Drunken Baked Beans (Frijoles Borrachos): A Flavor Fiesta!

Frijoles Borrachos, or Drunken Baked Beans, are a staple in Mexican cuisine, renowned for their rich, savory, and slightly boozy flavor. This recipe takes traditional baked beans to a whole new level, infusing them with the warmth of beer, the smokiness of bacon, and the vibrancy of chili peppers. It’s a dish perfect for potlucks, barbecues, or as a hearty side to any Mexican-inspired meal. This version delivers a complex flavor profile that will have everyone asking for seconds. They’re surprisingly easy to make, requiring minimal effort for maximum taste reward.

## Why You’ll Love This Frijoles Borrachos Recipe

* **Incredible Flavor:** The combination of bacon, beer, chiles, and spices creates a depth of flavor that is simply irresistible.
* **Versatile:** Perfect as a side dish, a topping for nachos or tacos, or even as a main course with a side of tortillas.
* **Easy to Make:** This recipe is surprisingly simple, requiring minimal hands-on time.
* **Crowd-Pleasing:** Guaranteed to be a hit at any gathering.
* **Customizable:** Easily adjust the spice level and ingredients to your liking.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Dried Pinto Beans:** 1 pound (about 2 cups). Dried beans offer the best flavor and texture, but canned beans can be used in a pinch. If using canned, reduce the cooking time significantly.
* **Bacon:** 8 ounces, diced. Use thick-cut bacon for extra flavor and texture.
* **Onion:** 1 medium, chopped. Yellow or white onion works well.
* **Garlic:** 4 cloves, minced. Fresh garlic is essential for the best flavor.
* **Jalapeño Pepper:** 1-2, seeded and minced (adjust to your spice preference). For a milder flavor, remove the seeds and membranes. For more heat, leave them in. Serrano peppers can be substituted for even more heat.
* **Chipotle Pepper in Adobo Sauce:** 2, minced, plus 1 tablespoon adobo sauce. These add a smoky and slightly sweet flavor.
* **Mexican Beer:** 12 ounces (such as Corona, Modelo, or Dos Equis). The beer adds a subtle bitterness and complexity to the beans. A darker beer will impart a richer flavor.
* **Chicken Broth:** 4 cups. Use low-sodium broth to control the saltiness of the dish.
* **Tomato Paste:** 2 tablespoons. Adds depth and richness to the sauce.
* **Brown Sugar:** 1 tablespoon. Balances the flavors and adds a touch of sweetness.
* **Apple Cider Vinegar:** 1 tablespoon. Adds a touch of tanginess that brightens the dish.
* **Dried Oregano:** 1 teaspoon. Mexican oregano is preferred, but regular oregano will work.
* **Cumin:** 1 teaspoon. Adds warmth and earthiness.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Chopped cilantro, crumbled queso fresco, sliced avocado.

## Step-by-Step Instructions

Follow these detailed instructions to make the perfect pot of Frijoles Borrachos:

### Step 1: Soak the Beans (Crucial for Best Results!)

1. **Rinse the Beans:** Place the dried pinto beans in a colander and rinse them thoroughly under cold running water. Pick through the beans to remove any small stones or debris.
2. **Soaking Methods:** You have two options for soaking the beans:
* **Overnight Soak:** Place the rinsed beans in a large pot and cover them with at least 8 cups of cold water. Let them soak for at least 8 hours or overnight. This method helps to soften the beans and reduce cooking time.
* **Quick Soak:** If you’re short on time, you can use the quick-soak method. Place the rinsed beans in a large pot and cover them with at least 8 cups of cold water. Bring the water to a boil, then boil for 2-3 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. This method also helps to soften the beans and reduce cooking time.
3. **Drain and Rinse Again:** After soaking, drain the beans in a colander and rinse them again with cold water. This helps to remove any remaining impurities and makes the beans easier to digest. Discard the soaking water.

### Step 2: Cook the Bacon and Sauté the Aromatics

1. **Cook the Bacon:** In a large pot or Dutch oven over medium heat, cook the diced bacon until it’s crispy and golden brown. Remove the bacon from the pot with a slotted spoon and set it aside, leaving the bacon grease in the pot. Reserve about 2 tablespoons of bacon grease if there is excess and discard the rest.
2. **Sauté the Onion:** Add the chopped onion to the pot with the bacon grease and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. **Add Garlic and Jalapeño:** Add the minced garlic and jalapeño pepper to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. **Add Chipotle Peppers and Adobo Sauce:** Stir in the minced chipotle peppers in adobo sauce and the adobo sauce. Cook for another minute, stirring constantly.

### Step 3: Combine the Ingredients and Simmer

1. **Add the Beans:** Add the drained and rinsed pinto beans to the pot with the sautéed aromatics.
2. **Pour in the Beer and Broth:** Pour in the Mexican beer and chicken broth. Make sure the beans are fully submerged in the liquid. Add more broth if necessary.
3. **Add Tomato Paste, Brown Sugar, and Vinegar:** Stir in the tomato paste, brown sugar, and apple cider vinegar.
4. **Add Spices:** Add the dried oregano, cumin, salt, and pepper. Stir well to combine.
5. **Bring to a Boil, Then Simmer:** Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beans are tender and creamy. Stir occasionally to prevent sticking.

*Note: Cooking time will vary depending on the freshness of the beans and the altitude. Check the beans periodically and add more broth if needed to keep them submerged.*

### Step 4: Finish and Serve

1. **Mash Some of the Beans (Optional):** For a creamier texture, use a potato masher or the back of a spoon to mash some of the beans against the side of the pot during the last 30 minutes of cooking. This will help to thicken the sauce.
2. **Stir in the Bacon:** Stir the cooked bacon back into the beans during the last 15 minutes of cooking. This will allow the bacon flavor to infuse into the beans.
3. **Taste and Adjust Seasoning:** Taste the beans and adjust the seasoning as needed. Add more salt, pepper, or other spices to your liking. You may also want to add a squeeze of lime juice for a brighter flavor.
4. **Serve:** Serve the Frijoles Borrachos hot, garnished with chopped cilantro, crumbled queso fresco, and sliced avocado, if desired. They’re delicious on their own, as a side dish, or as a topping for tacos, nachos, or tostadas.

## Tips for the Best Frijoles Borrachos

* **Use Fresh, High-Quality Ingredients:** The better the ingredients, the better the flavor of the final dish.
* **Don’t Skip the Soaking:** Soaking the beans is crucial for reducing cooking time and improving their texture.
* **Adjust the Spice Level to Your Preference:** Add more or less jalapeño pepper depending on how spicy you like your beans. You can also use different types of chiles for varying levels of heat.
* **Be Patient:** The longer the beans simmer, the more flavorful they will become.
* **Use a Heavy-Bottomed Pot:** This will help to prevent the beans from sticking and burning.
* **Don’t Be Afraid to Experiment:** Feel free to add other ingredients to your Frijoles Borrachos, such as chorizo, ham, or other vegetables.

## Variations and Add-Ins

* **Spicy Frijoles Borrachos:** Add more jalapeños, serrano peppers, or a pinch of cayenne pepper to increase the heat.
* **Smoky Frijoles Borrachos:** Add a smoked ham hock or smoked paprika for a deeper smoky flavor.
* **Vegetarian Frijoles Borrachos:** Omit the bacon and use vegetable broth instead of chicken broth. You can add a drizzle of smoked paprika to mimic the smoky flavor of bacon. You can also add some diced carrots and celery when cooking the onions for added flavor and texture.
* **Frijoles Charros:** These are similar to Frijoles Borrachos but often include a variety of meats, such as chorizo, ham, and bacon. Add diced chorizo and ham along with the bacon for a heartier dish.
* **Slow Cooker Frijoles Borrachos:** Adapt this recipe for the slow cooker by sautéing the bacon, onion, garlic, and peppers in a skillet first, then transferring everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are tender.

## Serving Suggestions

Frijoles Borrachos are incredibly versatile and can be served in a variety of ways:

* **Side Dish:** Serve alongside grilled meats, chicken, or fish.
* **Taco Filling:** Use as a filling for tacos or burritos.
* **Nachos Topping:** Top tortilla chips with Frijoles Borrachos, cheese, and your favorite toppings for a delicious appetizer.
* **Tostada Topping:** Spread Frijoles Borrachos on tostadas and top with lettuce, tomatoes, cheese, and sour cream.
* **Main Course:** Serve with warm tortillas, rice, and your favorite Mexican toppings for a satisfying vegetarian meal (if made without bacon).
* **With Eggs:** Serve as a base for huevos rancheros or alongside scrambled eggs for a hearty breakfast.

## Make Ahead and Storage Instructions

* **Make Ahead:** Frijoles Borrachos can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time.
* **Storage:** Store leftover Frijoles Borrachos in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat Frijoles Borrachos in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little broth or water if they have thickened too much.

## Nutritional Information (Approximate)

*Note: Nutritional information will vary based on specific ingredients and portion sizes.*

* Calories: 350-450 per serving
* Protein: 20-25g
* Fat: 15-20g
* Carbohydrates: 40-50g
* Fiber: 10-15g

## Frequently Asked Questions (FAQ)

* **Can I use canned beans instead of dried beans?**
* Yes, you can use canned beans, but the flavor and texture won’t be quite as good. If using canned beans, reduce the cooking time to about 30-45 minutes. Drain and rinse the canned beans before adding them to the pot.
* **What kind of beer should I use?**
* A Mexican lager like Corona, Modelo, or Dos Equis works well. You can also use a darker beer like a stout or porter for a richer flavor.
* **Can I make this recipe without beer?**
* Yes, you can substitute the beer with more chicken broth or water. However, the beer does add a unique flavor that enhances the dish.
* **How do I make this recipe spicier?**
* Add more jalapeños, serrano peppers, or a pinch of cayenne pepper. You can also use a spicier variety of chili powder.
* **Can I freeze Frijoles Borrachos?**
* Yes, Frijoles Borrachos freeze well. Store them in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **Why are my beans still hard after cooking for a long time?**
* This could be due to several factors, such as old beans, hard water, or adding acidic ingredients (like tomatoes or vinegar) too early in the cooking process. Make sure your beans are fresh, use filtered water, and add acidic ingredients later in the cooking process.

## Frijoles Borrachos Recipe Card

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 2-3 hours

**Ingredients:**

* 1 pound dried pinto beans
* 8 ounces bacon, diced
* 1 medium onion, chopped
* 4 cloves garlic, minced
* 1-2 jalapeño peppers, seeded and minced
* 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
* 12 ounces Mexican beer
* 4 cups chicken broth
* 2 tablespoons tomato paste
* 1 tablespoon brown sugar
* 1 tablespoon apple cider vinegar
* 1 teaspoon dried oregano
* 1 teaspoon cumin
* Salt and pepper to taste
* Optional garnishes: Chopped cilantro, crumbled queso fresco, sliced avocado

**Instructions:**

1. **Soak the Beans:** Rinse the dried pinto beans. Soak them using either the overnight soak method (8+ hours) or the quick soak method (boil for 2-3 minutes, then soak for 1 hour). Drain and rinse the beans after soaking.
2. **Cook the Bacon and Sauté the Aromatics:** In a large pot or Dutch oven, cook the diced bacon until crispy. Remove bacon and set aside, leaving the bacon grease in the pot. Add onion and cook until softened. Add garlic and jalapeño; cook until fragrant. Stir in chipotle peppers and adobo sauce.
3. **Combine Ingredients and Simmer:** Add the drained beans, beer, chicken broth, tomato paste, brown sugar, apple cider vinegar, oregano, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until beans are tender. Stir occasionally.
4. **Finish and Serve:** Mash some of the beans (optional) for a creamier texture. Stir in the cooked bacon during the last 15 minutes of cooking. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, queso fresco, and avocado, if desired.

Enjoy your delicious and flavorful Frijoles Borrachos! This recipe is sure to become a family favorite.