Borracho Beans (Texas Style)

Borracho beans, also called drunken beans or frijoles Borracho are pinto beans that are simmered in meat, beer, stock, and aromatics. They are a delicious and hearty main dish or side and so easy to make.

I love cooking with beans and if you have been following me for a while, well, you already know that 🙂 In my quest to find a new pinto bean recipe (one of my favorites!) I decided to try recreating this classic Texas/Mexican classic.

I usually order this when I am out at a local food truck here in Texas but after making it at home I can tell you that it is so easy to make.

This recipe is perfect for anyone looking on their own or use them as a side.

What are Borracho Beans

Borracho beans or frijoles borracho are called "drunken beans" because they are cooked in beer. Not just any beer of course, Mexican beer!

This borracho beans recipe is very similar to charro beans except charro beans do not have any beer added. That is the difference between the two dishes.

These borracho beans get their flavor from the pinto beans that are slow-cooked in a rich broth flavored with stock, beer, bacon, and aromatics yielding a wonderful and filling meal. I love pinto beans and use them in my pinto bean salad, Southwest chicken bowl, and my rice and bean burrito too.

What you will need

1. Dried pinto beans: Using dried beans allows the beans to cook longer in the broth without falling apart.
2. Bacon: This adds a meaty flavor.
3. Mexican beer: This is the best beer to use. We have included more information on the types of beer below.
4. Chicken stock: Part of the base the beans cook in.
5. Onions: Adds flavor. Freshly chopped onions are best.
6. Garlic: Fresh is best.
7. Fresh tomatoes
8. Kosher salt
9. Chile pepper. This recipe is not spicy but you can add more peppers to taste if you prefer spicy food. If you do not have chile peppers, you can use chile powder.

How To Make Borracho Beans

• Soak the beans: The first thing you want to do is soak the pinto beans to help them cook faster for the recipe. Because the age and quality of beans vary so much, if you do not soak dried beans first then your cooking time can vary anywhere from 1-3 or more hours.
• Prep ingredients: I like to prep all of my ingredients ahead of time so that when the beans are ready, I can start cooking right away.

PRO-TIP:

If you are like me and forget to soak the beans overnight, you can do a fast soak by placing the pinto beans in hot water (I use a tea kettle to get nice hot water) for about 30 minutes.

• Saute: After you have soaked the beans, you can start sautéing the ingredients listed above. This is the delicious flavor in the recipe!

• Add liquids and beans to the pot: The last step to making these drunken beans is to add the beer, stock, and beans and mix it all together. After that you just place a lid on top and let it simmer for a few hours, or until the beans are tender.

Tips

• Best beer for Borracho beans: When choosing a beer for this Borracho bean recipe, look for Mexican beer. A Mexican dark lager or a Mexican Modelo is perfect. It should say either one of these words on the can or bottle.
• Pre-soak the dried beans: Remember to soak the pinto beans (or use the quick soak method that I talked about above). If you skip this step, the beans may take a long time to cook.
• Bean substitutes: If you do not have dried pinto beans, dried Mayocoba beans work well too.

Storing And Reheating

These beans are even better the next day for leftovers since all the flavors have time to really come together. To store leftover beans, allow them to cool then place in a container with a lid and refrigerate for up to one week. You can also freeze these beans for up to one month.

To reheat, place the beans in a medium saucepan and gently heat over low heat for about 15-25 minutes, gently stir while the beans are reheating.

Variations

Here are some of my favorite ways to change things up with this recipe:

• Add in more meat: Sliced sausage, brisket, or chicken make great additions to this pot of beans. Just cook up the meat separately then add it in before serving.
• Use vegetable stock: You can use veggie stock or broth in place of the chicken stock.
• Use different beans: if you like other dried bean varieties, go ahead and use those. I love making this with Mayocoba beans if I can find them.

What to serve with Borracho Beans

Here are some of our favorite things to serve with this Borracho beans recipe:

More Tex-Mex-Inspired Recipes

Here are some of my favorite Texas/Mexican recipes along with ideas of how to pair them!

• For a delicious meal for entertaining, Texas Chili along with some Quick Spanish Rice is always loved.
• You can also add them to Air Fryer Quesadillas to bulk them up a bit.
• Incorporate these into your leftovers by adding them to Loaded Sheet Pan Nachos or Fajitas from Leftovers.
• How about a complete Mexican meal with Mexican Barbacoa and Tuna Ceviche or Blackened Tuna.