The magical fruit meets bacon and beer.
That’s right, today we’re talking drunken beans. Also known as frijoles borrachos. Or if I were given the naming rights to this one, which I guess I am, I’d probably go more along the lines of Bacon and Beer Simmered Beans.
Whatever you call them, though, these guys have been on my Mexican food cooking bucket list for awhile. I somehow only discovered them a few years ago at a local Mexican restaurant. (Where had they been all my life?!) And ever since, I instantly order them whenever I spot them on a menu. I mean, is there any way to go wrong with beans simmered in dark beer and bacon?! Not in my book. Well, my only complaint is that most people simmer these guys low and slow for hours, and I usually tend to be fairly impatient when it comes to wanting Mexican food right now.
So I created a 30-minute drunken beans recipe that is way more my style. And way easy. And way good.
For those of you who’ve never tried drunken beans, they are basically just that — pinto beans simmered in dark Mexican beer, bacon, onions, a handful of seasonings, and topped with cilantro. Most of the alcohol from the beer boils out during cooking, and you’re left with some seriously savory, soupy, and scrumptious frijoles. I went with Negra Modelo beer to get that nice, deep, dark flavor, but really just about any beer would work.
Here’s how to make ’em…
Begin with your bacon. Mmmmmbacon.
Dice up a few slices, then fry them in a large saute pan or medium saute pan until crispy. Remove bacon with a slotted spoon, and leave about 1 tablespoon of bacon grease in the pan.
Then saute the onions and jalapeno up in that bacon grease for extra bacon-y flavor.
Add your beer…
…and frijoles…
…and a few seasonings. Then let ’em simmer for about 20 minutes on medium-low heat.
Then serve warm, and sprinkle on a little cilantro for freshness. And dive in with a spoon. :)
Ok, after staring at these photos for an hour, I’m off to make another batch with my leftover beer. So frijole-flippin’ good. Cheers!
Drunken Beans (Frijoles Borrochos)
Ingredients
- 4 pieces (uncooked) bacon, diced
- 1 small white onion, finely diced
- 1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
- 4 garlic cloves, minced
- 1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
- 4 (15-ounce) cans pinto beans, rinsed and drained
- 1 Tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 Tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
- Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
- When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.
Notes
Did you make this?Let me know how it turned out in the comments below!
Awesome!!!! Everything about this dish is phenomenal.
This recipe was fast, easy and so delicious. I’m not a bean fan of any kind. However, even I ate them?
I’m not a great cook but I was able to replicate it. It tasted delicious. However, the farts are BAD. Totes worth it tho.
excellent do leftovers freeze well
A little too sweet, will make again withoug brown sugar. Maybe my beer wasnt dark enough.
Hi Kath! We’re sorry you found this too sweet. Definitely feel free to use less brown sugar or leave it out entirely if you like.
I made this to add to a taco bar for a large family gathering and we ran out of these first. People are still talking about them! It is super easy to make too. Through everything together and walk away.
Wow! The flavor of these beans is amazing. I followed the recipe exactly, but I did omit the salt. Can’t wait for my husband to try! Sure to be a staple around here. Thank you for the delicious recipe!!
Thank you, Kristee — we’re so glad you enjoyed them and we hope your husband does as well!
Thank you for this super super tasty recipe! For a second I’ve been tempted to add some pureed tomatoes but I resisted and I’m happy that I did. The recipe did not need any improvement – it’s delicious.
Thank you, we’re so glad you enjoyed it!
My sis is a great cook. She took this version and stunned us with hers. I dare you! Fry bacon, remove meat using the fat. Brown garlic onion, Anaheim pepper til soft. Add forth cup tomato paste and stir til paste carmelizes, then add half cup of TEQUILA! Yes! Then add beans and a bundle of cilantro plus 3 cups water. Cook for at least 3hours in low ove. Remove to stovetop, and when simmering add beer and cook for few minutes more! Serve with fresh quesso and lime. Yuosser! Sprinkle w/bacon if that hasn’t already been snatched up!
Thank you Rose!
Thanks for sharing, we think that sounds great! :)
Those sound AMAZING!
Thanks — we hope you enjoy them! :)