Drunken Beans (Frijoles Borrachos) Recipe (2024)

What are drunken bean or frijoles borrachos?

Drunken beans, also known as frijoles borrachos are basically pinto beans simmered in Mexican beer and bacon.

Are charro and drunken beans the same thing?

They are very similar. The main differences lie in the specific ingredients used, the inclusion of beer in drunken beans, and the spice level. Drunken beans tend to be spicier compared to charro beans. The addition of jalapeños or other hot peppers in drunken beans adds heat and a more intense flavor profile.

Can I use canned beans to make drunken beans?

Absolutely! You can use canned pinto beans. Make sure you drain and rinse them before.

How do I soak beans?

Place 4 quarts water (or more if needed) in a large bowl and add beans. Soak for at least 8 hours or overnight. Make sure the beans are completely covered with plenty of water.

How do I cook dried beans if I didn’t soak them before?

You can cook the beans without pre-soaking them in the pressure cooker; just increase the pressure cooking time from 20 minutes (for soaked beans) to 40 minutes.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

• ▢ 6 slices bacon , cut into 1/4-inch pieces
• ▢ 1 cup onion , finely diced
• ▢ 1 cup green pepper , finely diced
• ▢ 1 – 2 Serrano or Jalapeño pepper , stemmed, seeded, and diced
• ▢ 3 cloves garlic , minced
• ▢ 1 lb (16 oz) dried pinto beans, picked over, rinsed and soaked (see notes for canned beans)
• ▢ 1 can (14.5 oz) diced tomatoes (I used Rotel tomatoes for extra heat)
• ▢ 12 oz Mexican beer (such as Negra Modelo or Dos Equis)
• ▢ 3 cups (720 ml) chicken or vegetable stock
• ▢ 1-2 teaspoon kosher salt
• ▢ 1 teaspoon cumin
• ▢ 1/4 teaspoon black pepper

INSTANT POT INSTRUCTIONS (DRIED BEANS):

• Turn on the Instant Pot on the “Sauté” mode. When hot, add the bacon and sauté for 1 minute. Add the onions, green pepper, serrano pepper, and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.

• Pour in soaked/drained beans, tomatoes, beer, stock, salt, cumin, and pepper; mix well.

• Place lid on Instant Pot, make sure the steam release valve is on “sealing.” Press “Bean/Chili” mode and cook for 20 minutes. When the time is over allow pressure to release naturally, about 5 – 8 minutes. When the time is over, carefully turn the valve to “Venting” to release the pressure. Then remove the lid.

• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.

• Serve the beans topped with fresh cilantro, if desired.

STOVETOP INSTRUCTIONS (DRIED BEANS):

• Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally.

• Add the onions, green pepper, serrano pepper, and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.

• Add in soaked/drained beans, tomatoes, beer, stock, 3 cups water, salt, cumin, and pepper; mix well.

• Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering partially covered for about 60 – 90 minutes, or until the beans and soft. Stir the beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot; add more water or stock if necessary.

• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.

• Serve the beans topped with fresh cilantro, if desired.

STOVETOP INSTRUCTIONS (CANNED BEANS):

• Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally.

• Add the onions, green pepper, serrano pepper, and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.

• Add 4 cans of undrained canned beans, tomatoes, beer, stock, salt, cumin, and pepper; mix well.

• Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering partially covered for about 20-25 minutes. Stir the beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot; add more water or stock if necessary.

• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.

• Serve the beans topped with fresh cilantro, if desired.

SLOW COOKER INSTRUCTIONS (DRIED BEANS):

• Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Add the onions, green pepper, serrano pepper, and sauté for 3 minutes. Add the garlic and sauté for 30 seconds. Note: If your slow cooker does not have a saute function, you can do this over the stove in a skillet and then transfer it to the slow cooker.

• Add to the slow cooker the soaked/drained beans, tomatoes, beer, stock, 1 teaspoon salt, cumin, and pepper; mix well.

• Cover with the lid and cook on low for 6-8 hours. When the beans are soft but still a little more firm than you'd like (around hour 5), taste and add the second teaspoon of salt (more or less to your taste) and continue cooking until done.

• Serve the beans topped with fresh cilantro, if desired.

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