Dave's Drunken Beans
Submitted by tibbiemom
Pinto beans simmered in beer and chicken stock with rendered bacon, sliced jalapeños, garlic, onion, and fresh cilantro. A smoky, spicy Tex-Mex side known as frijoles borrachos that pairs with anything off the grill.
YIELD
8 servingsPREP
15 minCOOK
READY
Drunken beans, or frijoles borrachos, are a Tex-Mex border classic where the beans cook in beer instead of plain water. The result is deeper, slightly bitter, and far more interesting than your average pot of pinto beans.
Dicing the bacon and rendering it first builds the foundation. The pork fat carries flavor, the crisp bits get reserved for stirring back in at the end, and the leftover tablespoon of fat is exactly what you want for sweating the onion and garlic.
Four sliced jalapeños with seeds intact go in after the first 30 minutes, not at the start. This timing matters. Adding them later keeps their flavor bright and their heat punchier instead of cooking it into a dull background warmth. Finish with a generous handful of fresh chopped cilantro just before serving.
Chef Tips
- Soak the beans the night before, this cuts cooking time and gives you creamier results
- Use a Mexican lager like Modelo or Tecate, light beer is ideal, an IPA will turn the pot bitter
- Check water level every 30 minutes and top up with more broth or water to keep beans submerged
- Salt only after the beans are tender, salting too early can keep them from softening
Variations
Ingredients
Directions
In a large saucepan, sauté the bacon over medium heat until the fat is rendered.
Remove the bacon with a slotted spoon and set aside.
Pour off all but 1 tablespoon of fat and add the onion and garlic.
Cook for 2 to 3 minutes, until the onion is translucent.
Add the beans, stock or water, and beer.
Bring to a boil, reduce the heat to a simmer, and cook for about 1 hour, checking every 30 minutes or so.
Add the jalapenos after the first 30 minutes of cooking, and add more broth or water as needed to keep the beans covered.
When the beans are tender, season with salt and pepper.
Stir in the cilantro, and serve.
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