Drunken Beans (Frijoles Borrachos)

Today we’re having Drunken Beans, a savory and satisfying dish made with beer, beans and ground beef.

Drunken Beans (Frijoles Borrachos)

I love beans but that was not always the case. I have to thank my husband for bringing out the bean loving side in me. They have become a frequent visitor on our dinner table. Beans are a nutrition powerhouse and are considered one of the world’s healthiest foods. Being the healthy food lover that I am it’s only natural that I love beans.

Drunken Beans (Frijoles Borrachos)

For those of you who have never had Drunken Beans before, they are pretty much phenomenal. I mean what’s not to love when you have beans simmered in beer. The alcohol from the beer cooks out and you’re left with flavorful and soupy Frijoles Borrachos. My version is packed with lots of flavor. It starts with a sofrito like mixture made with yellow and green bell pepper, onion, garlic, cilantro and jalapeno. It is a sure way to amazing flavor and delicious smelling kitchen.


Drunken Beans (Frijoles Borrachos)
I prefer to use dried pinto beans. Plan ahead and soak them overnight, it cuts down the cooking time. But if you’re pressed on time then go ahead and use canned ones instead, they will work great as well.

Drunken Beans (Frijoles Borrachos)
Move over refried beans, there is a new dish in town.

Drunken Beans or Frijoles Borrachos


Prep time: 

Cook time: 

Total time: 

Serves: 6

  • 1 lb dry pinto beans, soaked overnight. You can also use the quick boil method by boiling beans covered with water for about 5 min. Allow to stand for at least 30 min.
  • 1 lb ground beef (or lamb)
  • 1 large onion, chopped
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, chopped
  • 1 tbsp cilantro, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp acho chile powder
  • 1 bottle light beer, I used Modello especial
  • Olive oil
  1. Heat olive oil in a Dutch oven and cook beef until no longer pink. Remove with a slotted spoon.
  2. To the same pot, add bell pepper, jalapeño, onion and garlic. Cook until the onion is translucent.
  3. Stir in cilantro and all the spices.
  4. Return beef for the pot, add beer and top with water.
  5. Simmer on low until he beans are soft, about 1 hour.
  6. Season generously with salt.



  1. says

    I used to not like beans either, but recipes like this one made me change my mind :). This looks like a crowd-pleasing and insanely delicious meal. I know we’d be all over this!
    Also, the new blog design is gorgeous, Kathy. I am loving all the cheery colors – it fits you and your work so well!!
    Kathi @ Deliciously Yum! recently posted..Funfetti Donut MuffinsMy Profile

  2. says

    Love your new blog design Kathy – it’s so pretty! I love the sound of these drunken beans – I can just imagine how flavorful they must be with the beer and all those spices – yum!

  3. Jo says

    Thank you for this recipe, it was quite good. Definitely needs the salt, which I forgot to use with my first bite. I am trying to learn a new method of cooking and eating and have been sooo frustrated with the recipes I have tried. these beans are a good addition to my recipe box. I am trying to become a vegan, and obviously this doesn’t fit that category. I actually made this recipe to determine whether it could be made meatless and still be tasty. I just didn’t want to make a whole pot of beans without meat that was tasteless and have to throw them away, so I followed the recipe as written. Thank you for the effort you put into developing recipes, truly a skill I don’t possess, you have my admiration. I think they could be made without meat and still be good.


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