Borracho Beans Recipe: If you’ve never tried Borracho Beans before, you’re in for a hearty, smoky, slightly spicy, and absolutely flavorful experience. Also known as “drunken beans” thanks to the addition of beer, these Mexican-style pinto beans are the perfect companion for grilled meats, tacos, rice, or even just a warm tortilla. Whether you’re cooking for a family BBQ or just craving something comforting and rich in flavor, this step-by-step guide has everything you need.
What Are Borracho Beans?
Borracho beans are a traditional Mexican dish made with pinto beans simmered in beer, bacon, tomatoes, onions, jalapeños, garlic, and spices. The term “borracho” literally translates to “drunk” in Spanish, giving these beans their fun, boozy twist. The beer not only tenderizes the beans but also deepens the overall flavor with a malty, earthy undertone.
This dish is commonly served in northern Mexico and southern parts of the United States, especially Texas, where Tex-Mex cuisine thrives. It’s a staple at BBQs, cookouts, and casual gatherings, often served in big pots with tortillas on the side. The beauty of borracho beans lies in their simplicity and flexibility. You can go traditional or get creative with ingredients to suit your taste buds.
Why Are They Called “Borracho” Beans?
The name “borracho” means “drunk” in Spanish, and it’s all thanks to one special ingredient: beer. The beer in this recipe serves a few purposes. First, it adds a malty depth that complements the smokiness of bacon and the heat of jalapeños. Second, it tenderizes the beans beautifully as they cook. And third, let’s be honest—it just sounds fun to say you’re serving up some drunk beans.
Though most of the alcohol cooks out during the long simmering process, the flavors it leaves behind are rich, slightly tangy, and layered. Even people who aren’t big beer drinkers tend to love the complex taste beer brings to these beans. It’s not about getting tipsy—it’s about infusing bold flavor.
The Origin of Borracho Beans
Borracho beans trace their roots to Northern Mexico but have found a comfortable and flavorful home in Texas and Southwestern U.S. cuisine. While frijoles charros (cowboy beans) are more common in rural Mexico, borracho beans are like their fun cousin who likes to party a little more—thanks to the beer.
In Tex-Mex cuisine, you’ll often see borracho beans served alongside brisket, ribs, or tacos. It’s a dish that’s been handed down through generations, adapted by countless families, and loved for its budget-friendly ingredients and powerful flavor. Each region adds its own twist: some use chorizo instead of bacon, others throw in fresh cilantro or even chipotle peppers for smokiness.
Flavor Profile: What to Expect
Let’s talk taste. If you’re imagining a simple pot of beans, think again. Borracho beans are a full-on flavor explosion. Here’s what you can expect:
- Smoky: Bacon (or sometimes smoked ham) gives these beans a smoky richness.
- Savory: The combination of onions, garlic, cumin, and spices makes every bite savory and satisfying.
- Spicy (but not too much): Jalapeños or serrano peppers bring the heat, but you can control the spice level.
- Earthy: Pinto beans provide a hearty, creamy base that soaks up all the flavor.
- Slightly Malty: Beer adds that “what is that?” element—subtle, slightly tangy, and totally delicious.
Perfect for people who want comfort food with a kick.
List of Ingredients You’ll Need
Let’s break it down into must-haves and nice-to-haves.
Main Ingredients:
- 1 pound dried pinto beans (or 3 cans if you’re in a hurry)
- 6 slices thick-cut bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño or serrano pepper, diced (remove seeds for less heat)
- 1 (12 oz) bottle of Mexican beer (like Modelo, Dos Equis, or Tecate)
- 1 can (10 oz) diced tomatoes with green chiles (like Ro*Tel)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 4 cups chicken broth or water
Optional Add-ins for More Flavor:
- Chopped cilantro
- Crumbled chorizo
- Smoked sausage slices
- Bay leaf (for added depth)
- Chipotle in adobo (for smokiness)
- Fresh lime juice (for brightness)
Best Type of Beer to Use:
- Mexican Lager (e.g., Modelo, Pacifico): Light, clean, and balances the flavors.
- Amber Ale or Vienna Lager (e.g., Dos Equis Amber): Adds more richness.
- Avoid overly hoppy or dark beers, which can overpower the dish.
Equipment You’ll Need
You don’t need a fancy kitchen to make these beans. Here’s what will come in handy:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Colander (if soaking beans)
- Measuring cups/spoons
- Optional: Slow cooker or Instant Pot
Preparing the Pinto Beans
You’ve got two choices here: soak or don’t soak. But soaking helps with even cooking and easier digestion.
Soaking Overnight Method:
- Rinse 1 lb of dried pinto beans under cool water.
- Place in a large bowl and cover with 2-3 inches of water.
- Let them soak overnight (8-12 hours).
- Drain and rinse before cooking.
Quick Soak Method (If You Forgot):
- Rinse and place beans in a pot.
- Cover with water, bring to a boil.
- Boil for 2 minutes, then remove from heat.
- Cover and let sit for 1 hour.
- Drain and rinse.
Step-by-Step Borracho Beans Recipe
Let’s get into the fun part. Time to cook!
Step 1: Cook the Bacon
Start by chopping a few slices of thick-cut bacon and cooking them in a large pot over medium heat until crispy. Remove the bacon pieces and set them aside, leaving the flavorful rendered fat in the pot.
Step 2: Sauté the Aromatics
In the same pot, add diced onions, jalapeños, and minced garlic. Sauté until the onions turn translucent and fragrant—this builds the foundation of flavor.
Step 3: Add Beer and Simmer
Pour in one bottle of Mexican beer (like Modelo or Corona) to deglaze the pot. Scrape up any brown bits at the bottom for extra richness.
Step 4: Add Beans and Cook Low & Slow
Stir in cooked pinto beans, diced tomatoes, and a bit of broth. Let everything simmer gently for 30–40 minutes.
Step 5: Season and Finish
Add salt, cumin, chili powder, and the reserved bacon. Stir well, taste, and adjust seasoning. Serve warm with cilantro and lime for a bold, hearty finish.
Slow Cooker Borracho Beans Option
Want to set it and forget it? The slow cooker is your best friend for borracho beans. It allows the flavors to blend even more while giving you more flexibility.
How to Make It:
- Soak the Beans: Follow the overnight or quick soak method for dried pinto beans.
- Cook the Bacon and Aromatics: In a skillet, cook the bacon until crispy. Remove and set aside. In the same pan, sauté onions, jalapeños, and garlic in the bacon grease.
- Transfer to Slow Cooker: Add soaked beans, cooked bacon, sautéed aromatics, beer, diced tomatoes, chicken broth, and all the spices to your slow cooker.
- Cook on Low: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beans are tender.
- Finish: Taste and adjust seasoning. Add lime juice or cilantro for a fresh finish.
This method is perfect for parties, potlucks, or lazy Sunday meal prep.
Instant Pot Borracho Beans Option
Pressed for time? The Instant Pot can take this hours-long dish and have it ready in about an hour from start to finish. Best part? No soaking needed.
Steps to Follow:
- Sauté Mode: Use the sauté setting to cook bacon until crispy. Remove and set aside.
- Add Aromatics: Add onions, jalapeños, and garlic. Sauté for 3–5 minutes.
- Deglaze with Beer: Pour in beer and scrape up the bottom bits.
- Add Ingredients: Add rinsed (unsoaked) pinto beans, tomatoes, spices, and chicken broth.
- Pressure Cook: Seal and set to high pressure for 45 minutes, then natural release for 15 minutes.
- Open, Stir, and Taste: Adjust seasoning and garnish with bacon or herbs.
It’s fast, flavorful, and ideal for busy weeknights when you want comfort food without the wait.
Serving Suggestions
Borracho beans are incredibly versatile. You can serve them up in dozens of ways depending on the vibe of your meal.
Here are some popular pairings:
- Tacos or Fajitas: Add borracho beans on the side or spoon them over your favorite taco fillings.
- Grilled Meats: Perfect with BBQ brisket, ribs, smoked sausage, or carne asada.
- Mexican Rice: Serve alongside or spoon the beans right over a pile of fluffy Mexican-style rice.
- Cornbread or Tortillas: Sop up the delicious bean broth with fresh cornbread or warm flour tortillas.
- Burritos or Bowls: Add as a filling to burritos or make a Tex-Mex bowl with rice, beans, cheese, and salsa.
Storage and Reheating Tips
Made a big batch? Great! Borracho beans store like a dream and taste even better the next day.
Storage:
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Let the beans cool completely, then freeze in portions for up to 3 months. Use freezer-safe containers or zip-top bags.
Reheating:
- Stovetop: Reheat in a pot over low heat, adding a splash of water or broth if needed.
- Microwave: Heat in 30-second intervals, stirring between rounds until hot.
- Instant Pot: Use the sauté or steam function for quick reheating.
Pro tip: The flavors deepen overnight. These beans are even better as leftovers.
Common Mistakes to Avoid
Even a simple dish like this can go sideways if you’re not careful. Here are a few tips to dodge rookie errors:
- Using the Wrong Beer: Stay away from heavy stouts or super hoppy IPAs. Light Mexican lagers work best.
- Not Soaking Beans (If Not Using Pressure Cooker): Unsoaked beans can take forever to cook and may stay hard.
- Underseasoning: Beans absorb a lot of flavor. Don’t be shy with salt, cumin, chili powder, and garlic.
- Skipping the Simmer: Rushing the simmering time can lead to undercooked beans or bland flavor.
- Too Much Liquid: Add liquid as needed, but don’t drown the beans. You want a brothy texture—not soup.
Health Benefits of Pinto Beans
While borracho beans may not be “diet food,” pinto beans themselves are packed with nutritional goodness.
Here’s what you’re getting in each bite:
- High in Fiber: Great for digestion and keeping you full longer.
- Protein Power: A solid plant-based protein source.
- Iron and Magnesium: Good for energy and muscle function.
- Low in Fat: Pinto beans are naturally low in fat (until the bacon shows up!).
To make a healthier version, you can reduce the bacon, use turkey bacon, or skip it altogether and add smoked paprika for that smoky flavor.
Tips to Customize Borracho Beans
Make this dish your own with some creative twists. Don’t be afraid to experiment.
Flavor Variations:
- Add Chorizo: Swap out or combine with bacon for more spice and richness.
- Chipotle Peppers: Add one minced chipotle in adobo sauce for smoky heat.
- Fresh Herbs: Finish with cilantro, green onions, or oregano for brightness.
- Cheesy Beans: Top with crumbled cotija or shredded cheddar for a gooey upgrade.
Dietary Adjustments:
- Vegetarian Version: Skip bacon and use olive oil + smoked paprika. Use veggie broth.
- Gluten-Free: Make sure your beer is gluten-free or substitute with GF broth or cider.
No two pots of borracho beans need to be the same. Mix it up based on what’s in your pantry or what you’re craving.
FAQs about Borracho Beans Recipe
1. Can I make borracho beans without beer?
Yes! You can substitute the beer with chicken broth, vegetable broth, or even water with a splash of apple cider vinegar for tang.
2. How spicy are borracho beans?
They have a mild to medium kick. You can control the heat by adjusting or removing the jalapeño seeds—or skip them entirely if you’re spice-sensitive.
3. Can I use canned beans instead of dried?
Absolutely. Use 3 (15 oz) cans of pinto beans, drained and rinsed. Simmer for about 30 minutes instead of 2 hours.
4. What’s the best beer for borracho beans?
A light Mexican lager like Modelo or Dos Equis works best. Avoid dark or overly hoppy beers.
5. Can I freeze borracho beans?
Yes! Freeze them in airtight containers or zip-top freezer bags for up to 3 months. Thaw and reheat on the stovetop or microwave when ready to eat.
Conclusion
Borracho beans are more than just a side dish—they’re a celebration of bold flavors, cultural heritage, and comfort food at its finest. Whether you simmer them slow on the stovetop, let them bubble away in your slow cooker, or speed it up with an Instant Pot, these beans are always a crowd-pleaser. With smoky bacon, spicy peppers, rich beer, and hearty pinto beans, you get the perfect combination of warmth and flavor in every spoonful.
Perfect for parties, cozy dinners, or meal prep, borracho beans are one of those dishes you’ll make again and again. Trust me—they’re that good.
So what are you waiting for? Grab your ingredients, crack open a cold one (some for the pot, some for you), and get cooking!
