Drunken Beans (Frijoles Borrachos)

Drunken beans, or frijoles borrachos, are a classic Mexican and Tex-Mex side dish of pinto beans simmered low and slow, then finished with fire-roasted tomatoes, a Mexican-style lager, crispy bacon, jalapenos, garlic and plenty of fresh cilantro. The beer adds a gentle malty depth, the bacon brings smoky richness, and mashing some of the beans makes the broth thick and hearty. Serve them with tacos, grilled meats or a big bowl of rice. If you love cozy pinto bean dishes, also try these slow cooker pinto beans with green chile and beef and this pinto bean pot cook.

Why You’ll Love These Drunken Beans

• Big flavor from simple ingredients: beans, bacon, beer and a few fresh aromatics.
• Brothy and hearty: mashing some of the beans gives the broth body.
• Budget friendly: dried pinto beans feed a crowd for very little.
• Perfect for parties: they pair with tacos, fajitas, carne asada and barbecue.
• Even better the next day: the flavors deepen as they sit.

Ingredients for Drunken Beans (Frijoles Borrachos)

For the beans

• 2 cups dried pinto beans, rinsed and picked over
• 8 cups water
• 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
• 12 oz Mexican-style lager beer

For the bacon and aromatics

• 1 pound bacon, chopped
• 2 tablespoons reserved bacon grease
• 1 white onion, diced
• 2 jalapenos, chopped
• 3 cloves garlic, minced
• 1 bunch fresh cilantro, chopped
• Salt and black pepper, to taste

Optional extras

• 1 teaspoon ground cumin or dried Mexican oregano with the aromatics (optional)
• Lime wedges, diced onion or crumbled cotija for serving (optional)
• 1 chopped serrano pepper for extra heat (optional)

Ingredient Notes

• Pinto beans: rinse them and pick out any small stones or shriveled beans. Soaking is optional, but soaked beans cook faster and more evenly.
• Beer: a light Mexican-style lager keeps the flavor mellow. A darker lager gives a deeper, maltier broth. For an alcohol-free version, use chicken broth or a non-alcoholic beer.
• Bacon: regular or thick-cut both work. Save the grease to cook the aromatics.
• Jalapenos: remove the seeds and ribs for milder beans, or leave them in for more heat.
• Salt: add it near the end, because the bacon is already salty.

How to Make Drunken Beans

1. Simmer the beans: add the rinsed beans and 8 cups of water to a large pot. Bring to a boil, then reduce the heat, cover partially and simmer for about 2 hours, until the beans are tender. Add more hot water if needed to keep them covered.
2. Add the tomatoes and beer: stir in the fire-roasted tomatoes and the beer and simmer for about 20 minutes.
3. Crisp the bacon: while the beans simmer, cook the chopped bacon in a large skillet over medium heat until crispy. Move it to a paper towel-lined plate.
4. Save the grease: pour off all but about 2 tablespoons of the bacon grease from the skillet.
5. Saute the aromatics: cook the onion and jalapenos in the bacon grease until soft, about 5 minutes, then add the garlic and cook for 1 minute more.
6. Add the aromatics to the beans: scrape the onion mixture into the pot and stir well.
7. Mash some of the beans: scoop out about 1 cup of beans, mash them with a fork or potato masher and stir them back into the pot to thicken the broth.
8. Season: simmer for 5 to 10 minutes more and season with salt and pepper to taste.
9. Finish: stir in most of the chopped cilantro and bacon, then top each bowl with the rest.

Prep time is about 20 minutes and total cooking time is about 2 1/2 hours. The recipe makes about 8 servings as a side dish.

Tips for the Best Drunken Beans

• Keep the beans covered with liquid: exposed beans cook unevenly and can turn tough.
• Add acid later: tomatoes can slow softening, so add them only once the beans are tender.
• Simmer, do not boil hard: a gentle simmer keeps the beans whole and creamy.
• Taste before salting: the bacon and canned tomatoes add salt of their own.
• Cool leftovers fast: divide large batches into shallow containers so they chill quickly, and reheat leftovers to 165F, as listed in the University of Illinois Extension food temperature guide.

Serving Ideas

Serve drunken beans with tacos, fajitas, carne asada, grilled chicken or barbecue, along with Mexican rice and warm tortillas. They also make a hearty bowl on their own topped with cotija and a squeeze of lime. For more comforting meals, try this sopa de fideo with ground beef, a bowl of green chile stew with steak or this walking taco casserole.

Variations

• Charro style: add sliced cooked chorizo or diced ham with the bacon.
• Alcohol-free: replace the beer with chicken broth or a non-alcoholic beer.
• Slow cooker: cook the beans and water on low for 7 to 8 hours, then continue with the tomatoes, beer and aromatics.
• Spicier: add a chipotle pepper in adobo or a serrano with the jalapenos.
• Quick version: use 3 cans of drained pinto beans with 3 cups of broth and simmer for 30 minutes.

Storage

Let the beans cool, then refrigerate them in covered containers within 2 hours and use them within 3 to 4 days. Reheat on the stovetop with a splash of water or broth until hot all the way through. Drunken beans freeze well for up to 3 months; thaw them in the refrigerator before reheating. For more guidance, see the FDA advice on storing food safely.

FAQ

What does frijoles borrachos mean?

It means drunken beans in Spanish, named for the beer the beans simmer in.

Do the beans taste like beer?

Not strongly. The beer simmers with the beans and leaves a mellow, slightly malty depth rather than a strong beer flavor.

Do I need to soak the pinto beans?

No, but soaking them overnight can shorten the cooking time. Drain and rinse soaked beans before cooking.

Can I make drunken beans without bacon?

Yes. Saute the aromatics in 2 tablespoons of oil and add a pinch of smoked paprika for a smoky flavor.

Why are my beans still hard?

Older dried beans take longer to soften. Keep simmering with enough liquid, and add the tomatoes only once the beans are tender.