Saturday, February 14, 2009

Linda's Frijoles Borrachos

This is a simple yet delicious bean soup. The name means "drunken beans", since half a beer is added towards the end for flavor and to soften the beans. They are also called frijoles charros in some areas of Mexico.
1 pound of pinto beans
1 large pot of water
1 onion, coarsely chopped
1/2lb - 1 lb of bacon, coarsely chopped
2 bunches of fresh cilantro
1-3 chiles serranos or jalapeƱos
1/2 can or bottle of a smooth Mexican beer (feel free to drink the other half if your religious and/or dietary restrictions permit)
4-5 cloves of garlic (optional)
pinch of salt
  1. Bring the pot of water to a rolling boil while...
  2. Rinsing the beans, picking out any rocks or other rubbish. (Consider soaking them for several hours or overnight, rinsing again before boiling)
  3. Add the beans, onions, and bacon, and reduce heat to medium.
  4. Cook for several hours until the liquid begins to turn thick and brown from the ruptured beans, stirring occasionally and adding a few cilantro leaves throughout the cooking time. Add more water if needed. (Note that the beans in the picture are nowhere close to being done).
  5. Add the chilies toward the end because they will lose their kick if cooked for too long.
  6. About 20 minutes before finishing, add the beer. Avoid any beers with strong or bitter flavors. I used a whole bottle of Pilsner Urquell once with disappointing results.


  1. I changed the title to include the traditional name of this dish, "frijoles borrachos."

  2. Delicious! I made this and it's really good. I had to do it in the slow cooker and the house smelled great all day.