Tender and creamy Borracho Beans (Frijoles Borrachos) are an easy Mexican dish made by simmering pinto beans in a flavorful beer broth. Enjoy these beans as a side dish or as a main dish served with tortillas.
The one-pot recipe starts with dried pinto beans, which give the recipe the perfect texture. Simmer the soaked beans with bacon, onion, and spices until creamy and you’ve got the most incredible “drunken” beans!
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About This Easy One Pot Recipe
Whenever I’m grilling up some Pollo Asado or Cilantro Lime Chicken, I want a delicious side to serve and these borracho beans are perfect! They’re packed with flavor, make great meal prep, and freeze easily.
I absolutely adore beans and this easy recipe for borracho beans is packed with flavor. It’s a great side dish recipe for a backyard bbq!
They are a staple in our household and once you try this one-pot recipe, it’ll be one in yours too!
What are Borracho Beans?
Borracho beans, or “drunken” beans, are a traditional Mexican and Southern Texan recipe. To make them, dried pinto beans are cooked in a savory broth made with beer and flavored with bacon, onion, tomato, and cilantro.
Borracho beans can be served as a main dish with tortillas, a side dish alongside recipes like carne asada, or served as a dip with warm tortilla chips. However you serve them, they’re delicious!
Jenny’s Tip: These might be “drunken” beans, but they definitely won’t get you buzzed as the alcohol cooks out while simmering and only leaves behind a delicious and savory flavor.
Borracho beans vs Charro beans
So how are borracho beans different from charro beans? They’re both extremely similar, but there’s one key difference:
- Borracho beans are simmered in beer.
- Charro beans follow a similar recipe method, but without any alcohol. They’re instead cooked in chicken stock or beef broth.
Ingredients and Substitutions
- Pinto beans. Dried pinto beans really make all the difference in this recipe. (Scroll down to the recipe card for instructions on making this recipe with canned beans.)
- Bacon. Bacon adds a smoky flavor and is essential to this recipe. You could skip it to make this recipe vegetarian, but I recommend adding a bit of liquid smoke to make up for it.
- Onion. Yellow or white onion is classic here, but you could also use red onion if that’s what you have.
- Jalapeño. A bit of jalapeño adds the perfect touch of heat. For even less spice, leave the seeds out.
- Spices. Cumin, dried oregano, and ancho chile powder add all the Mexican flavor. Don’t forget a couple of bay leaves!
- Dark lager. I like using Negro Modelo here as dark beer is classic. Just be sure to use a flavorful lager-style beer without a strong hop presence.
- Chicken broth. I always have some homemade chicken stock on hand for recipes like this, but you could sub in water or vegetable broth.
- Chicken bouillon. A cube of chicken bouillon is my secret weapon for boosting flavor.
- Pico de gallo. Stirring in some pico de gallo at the end adds so much freshness to the beans. You can use homemade or store bought pico de gallo.
An Overview of How to Make Borracho Beans
Jenny’s Tip: Borracho beans can be made in any large pot, but I recommend investing in a Dutch oven which is my go-to kitchen cookware for soups, stews, and braises. It’s a workhorse in my kitchen and probably my most used kitchen tool!
- Soak the beans for 8 hours. Rinse the beans well in a mesh strainer to remove any lingering dirt or debris. Then, pop them into a large mixing bowl and cover with about 3 inches of cold water. I like to add a tablespoon of kosher salt to the water as well, which helps tenderize the pinto beans and makes them really creamy once cooked.
- Cook the bacon and aromatics. The bacon will render a good amount of fat, so there’s no need to add oil to the pot before cooking. Once the bacon is crispy, stir in the onion and diced jalapeño. Add the spices last, cooking for just 1 minute.
- Simmer the beans until thick and creamy. You’ll need to drain and rinse the beans before adding them to the pot along with the beer, chicken stock, and bouillon. Season with salt and pepper, then simmer with the lid on for 90 minutes. Remove the lid and simmer for another 30 minutes so some of the excess liquid can cook off.
- Finish the beans. Once nice and tender, stir in the pico de gallo. I also like to garnish the beans with additional pico de gallo and fresh cilantro when serving.
Storage and Freezing Instructions
Borracho beans are great for meal prep and you can easily store and freeze them.
To store: If you have leftover beans, let them cool to room temperature before storing in an airtight container in the fridge for up to a week.
To reheat: Add them to a small saucepan or pot and bring them to a gentle simmer. If they’re thick, add a little broth or water to thin them out to your desired consistency.
To freeze: Store the cooled beans in an airtight container or freezer-safe bag. Press out as much of the air as possible and freeze for up to 6 months. Thaw overnight in the fridge before reheating and adding pico de gallo.
Jenny’s Tip: If I’m planning to freeze some of these beans, I refrain from adding the fresh pico de gallo to the portion that I’m freezing. I find that the fresh tomatoes don’t hold up well to freezing.
What to Serve with Borracho Beans
While you can serve these beans as a main dish with warm tortillas on the side, I prefer serving them as a side dish in place of refried beans. Some of my favorite dishes to serve with borracho beans are:
You can also incorporate these “drunken” beans into your favorite Mexican or Tex-Mex dishes, including:
Borracho beans are a must for any backyard bbq or taco party! It’s an easy one pot recipe for a Mexican side dish that all your guests will love. If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
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More Delicious Bean Dishes to Try
- Smoked Sausage Baked Beans
- Louisiana-Style Red Beans and Rice
- Instant Pot Refried Beans
- Garlic Almond Green Beans
Authentic Borracho Beans Recipe (Frijoles Borrachos)
Ingredients
Borracho Beans
- 1 lb. dried pinto beans
- 6 strips bacon, diced
- 1 yellow onion, diced
- 1 jalapeño, diced
- 3 garlic cloves, minced
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
- 2 bay leaves
- 24 oz (2 bottles) dark lager like Negro Modelo*
- 1 1/2 cups chicken broth or water
- 1 chicken bouillon cube
- kosher salt
Pico de Gallo
- 1/4 white onion, finely diced
- 2 large, ripe tomatoes, diced
- 1/2 jalapeño, diced
- 1/4 cup minced cilantro
- 2 limes, juiced
Instructions
- Soak the beans. Place the beans in a mesh strainer and rinse them well. Remove any discolored or broken beans and any rocks that may have made their way into the bag. Place the beans in a large mixing bowl or container and cover with at least 3 inches of cold water. Stir in 1 tablespoon of kosher salt until dissolved. Soak 8 hours or overnight at room temperature.
- Cook the bacon. Add the diced bacon to a large dutch oven over medium-low heat. Cook, stirring occasionally, until the bacon is crispy and the fat has been rendered.
- Saute the aromatics. Increase the heat on the pot to medium and add the onion and diced jalapeño. Cook for 2-3 minutes until the onion is starting to soften. Add the minced garlic, chile powder, cumin, and oregano and cook for 1 minute more.
- Simmer the beans. Drain and rinse the soaked beans and add them to the pot with the beer, chicken stock or water, bay leaves, and bouillon. Season with salt and pepper and cover. Simmer on medium-low heat for 90 minutes, then remove the lid, and simmer for 30 more minutes, until thick. Be sure to stir occasionally to keep the beans from sticking.
- Mix the pico de gallo. If you're making homemade pico de gallo, mix all the ingredients together in a small mixing bowl and stir well. Make at least 1 hour before using.
- Finish the beans. Once the beans are creamy and tender, season to taste with any additional salt and pepper. Discard the bay leaves. Stir in 1 cup of the pico de gallo. Transfer the borracho beans to a serving bowl and top with additional pico de gallo and chopped cilantro.
Notes
- Start with four (15 oz) cans of pinto beans. Drain and rinse the beans in a colander or mesh strainer.
- Add the beans to the pot, but only add 12 oz of beer and 2 cups of broth.
- Cover the beans and simmer for 20 minutes, then uncover and simmer for 20 minutes.
- The beans will likely be thinner than their dried counterpart, so I recommend mashing them just a bit to get a thicker texture.
Rate & Review This Recipe
Delish
So happy you enjoyed the recipe!
WOW! I really think its the beer that makes this! I love drinking my beer, never cooked with beer so I had to try this. The dish was soooo good! Easy one pot meal, yum!
Loved it! I just finished cooking this dish and it tastes lovely! Thank you!
So happy you enjoyed! It’s a favorite in our household!
This looks delicious and simple! As a vegetarian, I plan on leaving out the bacon but adding liquid smoke for the flavor. Thanks so much!
That sounds like a great substitution!
What can I sub for the beer?
You can use just more broth to make up the difference.
I made this last night. Slap me silly. I’m in love. My house smelled so good. I added 2 chopped chipotle in sauce, I made Cilantro Lime Tequilla chicken thighs and Cilantro Lime Coconut rice. Oh the Pico De Gallo is a must. Love you boys
Very good