Get ready to fall in love with these incredible Borracho Beans – they’re everything you want in a hearty Mexican side dish! Simmered in dark beer with crispy bacon, tender pinto beans, and a blend of aromatic spices, these “drunken beans” are totally irresistible. I’ve been perfecting this recipe after countless trips to my favorite local Mexican restaurant, and I’m thrilled to share my homemade version that’s just as delicious!
Why You’ll Love These Borracho Beans
- Rich, complex flavor from dark beer and smoky bacon
- Perfectly tender beans in a savory, spiced broth
- Three cooking methods – stovetop, Instant Pot, or slow cooker
- Make-ahead friendly and freezer-friendly
- Customizable heat level to suit your taste
- Perfect alongside homemade tamales or your favorite Mexican dishes
- Budget-friendly and feeds a crowd
The magic of these beans comes from simmering them in dark Mexican beer, which creates an incredibly flavorful broth that you’ll want to soak up with warm tortillas. The combination of crispy bacon, tender ham, fresh cilantro, and just the right blend of spices makes these beans absolutely crave-worthy. Plus, they’re even better the next day when all those flavors have had time to meld together!
While traditional Borracho Beans are similar to Chile Verde, they stand out thanks to their unique cooking liquid and deeper, richer flavor profile. I love making a big batch on Sunday and enjoying them throughout the week – they’re that good! Whether you’re serving them as a hearty side dish or a main course with rice and tortillas, these beans are sure to become a new favorite in your recipe collection.
Essential Ingredients for Perfect Borracho Beans
Let me walk you through everything you’ll need to make these incredible drunken beans! Each ingredient plays a special role in creating that rich, complex flavor we’re after.
- Dried Pinto Beans: The star of our show! While you can use canned beans in a pinch, dried beans really give the best texture and allow them to soak up all those amazing flavors as they cook. They’re also much more budget-friendly!
- Dark Mexican Beer: This is what transforms regular beans into “borracho” (drunken) beans! I love using Negra Modelo or Dos Equis Dark for their rich, malty flavor. The alcohol cooks off, leaving behind a deep, complex taste that makes these beans extra special.
- Bacon & Ham: The combination gives us two layers of smoky, salty goodness. The bacon renders its fat, which we’ll use to cook our aromatics, while the diced ham adds meaty bites throughout.
- Fresh Aromatics: Onion, garlic, fresh cilantro, and jalapeños create that authentic Mexican flavor base. Don’t skip the cilantro stems – they pack even more flavor than the leaves!
- Spices: Our blend of cumin, paprika, and Mexican oregano brings everything together. Each spice adds its own magic – cumin for earthiness, paprika for subtle sweetness, and oregano for that classic Mexican touch.
Success Tips for the Best Borracho Beans
After making countless pots of these beans, I’ve learned some game-changing tricks that’ll help you get perfect results every time:
- Don’t skip the bean-soaking step! A quick 15-minute boil followed by a 1-hour soak will help your beans cook more evenly and prevent them from splitting. Trust me, it’s worth the extra time.
- Keep those beans covered. While cooking, make sure your beans stay submerged in liquid. If they start peeking above the surface, add hot water (not cold!) to keep them covered.
- Master the salt timing. Adding salt too early can make beans tough, but waiting too long means bland beans. I add a little at the beginning and adjust the seasoning in the final 15 minutes of cooking.
- Save that bean broth! When you drain your cooked beans, reserve some of that flavorful cooking liquid. It’s like liquid gold for getting the perfect final consistency in your chile verde or other Mexican dishes.
Remember, good beans take time, but they’re mostly hands-off. Let them simmer away while you prep the rest of your feast!
Step-by-Step Cooking Methods for Perfect Borracho Beans
Let me walk you through my favorite ways to prepare these incredible beans! After testing multiple methods, I’ve found three foolproof techniques that deliver amazing results every time.
Classic Stovetop Method
This is my go-to method when I’m craving that traditional flavor:
- Start by crisping your bacon in a large Dutch oven until golden. Remove some (but not all!) of that flavorful grease.
- Add your diced onions and garlic, cooking until they’re soft and fragrant – about 5 minutes.
- Toss in your ham, tomatoes, and all those beautiful peppers. Let them dance together for another 5 minutes.
- Pour in your beer (I love using Negra Modelo), cooked beans, and that precious reserved bean broth.
- Let everything simmer together for 15-20 minutes until the flavors marry perfectly.
Instant Pot Magic (My Busy-Day Secret)
When time is tight, this method is a lifesaver:
- Use the sauté function to cook your bacon and aromatics just like the stovetop method
- Add your dried beans (no pre-soaking needed!), beer, and broth
- Pressure cook for 30 minutes, then let it naturally release
Creative Ways to Serve and Customize
These beans are incredibly versatile! Here are my favorite ways to serve them:
- Traditional Style: Alongside warm homemade tamales with fresh cilantro and lime wedges
- Breakfast Supreme: Top with a fried egg and serve with warm tortillas
- Vegetarian Version: Skip the meat and add extra vegetables like bell peppers and corn
Make these beans your own! Try adding:
- Different chili peppers for varying heat levels
- A splash of liquid smoke for extra smokiness
- Diced bell peppers for extra color and crunch
- Your favorite Mexican-style chorizo for an extra flavor boost
No matter how you serve them, they’ll be the star of your meal. Just remember to make extra – they taste even better the next day!
FAQs & Final Thoughts
Absolutely! These beans taste even better the next day. You can cook them up to 3 days in advance and store them in the fridge. When ready to serve, just warm them gently on the stovetop, adding a splash of broth if needed to thin the sauce.
Dark Mexican beers work best – my favorites are Negra Modelo or Dos Equis Dark. Their rich, malty flavors create the perfect base. Not a fan of beer? Try my chile verde recipe instead!
Of course! Skip the jalapeños and chipotle peppers, or remove all the seeds and membranes for milder heat. You can always add heat later with hot sauce at the table.
Old beans take longer to cook. If your beans are still firm, keep simmering until tender. Never add salt until beans are almost done – it can make them tough. Also, acidic ingredients like tomatoes can slow cooking, so add them after beans are tender.
Final Thoughts
These Borracho Beans are truly a labor of love, and they’re worth every minute spent making them! They pair perfectly with homemade tamales or any Mexican feast. The best part? They’re even more flavorful the next day, making them perfect for meal prep.
I’d love to hear how your beans turn out! Leave a comment below sharing your experience or any creative twists you added to make them your own. And remember – don’t toss that leftover cooking liquid; it’s packed with flavor and perfect for soups or reheating leftovers. Happy cooking!
BORRACHO BEANS
Equipment
- 1 colander
- 1 large pot
- 1 instant pot (optional)
- 1 Slow Cooker (optional)
- 1 pan (optional)
Ingredients
- 1 pound dried pinto beans (2 cups)
- 6 cups water or more if needed
- ¼ onion
- ½ teaspoon salt
- 1 bay leaf
- 5 slices bacon chopped
- 1 cup diced ham or sausages
- ½ yellow onion chopped
- 3 cloves garlic minced
- 2 tomatoes diced
- 1 jalapeno or serrano pepper seeded and chopped
- ½ – 1 chipotle pepper in adobo sauce chopped (optional, but recommended for a smoky spice)
- 1 cup fresh chopped cilantro (about ½ bunch)
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon Dried oregano
- Salt and pepper to taste
- 12 oz. dark beer (Mexican beer, if possible)
Instructions
- Pour beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and ½ teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving ¼ cup of the liquid. Set aside.
- Add the bacon to a large pot and cook for about 5 minutes or until cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.
- Taste and season with salt and pepper, or additional spices if needed.
- Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.
Notes
Tomatoes: I often substitute a 15-ounce can diced tomatoes with green chilies or habaneros and leave out the jalapeño in the recipe.
Chipotle peppers canned in adobo sauce are located in the Mexican aisle at the grocery store. You only need ½ or 1 whole pepper (depending on your spice preference) for this recipe. You can add the leftover chilis and sauce to a freezer bag and freeze for later use.
Beer: If you don’t want to add alcohol, make charro beans instead (similar recipe but uses chicken broth instead of beer).
Vegetarian/Vegan Borracho Beans: omit the meat and add vegan chorizo, extra beans (like black beans), or additional vegetables like tomato, celery, and bell pepper. Also substitute 1 tsp vegetable bouillon.
Instant Pot Borracho Beans: Turn Instant Pot to sauté setting. Add bacon and cook. Remove some of the grease. Add the onions and garlic, and cook until the onions are softened. Add ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, and cook for 5 additional minutes. Add dry beans and 4 cups of chicken broth, and beer. Secure the lid and cook on high pressure for 30 minutes (or add 10 minutes if beans are older/dryer). Allow the pressure to naturally release before removing the lid (about 20-30 minutes). Taste and season with salt and pepper.
Slow Cooker Borracho Beans: Saute bacon, onion and garlic in a pan and add to slow cooker with ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, dry beans, beer, and 4 cups of chicken broth. Cook on low for 8-10 hours or on high for 4-5 hours until beans are tender. Taste and season with salt and pepper as needed.
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