Frijoles Borrachos Mexican Drunk Beans
Dive into the bold and comforting flavors of **Frijoles Borrachos**, or Mexican Drunk Beans, a hearty dish that’s brimming with authentic Mexican flair. This crowd-pleasing recipe features tender pinto beans simmered to perfection in a savory blend of crispy bacon, fragrant garlic, smoky cumin, and the subtle malty notes of Mexican beer. Diced tomatoes, fresh jalapeño, and vibrant cilantro add layers of freshness, while a splash of chicken or vegetable broth ties it all together into a rich, flavorful stew. Perfect as a side dish, a hearty dip, or even a stand-alone meal, these beans are elevated with a squeeze of lime and an optional sprinkle of reserved crispy bacon for that extra touch. Whether you’re hosting a fiesta or craving a robust weeknight dinner, this recipe is a must-try for any lover of authentic Mexican cuisine.
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Recipe Information
Ingredients
- 2 cups Pinto beans, dried
- 6 cups Water
- 6 slices Bacon, chopped
- 1 large Onion, diced
- 4 cloves Garlic cloves, minced
- 2 large Tomatoes, diced
- 1 medium Jalapeño, diced
- 1 bunch Cilantro, chopped
- 12 fluid ounces Mexican beer (e.g., lager)
- 1.5 teaspoons Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 2 cups Chicken or vegetable broth
- 1 lime Lime, sliced into wedges (for garnish)
Instructions
Rinse and sort through the dried pinto beans, removing any debris or damaged beans.
In a large pot, add the pinto beans and 6 cups of water. Bring to a boil over high heat, then reduce the heat to low and let simmer for 1 hour or until the beans are tender but not mushy. Drain and set aside.
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
Add the diced onion to the pan and sauté in the bacon fat until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced tomatoes, jalapeño, and chopped cilantro to the pan, stirring well to combine. Cook for 3-5 minutes to allow the flavors to meld.
Pour the Mexican beer into the pan and scrape the bottom to deglaze, incorporating any browned bits. Let the mixture simmer for 2 minutes.
Add the cooked pinto beans, chicken or vegetable broth, salt, ground cumin, and black pepper to the pan. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-30 minutes, or until the liquid reduces slightly and the beans are infused with flavor.
Stir the crispy bacon back into the pan, reserving a small amount for garnish if desired.
Taste and adjust seasoning as needed. Remove from heat.
Serve warm, garnished with additional cilantro and a lime wedge on the side.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 5717 mg | 249% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 29.2 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 805 mg | 62% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 7614 mg | 162% | |
*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.
