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Frijoles Borrachos

A recipe for Frijoles Borrachos (Drunken Beans): pinto beans cooked with bacon, dark Mexican beer, jalapeño, onion, garlic and spices. Ideal as a side or main for Tex‑Mex meals.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 9
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Beans & Base:
  • 1  lb dried pinto beans sorted, rinsed
  • 6 strips bacon diced
  • 1  lb smoked sausage or diced ham optional
  • 1 yellow onion diced
  • 1 jalapeño or serrano pepper, diced (remove seeds for milder)
  • 3 garlic cloves minced
  • 1  Tbsp ancho chile powder
  • 1  tsp ground cumin
  • ½  tsp Mexican oregano dried
  • 2 bay leaves
  • 12 ‑oz dark Mexican beer e.g., Negra Modelo
  • 1½  cups chicken broth or water
  • Kosher salt & black pepper to taste
Pico de Gallo (Topping):
  • ¼  white onion finely diced
  • 2 large ripe tomatoes diced
  • ½  jalapeño diced
  • ¼  cup minced cilantro
  • Juice of 2 limes

Method
 

Soak the beans (if using dried):
  1. Cover beans with water by ~3 inches, stir in 1 Tbsp salt, soak 8 hrs or overnight. Drain and rinse.
Cook the bacon:
  1. In a large Dutch oven over medium‑low heat, cook diced bacon until crisp and fat has rendered.
Sauté aromatics:
  1. Increase heat to medium. Add onion and jalapeño; cook until onion begins to soften (~2‑3 mins). Add garlic, chile powder, cumin, oregano and cook ~1 more minute.
Add beans and liquid:
  1. Add soaked (or drained) beans, beer, chicken broth/water, bay leaves. Stir to combine and bring to a simmer. Season lightly with salt and pepper.
Simmer:
  1. Cover and cook on medium‑low for ~90 minutes, then remove lid and simmer ~30 more minutes until beans are creamy, liquid has reduced somewhat and flavors are developed. Stir occasionally and add more water/broth if too thick.
Make pico de gallo:
  1. Combine onion, tomatoes, jalapeño, cilantro, lime juice and salt. Let sit while beans finish cooking.
Finish & serve:
  1. Once beans are tender and flavorful, stir in about 1 cup of the pico de gallo (reserving remainder for garnish). Adjust salt/pepper. Serve beans hot, topped with the rest of the pico, extra cilantro, warm tortillas or rice if desired.

Notes

Using dark Mexican beer gives the best malty depth; avoid very hoppy beers.
Use dried beans when possible for creamier texture; canned beans are okay but will cook faster and have a different consistency.
Remove seeds from jalapeños for milder heat; include for more spice.
Leftovers often taste better the next day as flavors meld further.