Borracho Beans

Frijoles borrachos, or “drunken beans," get their name from the beer that goes in right before serving, adding a malty depth that sets these pinto beans apart from every other pot you’ve ever made. This is a Tex-Mex staple that starts with dried pintos simmered low and slow with pork and garlic until they’re creamy and soft, then finished with a sauteed mix of jalapenos, tomatoes, and onions cooked in bacon drippings.

The bacon drippings aren’t optional here. That rendered fat carries a smoky richness into the vegetables that olive oil or butter just can’t replicate, and it ties together the pork-simmered beans with the sauteed sofrito.

Pour the beer in just before serving, not during the long simmer. You want that fresh, yeasty bite to hit your tongue, not cook out into nothing. A Mexican lager works best, but any light beer will do.

Save that bean cooking liquid. It’s liquid gold, packed with starch and pork flavor. Add it back to adjust the consistency from brothy to thick, or use it as a base if you decide to mash these into refried beans.

Pro Tips

• Soak the beans overnight. It cuts the cooking time significantly and gives you more evenly cooked beans.
• Use a bone-in pork piece like a ham hock or salt pork for the simmering step. It adds body and smokiness to the broth.
• Seed the jalapenos if you want less heat but keep them whole for a spicier pot.
• These beans taste even better reheated the next day after the beer and spices have had time to marry.

Variations

• Mash half the beans and stir them back in for a thicker, creamier consistency.
• Add chopped cilantro and a squeeze of lime right before serving for a fresh, bright finish.
• Swap beer for dark Mexican beer like Negra Modelo for a richer, more complex flavor.