Borracho Beans (Mexican Drunken Beans with Beer & Bacon)

If you love bold, smoky, and slightly spicy flavors, you’re going to fall in love with Borracho Beans, also known as Mexican Drunken Beans. These hearty pinto beans are simmered with beer, bacon, onion, garlic, and chiles for a rich, savory side dish that pairs perfectly with tacos, carne asada, brisket, or BBQ.

They’re called “drunken” beans because of the beer in the broth — and yes, it adds incredible depth of flavor without tasting boozy.

🌶️ Why You’ll Love These Borracho Beans

Packed with smoky, savory flavor
Perfect for cookouts, potlucks, and family dinners
Easy to make on the stovetop or slow cooker
Budget-friendly and filling
Naturally gluten-free (use gluten-free beer if needed)

🛒 Ingredients

1 lb dried pinto beans, rinsed
6 slices bacon, chopped
1 small onion, diced
4 cloves garlic, minced
1–2 jalapeños, finely chopped (optional for heat)
1 cup beer (lager or Mexican beer like Modelo)
5 cups chicken broth (or water)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt & black pepper, to taste
2 tbsp chopped fresh cilantro (optional)

👩‍🍳 Instructions

Step 1: Cook the Bacon & Aromatics

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
Remove bacon and set aside, leaving the fat in the pot.
Add onion and sauté until soft.
Stir in garlic and jalapeños; cook 30 seconds until fragrant.

Step 2: Simmer the Beans

Add rinsed pinto beans to the pot.
Pour in beer and chicken broth.
Stir in cumin, chili powder, smoked paprika, salt, and pepper.
Bring to a boil, then reduce heat to low.
Cover and simmer for 1½–2 hours, stirring occasionally, until beans are tender.

Step 3: Finish

Stir the cooked bacon back into the pot.
Taste and adjust seasoning.
Sprinkle with fresh cilantro before serving.

🫘 Serving Suggestions

Serve Borracho Beans with:

Tacos, burritos, or enchiladas
Grilled steak, chicken, or brisket
Cornbread or warm tortillas
As a base for rice & bean bowls

Borracho Beans