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.
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.
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.
This recipe is perfect for anyone looking for a more budget-friendly meal since dried beans and bacon and all the other ingredients are budget-friendly.
You can make these Borracho beans on their own or use them as a side.
Ingredients you will need
- Dried pinto beans
- Mexican beer
- Chicken stock
- Fresh tomatoes
- Kosher salt
- Chile pepper. This recipe is not spicy but you can add more peppers to taste if you prefer spicy food.
How to make
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.
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.
After you have soaked the beans, you can start sautéing the ingredients. This is the delicious flavor in the recipe!
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 for making these Texas-style 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.
- 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.
- If you do not have dried pinto beans, dried Mayocoba beans work well too.
Here are some of our favorite things to serve with this Borracho beans recipe:
More Tex-Mex-Inspired Recipes You May Like:
I have picked up lots of delicious recipes in Texas since living here. Here are some of my favorites 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.
- Make this into a delicious side dish for Pulled Pork and Sides
- 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.
Get creative! These are just some ideas for ways to use these delicious beans.
More Recipes with Beans
We love cooking with beans. Some other favorites are our Cuban black beans, simple Mediterranean bean salad, easy refried bean tostadas, or cannellini beans with pancetta, and our Country Green Beans. All make easy delicious meals.
Borracho Beans (Texas Style)
- 1 large heavy bottom pot with lid
- 1 lb dried pinto beans
- 6 cups chicken stock
- 12 ounces Mexican beer Modelo or lager
- 1 lb bacon chopped
- 1 Spanish onion diced
- 2 cloves garlic diced
- 2 medium tomatoes diced
- 1 dried arbol chile pepper or any small dried chile pepper. You can find these near the spice section at your grocery store.
- 1 tablespoon kosher salt plus more to taste
- 1 teaspoon vegetable oil
- Place the beans in a large bowl and pour 5 cups of water over them. Cover and soak overnight.1 lb dried pinto beans
- After soaking, drain pinto beans and set aside.
- Pre-heat a large pot with a lid over medium heat.
- Add the oil and bacon and cook until the bacon is crisp.1 lb bacon, 1 teaspoon vegetable oil
- Add the onions to the pot and cook for 3-4 minutes until the onions are softened.1 Spanish onion
- Now add the garlic, chile pepper, salt and tomatoes and mix well.2 cloves garlic, 2 medium tomatoes, 1 dried arbol chile pepper, 1 tablespoon kosher salt
- Add the beer and deglaze the pan for about 2 minutes to let some of the alcohol cook off.12 ounces Mexican beer
- Now add the chicken stock and beans and mix well.6 cups chicken stock
- Place a lid on the pot and cook for about 2-3 hours or until the beans are tender.
Nutrition Values are estimates only.See full nutrition disclaimer here
Tried the Recipe? We Would Love To Hear From You In The Comments Below!