Frijoles Borracho Drunken Beans
Savor the rich, smoky flavors of Frijoles Borracho, or Drunken Beans, a hearty Mexican-inspired dish that’s perfect for any occasion. This slow-simmered recipe combines tender pinto beans with crispy bacon, aromatic garlic and onion, spicy jalapeño, and the tangy kick of beer to create a depth of flavor that’s truly irresistible. Simmered in a medley of diced tomatoes, bold chili powder, and ground cumin, these beans are finished with fresh cilantro and a bright squeeze of lime for a vibrant touch. Perfect as a stand-alone dish, a side to tacos or rice, or scooped up with warm tortillas, this comforting crowd-pleaser brings bold flavors and comforting textures to your table. Serve these Drunken Beans warm and watch them become a new favorite at your next fiesta!
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Recipe Information
Ingredients
- 2 cups pinto beans
- 6 slices bacon
- 1 medium yellow onion
- 4 cloves garlic
- 1 whole jalapeño
- 12 ounces beer
- 15 ounces diced tomatoes
- 1 bunch cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 6 cups water
- 1 whole lime
Instructions
Rinse the pinto beans under cold water and soak them in enough water to cover them by 2 inches for at least 6 hours or overnight. Drain and set aside.
In a large Dutch oven or pot, cook the bacon slices over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate, leaving the bacon grease in the pot.
Dice the onion and mince the garlic. Add them to the pot with the bacon grease and sauté over medium heat for 5-6 minutes until the onion becomes translucent.
Seed and dice the jalapeño, then stir it into the pot with the onions and garlic. Cook for an additional minute.
Add the soaked and drained pinto beans to the pot, followed by the 6 cups of water. Bring to a boil, reduce the heat to low, and simmer uncovered for 1 hour, stirring occasionally.
Pour in the beer and add the diced tomatoes (with their juice), ground cumin, chili powder, salt, and black pepper. Stir to combine.
Chop half of the cilantro and add it to the pot. Reserve the other half for garnish. Continue simmering the beans for another 45-60 minutes, or until the beans are tender and the liquid has thickened.
Crumble the reserved bacon and stir it into the pot. Adjust seasoning with additional salt and pepper if needed.
Serve the beans warm, garnished with chopped cilantro and a squeeze of lime juice. Enjoy with tortillas, rice, or as a side dish to your main course.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 426 mg | 9% | |
*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.
