Drunken Beans (Frijoles Borrachos)

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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Serves 6

  • 1  16 oz package of dry pinto beans, picked over
  • 1  12oz can Dark beer
  • 3 - 4 cups of Water
  • 1 tbsp brown sugar
  • 1 - 2 Jalapenos, stem and seeded
  • 2 medium-sized tomatoes, diced
  • 1 medium-sized onion, diced
  • 3 cloves of garlic, minced
  • 8 oz. of bacon, chopped
  • 1 tsp. chili powder
  • 2 tsp. cumin
  • 1 bunch of Cilantro
  • salt to taste
  • 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, Jalapenos, tomatoes, onion, garlic, bacon, brown sugar, Chili Powder, Cumin and Salt.
  • Set the Crock-Pot to Low and cook for 12 hours.  Add cilantro half hour before serving.
  • Serve in bowls with crumbled Cotija cheese and flour tortillas.