Drunken Cowboy Beans

Donna Graffagnino


I got the original recipe from a friend but then I kicked it up and made it drunk. It's way better with the tequila and tasso or chorizo sausage, but you can use your favorite sausage or even ground beef if you like. This goes great with BBQ, steaks, or any Tex-Mex dishes that need a little side kick.

☆☆☆☆☆ 0 votes
20 Min
3 Hr 30 Min
Stove Top


1 lb
dried pinto beans, washed and soaked overnight
1 large
onion, diced
1/2 lb
tasso or chorizo, sliced or diced
3 Tbsp
chili powder
1 Tbsp
1 Tbsp
fresh cilantro, chopped
1 c
pace salsa
1/3 c
+ 2 tbsp tequila
salt and fresh cracked pepper
2 Tbsp
chopped cilantro leaves for garnish
sliced jalapeno peppers for garnish


1Saute onions in a little olive oil, add spices and sausage. Cook till onions are clear. Add drained beans and enough water to cover.

Bring to boil and reduce to simmer for 1 1/2 hours.
2Add salsa and tequila, cook until beans are tender, about another 1 1/2 hours, adding water if needed, but not too much. Beans should be thick.
3Taste and add salt and pepper as needed.

Garnish with chopped cilantro or sliced jalapenos if desired.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: For Kids, Healthy, Heirloom