Frijoles Borrachos

frijoles borrachos Entree Mexican
Frijoles Borrachos
  • Prep 10 min
  • Total 30 min
  • Servings 8
Updated July 20, 2017


bacon slices, cut into 1-inch pieces
roma tomatoes, finely diced
whole onion (yellow or white), finely diced
serrano chili peppers, well chopped
garlic clove, diced
cups cooked beans (pinto, kidney, Peruvian, or black varieties.)
1 1/2
cups of bean broth
cup pale or blond beer
tablespoons fresh cilantro, finely chopped


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  • 1
    In an non-stick frying pan, cook the bacon over medium-high heat until golden-brown.
  • 2
    Add-in the roma tomatoes, onion, chili peppers and garlic; cook for a minute. Then incorporate the rest of the ingredients–the beans, bean broth, pale beer and cilantro. Lightly season with salt.
  • 3
    When the mixture begins to boil, lower the heat and continue cooking for 15 minutes. Remember to stir the mixture every so often with a spoon.
  • 4
    With a potato masher, lightly crush the beans to thicken the broth. Serve with toasted bread or hot tortillas. Buen provecho!

Expert Tips

  • For those who don’t like beer, this recipe is still deliciosa without it.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • In my house, fríjoles are an important part of our dieta. We eat them several times a week as part of breakfast, lunch or dinner. One of the things I like most about beans is their versatility. With only a few basic ingredients from your fridge or pantry, you can create something riquísima, like these frijoles borrachos or ‘drunk’ beans. They’re called borracho because they are cooked in beer. But there’s no reason to worry that you or your family will end up tipsy after eating them; the alcohol is evaporated during the cooking process. This leaves the beans with a delicious flavor that will be a hit with your whole family.

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