Frijoles Borrachos: A Flavorful Mexican Classic
Frijoles Borrachos, or “Drunken Beans,” is a beloved Mexican dish that pairs tender pinto beans with smoky bacon, sausage, and a splash of beer for depth and richness. This hearty dish is further elevated with aromatic spices and the vibrant addition of fresh pico de gallo. Perfect as a side or a main course, Frijoles Borrachos is sure to become a favorite on your table.
Ingredients for Frijoles Borrachos
For the Beans:
- 1 lb. dried pinto beans
- 6 strips bacon, diced
- 6 large smoked sausages or wieners, cut into pieces
- 1 yellow onion, diced
- 1 jalapeño, diced
- 3 garlic cloves, minced
- 1 tbsp ancho chile powder
- 1 tsp ground cumin
- 1/2 tsp Mexican oregano
- 2 bay leaves
- 24 oz dark lager (e.g., Negro Modelo)
- 1 1/2 cups chicken broth or water
- 1 chicken bouillon cube
- Kosher salt
For the Pico de Gallo:
- 1/4 white onion, finely diced
- 2 large ripe tomatoes, diced
- 1/2 jalapeño, diced
- 1/4 cup minced cilantro
- Juice of 2 limes
Step-by-Step Instructions
1. Soak the Beans:
- Place the beans in a mesh strainer and rinse thoroughly. Remove any discolored beans or debris.
- Transfer the beans to a large bowl and cover with at least 3 inches of cold water. Add 1 tablespoon of kosher salt and stir until dissolved.
- Let the beans soak at room temperature for 8 hours or overnight.
2. Cook the Bacon:
- Heat a large Dutch oven over medium-low heat and add the diced bacon.
- Cook until the bacon is crispy and the fat has rendered, stirring occasionally.
3. Sauté the Aromatics:
- Increase the heat to medium and add the diced onion and jalapeño. Cook for 2–3 minutes until the onion softens.
- Add the minced garlic, ancho chile powder, cumin, and Mexican oregano. Cook for an additional minute, stirring to combine.
4. Simmer the Beans:
- Drain and rinse the soaked beans, then add them to the pot with the cooked bacon and aromatics.
- Pour in the beer, chicken broth or water, and add the bouillon cube, bay leaves, salt, and pepper.
- Cover the pot and simmer over medium-low heat for 90 minutes, stirring occasionally.
- Remove the lid and simmer for an additional 30 minutes until the beans are creamy and the liquid has thickened.
5. Prepare the Pico de Gallo:
- In a small bowl, combine the diced onion, tomatoes, jalapeño, cilantro, and lime juice.
- Stir well and let sit for at least 1 hour before serving to allow the flavors to meld.
6. Finish the Beans:
- Once the beans are tender, taste and adjust seasoning with additional salt or pepper if needed.
- Stir in 1 cup of the prepared pico de gallo for freshness and flavor.
- Transfer to a serving bowl and top with extra pico de gallo and a sprinkle of chopped cilantro.
Serving Suggestions
Frijoles Borrachos can be enjoyed as a side dish alongside grilled meats, tacos, or enchiladas. It also makes for a hearty standalone meal when served with warm tortillas, rice, or crusty bread.
Why You’ll Love This Recipe
- Rich, Smoky Flavor: The combination of bacon, sausage, and beer creates a deep, savory base.
- Vibrant Pico de Gallo: Adds a fresh, zesty contrast to the hearty beans.
- Customizable: Adjust the spice level by adding more jalapeño or substituting with serrano peppers.
- Perfect for Sharing: This dish is ideal for potlucks, family dinners, or celebrations.
Tips for Success
- Use Quality Beer: A dark lager like Negro Modelo adds a robust flavor to the beans.
- Make Ahead: The flavors deepen as the beans sit, making this dish even better the next day.
- Vegetarian Option: Skip the bacon and sausage and use vegetable broth instead of chicken broth for a plant-based version.
Frijoles Borrachos is a hearty, flavorful dish that brings the essence of Mexican cuisine to your table. Whether as a comforting weeknight meal or a show-stopping side for a gathering, these “drunken beans” are a guaranteed hit. Enjoy!