Frijoles Borrachos, which translates to “drunken beans.” Cooked with onions, garlic, beer, and bacon, these beans pack a punch of flavor. Serve them on their own with tortillas or as a side dish to grilled steak or chicken.
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These rich, soupy beans are just as good with summertime get-togethers as they are on a chilly evening with plenty of warm tortillas alongside. The name “Borracho Beans” comes from the beer that is added to the beans, I can assure you that you can’t really taste the beer.
Borracho beans also referred to as "drunken beans" or "frijoles borrachos", are a traditional dish of both Mexican and Southern Texas cuisines. Variations of this dish in Mexican cuisine often substitute black beans instead of pinto beans
Borracho beans can be served wrapped in tortillas with some form of grilled beef such as carne asada, eaten from a bowl much like chili, or used as a bean dip and eaten with tortilla chips.
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How To Make Drunken Beans
- Beans - Dry Pinto beans or black beans
- Bacon
- Spices - Chili powder, ground cumin, salt
- Vegetables - Onions, jalapeños, garlic, cilantro, and tomatoes
- Beer - Dark beer is traditional
- Sugar - Dark brown sugar
How To Make Drunken Beans
A few simple steps
- Pick and Rinse the Beans under hot water for 5 minutes.
- Place the beans in a slow cooker. Pour the Beer on top of the beans.
- Add the water, Jalapeños, tomatoes, onion, garlic, bacon, brown sugar, Chili Powder, Cumin, and Salt.
Set the Crock-Pot to Low and cook for 8-10 hours, or High for 4-6 hours. Add cilantro to the crock-pot 30 minutes before serving.
Serve in bowls with crumbled Cotija cheese and flour tortillas.
Storing Drunken Beans
To freeze Borracho beans, let them cool completely, then transfer them to freezer bags or containers. For freezer bags, remove excess air, seal, and lay flat to freeze. Label the bags or containers and freeze them. Frozen cooked beans will last for about 3 months
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