Drunken Beans Recipe – A Flavorful Journey of Cozy Comfort

There’s nothing quite as soothing as the scent of beans simmering on the stove, mingling with the crispy aroma of bacon. It transports me back to the kitchen of my childhood, where my family would gather around the table, laughter mixing with the delicious smells wafting through the air. Today, I’m excited to share my beloved Drunken Beans recipe, a dish that wraps you in warmth and flavors that linger long after the last bite.

Picture this: It’s a chilly evening, and you’re cozied up in the kitchen, stirring a pot of beans that are rich, creamy, and just a little bit spicy. Each bite tells a story, and this recipe is both simple and delightful, destined to become a favorite in your home as it has in ours.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor that feels like a hug
• Made with simple ingredients you likely already have
• Perfect for any occasion, casual or festive
• Always a crowd-pleaser that leaves everyone wanting more

Ingredients You’ll Need

To create this soulful dish, gather these ingredients:

• 1 lb dried pinto beans, sorted and rinsed
• 6 strips bacon, diced
• 1 lb smoked sausage or diced ham (optional for added heartiness)
• 1 yellow onion, diced
• 1 jalapeno or serrano pepper, diced (remove seeds for milder heat)
• 3 garlic cloves, minced (fresh garlic gives it that extra flavor boost)
• 1 Tbsp ancho chile powder
• 1 tsp ground cumin
• 1/2 tsp dried Mexican oregano
• 2 bay leaves
• 12 oz dark Mexican beer (I love Negra Modelo for its depth)
• 1 1/2 cups chicken broth or water
• Kosher salt and black pepper, to taste
• 1/4 white onion, finely diced (for topping)
• 2 large ripe tomatoes, diced (for topping)
• 1/2 jalapeno, diced (for topping)
• 1/4 cup minced cilantro (for topping)
• Juice of 2 limes (for topping)

How to Make It

1. Soak the beans: If you’re using dried beans, start by covering them with water (3 inches above the beans) and stir in 1 tablespoon of salt. Let them soak for 8 hours or overnight. When you’re ready, drain and rinse them. This step will help make them soft and delicious.

2. Cook the bacon: Grab a large Dutch oven and set it over medium-low heat. Add the diced bacon and cook until it gets crispy and the fat renders out. Oh, that smell is simply heavenly!

3. Sauté aromatics: Increase the heat to medium and toss in the diced onion and jalapeno. Stir them around until the onion softens, about 2-3 minutes. Next, add the minced garlic, ancho chile powder, ground cumin, and Mexican oregano. Cook for just another minute — your kitchen will feel like heaven.

4. Add beans and liquid: It’s time to add those soaked beans (or drained if you’re short on time), along with the beer, chicken broth (or water), and bay leaves. Stir everything together and bring it to a gentle simmer. Season it lightly with salt and black pepper, but hold off on going too heavy — we can adjust later.

5. Simmer: Lower the heat and cover the pot, letting it cook for about 90 minutes. After that, take off the lid and let it simmer for another 30 minutes. You’re looking for creamy beans and a reduced liquid, so keep an eye on it — a stir every now and then is a good idea. If it thickens too much, feel free to add more broth or water.

6. Make pico de gallo: While your Drunken Beans are cooking away, combine the diced white onion, tomatoes, jalapeno, cilantro, lime juice, and a dash of salt in a bowl. Let it sit for a bit to let the flavors marry together—trust me, the freshness contrasts beautifully!

7. Finish and serve: Once your beans are tender and full of flavor, stir in about a cup of the pico de gallo, saving the rest for serving. Adjust the seasoning with salt and pepper. Serve those beans hot, piled high with the pico and maybe some extra cilantro. Enjoy with warm tortillas or a scoop of rice for a comforting meal.

Kitchen Tips

• Time-saving trick: If you forgot to soak the beans, try the quick-soak method: Boil them for 2 minutes, then let them sit, covered, for an hour before draining.
• Common mistake fix: If your beans are still tough after simmering, they may need a little more time, so don’t fret! Just keep cooking and tasting until you hit that soft sweet spot.
• Personal twist: Want to change it up? Add roasted sweet potatoes or corn for a sweet twist that plays beautifully with the spices!

Serving Ideas

These Drunken Beans are perfect for all occasions. Picture a cozy family dinner or a laid-back Sunday brunch, where laughter and deliciousness fill the air. Top it all off with optional garnishes like avocado slices or crumbled queso fresco for creaminess. These beans make a fantastic side for grilled meats or stand strong on their own with those warm tortillas or fluffy rice. You could also set them out for a game day spread, and watch them vanish!

Storing & Leftovers

• Store leftover Drunken Beans in an airtight container in the fridge for up to a week.
• To reheat, gently warm them on the stovetop over low heat, adding a splash of water or broth for moisture without losing that creamy texture.
• An idea for leftovers? Try stuffing them in tortillas with cheese, making tasty bean burritos that are perfect for lunch!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day since the flavors have more time to mingle.

Q: Can I swap any ingredients?
A: Of course! Use what you have on hand — this recipe is very forgiving!

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Serve it alongside your favorite sides for a hearty meal.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign they’re just right!

Final Thoughts

Every time I make Drunken Beans, it reminds me of those cherished moments shared with loved ones around our table. Life is all about enjoying good food and good company. I hope you try this recipe and make it your own, infusing it with your special touch. Trust me, this Drunken Beans dish will find its way into your heart — just as it has into mine!

Drunken Beans

A comforting and flavorful bean dish that combines the richness of pinto beans, smoky bacon, and spices, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 8 hours hrs

Cook Time 2 hours hrs

Total Time 10 hours hrs

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: Comfort Food, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb dried pinto beans sorted and rinsed
• 6 strips bacon diced
• 1 lb smoked sausage or diced ham (optional for added heartiness)
• 1 whole yellow onion diced
• 1 whole jalapeno or serrano pepper diced, remove seeds for milder heat
• 3 cloves garlic minced
• 1 Tbsp ancho chile powder
• 1 tsp ground cumin
• 1/2 tsp dried Mexican oregano
• 2 whole bay leaves
• 12 oz dark Mexican beer e.g., Negra Modelo
• 1 1/2 cups chicken broth or water
• to taste Kosher salt and black pepper

Toppings

• 1/4 whole white onion finely diced
• 2 large ripe tomatoes diced
• 1/2 whole jalapeno diced
• 1/4 cup cilantro minced
• Juice of 2 limes for topping

Method

 

Preparation

1. Soak the beans by covering them with water (3 inches above the beans) and stir in 1 tablespoon of salt. Let them soak for 8 hours or overnight. When you’re ready, drain and rinse them.

Cooking

1. Cook the bacon in a large Dutch oven over medium-low heat until crispy and fat renders out.
2. Increase heat to medium and add diced onion and jalapeno. Sauté until onion softens, about 2-3 minutes.
3. Add minced garlic, ancho chile powder, ground cumin, and Mexican oregano. Cook for another minute.
4. Add soaked beans, beer, chicken broth (or water), and bay leaves. Stir and bring to a gentle simmer.
5. Season lightly with salt and black pepper, then cover and let simmer for 90 minutes. Afterward, remove the lid and simmer for another 30 minutes.

Pico de Gallo

1. Combine diced white onion, tomatoes, jalapeno, cilantro, lime juice, and a dash of salt in a bowl. Let sit to marry flavors.

Final Steps

1. Once beans are tender, stir in about a cup of pico de gallo and adjust seasoning with salt and pepper before serving hot.
2. Serve with remaining pico de gallo and enjoy with warm tortillas or a scoop of rice.

Notes

Time-saving trick: If you forgot to soak the beans, boil them for 2 minutes, then let sit covered for an hour. If beans are still tough, cook longer and check tenderness.