📝 About This Recipe
A quintessential cornerstone of Tex-Mex cuisine, these 'drunken' beans are slow-simmered in a rich, savory broth of dark Mexican lager, smoky bacon, and earthy spices. This recipe transforms humble dried pinto beans into a velvety, flavor-packed masterpiece that captures the rustic spirit of a South Texas cookout. The marriage of malty beer, salty pork, and the gentle heat of serrano peppers creates a depth of flavor that canned beans simply cannot replicate.
🥗 Ingredients
The Beans
- 1 pound Dried Pinto Beans (rinsed and picked through for stones)
- 6 cups Water (for simmering)
The Flavor Base
- 6 slices Thick-cut Bacon (diced into 1/2-inch pieces)
- 1 large White Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 Serrano Peppers (seeded and minced (keep seeds for more heat))
- 2 large Roma Tomatoes (seeded and diced)
The 'Borracho' Liquid and Spices
- 12 ounces Dark Mexican Lager (such as Negra Modelo)
- 2 cups Chicken Broth (low sodium)
- 1 tablespoon Chili Powder (mild or medium)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1 teaspoon Ground Cumin
- 1.5 teaspoons Kosher Salt (adjust to taste at the end)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/2 cup Fresh Cilantro (chopped)
- 1 Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Place the dried pinto beans in a large bowl and cover with at least 3 inches of water. Soak overnight (8-12 hours), then drain and rinse thoroughly.
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2
In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced bacon. Cook until the fat has rendered and the bacon is crisp and golden brown, about 8-10 minutes.
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3
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving about 2 tablespoons of the bacon drippings in the pot.
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4
Add the diced onion and serrano peppers to the hot bacon fat. Sauté for 5-6 minutes until the onions are translucent and starting to soften.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Add the diced tomatoes, chili powder, cumin, and Mexican oregano. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down into a thick paste.
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7
Pour in the dark Mexican lager, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
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8
Add the soaked and drained beans, chicken broth, and 6 cups of water. Bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low. Cover the pot partially with a lid to allow a small amount of steam to escape.
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10
Simmer gently for 1.5 to 2 hours. Check the beans every 30 minutes; if the liquid level drops below the beans, add a splash more warm water or broth.
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11
After 90 minutes, test a bean for tenderness. Once the beans are soft and creamy, stir in the kosher salt, black pepper, and half of the reserved crispy bacon.
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12
Continue to simmer uncovered for another 15-20 minutes to allow the broth to thicken slightly to your desired consistency.
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13
Remove from heat. Stir in the fresh cilantro and the remaining crispy bacon bits for texture.
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14
Taste one last time and adjust seasoning with more salt or a squeeze of lime juice if needed. Serve hot in bowls with plenty of the 'pot liquor'.
💡 Chef's Tips
Always wait to salt your beans until they are nearly tender; salting too early can toughen the skins and prevent them from softening properly. For the best flavor, use a dark Mexican lager like Negra Modelo or Shiner Bock; the malty sweetness balances the heat of the peppers. If you prefer a thicker, creamier texture, take a potato masher and lightly crush about 1/2 cup of the beans directly in the pot at the end of cooking. If you're short on time, you can do a 'quick soak' by bringing the beans and water to a boil for 2 minutes, then letting them sit covered for 1 hour before draining. Store leftovers in the fridge for up to 4 days; the flavors actually improve and deepen the next day.
🍽️ Serving Suggestions
Serve alongside grilled skirt steak (Carne Asada) and warm flour tortillas for a classic Tex-Mex feast. Pair with a cold Mexican lager garnished with a lime wedge to echo the flavors in the beans. Top with a dollop of Mexican crema, crumbled cotija cheese, and pickled red onions for a gourmet touch. Use as a hearty side dish for Texas-style smoked brisket or pork ribs. Serve with a side of buttery cornbread to soak up every drop of the savory bean broth.