.

Taste and adjust the seasoning if needed.

Remove from heat and let the beans rest for about 15 minutes before serving for deeper flavor.

Serve hot with warm tortillas, grilled meats, rice, or enjoy as a hearty bowl on its own.

Pro Tip:

For deeper flavor like the pot shown, let the beans rest 15 minutes off heat before serving—this allows the smoky, beer-infused broth to fully settle.

Important Notes When Making Frijoles Borrachos (Drunken Beans)

Cooking time can vary.
Older dried beans may take longer to soften, even after soaking.

Keep enough liquid in the pot.
Beans absorb liquid as they cook. Add more broth or water if the pot gets too dry.

The broth should be flavorful but not too thick.
These beans are best with a spoonable, savory broth.

Adjust the heat level carefully.
Serranos can be much hotter than jalapeños, so use them based on your spice preference.

Optional meats can change the salt level.
Ham, hot dogs, sausage, and bacon all add sodium, so season slowly.

Do not skip the final rest.
The resting time helps the smoky, savory flavors blend into the beans.

Store leftovers properly.
Keep leftovers in an airtight container in the refrigerator and reheat gently with a splash of broth or water if needed.

How to Enjoy Frijoles Borrachos (Drunken Beans) After Cooking

After the beans finish simmering, remove the pot from the heat and let them rest for about 15 minutes. This gives the broth time to settle and become more flavorful.

Serve the beans hot in bowls with plenty of broth, sausage, bacon, tomatoes, and chiles. Add fresh cilantro on top for a bright finish. You can also add diced onion, sliced jalapeños, lime juice, or shredded cheese if desired.

These beans are excellent with warm flour tortillas or corn tortillas. They also pair beautifully with Mexican rice, grilled steak, grilled chicken, carne asada, barbecue meats, tacos, or roasted vegetables.

For a simple meal, spoon the beans over rice and serve with avocado, salsa, and tortillas. For a side dish, serve a smaller portion next to grilled meats or enchiladas.

Leftovers taste even better the next day. Reheat slowly on the stovetop or in the microwave, adding a little broth or water if the beans have thickened too much.

Nutrition Information

Approximate nutrition per serving, based on about 8 servings:

Frequently Asked Questions:

What are Frijoles Borrachos-Style Beans?
Frijoles Borrachos-Style Beans are pinto beans simmered with smoky meats, tomatoes, chiles, garlic, spices, and broth until tender and flavorful.

Can this recipe be made family-friendly?
Yes. Use chicken broth, beef broth, or a non-alcoholic malt beverage to create a rich broth while keeping the dish family-friendly.

What do these beans taste like?
They taste smoky, savory, slightly spicy, earthy, and hearty. The bacon and sausage add richness, while tomatoes, chiles, garlic, cumin, oregano, and cilantro add depth.

What should I serve with these beans?
Serve them with warm tortillas, rice, grilled meats, tacos, enchiladas, barbecue chicken, steak, or cornbread.

Can I make this dish less spicy?
Yes. Use fewer jalapeños, remove the seeds, or skip the serranos. You can also add more beans or broth to soften the heat.

Do I have to soak the pinto beans overnight?
Soaking is recommended because it helps the beans cook more evenly and may reduce the cooking time. If you skip soaking, the beans will usually need longer to become tender.

Why are the bacon and sausage cooked separately?
Cooking them separately develops better flavor and texture before they are added to the beans. It also lets the onion, garlic, chiles, and tomatoes cook in the flavorful drippings.

What should I do if the beans are still firm after 75 minutes?
Keep simmering them and add more water or broth if needed. Some dried beans take longer depending on age and soaking time.

How do I thicken the bean broth?
Simmer uncovered for 20–30 minutes after adding the meat mixture and seasonings. You can also mash a small amount of beans against the side of the pot and stir them back in.

Can I make these beans ahead of time?
Yes. These beans are excellent made ahead because the flavors deepen as they rest. Store them in the refrigerator and reheat gently with a little extra broth or water.