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Frijoles Borrachos (Drunken Beans)

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Traditional Mexican Pinto Beans Simmered with Beer, Bacon, Chiles & Bold Southwest Flavor

Frijoles Borrachos, also known as Drunken Beans, are a beloved Mexican side dish made by slow-simmering creamy pinto beans with smoky bacon, onions, tomatoes, peppers, herbs, and a splash of beer. The beer adds a deep, rich flavor while the chiles bring just the right amount of warmth.

Perfect for carne asada, tacos, enchiladas, BBQs, and family gatherings!

🫘 Full Recipe

Ingredients

For the Beans:

  • 1 lb dried pinto beans, rinsed and cleaned
  • 8 cups water or chicken broth
  • 2 bay leaves
  • 1 small onion, quartered
  • 4 cloves garlic, smashed
  • 1 teaspoon salt (add more at the end)

For the Borracho Flavor:

  • 8 slices bacon, chopped
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • 2–3 jalapeños, sliced
  • 1 poblano pepper, roasted and diced (optional)
  • 1½ cups Mexican beer (such as a lager)
  • 1 cup bean cooking liquid
  • 1 tablespoon tomato paste
  • 2 teaspoons cumin
  • 2 teaspoons Mexican oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime

Optional Additions:

  • ½ cup cooked chorizo
  • Chopped green chile
  • Serrano peppers
  • Cotija cheese
  • Extra bacon on top

Instructions

1. Cook the Pinto Beans

  1. Place beans in a large pot.
  2. Add:
    • Water or broth
    • Onion
    • Garlic
    • Bay leaves
  3. Bring to a boil.
  4. Reduce heat and simmer:

1½–2½ hours

until beans are tender.

  1. Remove bay leaves and onion pieces.
  2. Reserve 1 cup bean broth.

2. Cook the Bacon & Vegetables

  1. Heat a large pot or Dutch oven.
  2. Cook chopped bacon until crispy.
  3. Remove some bacon for topping if desired.
  4. Leave bacon grease in the pot.

Add:

  • Onion
  • Jalapeños
  • Poblano pepper
  • Garlic

Cook until softened.

3. Build the Flavor

Add:

  • Tomatoes
  • Tomato paste
  • Cumin
  • Oregano
  • Smoked paprika
  • Black pepper

Cook for 2–3 minutes.

4. Add Beer & Beans

  1. Pour in Mexican beer.
  2. Simmer for 5 minutes to cook off some alcohol.
  3. Add:
    • Cooked beans
    • Bean broth
  4. Simmer uncovered:

30–45 minutes

until the flavors combine and the broth becomes rich.

5. Finish the Beans

Stir in:

  • Cilantro
  • Lime juice

Taste and adjust seasoning.

Serve hot!

✅ Extra Recipe Tips & Variations

🌶️ Spicy Frijoles Borrachos

Add:

  • Serranos
  • Chile de árbol
  • Extra jalapeños

🥓 Meat Lovers Version

Add:

  • Bacon
  • Chorizo
  • Smoked sausage
  • Carnitas pieces

🌽 Southwest Style

Add:

  • Hatch green chile
  • Corn
  • Roasted peppers

🫘 Creamier Beans

Mash about 1 cup of beans and stir back into the pot to naturally thicken the broth.

🍺 Beer Options

Use:

  • Mexican lager
  • Light beer
  • Amber beer for deeper flavor

🔥 Flavor Upgrades / Secret Tips

⭐ Cook beans from scratch
Homemade beans create a richer, creamier texture.

⭐ Save the bean broth
It adds natural flavor and helps create the perfect consistency.

⭐ Cook bacon first
The bacon grease becomes the flavor base.

⭐ Add lime at the end
It brightens the smoky flavors.

⭐ Let beans rest
They taste even better after sitting for a while.

⭐ Don’t rush the simmer
Slow cooking allows all the flavors to blend together.

🍽️ Serving Ideas

Serve with:

🥩 Carne asada
🌮 Street tacos
🫓 Quesadillas
🌯 Burritos
🍗 Grilled chicken
🍚 Mexican rice
🥑 Guacamole
🌽 Elote

Perfect for:

  • BBQ parties
  • Taco nights
  • Family gatherings
  • Holidays
  • Potlucks

🥡 Storage & Meal Prep Tips

Refrigerator:

Store in an airtight container for up to 5 days.

Freezer:

Freeze for up to 3 months.

Reheating:

Warm on the stove and add a little broth if needed.

Meal Prep:

Make a big batch and use throughout the week for:

  • Burritos
  • Bowls
  • Nachos
  • Taco fillings

📱 Social Media Captions

Version 1:

🍺🫘 Frijoles Borrachos (Drunken Beans) — the side dish that steals the show!

Slow-simmered pinto beans cooked with smoky bacon, peppers, tomatoes, herbs, and a splash of beer for incredible flavor.

The perfect partner for tacos, carne asada, and family gatherings ❤️

👇 Full recipe in the comments!

Version 2:

Some recipes are simple… but unforgettable. ❤️

These Mexican Drunken Beans are creamy, smoky, slightly spicy, and packed with homemade flavor.

A true comfort food classic that belongs at every cookout!

👇 Recipe below!

Version 3:

🔥 If you love Mexican food, you need these beans!

🫘 Creamy pinto beans
🥓 Crispy bacon
🌶️ Fresh chiles
🍺 Rich flavor from beer

The ultimate Mexican side dish!

Save this recipe ❤️

🥗 Nutrition Facts (Approximate Per Serving)

Recipe makes 8 servings

  • Calories: ~320
  • Protein: ~16g
  • Carbohydrates: ~42g
  • Fat: ~11g
  • Fiber: ~12g
  • Sugar: ~4g

Nutrition varies depending on bacon, beer, and additions.

❓ Frequently Asked Questions (Q&A)

Why are they called Drunken Beans?

Because the beans are traditionally cooked with beer, which adds flavor to the broth.

Does the alcohol remain after cooking?

Most of the alcohol cooks off during simmering, leaving behind the flavor.

Can I use canned beans?

Yes! Use about 5–6 cans of pinto beans for a quicker version.

What beer is best?

A Mexican lager works great, but any mild beer can be used.

Can I make them vegetarian?

Yes! Replace bacon with:

  • Smoked paprika
  • Vegetable broth
  • Extra peppers

Are these spicy?

The spice level depends on the peppers used.

🍺🫘 Final Food Description for Posting

Frijoles Borrachos (Drunken Beans) are a true Mexican comfort food classic. Creamy pinto beans are slow-simmered with smoky bacon, fresh peppers, tomatoes, herbs, and beer to create a rich and flavorful dish that’s perfect alongside tacos, grilled meats, and family meals. Every spoonful is warm, hearty, and full of authentic homemade flavor. ❤️🌶️

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