Authentic Borracho Beans Recipe (Frijoles Borrachos) Recipe
Enjoy a hearty and flavorful traditional Mexican dish with this Authentic Borracho Beans Recipe, also known as Frijoles Borrachos. Slow-simmered pinto beans soaked in dark beer and seasoned with aromatic spices and jalapeños create a rich and smoky taste. Topped with homemade pico de gallo, this recipe makes a perfect side dish or comforting main.
- Prep Time: 10 minutes plus 8 hours soaking
- Cook Time: 2 hours
- Total Time: 10 hours 10 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Beans and Cooking Base
- 1 lb. dried pinto beans
- 24 oz (2 bottles) dark lager (like Negro Modelo)
- 1 1/2 cups chicken broth or water
- 1 chicken bouillon cube
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 bay leaves
Meat and Aromatics
- 6 strips bacon, diced
- 1 yellow onion, diced
- 1 jalapeño, diced
- 3 garlic cloves, minced
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
Pico de Gallo
- 1/4 white onion, finely diced
- 2 large ripe tomatoes, diced
- 1/2 jalapeño, diced
- 1/4 cup minced cilantro
- 2 limes, juiced
Instructions
- Soak the beans. Rinse the pinto beans thoroughly in a mesh strainer, removing any discolored beans or debris. Place them in a large bowl and cover with at least 3 inches of cold water. Stir in 1 tablespoon of kosher salt until dissolved. Let the beans soak for 8 hours or overnight at room temperature to soften.
- Cook the meat. Place the diced bacon in a large Dutch oven over medium-low heat. Cook, stirring occasionally, until the bacon is crispy and has released its fat, which will serve as the cooking base for the beans.
- Sauté the aromatics. Increase the heat to medium and add the diced yellow onion and jalapeño to the bacon fat. Cook for 2 to 3 minutes until the onion softens. Stir in minced garlic, ancho chile powder, ground cumin, and Mexican oregano, cooking for an additional minute until fragrant.
- Simmer the beans. Drain and rinse the soaked beans, then add them to the pot with the dark lager, chicken broth or water, bay leaves, and the chicken bouillon cube. Season with kosher salt and freshly ground black pepper. Cover and simmer on medium-low heat for 90 minutes. Then remove the lid and continue simmering for another 30 minutes until the beans are thick and creamy, stirring occasionally to prevent sticking.
- Make the pico de gallo. Combine finely diced white onion, diced tomatoes, diced jalapeño, minced cilantro, and lime juice in a small bowl. Mix well and allow to marinate for at least 1 hour before serving for best flavor.
- Finish the beans. Once the beans are tender and creamy, adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaves. Stir in 1 cup of the prepared pico de gallo. Transfer the borracho beans to a serving bowl and top with extra pico de gallo and chopped cilantro for garnish.
Notes
- Soaking the beans overnight reduces cooking time and improves texture.
- Using dark lager beer adds a deep, rich flavor but can be substituted with non-alcoholic beer or additional broth for alcohol-free versions.
- The recipe uses bacon for smoky flavor; for a vegetarian version, omit bacon and add smoked paprika.
- Adjust jalapeño quantity according to spice preference.
- Pico de gallo can be made ahead and refrigerated to enhance flavor melding.
Keywords: Borracho Beans, Frijoles Borrachos, Mexican beans recipe, pinto beans, beer beans, traditional Mexican food
