Frijoles Borrachos

Here’s a classic Frijoles Borrachos (Drunken Beans) recipe—rich, smoky, and perfect as a side or main 🍲🌶️
This version is family-friendly and flavorful.

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🇲🇽 Frijoles Borrachos

Ingredients

• 1 lb dried pinto beans

• 8 cups water

• 4 slices bacon, chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 1–2 jalapeños, diced (optional)

• 2 tomatoes, chopped (or 1 cup canned tomatoes)

• 1 tsp cumin

• 1 tsp chili powder

• Salt to taste

• ½ cup beer or extra broth (for a non-alcohol version)

• ¼ cup chopped cilantro (optional)

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Instructions

1. Cook beans

   • Rinse beans and place in a pot with water.

   • Bring to a boil, then simmer 1½–2 hours until tender
     (or use pre-cooked beans to save time)

2. Cook bacon

   • In a large skillet or pot, cook bacon until crispy.

   • Remove some bacon if you want it as topping.

3. Sauté veggies

   • Add onion and jalapeño to bacon fat; cook until soft.

   • Add garlic and cook 30 seconds.

4. Build flavor

   • Stir in tomatoes, cumin, chili powder, and salt.

   • Cook 5 minutes.

5. Combine

   • Add cooked beans (with some cooking liquid).

   • Stir in beer or broth.

6. Simmer

   • Simmer uncovered 20–30 minutes until thick and flavorful.

7. Finish

   • Stir in cilantro and reserved bacon.

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⭐ Tips

• For smoky flavor, add a little smoked paprika.

• These taste even better the next day.

• Serve with tortillas, rice, or grilled meats.

If you want, I can also give you a slow-cooker version, a vegetarian version, or a New Mexico–style twist 🌶️