These Borracho Beans with canned beans skip the all-day soak and simmer, but you still get that deep, slow-cooked flavor thanks to bacon, onions, garlic, spices, a bottle of beer, and diced tomatoes. After a quick cook, they're ready in about 30 minutes and taste like they were bubbling on the stove all afternoon. Perfect addition to taco night!
Transforming a couple cans of beans into a deep, flavorful side dish is exactly the kind of recipe every busy cook needs. Growing up in the Southwest, Mexican food was a regular part of my life, sometimes once or even twice a week. After decades of experience, I like to think I have a solid taste for truly great Mexican flavors.
This isn't just for Cinco de Mayo. For weeknights, Sunday suppers, or anytime you want Mexican flavor, this dish is simple, satisfying, and fuss-free.
We have made it many times, with dried beans and canned, but canned beans keep winning for convenience. And this is just one of our 20+ Mexican-inspired recipes linked below: tacos, enchiladas, burritos, rice, beans, and salsas to keep your Taco Tuesday (or any other day) going strong.
Skip to:
Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- Quick: Skip the soak and long cooking time. These beans are done in 30 minutes.
- Easy: Just a bit of chopping means minimal hands-on time.
- Flavorful: Deep, complex, and rich flavors develop quickly so you don't sacrifice any of the taste.
Ingredients for borracho beans
- Canned pinto beans: Instead of the time it takes to use dried beans, we like the ease of canned.
- Bacon: Use the best bacon you can for a flavor boost. Thick-sliced hardwood smoked bacon packs the most punch.
- Onion: Diced yellow, sweet, or white onion are all good choices.
- Jalapeno: If you don't want any spice, be sure to remove the ribs and seeds before dicing.
- Diced tomatoes: My personal favorites are petite diced tomatoes to keep the chunkiness to a minimum, but regular diced tomatoes are also a great choice.
- Garlic: Fresh garlic is flavorful, but pre-minced garlic is a time-saving shortcut.
- Seasonings: Salt and pepper round out the collection of the classic Mexican spices: chipotle chili powder, cumin, chili powder, and Mexican oregano.
- Dark brown sugar: Just a touch to round out the flavors.
- Beer: A dark beer like Modelo Negro is our preference, but feel free to use the one you like best.
- Cilantro: Fresh cilantro adds that fresh pop at the end.
Helpful kitchen tools
How to make borracho beans
In a large pot or dutch oven, add the diced bacon and cook until crispy. Remove the pieces from the pan and drain on paper towels. Set aside.
Into that same pan, saute the onions and jalapeno for about 5 minutes or until the vegetables become soft.
Add in the minced garlic and seasonings, then stir for 30 seconds. Adding the spices to hot fat "blooms" them, which deepens their flavor. It's one of the ways we develop that deep flavor in a short amount of time.
Pour in the mostly drained cans of pinto beans, canned tomatoes, and brown sugar.
Then pour in the beer. This is the ingredient that sets these beans apart. As the alcohol burns off it leaves a rich flavor. Stir everything together.
Simmer over a low to medium heat for 15-20 minutes. Just before serving sprinkle with bacon and freshly chopped cilantro.
Hint: If you don't care for the texture of tomato chunks, feel free to blend them before adding them to the pot.
Substitutions and variations
- Dried beans: Prefer dried beans? Cook ½ a pound of beans until tender, then use them in this recipe.
- Pinto beans: Black beans can be swapped out in equal parts.
- Canned tomatoes: Diced or petite diced can be swapped out with a can of Rotel tomatoes or canned tomatoes with green chilis.
- Seasonings: Regular oregano can be substituted for Mexican oregano. You can use regular chili powder if you don't have chipotle chili powder, just know it will change the flavor.
- Beer: If you prefer, use chicken broth in place of the beer.
What to serve with borracho beans
These are great served as a side dish to:
How to store
Store leftovers in an airtight container after they have cooled. They will keep in the refrigerator for up to 5 days.
For longer storage, freeze in a freezer bag or in an airtight container for up to 6 months. Thaw, then gently reheat on the stovetop.
FAQs
Yes! These can be made up to two days in advance. Cook as directed and store in a covered pot in the refrigerator. Once ready to serve, warm over medium heat until bubbly and hot.
Yes, these can be made in the slow cooker. Once the bacon, onions, jalapeño, garlic and seasonings are done on the stovetop, place them and all the rest of the ingredients in the slow cooker and cook on low for 2-3 hours.
Tips & tricks
- For the equivalent of 1 lb dry beans, simply double this recipe.
- Not a fan of chunky tomatoes? Blend them before adding to the pot.
- If the beans simmer a little too long and get a bit thick, stir in a few tablespoons of water or chicken stock to loosen them up.
More recipes
Looking for other recipes like this? Try these:
Inspired by Isabel Eats, but made even easier with canned beans and a few ingredient swaps to make it our own.
Recipe
Borracho Beans (Drunken Beans)
Equipment
- Dutch oven or large pan
Ingredients
- 2 15 ounce cans pinto beans mostly drained
- ¼ pound uncooked bacon diced
- ½ small onion diced
- ½ jalapeño pepper diced (seeds and veins removed if you don't want it spicy)
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon dried oregano Mexican oregano preferred
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ½ 14- ounce can diced tomatoes
- 6 ounces bottle dark lager beer I used Negra Modelo
- ½ tablespoon dark brown sugar
- 2 tablespoon chopped cilantro
Instructions
- In a large saucepan or dutch oven cook bacon until crispy. Remove from the pan and drain on paper towels.¼ pound uncooked bacon
- Into that same pan, add in the diced onion and jalapeno. Cook for 3-5 minutes or until the onions are translucent.½ small onion, ½ jalapeño pepper
- Once tender add in the garlic, chili powder, chipotle chili powder, dried oregano, salt, and cumin. Cook for 30 seconds.2 cloves garlic, 1 teaspoon chili powder, ½ teaspoon chipotle chili powder, ½ teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon ground cumin
- Stir in pinto beans, diced tomatoes, beer, and brown sugar. Simmer for 15-20 minutes, stirring occasionally. You want the liquid to concentrate down and thicken up.2 15 ounce cans pinto beans, ½ 14- ounce can diced tomatoes, 6 ounces bottle dark lager beer, ½ tablespoon dark brown sugar
- Top with bacon and chopped cilantro just before serving.2 tablespoon chopped cilantro
Notes
- For the equivalent of 1 lb dry beans, simply double this recipe.
- Not a fan of chunky tomatoes? Blend them before adding to the pot.
- If the beans simmer a little too long and get a bit thick, stir in a few tablespoons of water or chicken stock to loosen them up.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Darla says
I made these for the first time, and they were a hit! Gone by the next day with everyone saying they enjoyed them. It was a different taste from my usual baked beans, which is why I wanted to try them. I served them with Spanish rice and cornbread. I'll definitely be making these again.
Misty says
Hi Darla! That makes us so happy! So fun to hear how you served it to. Thank you for giving them a shot and for sharing your feedback!
Rhadonda Sedgwick says
I just love your recipes! These beans were so simple yet so delicious, packed with flavor!
Misty says
Thanks, Rhadonda! You're too kind!
Misty says
This recipe is super quick to put together and perfect for Mexican night!