These irresistible Borracho Beans have become my latest obsession after countless attempts to recreate the incredible version from my local Mexican restaurant. Simmered in dark beer with crispy bacon, fresh chilies, and aromatic spices, these “drunken” beans develop a rich, complex flavor that’s absolutely impossible to resist. While they’re a slight adaptation of traditional Charro beans, the beer adds an unmistakable depth that takes them to a whole new level!
Why You’ll Love These Borracho Beans
- Bold, complex flavor from dark Mexican beer
- Three convenient cooking methods (stovetop, Instant Pot, or slow cooker)
- Perfectly tender beans in a rich, savory broth
- Customizable heat level – make them as mild or spicy as you like
- Great make-ahead dish that freezes beautifully
- Naturally gluten-free and easily adapted for vegetarian diets
- Perfect for potlucks and serving crowds
I’ve spent weeks testing different variations to get these beans just right. The key is using a good dark Mexican beer – it adds this incredible malty sweetness that perfectly balances the smoky bacon and spicy chilies. While dried pinto beans are traditional (and my preference!), I’ve included options for using canned beans when you’re short on time.
The beauty of this recipe is its versatility. Serve it as a hearty main dish with warm tortillas, or as a show-stopping side for your next taco night. I’ve even had readers tell me they love serving these beans alongside their Mexican Street Corn for the ultimate feast!
After making these countless times, I can confidently say the brief extra effort of using dried beans is totally worth it. They develop the most incredible texture and really soak up all those amazing flavors. But don’t worry – I’ve included plenty of tips and shortcuts below to help you make the absolute best batch of Borracho Beans, regardless of which method you choose!
Key Ingredients That Make These Beans Special
Let me walk you through the essential ingredients that give these Borracho Beans their incredible depth of flavor – I’ve tested countless combinations to get this just right!
- Dried Pinto Beans: The star of our show! While you can use canned beans in a pinch, dried beans develop a creamier texture and better absorb all those amazing flavors. I love how they slowly transform during cooking, getting perfectly tender while soaking up the beer and spices.
- Dark Mexican Beer: This is what makes them “borracho” (drunken)! Choose a rich, dark Mexican beer like Negra Modelo or Dos Equis Ambar. The beer adds a subtle maltiness and depth that you just can’t get any other way. Don’t worry – the alcohol cooks off, leaving behind incredible flavor.
- Bacon + Ham: This dynamic duo creates our flavor base. The bacon renders its fat, which we’ll use to sauté our aromatics, while the ham adds hearty bites throughout. For extra authenticity, try adding some Mexican chorizo like they do at my favorite local spot.
- Fresh Chilies: I use a combination of jalapeños and chipotle peppers in adobo. The fresh jalapeños bring bright heat, while the chipotles add a gorgeous smoky undertone. Feel free to adjust the amount to match your heat preference!
My Top Tips for Perfect Borracho Beans
After making these beans countless times, I’ve learned a few secrets that make all the difference:
- Don’t rush the beans: When cooking dried beans, patience is key. They should be tender but still hold their shape – you don’t want them mushy! Test a few beans by squishing them between your fingers; they should be creamy inside but not falling apart.
- Save that bean broth: Whatever you do, don’t throw away all the cooking liquid from your beans! Reserve about ¼ cup – it’s full of flavor and helps create that perfect final consistency. I learned this trick from watching the cooks at my favorite Mexican restaurant.
- Layer your flavors: Start by rendering the bacon slowly to create a flavorful base. Then sauté your onions and garlic in that gorgeous bacon fat before adding the remaining ingredients. Each step builds another layer of flavor!
- Let them rest: Like many bean dishes, these taste even better the next day once the flavors have had time to meld. If you can, make them ahead and gently reheat when ready to serve.
Step-by-Step Instructions for Perfect Borracho Beans
Let me walk you through exactly how to make these incredible drunken beans! I’ve tested this recipe dozens of times to get the method just right. The key is building layers of flavor as you cook.
Cooking the Dried Beans
- Start by sorting and rinsing your beans thoroughly – nobody wants a surprise pebble in their bowl!
- Add beans to a large pot with water, onion chunk, bay leaf, and salt. The water should cover beans by about 2 inches.
- Bring to a boil, then reduce to a gentle simmer. Cook 1-2 hours until tender but still holding their shape.
- Test a few beans by squishing between your fingers – they should be creamy inside without falling apart.
- Drain beans but save ¼ cup of that precious cooking liquid – it’s liquid gold for flavor!
Creating the Flavorful Base
Here’s where the magic happens! We’re going to build rich layers of flavor:
- Cook chopped bacon in a large pot until it starts to crisp – about 5-6 minutes. The rendered fat will be our flavor base.
- Add diced onion and minced garlic to the bacon fat, cooking until the onion turns translucent and fragrant.
- Stir in ham, tomatoes, jalapeños, and that smoky chipotle pepper. Let them get friendly with each other for about 5 minutes.
- Pour in your dark Mexican beer – I love using Negra Modelo for its rich maltiness.
- Add those perfectly cooked beans and the reserved cooking liquid.
Delicious Ways to Serve Borracho Beans
These beans are incredibly versatile! Here are my favorite ways to enjoy them:
- As a Main Dish: Serve in deep bowls topped with fresh cilantro, diced onion, and warm tortillas on the side. Perfect with chicken enchiladas for a complete meal.
- Party Perfect: Set up a toppings bar with diced avocado, lime wedges, fresh jalapeños, and crumbled queso fresco. Your guests will love customizing their bowls!
- Make-Ahead Magic: These beans actually taste better the next day! Store in an airtight container in the fridge for up to 5 days.
- Freezer-Friendly: Cool completely, then portion into freezer containers. They’ll keep beautifully for up to 3 months.
Pro Tip: When reheating, add a splash of beer or broth if the beans seem thick – they’ll continue absorbing liquid as they sit!
FAQs & Final Thoughts
Frequently Asked Questions
Old or improperly stored dried beans can take much longer to cook. If your beans aren’t softening, they might be past their prime. For best results, buy beans from stores with good turnover and store them in an airtight container. Adding salt at the beginning of cooking actually helps beans become tender, contrary to old cooking myths!
While beer gives these beans their signature flavor, you can substitute chicken broth for a delicious non-alcoholic version. The taste will be different but still wonderfully savory. Try my Chile Verde for another amazing Mexican dish that doesn’t use alcohol.
The heat level is completely customizable! Start with less jalapeño and chipotle, then taste and add more if desired. Remember, you can always add more heat, but you can’t take it away. The beer and bacon provide such wonderful flavor that these beans are delicious even with minimal spice.
Final Thoughts
There’s something magical about a pot of beans simmering away on the stove, filling your kitchen with the most amazing aromas. These Borracho Beans have become my go-to recipe when I’m craving something hearty and flavorful. The combination of dark beer, smoky bacon, and tender beans creates pure comfort in a bowl.
Don’t be afraid to make the recipe your own! Play around with different types of dark beer, adjust the spice level, or try adding your favorite Mexican-style chorizo. And please, don’t skip that garnish of fresh cilantro at the end – it adds the perfect bright finish to these rich, satisfying beans.
Remember to save some leftovers if you can – these beans taste even better the next day! I’d love to hear how your Borracho Beans turn out and what creative twists you add to make them your own.
BORRACHO BEANS
Equipment (affiliate links)
- 1 Colander
- 1 Large pot
Ingredients
- 1 pound dried pinto beans (2 cups)
- 6 cups water or more if needed
- 0.25 of an onion
- 0.5 teaspoon salt
- 1 bay leaf
- 5 slices bacon chopped
- 1 cup diced ham or sausages
- 0.5 of a yellow onion chopped
- 3 cloves garlic minced
- 2 tomatoes diced
- 1 jalapeno or serrano pepper seeded and chopped
- 0.5 – 1 chipotle pepper in adobo sauce chopped (optional, but recommended for a smoky spice)
- 1 cup fresh chopped cilantro (about ½ bunch)
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon Dried oregano
- Salt and pepper to taste
- 12 oz. dark beer (Mexican beer, if possible)
Instructions
- Pour beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and ½ teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving ¼ cup of the liquid. Set aside.
- Add the bacon to a large pot and cook for about 5 minutes or until cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.
- Taste and season with salt and pepper, or additional spices if needed.
- Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.
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