Drunken Beans
Transform your dinner table into a fiesta with "Drunken Beans," a rich and flavor-packed Mexican classic that combines tender pinto beans with the smoky allure of bacon, the subtle heat of jalapeños, and a crisp splash of beer. Simmered to perfection with aromatic spices like cumin and smoked paprika, this hearty dish is a balance of bold flavors and comforting textures. The addition of Mexican lager not only enhances the depth of the beans but also gives them their signature "drunken" twist. Topped with fresh cilantro and a squeeze of lime, these beans are perfect as a standalone dish or a flavorful side for tacos, grilled meats, or cornbread. Easy to make with pantry staples and a few fresh ingredients, this make-ahead-friendly recipe is a crowd-pleaser for game nights, potlucks, or casual weeknight dinners.
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 2 tablespoons Olive oil
- 4 slices Thick-cut bacon, chopped
- 1 medium White onion, diced
- 4 cloves Garlic cloves, minced
- 1 large Jalapeño pepper, seeded and diced
- 1 14-ounce can Diced tomatoes (canned, with juices)
- 12 ounces Beer (Mexican lager recommended)
- 3 cups Chicken broth
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 0.5 cup Fresh cilantro, chopped
- 1 large Lime, cut into wedges
Instructions
Rinse the pinto beans under cold water and remove any debris or damaged beans.
Place the beans in a large bowl and cover them with water. Soak the beans overnight, or for at least 8 hours. Drain and rinse them before cooking.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and diced jalapeño. Cook for 1-2 minutes until fragrant.
Add the soaked and drained pinto beans to the pot, along with the diced tomatoes (with their juices), beer, chicken broth, ground cumin, smoked paprika, and salt. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beans are tender, stirring occasionally. If the beans begin to dry out, add a little more chicken broth or water.
Once the beans are cooked, stir in the cooked bacon and chopped fresh cilantro.
Serve the drunken beans hot, garnished with additional cilantro if desired, and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 4.6 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
