Frijoles Borrachos (‘Drunken Beans

Frijoles Borrachos, or "drunken beans," is a classic Tex-Mex staple known for its deep, savory flavor and tender texture. This dish transforms simple dried pinto or kidney beans into a luxurious meal by simmering them slowly with beer, bacon, and aromatic vegetables. The beer adds a subtle maltiness and helps break down the beans, while the bacon provides a smoky richness that permeates every bite. Spices like cumin and oregano complement the earthy bean flavor, creating a complex and satisfying profile. Perfect for family dinners, potlucks, or as a hearty side dish alongside grilled meats or tacos. Its a comforting, rustic recipe that rewards patience with incredible taste.

Cooking Method: Soaking, Stewing

Cuisine: Tex-Mex

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 95.2

Dietary: Gluten-free

Description

Frijoles Borrachos, or "drunken beans," is a classic Tex-Mex staple known for its deep, savory flavor and tender texture. This dish transforms simple dried pinto or kidney beans into a luxurious meal by simmering them slowly with beer, bacon, and aromatic vegetables. The beer adds a subtle maltiness and helps break down the beans, while the bacon provides a smoky richness that permeates every bite. Spices like cumin and oregano complement the earthy bean flavor, creating a complex and satisfying profile. Perfect for family dinners, potlucks, or as a hearty side dish alongside grilled meats or tacos. Its a comforting, rustic recipe that rewards patience with incredible taste.

Ingredients

2 1/2 cup Dried pinto or kidney beans
2 tbsp Salad oil
2 slices Bacon, thick-sliced, diced
2 whole Jalapeos or other small hot chiles, stemmed, seeded, and chopped
3 cloves Garlic, minced
1 large Onion, chopped
1 bottle (12 oz) Beer
2 cups Chicken broth (regular strength) or water
1 can (8 oz) Tomato sauce
1 tbsp Dry oregano leaves
2 tsp Ground cumin

Directions

1
Rinse the dried beans thoroughly and place them in a large bowl.
2
Cover the beans with cold water and soak at room temperature for at least 12 hours.
3
Drain and rinse the soaked beans.
4
Heat the salad oil in an 8 to 10-quart pan over medium heat.
5
Add the diced bacon to the hot oil and cook until lightly browned.
6
Add the chopped jalapeos, onion, and minced garlic to the pan.
7
Cook the vegetables, stirring frequently, until they are soft, about 5 minutes.
8
Add the drained beans, beer, chicken broth, tomato sauce, oregano, and cumin to the pan.
9
Stir well to combine all ingredients and bring the mixture to a boil.
10
Reduce the heat to low, partially cover the pan, and simmer.
11
Stir occasionally and continue simmering until the beans are tender and most of the liquid has been absorbed, about 2 1/2 hours.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 95.2kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 16.5g6%
Dietary Fiber 4.8g20%
Sugars 1.6g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also add a bit more oil or use bacon fat substitute for richness.

If you don't have time to soak the beans overnight, you can use the quick-soak method: cover beans with boiling water, let stand for 1 hour, then drain and rinse.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.

Taste and adjust seasoning with salt and pepper before serving, as the bacon and broth already contribute saltiness.

Keywords: beans, drunken beans, frijoles borrachos, pinto beans, kidney beans, bacon, beer, cumin, oregano, tex-mex, mexican, comfort food, simmered, slow cooked, hearty, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/frijoles-borrachos-drunken-beans/

Chefs Mate

Frijoles Borrachos (‘Drunken Beans

Nutrition Facts