These borracho beans (frijoles borrachos), also known as "drunken beans", are pinto beans simmered in beer with bacon and Mexican chorizo for a smoky, rich Mexican side dish you'll make over and over again.
Borracho beans are everything I love about a big pot of pinto beans, my friends. We simmer them slow with bacon, Mexican chorizo, and a bottle of Mexican beer until they turn rich, smoky, and ridiculously good. "Borracho" means "drunk" in Spanish, so yes, these are the famous drunken beans, and the beer is exactly what makes them awesome.
I made this recipe off my popular Charro Beans, which simmer in broth instead of beer. You get the same Tex-Mex soul, but the beer gives borracho beans a malty depth and a little sweetness you just can't get any other way. Add the chorizo on top of the bacon and BOOM, you have a pot of beans with serious personality.
Serve them as a side with tacos, carne asada, or your next BBQ, or grab a spoon and eat a big bowl on their own. Let's get cooking.
What Are Borracho Beans?
Borracho beans, or frijoles borrachos, are pinto beans simmered in beer along with bacon, onion, tomatoes, chili peppers, and Mexican seasonings. The name translates to "drunken beans," because the beans cook right in the beer.
They come out of the Tex-Mex and Northern Mexican tradition, where a pot of beans simmers on the stove all afternoon and feeds the whole table. Most of the alcohol cooks off as the beans simmer, so you keep all that toasty, malty beer flavor without anything boozy in the finished bowl. One bottle flavors the entire pot.
Borracho Beans vs. Charro Beans
This is the question I hear most, so let's clear it up. Borracho beans and charro beans are close cousins from the same family. The difference comes down to one thing: the liquid.
Charro beans simmer in broth or water. Borracho beans simmer in beer, which is why they are called "drunken beans". The beer gives them a richer, slightly sweeter flavor along with other notes depending on your choice of beer.
Everything else is in the same wheelhouse, so if you love one, you'll love the other. Want to skip the beer entirely? Make my Charro Beans instead. Same method, no alcohol, all the flavor.
Ingredients
Here is what goes into the pot. You'll find the full measurements in the recipe card below.
- Dried pinto beans. Dried beans cook up creamier and more flavorful than canned beans, and they soak up all that beer flavor. I've included a quick-soak option below if time is an issue. Canned beans work too for a faster pot.
- Bacon AND Mexican chorizo. This is why my version is the best. Most recipes stop at bacon, but the addition of Mexican chorizo makes it extra satisfying.
- Mexican beer. The star of the show. See my beer notes below for picking the right one for you.
- Diced tomatoes. For body and flavor. I love fire roasted tomatoes for the extra char flavor.
- Jalapeño peppers, onion, and garlic. Flavorful aromatics. Bump up to serrano if you want more heat.
- Chili powder, cumin, and Mexican oregano. Classic seasonings. The chili powder is where you can really have some fun, so check out the variations below.
- Cilantro and lime. Stirred in at the end to brighten the whole pot.
- Cotija or queso fresco. Crumbled on top to finish.
How to Make Borracho Beans
The method is simple, and the pot does most of the work. Here's the quick overview, with full instructions in the recipe card.
First, soak your beans. Render the bacon in a Dutch oven, then set it aside and brown the chorizo in the rendered fat. Spoon off the excess fat so the beans don't turn greasy. Cook your onion and jalapeño in the pot, add the garlic, then pour in the beer to deglaze and scrape up all those flavorful browned bits.
Add the beans, tomatoes, broth, and seasonings, then simmer it all low and slow for 90 minutes to 2 hours until the beans turn tender.
Stir in cilantro and lime at the end, taste for salt, and finish with crumbled cheese. BOOM. Done.
The Best Beer for Borracho Beans
Beer is a key ingredient, so let's talk options. You really can't go wrong with a Mexican lager, but your choice affects the final flavor.
- Dark lager like Negra Modelo or Dos Equis Amber gives you a richer broth with malty and mild sweet notes. You'll love the deep, comforting flavor.
- Light lager like Modelo Especial or Tecate keeps the dish clean and crisp that pairs with most dishes.
The recipe works with other non-Mexican beers, but I skip hoppy IPAs. The bitterness takes over and fights the beans. Same goes for sour beers. And if you'd rather cook without alcohol, head over to my Charro Beans recipe, which uses broth instead.
Chili Powder Flavor Variations
Swap your standard chili powder for a single-pepper powder and watch the flavor shift. It's a fun way to change the entire personality of the pot. Here are some great options:
- Ancho powder for sweet, mild, raisiny depth.
- Guajillo powder for a bright, berry-like tang.
- Chipotle powder for a smoky kick that pairs perfectly with the beer.
- New Mexico or Hatch powder for earthy Southwestern flavor.
Try a mix of several. You can also use a few tablespoons of my homemade chili powder blend for a from-scratch version. Have fun experimenting to make it truly your own.
Adjust the Heat Factor
Make it mild or wild, my friends. I kept the base recipe approachable, jalapeño-level, so the whole table can enjoy it. But you know me. If you want to crank the heat, here's your ladder:
- Swap the jalapeños for serranos, or add them on top.
- Stir in a spoonful or two of chipotles in adobo for smoky heat.
- Go for a pinch of cayenne or even ghost pepper powder if you're a true chilihead.
- Swirl in your favorite hot sauce during the simmer for more permeating heat, or at the end for a punchy kick.
Start low and taste as you go. You can always add more heat, but you can't take it back out.
Cooking Variations
- Slow cooker. Brown the bacon, chorizo, and aromatics first, then add everything including the soaked beans to the slow cooker. Cook on high for 4 to 5 hours or low for 7 to 8 hours, until the beans turn tender.
- Canned beans (quick version). Skip the soaking. Saute the bacon and chorizo, drain the excess fat, and cook the aromatics. Deglaze with the beer, then add 3 to 4 cans of drained pinto beans, the tomatoes, about 1 cup of broth, and the seasonings. Simmer 20 to 30 minutes so the flavors come together.
What to Serve with Borracho Beans
These beans are the ultimate Mexican and Tex-Mex side, and they go with just about everything off the grill or out of the skillet. It's the perfect BBQ side for brisket, pulled pork, ribs, or chicken. A few of my favorites:
- Carne Asada
- Birria Tacos
- Fish Tacos
- Chili Lime Chicken
- Smoked Pulled Pork (Juicy Every Time)
Pile them next to your main, spoon them over rice, or scoop them up with warm tortillas or tortilla chips. They also make a fantastic base for breakfast tacos the next morning.
Recipe Tips & Notes
A few pointers to get your best pot of beans, my friends.
- Pick through and rinse your dried beans first. Sort out any shriveled beans or stray debris, then give them a good rinse before soaking.
- Salt at the very end, not the start. Salting early can keep beans from turning tender, and your bacon and chorizo already bring plenty of salt to the pot. Taste and adjust once everything has simmered together.
- Keep it at a gentle simmer, never a hard boil. A rolling boil knocks the beans around and turns them mushy and split before they cook through. Low and slow is best.
- Use fresh dried beans. Really old dried beans can refuse to soften no matter how long you simmer, so reach for a bag that has not been sitting in the pantry for years.
- Control the texture. For thicker, creamier beans, mash a few against the side of the pot near the end. For brothier beans, stir in a splash more broth.
- Do not skip the lime. That squeeze of acid at the end wakes up the whole pot and balances all that rich, smoky flavor.
Storage and Make-Ahead
Borracho beans taste even better the next day, so they're perfect for making ahead. Store leftovers in the fridge for up to 4 days, or freeze them for up to 3 months. When you reheat, loosen the beans with a splash of broth or water, since they thicken as they sit.
Patty's Take
Patty likes her heat right around jalapeño level, and this is the pot where she stops me from going overboard, though she said I could easily up the heat a little. She says she can really taste the chorizo, and beer makes it interesting. She prefers a dark Negra Modelo, and said to make sure you don't skip the lime at the end. It wakes the whole bowl up.
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There you have it, my friends. A pot of borracho beans that's smoky, rich, and full of that beer-braised flavor everybody loves. Make a big batch, because they go fast and they only get better the next day.
If you make this recipe, I'd love to hear how it turned out. Leave a comment and a star rating below, and let me know how you served them. BOOM.
Don't forget to also try my Charro Beans for the no-beer version, my friends.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Borracho Beans Recipe (Frijoles Borrachos)
Ingredients
- 1 pounds dried pinto beans
- .5 pound thick-cut bacon chopped (about 5 thick slices)
- 8 ounces Mexican chorizo casings removed
- 1 medium onion chopped
- 2-3 jalapeno peppers chopped (use serrano for more heat)
- 5-6 garlic cloves chopped
- 12 ounces Mexican lager beer 1 bottle - see NOTES for other flavor options
- 14 ounces diced tomatoes canned - I love fire roasted
- 3 cups chicken broth or more as needed
- 1 tablespoon chili powder see flavor variations in NOTES
- 1 teaspoon cumin
- 0.5 teaspoon Mexican oregano
- 1 bay leaf
- 0.5 cup fresh cilantro chopped
- 1 lime juiced (plus wedges to serve)
- 0.5 teaspoons kosher salt or to taste (go light, the bacon and chorizo are salty)
- 0.5 cup cotija or queso fresco crumbled (to garnish)
Instructions
- Place the dried pinto beans in a large pot or bowl. For an OVERNIGHT SOAK, cover with a few inches of cold water and let sit 8 hours or overnight. For a QUICK SOAK, cover with a few inches of water, bring to a boil for 2 minutes, then cover, remove from heat and let sit 1 hour. Either way, drain and rinse before using.
- Heat a Dutch oven or large pot to medium heat and add the bacon. Cook 5 minutes, until the bacon starts to crisp and renders its fat. Remove the bacon and set aside, leaving the grease in the pot.
- Add the Mexican chorizo to the pot and cook 5 to 6 minutes, breaking it up, until cooked through and rendered. Spoon off the excess red fat, leaving 1-2 tablespoons.
- Add the onion and jalapeno peppers. Cook 5 minutes to soften. Add the garlic and cook 1 minute more, until fragrant.
- Pour in the Mexican beer to deglaze the pot and scrape up any browned bits from the bottom. Let it bubble 2 to 3 minutes to cook off the harsh alcohol edge and mellow the bitterness.
- Add the reserved bacon, drained beans, diced tomatoes, chicken broth, chili powder, cumin, Mexican oregano, and bay leaf. Hold the salt for now. Stir and bring to a boil.
- Reduce heat to a gentle simmer and cover. Cook 90 minutes to 2 hours, until the beans are tender to your liking. Check at 90 minutes and add a splash more broth or water if it gets too dry.
- Stir in fresh cilantro and top with freshly squeezed lime juice. Taste and adjust salt now that everything has simmered together.
- Discard the bay leaf. Ladle into bowls and garnish with cotija or queso fresco, extra cilantro and lime wedges. BOOM. Done.
Notes
Nutrition Information
Borracho Beans Recipe FAQs
What does "borracho" mean?
It means "drunk" in Spanish. The beans simmer in beer, which is why people also call them drunken beans.
Does the alcohol cook off?
Yes. Most of the alcohol cooks off as the beans simmer, and the whole pot uses only one bottle of beer. You keep all the malty flavor without anything boozy in the finished beans.
What is the difference between borracho beans and charro beans?
The liquid. Borracho beans simmer in beer, while charro beans simmer in broth or water. Otherwise they're very similar Mexican bean dishes.
Can I make borracho beans without beer?
Absolutely. Skip the beer and make my Charro Beans instead, which use broth for the same hearty result with no alcohol.
Should I use dried or canned pinto beans?
Dried beans cook up creamier and soak in more flavor, so they're my first choice. Canned beans work great when you want a quick pot. I include instructions for both.
What is the best beer for borracho beans?
A Mexican lager. Go dark with Negra Modelo or Dos Equis Amber for a richer, malty broth, or light with Modelo Especial or Tecate for something crisp. Avoid hoppy IPAs and sour beers.
Can I make them vegetarian?
Yes. Leave out the bacon and chorizo, swap in vegetable broth, and saute the aromatics in a little oil. Stir in a half teaspoon of smoked paprika to bring back some of that smoky depth, or use a plant-based chorizo.
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