Last Updated on August 17, 2025 by Casia Valdés
These Borracho Beans, also known as Frijoles Borrachos (“drunken beans”), are a beloved Mexican dish where tender pinto beans meet smoky bacon, savory ham or sausage, fresh tomatoes, jalapeño spice, and a splash of dark beer. The result is a rich, comforting dish that’s perfect year-round—whether served as a main meal with tortillas or as a hearty side to grilled meats and rice.
Table of Contents
Why You’ll Love These Borracho Beans
-
Comforting and smoky, with layers of bacon, beer, and chile flavor
-
Made with pantry staples and simple ingredients
-
Feeds a crowd easily—ideal for potlucks, family dinners, or barbecues
-
Adaptable: make vegetarian, spicier, or milder to suit your taste
-
Pairs beautifully with tortillas, rice, tacos, or grilled meats
Ingredients
For the Pinto Beans:
-
1 lb dried pinto beans (about 2 cups)
-
6 cups water (plus more as needed)
-
¼ onion (for simmering)
-
½ tsp salt
-
1 bay leaf
For the Borracho Beans:
-
5 slices bacon, chopped
-
1 cup diced ham or sausage
-
½ yellow onion, chopped
-
3 garlic cloves, minced
-
2 tomatoes, diced
-
1 jalapeño or serrano, seeded and chopped
-
½ – 1 chipotle in adobo (optional, for smoky heat)
-
1 cup chopped fresh cilantro
-
½ tsp cumin
-
½ tsp paprika
-
½ tsp oregano
-
Salt and pepper, to taste
-
12 oz dark beer (preferably Mexican)
Preparation Steps
Step 1: Cook the Pinto Beans
-
Rinse beans thoroughly, discarding any debris.
-
Place beans in a pot with 6 cups water, onion chunk, bay leaf, and salt.
-
Bring to a boil, then reduce heat and simmer for 1 to 2 hours, until beans are tender but not falling apart.
-
Add water if needed to keep beans submerged.
-
-
Drain beans, reserving about ¼ cup bean cooking water; set aside.
Step 2: Build the Flavor Base
-
In a large pot over medium heat, cook bacon until crispy (~5 min), leaving rendered fat in the pot.
-
Add chopped onion and garlic; sauté until translucent and fragrant.
-
Stir in ham or sausage, tomatoes, chopped jalapeño or serrano, cilantro, oregano, paprika, cumin, and black pepper. Cook for ~5 minutes to meld flavors.
Step 3: Combine & Simmer
-
Add cooked beans, reserved bean water, and 12 oz dark beer to the pot.
-
Bring mixture to a simmer and cook uncovered for about 15 minutes, allowing the beer to reduce slightly and flavors to meld.
-
Taste and adjust salt, pepper, or spices as needed.
Serving & Pairing Ideas
Serve Borracho Beans hot, garnished with fresh cilantro, lime wedges, or diced onion. They’re excellent with:
-
Warm corn or flour tortillas
-
A side of Mexican rice or cilantro-lime rice
-
Tacos, nachos, or as a side with grilled carne asada
-
Topped with crumbled queso fresco or shredded cheese
They can also be enjoyed as a warming bowl on their own.
Tips & Variations
-
Vegetarian version: Skip bacon and ham; use vegetable broth and smoked paprika for smokiness.
-
Heat control: Use fewer jalapeños or skip the chipotle if you prefer milder.
-
Beer swap: Use dark lager, stout, or a mild amber ale if Mexican beer isn’t available.
-
Add creaminess: Stir in a dollop of crema or sour cream when serving.
-
Meal prep: Borracho Beans store well—make ahead and reheat gently before serving.
Storage & Make-Ahead
-
Store leftovers in an airtight container in the fridge for up to 4 days.
-
Reheat gently on the stove with a splash of water or broth to soften.
-
Freeze cooled beans in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
FAQs
Are Borracho Beans alcoholic?
Most alcohol cooks off during simmering. The beer adds flavor depth more than alcohol content.
Can I use canned beans?
Yes, cook over sautéed base ingredients, skip initial bean simmer, and then follow the remaining steps.
What kind of beer works best?
A Mexican dark lager or stout works wonderfully, but any dark beer adds rich flavor.
Why are they called Borracho Beans?
“Borracho” means “drunken” in Spanish—the name reflects the inclusion of beer in cooking.
Final Thoughts
Borracho Beans (Frijoles Borrachos) are a delicious fusion of smoky, spicy, and rich flavors—balanced with creamy texture and fresh brightness. Whether you’re feeding a crowd or just craving comfort food, these beans never disappoint. They’re bold, flavorful, and deeply satisfying—perfect for any season.
Serve them as the centerpiece of your meal or as a crowd-pleasing side. With each spoonful, you’ll taste the spirit of authentic Mexican cooking.
Borracho Beans
Ingredients
Method
- Rinse beans thoroughly, discarding any debris.
- Place beans in a pot with 6 cups water, onion chunk, bay leaf, and salt.
- Bring to a boil, then reduce heat and simmer for 1 to 2 hours, until beans are tender but not falling apart.
- Add water if needed to keep beans submerged.
- Drain beans, reserving about ¼ cup bean cooking water; set aside.
- In a large pot over medium heat, cook bacon until crispy (~5 min), leaving rendered fat in the pot.
- Add chopped onion and garlic; sauté until translucent and fragrant.
- Stir in ham or sausage, tomatoes, chopped jalapeño or serrano, cilantro, oregano, paprika, cumin, and black pepper. Cook for ~5 minutes to meld flavors.
- Add cooked beans, reserved bean water, and 12 oz dark beer to the pot.
- Bring mixture to a simmer and cook uncovered for about 15 minutes, allowing the beer to reduce slightly and flavors to meld.
- Taste and adjust salt, pepper, or spices as needed.
