Borracho Beans (frijoles Borrachos)

Tender and creamy Borracho Beans (or Frijoles Borrachos) are an easy Mexican dish made from pinto beans simmered in a beer broth with bacon, onions, tomatoes and spices. Serve with a side of cornbread or flour tortillas for the perfect Tex-Mex dinner! (Source:

Borracho beans, or frijoles borrachos are flavorful, savory, and the perfect Tex Mex side dish! Pinto beans cooked up with bacon, onion and garlic all simmered in a dark beer broth for even more flavor. What Are Borracho Beans?

Borracho Beans (or Frijoles Borrachos in Spanish) translates to “drunken beans.” They’re called this because the beans are cooked in beer. But don’t let the name fool you – these beans won’t leave you feeling boozy. The entire recipe contains only one 12-ounce beer, which translates to one ounce per serving. 

What’s the Difference Between Borracho Beans and Charro Beans?

Borracho beans and charro beans are very similar. The difference is that borracho beans are cooked in beer and charro beans are not. Charro beans are typically cooked in water or chicken or beef broth. 

Borracho Beans Recip

These Borracho beans (“Drunken” beans) are simmered in dark bear to create a bold and flavorful broth with pinto beans, bacon, chilis and spices. They can be made with dried or canned pinto beans and cooked on the stove-top, slow cooker or in the instant pot. (Source: tastesbetterfromscratch.com)

What Are Borracho Beans?

Borracho beans, or “drunken” beans, are similar to Mexican Charro Beans but are simmered in beer, rather than water or broth, giving them a unique flavor. (Source: tastesbetterfromscratch.com)

How to Make Borracho Beans:

1. Cook the Pinto beans: Rinse beans well and add them a large pot with 6 cups of water, a small chunk of onion, bay leaf and ½ teaspoon of salt. Bring them to a boil and reduce the heat to a simmer. Cook the beans for 1 to 2 hours, until the beans are tender, but not bursting. (The drier the beans, the longer it will take). (Source: tastesbetterfromscratch.com)

Make Ahead and Freezing Instructions:

To make ahead: The dry pinto beans can be cooked and stored, along with their reserved liquid, several days in advance, or the entire recipe can be made 2-3 days in advance and stored in the fridge. Rewarm over low heat on the stove. To make the dish even simpler, you can substitute canned pinto beans (see my notes in the recipe card). (Source: tastesbetterfromscratch.com)

Make Charro Beans:

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.



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