Frijoles Borrachitos Beans with Beer
Get ready to elevate your side dish game with Frijoles Borrachitos, a hearty and flavorful Mexican-inspired recipe that infuses tender pinto beans with the bold essence of beer. Perfectly simmered in a rich blend of smoky bacon, aromatic garlic, spicy jalapeño, and vibrant Roma tomatoes, these "drunken beans" deliver a delightful balance of heat and earthiness. A splash of pale lager brings depth and complexity, while cumin, paprika, and fresh cilantro tie the flavors together beautifully. Whether served as a comforting main or a festive side, these beer-braised beans are ideal for any occasion, from weeknight dinners to taco parties. Garnish with lime wedges for a zesty finish that keeps you coming back for more.
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Recipe Information
Ingredients
- 1 cup dried pinto beans
- 6 cups water
- 1 teaspoon salt
- 4 slices bacon
- 1 small white onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped
- 1 medium roma tomato, diced
- 12 ounces beer (pale lager or light beer)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped
- 4 wedges lime wedges (for serving)
Instructions
Rinse and sort the dried pinto beans to remove any debris or stones.
In a large pot, combine the beans and water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the beans are tender but not falling apart. Add the salt during the last 10 minutes of cooking. Drain and set aside.
In a large skillet or Dutch oven over medium heat, cook the bacon slices until they are crispy. Remove the bacon and place it on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces and set aside.
In the same skillet, using the rendered bacon fat, sauté the chopped onion, minced garlic, and jalapeño until they are fragrant and softened, about 3-5 minutes.
Add the diced tomato to the skillet and cook for an additional 2 minutes, allowing the flavors to meld.
Pour the cooked beans into the skillet and stir to combine with the aromatic mixture.
Add the beer, ground cumin, and paprika to the beans. Stir well and bring the mixture to a gentle simmer. Let it cook, uncovered, for 20-25 minutes, or until the liquid has reduced slightly and the beans are infused with flavor.
Stir in the crumbled bacon and freshly chopped cilantro just before serving.
Serve the Frijoles Borrachitos warm, garnished with lime wedges on the side for a zesty kick.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 8.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1643 mg | 35% | |
*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.
