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+ servings
Sense & Edibility's Borracho Beans

Drunken Beans (Frijoles Borrachos)

The use of a dark lager gives this recipe a rich, complex flavor that will leave your guests speechless. 
Course Accompaniments
Cuisine Hispanic
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings


  • 1 tbsp lard or extra virgin olive oil
  • 1 cup  yellow onion diced
  • 1 cup green bell pepper diced
  • 1/2 cup red bell pepper diced
  • 3 cloves garlic minced
  • 1 serrano pepper seeded and minced* (optional)
  • 1 bottle of dark lager or 1 cup of chicken stock
  • 2 cans pinto beans rinsed and drained
  • 8 oz tomato sauce
  • 1 bay leaf
  • 1 tbsp Mexican Spice Blend
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1/2 cup chopped cilantro
  • freshly ground black pepper to taste


  • In a medium-sized pot, heat the lard over med-high heat. Add the onions, peppers, and garlic. Sauté for 5 minutes or until the veggies take on a glossy, translucent appearance.
  • Add the beer and scrape the bottom of the pot to loosen up any cooked on food.
  • Add the drained beans, tomato sauce, bay leaf, and all spices- except the cilantro and black pepper.
  • Bring to a boil and reduce the heat to low. Simmer for 15 minutes.
  • Stir and adjust seasonings. Add the cilantro and stir. Add black pepper, if desired.
  • Enjoy!


If you prefer a mild taste, omit the serrano pepper. If you like your beans on the spicy seed, add two!