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drunken bean (frijoles borrachos) in a white serving bowl garnished with chopped cilantro.
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Easy Drunken Beans (Frijoles Borrachos)

These Easy Drunken Beans (Frijoles Borrachos) are seriously savory, hearty, scrumptious, and quickly made in 30 minutes!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 364kcal

Ingredients

  • 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

Instructions

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.

Notes

 
DRIED BEANS: I like to soak the beans overnight, but if you are pressed for time, you can also cook the beans without pre-soaking them; just increase the Instant Pot cooking time from 20 minutes to 40 minutes. To soak dried beans: Place 4 quarts of water in a large bowl and add beans. Soak for at least 8 hours or overnight.
CANNED BEANS: if using canned beans, you will need four 15-ounce cans of pinto beans. Follow the stovetop instructions for canned beans. 
STORE leftover beans in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
RECIPE TIPS:
  • I recommend starting with dried beans for the most tender and creamy beans. But if you are short of time, you can use canned beans in a blink.
  • You can use any beer you have on hand. I prefer a dark Mexican beer, such as Negra Modelo, but any beer will work fine.
  • For a not-spicy version, substitute jalapeño or serrano pepper for more green bell pepper.
  • Add 2 teaspoons of chili powder for an extra kick of flavor!
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 364kcal