Go Back

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
Cook Time 2 hours
Total Time 10 hours
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.