Frijoles Borrachos (Drunken Beans)

Ginger Amiro


This is another of my dad's recipes. Even if you don't care for pinto beans this might change your mind.


★★★★★ 1 vote

An entire family with leftovers for burritos.
4 Hr
Stove Top


  • 1 lb
    pinto beans
  • 1
    small onion, chopped
  • 2 clove
    garlic, minced
  • 1/4 tsp
    black pepper
  • 1/4 lb
    salt pork, cubed
  • 6 c
  • 1 1/4 tsp
  • 4 slice
    bacon, cut into small pieces
  • 1
    14 oz. can tomatoes, chopped
  • 2 - 3
    serrano peppers, seeded, deveined, and minced
  • 2 tsp
    dried cilantro or 2 tbsp. fresh cilantro, chopped
  • 1 bottle
    bottle carta blanca beer

How to Make Frijoles Borrachos (Drunken Beans)


  1. Put beans, onion, garlic, and salt pork into at least a 5 1/2 quart heavy pot with a good lid.
  2. Add water and bring to a rolling boil.
  3. Cover and reduce heat to a slow simmer. Cook for about 3 hours or until beans are nearly tender.
  4. Add the salt and cook uncovered at a little higher heat to reduce the fluid, stir often.
  5. Fry bacon pieces in a skillet until crisp.
  6. Add chopped tomatoes, peppers, and cilantro to the skillet.
  7. Cook at a good simmer for about 10 minutes or until tomato liquid has reduced some and flavors have blended.
  8. Raise the heat to high and add the beer.
  9. Let the mixture come to a roiling boil for 2 or 3 minutes and add it to the beans. Stir to mix.
  10. Replace the lid and cook at a slow simmer for about another hour or until the beans are very tender.

Printable Recipe Card

About Frijoles Borrachos (Drunken Beans)

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern

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