Borracho beans, or frijoles borrachos are flavorful, savory, and the perfect Tex Mex side dish! Pinto beans cooked up with bacon, onion and garlic all simmered in a dark beer for even more flavor.
What are Borracho Beans?
Borracho beans or Frijoles Barrachos translates to Drunken Beans or Drunk Beans. These beans are simmered in a dark mexican beer instead of water or broth to help give flavor.
This is a classic Tex Mex side, similar to Charro Beans, which are made without beer and instead are served in a flavorful bean broth.
How to make Borracho Beans:
With dry pinto beans:
- Soak the beans overnight (1 pound). Pour the beans into a large bowl.
- Add water, ensure that there is enough water to cover the beans.
- Prepare the beans as directed in the recipe, using an additional cup of liquid (water or broth) and simmer for about 1 hour.
With canned pinto beans:
- Cook the bacon to desired crispness. Remove the bacon and the grease, keeping 1 tablespoon of grease in the pot.
- Saute the onion and peppers. Add the onion and cook.
- Add in the beans. Pour in the beer and seasonings. Let this come to a simmer.
- Cook at a simmer for about 15 minutes.
- Add the bacon back in and stir. Serve warm. Add a squeeze of lime juice and top with fresh cilantro.
Tips & Tricks for making these Borracho Beans:
- You can change up the type of pepper you are using. I like to use Poblano peppers, you can also use jalapeño peppers, or even a Serrano pepper if you want a bit more heat.
- Add fresh diced tomatoes if desired. Let them simmer with the beans to soften.
- You can use any beer you prefer. A dark beer is going to give a deeper, more savory flavor to the beans. I typically grab a Shiner Bock, y’all know I love to support the Texas brands.
- If more liquid is desired, you can add more beer, water, or broth to the pot while the beans cook.
- The beer is simmered, meaning the alcohol amount will be reduced. The amount it reduces is determined by how long you allow it to simmer. Please use your own discretion in serving these beans.
What to serve with these Borracho Beans:
These pinto beans are the perfect side for tacos and enchiladas!
Borracho Beans (Frijoles Borrachos)
- Cilantro diced
- lime juice
- Cook the bacon over medium high heat in a dutch oven or stockpot, until browned and crisp.
- Remove the bacon, drain the grease, keeping 1 tablespoon of grease in the pot.
- Saute the pepper and onion in the pot until tender. Add in the garlic and cook an additional 30 seconds.
- Add in the pinto beans, beer, oregano and salt.
- Bring to a simmer, let the beans simmer covered for about 15-20 minutes over medium heat. (If using dried pinto beans increase cooking time to 45-60 mins)
- Serve warm. Top with a squeeze of lime juice and fresh diced cilantro.
If using dried pinto beans: use 1 pound of beans, and soak the beans overnight. Pour beans into a large bowl and cover with water. Let soak overnight. Then drain the excess water from the beans before adding to the pot to cook.