Frijoles borrachos are a deeply comforting and boldly flavored staple of Mexican home cooking, known for their rich broth and hearty texture. Pinto beans are slowly simmered until tender, then infused with smoky meats, chiles, herbs, and beer, creating a dish that is both rustic and incredibly satisfying.
The name “drunken beans” comes from the addition of beer, which adds depth and a subtle bitterness that balances the richness of the sausage and bacon. As the beans cook, they absorb all the surrounding flavors, resulting in a savory, spoonable dish with layers of complexity.
This recipe is ideal as a side for grilled meats, tacos, or barbacoa, but it is equally delicious served on its own with warm tortillas. It’s the kind of dish that tastes even better after resting, making it perfect for gatherings or make-ahead meals.
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Customizable and forgiving, frijoles borrachos reflect the spirit of traditional cooking—using simple ingredients to create something deeply nourishing and memorable.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Ingredients
- 1 lb dried pinto beans, soaked overnight and drained
- 6 cups water or chicken broth
- 8 oz Mexican chorizo or sliced beef sausage
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 Roma tomatoes, diced
- 2 jalapeños or serrano peppers, minced (adjust to taste)
- 3 cloves garlic, minced
- 1 cup Mexican lager-style beer
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- ½ cup fresh cilantro, chopped
- Optional: diced ham or sliced hot dogs
Instructions:
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