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Borracho Beans (Frijoles Borracho)

Authentic borracho beans with pinto beans, bacon, sausage, peppers, and dark beer. A smoky, hearty Mexican side or main dish.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Pinto Beans
  • 1 lb dried pinto beans about 2 cups
  • 6 cups water or more as needed
  • ¼ onion
  • 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 cloves garlic minced
  • 2 tomatoes diced
  • 1 jalapeño or serrano pepper seeded and chopped
  • ½ –1 chipotle pepper in adobo sauce chopped (optional, for smoky spice)
  • 1 cup fresh cilantro chopped (about ½ bunch)
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp oregano
  • Salt and pepper to taste
  • 12 oz dark beer Mexican beer recommended

Method
 

Cook the Pinto Beans
  1. Rinse beans in a colander, discarding any broken pieces.
  2. Add to a large pot with 6 cups water, onion chunk, bay leaf, and salt.
  3. Bring to a boil, then reduce to a simmer and cook 1–2 hours, until tender but not falling apart.
  4. Check occasionally, adding water if needed.
  5. Once tender, drain and reserve ¼ cup cooking liquid. Set beans aside.
Prepare the Flavor Base
  1. In a large pot, cook bacon until crispy (about 5 minutes).
  2. Drain off excess grease, leaving about 1–2 tbsp.
  3. Add onion and garlic; sauté until translucent.
Add Meat & Veggies
  1. Stir in diced ham/sausage, tomatoes, peppers, and cilantro.
  2. Add cumin, paprika, oregano, black pepper.
  3. Cook for 5 minutes until fragrant.
Combine & Simmer
  1. Add cooked beans, reserved bean broth, and dark beer.
  2. Stir and simmer for 15 minutes, letting flavors meld.
Taste & Serve
  1. Season with salt and pepper to taste.
  2. Garnish with fresh cilantro.
  3. Serve warm with tortillas, rice, or as a side to grilled meats.