Frijoles Borrachos Mexican Drunk Beans

Dive into the bold and comforting flavors of **Frijoles Borrachos**, or Mexican Drunk Beans, a hearty dish that’s brimming with authentic Mexican flair. This crowd-pleasing recipe features tender pinto beans simmered to perfection in a savory blend of crispy bacon, fragrant garlic, smoky cumin, and the subtle malty notes of Mexican beer. Diced tomatoes, fresh jalapeño, and vibrant cilantro add layers of freshness, while a splash of chicken or vegetable broth ties it all together into a rich, flavorful stew. Perfect as a side dish, a hearty dip, or even a stand-alone meal, these beans are elevated with a squeeze of lime and an optional sprinkle of reserved crispy bacon for that extra touch. Whether you’re hosting a fiesta or craving a robust weeknight dinner, this recipe is a must-try for any lover of authentic Mexican cuisine.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 cups Pinto beans, dried
• 6 cups Water
• 6 slices Bacon, chopped
• 1 large Onion, diced
• 4 cloves Garlic cloves, minced
• 2 large Tomatoes, diced
• 1 medium Jalapeño, diced
• 1 bunch Cilantro, chopped
• 12 fluid ounces Mexican beer (e.g., lager)
• 1.5 teaspoons Salt
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 2 cups Chicken or vegetable broth
• 1 lime Lime, sliced into wedges (for garnish)

Directions

Step 1

Rinse and sort through the dried pinto beans, removing any debris or damaged beans.

Step 2

In a large pot, add the pinto beans and 6 cups of water. Bring to a boil over high heat, then reduce the heat to low and let simmer for 1 hour or until the beans are tender but not mushy. Drain and set aside.

Step 3

In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.

Step 4

Add the diced onion to the pan and sauté in the bacon fat until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the diced tomatoes, jalapeño, and chopped cilantro to the pan, stirring well to combine. Cook for 3-5 minutes to allow the flavors to meld.

Step 6

Pour the Mexican beer into the pan and scrape the bottom to deglaze, incorporating any browned bits. Let the mixture simmer for 2 minutes.

Step 7

Add the cooked pinto beans, chicken or vegetable broth, salt, ground cumin, and black pepper to the pan. Stir to combine all the ingredients.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-30 minutes, or until the liquid reduces slightly and the beans are infused with flavor.

Step 9

Stir the crispy bacon back into the pan, reserving a small amount for garnish if desired.

Step 10

Taste and adjust seasoning as needed. Remove from heat.

Step 11

Serve warm, garnished with additional cilantro and a lime wedge on the side.

Nutrition Facts

Serving size	(3077.2g)

Amount per serving	% Daily Value*
Calories	2086.2

Total Fat 45.2g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 0g
Cholesterol 99mg	0%
Sodium 6934.5mg	0%
Total Carbohydrate 296.3g	0%
Dietary Fiber 72.3g	0%
Total Sugars 27.2g
Protein 129.8g	0%

Vitamin D 0IU	0%
Calcium 703.0mg	0%
Iron 18.0mg	0%
Potassium 7510.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.3%

Protein: 24.6%

Carbs: 56.1%