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Drunken beans in a small white bowl
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5 from 8 votes

Frijoles Borrachos (Drunken Beans)

Slow simmered pinto beans, frijoles borrachos, or "drunken beans" get their flavor from dark Mexican beer and bacon. Juicy and bursting with flavor! 
Prep Time10 minutes
Cook Time2 hours 40 minutes
Total Time2 hours 50 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 10 servings
Author: Rachel Gurk

Ingredients

  • 16 ounces dried pinto beans (2 cups)
  • 6 slices uncooked center cut bacon, diced
  • 1 cup finely diced yellow onion (about 1 medium yellow onion)
  • 2 jalapeño peppers, ribs and seeds removed, finely diced
  • 2 cloves garlic, minced
  • 1 bottle (12 ounce) dark beer (such as Modela Negra)
  • 3 cups low-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 2 teaspoons fresh lime juice
  • 1 tablespoon minced fresh cilantro

Instructions

  • Rinse beans (sort out any foreign objects) and place in a large bowl. Cover with cold water and cover. Soak overnight (at least 12 hours). Rinse and drain well. 
  • In a large pot over medium heat, add bacon and cook until lightly brown and fat has rendered, 5-7 minutes. 
  • Add onion and jalapeño and cook until softened, about 5 minutes, stirring frequently. Add garlic and cook, stirring, for 1 minute or until fragrant. 
  • Add beer and scrape any brown bits off the bottom of the pot.
  • Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine and bring to a boil. Reduce heat, partially cover pan, and simmer for 2 ½ hours or until most of the liquid is absorbed and beans are tender, stirring occasionally.
  • Before serving, stir in lime juice and cilantro. Serve in bowls.

Video

Notes

  • Vegetarian: Omit bacon, sauté the chopped onions and jalapeño in  2 teaspoons olive or avocado oil, and substitute vegetable broth for the chicken broth.
  • To make without beer: Substitute 1 can of fire roasted diced tomatoes. Increase the molasses to 3 tablespoons.
  • With canned beans: Use three 15.5 oz. cans of pinto beans, rinsed and drained, insetad of dry beans. Reduce broth to 1 cup. Cook beans for 1 hour.
  • For a smoky flavor, add ½ teaspoon smoked paprika or substitute chipotle chili powder for the chili powder.
For Instant Pot Drunken Beans
  1. No need to soak beans! Just rinse them and sort out any foreign bodies. Heat Instant Pot to Sauté. Add bacon, onion, jalapeños and cook, stirring frequently, for 5-7 minutes, or until onions are translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add beer and scrape any brown bits off the bottom of the Instant Pot. Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine.
  2. Place lid on and turn valve to seal. Set for Manual (or “Pressure Cook,” depending on model), high pressure, for 50 minutes. 
  3. When cooking is complete, let pressure naturally release for 15 minutes. Release any remaining pressure after 15 minutes and turn Instant Pot to sauté. Cook for 10 minutes, stirring occasionally, longer if beans are not yet tender. Add lime juice and cilantro and serve.

Nutrition

Serving: 0.5cup | Calories: 279kcal | Carbohydrates: 34g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 408mg | Potassium: 809mg | Fiber: 8g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 3mg

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