Smoky, tender pinto beans slow-simmered in beer with crispy bacon, jalapeños, and warm spices — this is the kind of pot of beans that makes your whole kitchen smell incredible!
THE BEST DRUNKEN BEANS YOU’LL EVER MAKE!
I honestly cannot tell you how many times I’ve made a pot of frijoles borrachos — also known as “drunken beans” — but it is a lot. Like, a truly embarrassing number of times. This recipe is one of those family favorites that comes together with humble, budget friendly ingredients and somehow tastes like you spent all day hovering over the stove. The beer does something magical to these beans, giving them this deep, slightly malty flavor that you just can’t get any other way.
This is such a great weeknight meal side dish — or honestly, a full meal on its own if you ladle them over rice with warm tortillas on the side. I love making a big pot on Sunday and having it on hand all week long. It reheats beautifully, the flavors only get better as the days go on, and it is absolutely one of those recipes that goes on repeat in my house from fall straight through spring.
Serve these alongside carne asada, grilled chicken, or just a stack of warm flour tortillas and some Mexican rice, and boom — dinner is served! Honestly, you could put this pot of beans on the table with some crusty bread and I am a happy camper. It’s that good.
“I made these for a big family cookout and not a single bean was left in the pot. Everyone kept asking me for the recipe — I’ve already made them twice since then! Such a keeper of a recipe, thank you so much for sharing!”
– Maria
Frequently Asked Questions
What kind of beer should I use for frijoles borrachos?
A Mexican lager works absolutely perfectly here — think something like a Corona, Modelo, or Tecate. The light, crisp flavor blends right into the broth without overpowering the beans. That said, you can also use a darker beer like a Negro Modelo or even an amber ale if you want a slightly richer, more complex flavor. Whatever you prefer works great!
Can I use canned pinto beans instead of dried?
Yes, of course! If you’re short on time, two 15-ounce cans of drained pinto beans work perfectly. Just reduce the overall cook time significantly — you’re really just building the broth and letting the flavors come together, which takes about 30 minutes on the stovetop. Dried beans will give you a slightly creamier, more traditional result, but canned beans are a totally solid shortcut on a busy weeknight.
Can I make frijoles borrachos in a slow cooker?
Absolutely! Add your soaked dried beans, all the ingredients except the cilantro, to the slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours, until the beans are completely tender. Stir in the fresh cilantro at the very end before serving. It’s one of my favorite set-it-and-forget-it meals.
How do I store leftover frijoles borrachos?
Let them cool completely, then store in an airtight container in the refrigerator for up to 5 days. The flavors get even better overnight — I’m not judging if you eat them cold straight from the fridge! You can also freeze them in freezer-safe containers or bags for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth.
Can I make this recipe vegetarian?
Absolutely! Simply skip the bacon and swap in 2 tablespoons of olive oil to sauté your aromatics. You can add a teaspoon of smoked paprika to help replace that smoky depth that the bacon brings. The beans will still be incredibly flavorful and nutritious — totally worthy of a spot on your dinner table.
How can I thicken the broth?
Once your beans are fully cooked and tender, use the back of a spoon or a potato masher to gently smash about a quarter of the beans right in the pot. Stir it all together and let it simmer for another 10 minutes — the starchy beans will naturally thicken the broth into something rich and saucy. It’s such a simple trick and it makes a huge difference!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Dried pinto beans — The star of the show! Dried beans give you the creamiest, most authentic result. Just be sure to soak them overnight for the best texture.
- Bacon — Thick-cut bacon adds incredible smoky depth to the broth. You can swap in chorizo for a spicier version, or skip it entirely for a vegetarian pot of beans.
- Mexican lager beer — One full bottle is all you need. This is what gives frijoles borrachos their signature flavor. A light lager is my top pick, but use whatever you have on hand.
- White onion — Diced and sautéed until soft, it builds a sweet, savory base for the broth. Yellow onion works just as well.
- Jalapeños — I use two for a nice, mild kick. If you are cooking for picky eaters or sensitive palates, one jalapeño is plenty — or swap for a green bell pepper for zero heat.
- Garlic — Freshly minced garlic is a must here. I use a generous amount because I really want you to taste it in every bite.
- Roma tomatoes — Diced fresh tomatoes add brightness and a subtle acidity that balances all that richness. Canned diced tomatoes work great too!
- Chicken broth — Adds extra savory flavor to the cooking liquid. Vegetable broth is a great swap if you’re keeping it vegetarian.
- Cumin — Earthy and warm, cumin is absolutely essential in this recipe. Don’t skip it!
- Chili powder — Just a touch for color and a gentle background heat.
- Smoked paprika — This deepens the smoky flavor of the broth in the most wonderful way.
- Salt and black pepper — Season as you go and keep tasting until it’s seasoned the way you like.
- Fresh cilantro — Stirred in at the very end for a pop of freshness. If you’re not a cilantro fan, flat-leaf parsley works as a substitute — I’m not judging!
- Lime juice — A squeeze of fresh lime right before serving brightens everything up beautifully.
How to Make Frijoles Borrachos
Start by soaking your dried pinto beans the night before. Place them in a large bowl, cover with several inches of cold water, and let them soak for at least 8 hours or overnight. When you’re ready to cook, drain and rinse them well. This step helps the beans cook more evenly and makes them easier to digest — it’s worth the small amount of planning ahead!
In a large Dutch oven or heavy-bottomed pot over medium heat, cook your diced bacon until it’s crispy and golden, about 6-8 minutes. You want to render out all that beautiful fat — don’t rush it! Use a slotted spoon to remove the bacon and set it aside, but leave every last drop of that bacon drippings in the pot. Add the diced onion and jalapeños to the pot and cook in the bacon fat for about 5 minutes until they’re soft and translucent. Then add the minced garlic and cook for another 60 seconds, stirring constantly so it doesn’t burn.
Add the diced Roma tomatoes to the pot and stir everything together, scraping up any browned bits from the bottom — that’s pure flavor right there. Pour in the full bottle of beer and let it bubble up and cook for about 2 minutes. Then add your drained soaked beans, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir well, bring the whole pot to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender and the broth has thickened slightly.
Once the beans are perfectly tender, stir the crispy bacon back into the pot. Use a potato masher or the back of a large spoon to smash about a quarter of the beans — this thickens the broth and makes it super creamy and rich without adding anything extra. Let everything simmer uncovered for another 10-15 minutes to let it all come together. Taste and adjust your seasoning, then stir in the fresh chopped cilantro and a big squeeze of lime juice right before serving.
Pro Tips
- Don’t skip the soak — Soaking your dried beans overnight makes a real difference in texture. They cook more evenly and come out creamier. If you forgot to soak, use the quick-soak method: cover beans with water in a pot, bring to a boil for 2 minutes, remove from heat, and let sit for 1 hour before draining and cooking.
- Salt at the right time — I like to add my salt at the beginning along with the other seasonings. As long as the beans are fully soaked first, adding salt early won’t toughen them — it just helps the flavor work all the way through.
- Low and slow is the way to go — Don’t try to rush the simmer on high heat. A gentle, low simmer gives you the creamiest, most tender beans. If the liquid gets too low, just add a splash of warm water or more broth and keep going.
- Smash some beans for creaminess — Mashing a portion of the beans directly in the pot is the secret to that thick, luxurious broth. Don’t skip this step — it makes all the difference between watery beans and something truly special.
- Let them rest before serving — If you can, let the finished beans sit off the heat for 10-15 minutes before serving. They thicken up even more and the flavors settle into each other in the best way.
- Taste as you go — Every beer is a little different, and so is every batch of dried beans. Keep tasting and adjusting your salt, cumin, and lime as you cook — you want the seasoning to be just right before this hits the table.
What to Serve with Frijoles Borrachos
These beans are so versatile — they honestly go with just about everything! Serve them as a hearty side dish, scoop them over rice for a full meal, or use them as a filling for burritos and tacos. Here are some of my favorite pairings:
- Mexican Rice — My personal favorite pairing! A big bowl of rice alongside these beans is an absolutely complete and nutritious meal.
- Warm Flour or Corn Tortillas — For scooping directly into the bowl. Non-negotiable in my house!
- Carne Asada — These beans are the perfect sidekick to grilled, seasoned beef.
- Grilled or Baked Chicken Thighs — A simple, budget friendly protein that pairs beautifully with the smoky bean broth.
- Elote (Mexican Street Corn) — The sweetness of the corn is a wonderful contrast to the savory, smoky beans.
- Freshly Made Guacamole and Tortilla Chips — Set these on the table as an appetizer while the beans finish simmering — it makes the whole experience feel like a fiesta!
However you serve them, I promise this pot of frijoles borrachos is going to be a highly requested recipe in your home from here on out!
Frijoles Borrachos
Ingredients
Method
- The night before, place the dried pinto beans in a large bowl and cover with at least 3 inches of cold water. Let soak for 8-12 hours. Drain and rinse well before using.
- In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced bacon for 6-8 minutes, stirring occasionally, until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the diced onion and jalapeños to the pot with the bacon drippings. Cook over medium heat for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
- Add the diced tomatoes to the pot and stir, scraping up any browned bits from the bottom. Pour in the beer and let it simmer for 2 minutes.
- Add the drained pinto beans, chicken broth, water, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine and bring to a boil over high heat.
- Once boiling, reduce heat to low, cover with a lid slightly ajar, and simmer for 1 hour 45 minutes to 2 hours, or until beans are completely tender. Check occasionally and add a splash of water if the liquid gets too low.
- Once beans are tender, stir the reserved crispy bacon back into the pot. Use a potato masher or the back of a large spoon to mash about one-quarter of the beans directly in the pot to thicken the broth.
- Simmer uncovered for an additional 10-15 minutes until the broth has thickened to your liking. Taste and adjust salt and pepper as needed.
- Remove from heat and stir in the fresh cilantro and lime juice. Serve hot with warm tortillas, rice, or your favorite sides.
