Borracho Beans (Frijoles Borrachos)

Unlike many quick one-pot versions, this recipe builds flavor in stages. The dried beans are cooked separately first, then simmered with aromatics, bacon, and beer. This extra step makes a noticeable difference – giving you beans that are tender but not mushy, with a broth that’s creamy, bold, balanced, and deeply savory.

The result is a pot of beans that feels comforting, generous, and full of tradition – perfect for feeding a crowd or serving alongside some tortillas, rice and many of your favorite Mexican dishes.

🔎 What Are Borracho Beans?

Borracho beans are Mexican pinto beans cooked with bacon, tomatoes, dark beer and spices, creating a rich, savory broth with deep flavor.

🔎 How Do You Make Borracho Beans From Scratch?

Cook soaked pinto beans separately until tender, then simmer them with cooked, crispy bacon, aromatics, tomatoes, and dark beer to build flavor without overcooking the beans.

✔️ Ingredients, Substitutions and Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Pinto Beans: Dried beans give the best texture and flavor. Cooking them separately ensures they stay intact and creamy-not mushy and their broth adds a lot of flavor to the final dish. I provide instructions if you prefer using canned beans.
• Bacon: Adds smoky richness and depth. You only need a bit of the rendered fat to flavor the entire dish..
• Dark Beer (like Negra Modelo): Adds malty, slightly bitter notes that balance the richness of the bacon. I prefer Dark Mexican beer for it’s smoother taste.
• Aromatics (Onion, Garlic, Jalapeño): Build the foundation of flavor. Jalapeño adds mild heat without overpowering the dish.
• Spices (Cumin, Oregano, Chili Powder): Warm, earthy spices that define the classic flavor profile.
• Diced Tomatoes: Add acidity and body to the broth.
• Cilantro: Fresh finish that brightens the whole dish.

🔎 How to Make Borracho Beans?

Scroll to the printable recipe card for exact directions and cooking times.

1. Soak the beans: Place dried beans in a large bowl and cover with water (at least 2 inches above). Soak for 6 hours or overnight. Drain and rinse.
2. Cook the beans: Transfer beans to a large pot, cover with fresh water, and add the bay leaf. Bring to a boil, then simmer gently for 2 to 2½ hours until tender but still firm.

3. Drain the beans: When the beans become tender, Rreserve ¼ cup of the cooking liquid, then drain the beans. Set aside.
4. Cook the bacon: In the same pot, cook bacon until crispy. Transfer to a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the pot.

5. Sauté aromatics: Add onion and jalapeño. Cook until softened, scraping up browned bits. Stir in garlic, chili powder, oregano, cumin, and salt. Cook until fragrant.

6. Build the broth: Add diced tomatoes and beer. Simmer briefly while scraping up any remaining browned bits.
7. Simmer everything together: Return beans and reserved liquid to the pot. Bring to a gentle simmer and cook for about 15 minutes.

8. Finish and serve: Stir in bacon and cilantro. Taste and adjust seasoning.

✔️ Using Canned Beans (Shortcut Method)

• Use 4 (15-ounce) cans of pinto beans with their liquid.
• Follow the recipe starting with cooking the bacon. After adding the beer, stir in the beans and add the bay leaf. If the mixture looks too thick, add about ¼ cup of water.
• Simmer for about 15 minutes over low heat.

Important note: Because canned beans are already fully cooked, the broth may not thicken as much as when using dried beans. If needed, simmer a bit longer to concentrate the flavors or adjust the consistency with a splash of water or broth.

🤔 Frequently Asked Questions

✔️ Make Ahead, Storage & Reheating

• Make ahead: make 1-2 days ahead of time.Flavor improves as it sits.
• Storage: Store in an airtight container in the refrigerator for 4-5 days.
• Freezer: Cool completely and store in a freezer-safe container. Freeze up to 3 months.
• Reheat: Over low heat, stirring frequently until warm through. Add a splash of water or broth as needed. You can also warm smaller portions in the microwave.

💛 Intentional Cooking

Your priorities, your recipe. Learn about Intentional Cooking.

Finances: A single pound of dried beans can feed a crowd, making this a deeply satisfying and budget-friendly dish built from simple pantry staples.

Animal Welfare: If using bacon, consider sourcing from producers that prioritize better living conditions for animals. Small choices can support more humane food systems.

Community, Culture and Tradition: Frijoles borrachos are rooted in Mexican home cooking-where simple ingredients, time, and technique transform into something deeply flavorful and meant to be shared.

Borracho Beans (Drunken Beans)

Kathy McDaniel

Borracho Beans (Frijoles Borrachos) are a traditional Mexican pinto bean dish simmered with bacon, tomatoes, spices, and dark beer for a rich, smoky broth. This authentic recipe uses dried beans for the best texture, with easy options for canned beans or vegetarian variations.

Print Pin

Makes 12 servings

Ingredients 

1x2x3x

• ▢ 1 pound dried pinto beans,

  instructions for using canned beans, below


• ▢ Water, (enough to cover the beans by 2 inches)
• ▢ 1 bay leaf, if the leaf is very small, add 2
• ▢ 8 ounces uncooked bacon,

  chopped (1/2-inch pieces)


• ▢ 1 small onion, finely chopped
• ▢ 1 jalapeño, seeded, deveined and diced
• ▢ 4 garlic cloves, minced
• ▢ 2 teaspoons ground chili powder
• ▢ 1 teaspoon

  dried oregano


• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon salt
• ▢ 1 (14-ounces)

  can diced tomatoes


• ▢ 1 (12-ounces) bottle dark lager beer (Negra Modelo)
• ▢ 1/4 cup chopped cilantro

Instructions 

Soak the Beans:

1. Place the dried beans in a large bowl. Pick out and discard any debris or shriveled bean. Pour enough water to cover them completely (at least 2-inches over top of beans). Soak them for 6 hours or overnight. Drain and rinse under cold running water.

Cook the Beans:

1. Transfer the beans to a large pot or a Dutch oven and add enough water to cover the beans by 2 inches ((about 10 cups of water). Add the bay leaf. Bring to a boil and then, lower the heat. Cover and simmer until the beans are fully cooked, tender but still firm, about 2 to 2 1/2 hours, checking the beans after 2 hours of simmering to make sure they don’t overcook and become mushy.

Drain the Beans:

1. Reserve about 1/4 cup (or 1/3 cup) of the bean cooking liquid and then, drain the beans. You can leave the beans in the colander or transfer them to a bowl. Quickly rinse and dry the pot.

Cook Bacon:

1. Return the pot to the stove and cook the bacon over medium-high heat, stirring frequently until crispy. Transfer the bacon to a plate lined with paper towels. Set aside. You want to leave about 1 tablespoon of bacon grease in the pot or Dutch oven.

Sauté Aromatics:

1. Into the same pot, add the onions and jalapeño and cook, scraping up any browned bits on the bottom of the pot, until the vegetables have softened, about 5 minutes. Stir in the garlic, chili powder, dried oregano, ground cumin and salt and cook for about 40 seconds or until aromatic.

Simmer:

1. Stir in the diced tomatoes with their juices and the beer. Cook for about 2 minutes scraping up any browned bits that still remaining stuck at the bottom of the pot. Return the beans and their cooking liquid to the pot and as soon as the mixture is about to boil, lower the heat and simmer for about 15 minutes.

Serve:

1. Stir in the cooked bacon and the cilantro. Serve.

Notes

• Perfect Texture Beans: Cooked beans should be completely tender but still firm and not mushy. Most of the beans will look whole.
• Using Canned Beans: Use 4 (15-ounces) cans of pinto beans with their juices. Follow the recipe starting by cooking the bacon. After adding the beer, add the bay leaf and cook for about 2 minutes, stir in the beans with their liquid. Add 1/4 cup of water if the mixture looks too thick and dry. Simmer for 15 minutes over low heat.
• Make Vegetarian/Vegan Borracho Beans: You will need the following additional ingredients:

1 tablespoon olive oil,
1/4 cup diced green bell peppers, 
1/8 teaspoon ground black pepper
1 teaspoon vegetable bouillon (optional but recommended). You can reduce the amount of salt if preferred as some brands of bouillon can be a bit salty. Season the final dish to taste with salt and ground black pepper. 
Skip the bacon, instead sauté the onions, jalapeño and green bell peppers in olive oil. Follow the recipe as written, adding the vegetable bouillon For vegans, make sure to use vegan beer.
  Dark Ale: If you can’t find Mexican dark beer like Modelo Negra, any dark ale without sour notes will work. You can also use pale ale if that’s all you have at home.

Nutrition

Calories: 216 kcal, Carbohydrates: 25 g, Protein: 11 g, Fat: 8 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.02 g, Cholesterol: 12 mg, Sodium: 330 mg, Potassium: 593 mg, Fiber: 6 g, Sugar: 1 g, Vitamin A: 147 IU, Vitamin C: 5 mg, Calcium: 53 mg, Iron: 2 mg

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