These Borracho Beans (Frijoles Borracho) are a rich, savory twist on traditional Mexican charro beans. Made with pinto beans simmered in beer, smoky bacon, ham or sausage, and a blend of spices, they’re hearty enough to serve as a main dish but also make an incredible side for tacos, grilled meats, or rice.
I first tasted borracho beans at a family barbecue, and they completely stole the show from the grilled carne asada! The dark beer adds a subtle bitterness that balances beautifully with smoky bacon, spicy peppers, and fresh cilantro. Once you try them, you’ll see why they’re a staple in Tex-Mex and Mexican cooking.
Table of Contents
Why You’ll Love This Recipe
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Deep, Bold Flavor – Beer, bacon, and chipotle create a smoky, rich base.
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Versatile – Serve as a side or a hearty main with tortillas.
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Budget-Friendly – Dried beans are affordable and feed a crowd.
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Customizable Heat – Adjust spice levels with jalapeño, serrano, or chipotle.
Ingredients
For the Pinto Beans
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1 lb dried pinto beans (about 2 cups)
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6 cups water (or more as needed)
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¼ onion
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½ tsp salt
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1 bay leaf
For the Borracho Beans
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5 slices bacon, chopped
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1 cup diced ham or sausage
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½ yellow onion, chopped
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3 cloves garlic, minced
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2 tomatoes, diced
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1 jalapeño or serrano pepper, seeded and chopped
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½–1 chipotle pepper in adobo sauce, chopped (optional, for smoky spice)
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1 cup fresh cilantro, chopped (about ½ bunch)
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½ tsp cumin
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½ tsp paprika
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½ tsp oregano
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Salt and pepper, to taste
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12 oz dark beer (Mexican beer recommended)
Instructions
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Cook the Pinto Beans
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Rinse beans in a colander, discarding any broken pieces.
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Add to a large pot with 6 cups water, onion chunk, bay leaf, and salt.
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Bring to a boil, then reduce to a simmer and cook 1–2 hours, until tender but not falling apart.
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Check occasionally, adding water if needed.
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Once tender, drain and reserve ¼ cup cooking liquid. Set beans aside.
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Prepare the Flavor Base
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In a large pot, cook bacon until crispy (about 5 minutes).
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Drain off excess grease, leaving about 1–2 tbsp.
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Add onion and garlic; sauté until translucent.
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Add Meat & Veggies
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Stir in diced ham/sausage, tomatoes, peppers, and cilantro.
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Add cumin, paprika, oregano, black pepper.
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Cook for 5 minutes until fragrant.
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Combine & Simmer
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Add cooked beans, reserved bean broth, and dark beer.
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Stir and simmer for 15 minutes, letting flavors meld.
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Taste & Serve
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Season with salt and pepper to taste.
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Garnish with fresh cilantro.
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Serve warm with tortillas, rice, or as a side to grilled meats.
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Tips for Success
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Soak Beans Overnight for faster cooking and easier digestion.
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Use Mexican dark beer (like Negra Modelo) for authentic flavor.
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For vegetarian version, skip bacon/ham and use olive oil with smoked paprika.
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Make a big batch—these beans taste even better the next day!
Make It Your Own
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Extra Smoky – Add more chipotle in adobo or smoked sausage.
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Veggie Boost – Stir in zucchini, corn, or bell peppers.
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Spicy Kick – Leave seeds in the jalapeño/serrano or add hot sauce.
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Creamier Beans – Mash some beans in the pot before serving.
Serving Suggestions
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With warm flour or corn tortillas for scooping.
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As a side dish for carne asada, grilled chicken, or tacos.
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Ladled over steamed rice for a simple, hearty meal.
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Topped with cheese, sour cream, or avocado for extra richness.
Storage & Reheating
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Refrigerate: Store in airtight containers up to 4 days.
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Freeze: Freeze portions up to 2 months. Thaw overnight in the fridge.
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Reheat: Warm gently on the stove, adding a splash of broth or water if too thick.
Final Thoughts
These Borracho Beans are smoky, hearty, and packed with flavor. Whether you serve them as a side or a main dish, they’ll quickly become a favorite at your table. Grab some tortillas, a cold beer, and dig into this Mexican comfort food classic!
Share Your Beans!
Made this recipe? Tag @yourhandle and use #BorrachoBeans so I can see your delicious bowls!
Borracho Beans (Frijoles Borracho)
Ingredients
Method
- Rinse beans in a colander, discarding any broken pieces.
- Add to a large pot with 6 cups water, onion chunk, bay leaf, and salt.
- Bring to a boil, then reduce to a simmer and cook 1–2 hours, until tender but not falling apart.
- Check occasionally, adding water if needed.
- Once tender, drain and reserve ¼ cup cooking liquid. Set beans aside.
- In a large pot, cook bacon until crispy (about 5 minutes).
- Drain off excess grease, leaving about 1–2 tbsp.
- Add onion and garlic; sauté until translucent.
- Stir in diced ham/sausage, tomatoes, peppers, and cilantro.
- Add cumin, paprika, oregano, black pepper.
- Cook for 5 minutes until fragrant.
- Add cooked beans, reserved bean broth, and dark beer.
- Stir and simmer for 15 minutes, letting flavors meld.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro.
- Serve warm with tortillas, rice, or as a side to grilled meats.
