Frijoles Borrachos: Drunken Beans

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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1 pound dried pinto beans

2 whole tomatoes, roughly chopped

1/2 white onion, diced

1 pickled jalapeno, thinly sliced

2 cloves garlic

2 fresh bay leaves

1 tablespoon dried Mexican oregano

12 ounces dark beer

2 quarts water

Salt and freshly ground black pepper


  1. Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
  2. Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
  3. With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.