20 Spicy Borracho Beans Recipes for Fiesta Nights

Oh, the sizzle and spice of a perfect fiesta night! If you’re craving that bold, zesty kick only borracho beans can deliver, you’ve landed in the right place. We’ve rounded up 20 fiery recipes that promise to turn any dinner into a celebration. From quick weeknight fixes to slow-simmered weekend feasts, get ready to spice things up and dive into flavor!

Classic Borracho Beans with Bacon and Beer

Whip up these borracho beans when you need serious flavor without the fuss. They’re the ultimate dump-and-simmer situation that turns basic beans into a party. Grab your bacon and crack a cold one—this is about to become your new staple.

Ingredients

– 6 slices of thick-cut bacon, chopped
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 2 (15-oz) cans of pinto beans, drained but not rinsed
– 1 (12-oz) bottle of Mexican lager
– 1 cup of chicken broth
– 1 (10-oz) can of diced tomatoes with green chilies
– 1 tsp of cumin
– 1/2 tsp of chili powder
– A big pinch of salt
– A handful of fresh cilantro, chopped

Instructions

1. Cook the chopped bacon in a large pot over medium heat for 8–10 minutes until crispy.
2. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tbsp of bacon fat in the pot.
3. Add the diced onion to the pot and sauté for 5 minutes until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the drained pinto beans, Mexican lager, chicken broth, and diced tomatoes with green chilies.
6. Sprinkle in the cumin, chili powder, and salt, then stir everything together.
7. Bring the mixture to a boil over high heat, then reduce to a simmer.
8. Let it simmer uncovered for 25–30 minutes until the liquid reduces by half.
9. Stir in the reserved crispy bacon and chopped cilantro.
10. Simmer for another 5 minutes to let the flavors meld.
Tip: Don’t rinse the beans—the starchy liquid helps thicken the sauce. Tip: Use a wide pot for faster evaporation and richer flavor. Tip: Taste and adjust salt after simmering, as the bacon adds saltiness.

These beans turn out creamy with a smoky, beer-kissed broth that clings to every spoonful. They’re killer as a side, but honestly, we’ve been known to ladle them over rice and call it dinner. Toss a fried egg on top or scoop them up with warm tortillas for the ultimate cozy meal.

Slow Cooker Borracho Beans with Chorizo

Grab your slow cooker and get ready for the easiest flavor bomb of your life. These borracho beans with chorizo practically cook themselves while you live your best life. Just dump, set, and forget for the most epic meal prep situation ever.

Ingredients

– 1 pound of Mexican chorizo (casings removed)
– 1 pound of dried pinto beans (no need to soak!)
– 1 large yellow onion (chopped rough)
– 4 cloves of garlic (minced fine)
– 2 jalapeños (sliced thin, seeds and all for extra heat)
– 1 bottle of Mexican lager (12 ounces)
– 4 cups of chicken broth
– 1 can of diced tomatoes (14.5 ounces, undrained)
– A big pinch of kosher salt
– A couple of bay leaves
– A handful of fresh cilantro (chopped)

Instructions

1. Crumble the chorizo into your slow cooker insert.
2. Turn your slow cooker to HIGH and cook the chorizo for 30 minutes, breaking it up with a wooden spoon as it browns.
3. Add the dried pinto beans directly to the cooked chorizo.
4. Throw in the chopped onion, minced garlic, and sliced jalapeños.
5. Pour in the entire bottle of Mexican lager.
6. Add the chicken broth, diced tomatoes with their juice, kosher salt, and bay leaves.
7. Give everything a good stir to combine.
8. Cover and cook on HIGH for 6 hours until the beans are tender but not mushy.
9. Remove the bay leaves and discard them.
10. Stir in the chopped cilantro just before serving.

Pro tip: The beans will thicken as they cool, so don’t worry if they seem a bit soupy at first. Perfect over rice, stuffed in tortillas, or just eaten straight from the bowl with a chunk of crusty bread for dipping into that incredible broth.

Spicy Borracho Beans with Jalapeños and Cilantro

Huddle up, flavor lovers! These spicy borracho beans pack a serious punch that’ll have your taste buds dancing. Get ready to transform simple ingredients into a fiesta-worthy side dish that brings the heat and the heart.

Ingredients

– 1 pound dried pinto beans
– 6 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 fresh jalapeños, sliced (keep the seeds for extra heat!)
– 12 ounces Mexican lager beer
– 4 cups chicken broth
– A big handful of fresh cilantro, chopped
– 1 tablespoon cumin
– 2 teaspoons chili powder
– A good glug of olive oil
– Salt to make it sing

Instructions

1. Rinse the dried pinto beans in a colander and pick out any debris.
2. Heat a large Dutch oven over medium-high heat and add the chopped bacon.
3. Cook the bacon for 6-8 minutes until crispy, then transfer to a paper towel-lined plate.
4. Pour off all but 2 tablespoons of bacon fat from the pot.
5. Add a glug of olive oil to the pot and toss in the diced onion.
6. Sauté the onion for 5 minutes until translucent and slightly golden.
7. Stir in the minced garlic and sliced jalapeños, cooking for 1 minute until fragrant.
8. Add the rinsed pinto beans to the pot and stir to coat in the flavorful oil.
9. Pour in the entire bottle of Mexican lager, scraping up any browned bits from the bottom.
10. Add the chicken broth, cumin, and chili powder, then bring to a boil.
11. Reduce heat to low, cover, and simmer for 2 hours until beans are tender.
12. Stir in the crispy bacon and chopped cilantro during the last 10 minutes of cooking.
13. Season with salt until the flavors pop—start with 1 teaspoon and adjust from there.

Just pulled from the pot, these beans boast a creamy interior with just enough bite. The jalapeños deliver a slow-building heat that pairs perfectly with the rich beer broth. Serve them straight from the Dutch oven with warm tortillas for dipping, or spoon over crispy tortilla chips for instant nacho upgrade!

Vegetarian Borracho Beans with Pinto Beans and Tequila

Skip the boring beans—these borracho beans bring the party. Simmer pinto beans in tequila and spices until they’re drunk with flavor, then finish with fresh lime and cilantro for a zesty kick that’ll make your taste buds dance.

Ingredients

• 2 cups dried pinto beans
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, sliced (seeds in for heat!)
• 1/2 cup silver tequila
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to season
• A big handful of fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Rinse the dried pinto beans under cold water and pick out any debris.
2. Heat a large pot over medium heat and sauté the diced onion for 5 minutes until translucent.
3. Add the minced garlic and sliced jalapeño, cooking for 1 more minute until fragrant.
4. Pour in the tequila and let it bubble for 2 minutes to cook off the alcohol—this deepens the flavor.
5. Tip: Don’t skip simmering the tequila; it removes the harsh bite while keeping the complexity.
6. Add the rinsed pinto beans, vegetable broth, cumin, smoked paprika, and a pinch of salt.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beans are tender.
8. Tip: Check beans at 1.5 hours—they should smash easily with a fork. If still firm, cook longer in 15-minute increments.
9. Once beans are soft, stir in the chopped cilantro and lime juice.
10. Tip: Add lime juice off-heat to preserve its bright, fresh zing.
11. Season with additional salt if needed and serve hot.

Melt-in-your-mouth beans soak up the tequila’s warmth and smoky spices, while lime cuts through the richness. Pile them into tacos, scoop with tortilla chips, or top with avocado for a creamy contrast.

Borracho Beans with Smoked Sausage and Dark Beer

Hearty doesn’t even begin to describe these borracho beans. Grab your Dutch oven—we’re transforming humble pinto beans into a smoky, beer-kissed masterpiece that’ll have everyone begging for seconds.

Ingredients

– 1 pound dried pinto beans
– 12 ounces smoked sausage, sliced into coins
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 bottle (12 oz) dark beer
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 tsp cumin
– A big pinch of salt
– Fresh cilantro for garnish

Instructions

1. Rinse 1 pound of dried pinto beans under cold water in a colander, picking out any debris.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add sliced smoked sausage and cook for 5-7 minutes until browned, stirring occasionally.
4. Toss in diced onion and cook for 4 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in the entire bottle of dark beer, scraping up any browned bits from the bottom—this adds incredible depth.
7. Add rinsed beans, 4 cups of chicken broth, 1 teaspoon cumin, and a big pinch of salt.
8. Bring to a boil, then reduce heat to low and cover.
9. Simmer for 2 hours, stirring every 30 minutes to prevent sticking.
10. After 2 hours, remove the lid and simmer uncovered for 30 more minutes until the liquid thickens into a rich sauce.
11. Taste and adjust seasoning—the beans should be tender but not mushy.
12. Chop fresh cilantro and sprinkle over the top before serving.

The beans emerge creamy yet intact, swimming in a deeply savory broth with smoky sausage richness. Serve them straight from the pot with warm tortillas for dipping, or pile them over rice for the ultimate comfort bowl.

Texas-Style Borracho Beans with Brisket

Craving that smoky, melt-in-your-mouth Texas magic? These borracho beans pack serious flavor punch with tender brisket chunks simmered in beer—perfect for game day or lazy Sundays. Get ready to wow your crew with this foolproof one-pot wonder.

Ingredients

– 1 pound of chopped brisket
– 2 cups of dried pinto beans
– 1 chopped yellow onion
– 3 minced garlic cloves
– 1 chopped jalapeño (seeds in for extra heat!)
– 12 ounces of your favorite lager beer
– 4 cups of chicken broth
– A couple of bay leaves
– 1 teaspoon of cumin
– A big pinch of salt and black pepper
– A splash of olive oil

Instructions

1. Heat a large Dutch oven over medium-high heat and add a splash of olive oil.
2. Add the chopped brisket and sear for 4-5 minutes until browned on all sides.
3. Toss in the chopped onion, minced garlic, and chopped jalapeño—sauté for 3 minutes until fragrant.
4. Pour in the dried pinto beans and stir to coat everything evenly.
5. Add the lager beer, scraping up any browned bits from the bottom of the pot (this adds deep flavor!).
6. Pour in the chicken broth until the beans are fully submerged.
7. Drop in the bay leaves, cumin, salt, and black pepper, then give it a good stir.
8. Bring the mixture to a boil, then immediately reduce the heat to low.
9. Cover and simmer for 2.5 hours, stirring occasionally to prevent sticking.
10. After 2.5 hours, check that the beans are tender by pressing one with a spoon—it should mash easily.
11. Remove the bay leaves and discard them.
12. Let the beans rest off the heat for 10 minutes to thicken slightly before serving. Tip: For extra richness, stir in a pat of butter at the end!
13. Taste and adjust salt if needed, but be careful—the broth reduces and concentrates flavor.
14. Ladle into bowls and garnish with fresh cilantro if you have it handy. These beans are creamy with a kick from the jalapeño, while the brisket shreds apart with each bite. Try scooping them up with warm tortillas or piling them over nachos for a next-level twist.

Easy Instant Pot Borracho Beans

Omg, you need these borracho beans in your life STAT. They’re the ultimate dump-and-go comfort food—savory, slightly spicy, and perfect for Taco Tuesday or meal prep. Get ready to impress your crew with zero effort.

Ingredients

– 1 pound of dried pinto beans
– 6 slices of thick-cut bacon, chopped
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 1 jalapeño, sliced (seeds in if you like heat!)
– 1 bottle (12 ounces) of light beer
– 4 cups of chicken broth
– 1 teaspoon of cumin
– A big pinch of salt

Instructions

1. Set your Instant Pot to “Sauté” and cook the chopped bacon for 5–7 minutes until crispy.
2. Toss in the diced onion and minced garlic, sautéing for another 3 minutes until fragrant.
3. Add the dried pinto beans, sliced jalapeño, cumin, and salt to the pot.
4. Pour in the entire bottle of light beer and 4 cups of chicken broth, scraping the bottom to lift any browned bits.
5. Lock the lid, set the valve to “Sealing,” and pressure cook on high for 45 minutes.
6. Let the pressure release naturally for 15 minutes, then carefully quick-release any remaining steam.
7. Give the beans a good stir—they should be tender but not mushy. Tip: If they’re too soupy, hit “Sauté” again and simmer for 5–10 minutes to thicken.
8. Taste and adjust salt if needed. Tip: For extra depth, stir in a splash of lime juice right before serving.
9. Serve hot, garnished with fresh cilantro if you have it. Tip: These beans freeze beautifully—portion them out for easy future meals.

Rich, brothy, and packed with smoky bacon flavor, these beans are a total game-changer. They’re creamy without any mush, with a subtle kick from the jalapeño and beer. Rock them as a side, over rice, or smashed into the best darn burrito filling ever.

Borracho Beans with Chipotle and Lime

Grab your biggest pot because these borracho beans are about to become your new pantry hero. Simmer pinto beans with smoky chipotle and zesty lime until they’re ridiculously flavorful and begging to be devoured straight from the pot.

Ingredients

– 1 pound dried pinto beans
– 6 cups chicken broth
– 1 bottle of light beer (12 oz)
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 2 chipotle peppers in adobo, minced
– 2 tablespoons of the adobo sauce from the can
– Juice of 2 limes
– A big handful of fresh cilantro, chopped
– 1 teaspoon cumin
– 1 teaspoon oregano

Instructions

1. Rinse 1 pound of dried pinto beans under cold water and pick out any debris.
2. Heat a large Dutch oven over medium-high heat for 2 minutes.
3. Add the rinsed beans, 6 cups chicken broth, and the entire bottle of light beer.
4. Bring to a boil, then immediately reduce heat to maintain a gentle simmer.
5. Simmer uncovered for 1 hour, stirring occasionally with a wooden spoon.
6. While beans simmer, dice 1 large yellow onion and mince 4 garlic cloves.
7. After 1 hour, stir in the diced onion, minced garlic, 2 minced chipotle peppers, 2 tablespoons adobo sauce, 1 teaspoon cumin, and 1 teaspoon oregano.
8. Continue simmering for another 45 minutes until beans are tender but not mushy.
9. Tip: Don’t salt until the end—salt too early and your beans will stay tough.
10. Squeeze in the juice of 2 limes and stir thoroughly.
11. Taste and season with salt until the flavors pop.
12. Tip: The beans should be saucy but not soupy—if too thin, simmer 10 more minutes uncovered.
13. Remove from heat and stir in the big handful of chopped cilantro.
14. Tip: Let rest 15 minutes off heat—this allows the flavors to marry perfectly.
15. Serve immediately while hot.

Embrace that saucy, slightly thickened texture that clings to every bean. The chipotle brings smoky heat while lime cuts through the richness beautifully. Pile these into tacos, serve alongside grilled meats, or just grab a spoon and eat them straight from the bowl—they’re that good.

Borracho Bean Soup with Avocado Crema

Unleash your inner chef with this flavor-packed soup that transforms humble beans into a fiesta in a bowl. Grab your Dutch oven and let’s build layers of smoky, savory goodness that’ll have everyone begging for seconds.

Ingredients

• 1 tablespoon of olive oil
• 1 chopped yellow onion
• 2 minced garlic cloves
• 1 pound of dried pinto beans, soaked overnight
• 4 cups of chicken broth
• 1 bottle of Mexican lager beer
• 1 can of diced tomatoes with green chiles
• 1 teaspoon of cumin
• A couple of bay leaves
• Salt to your liking
• 1 diced avocado
• A splash of lime juice
• 2 tablespoons of sour cream
• A handful of chopped cilantro

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté 1 chopped yellow onion for 5-7 minutes until translucent and fragrant.
3. Add 2 minced garlic cloves and cook for 1 minute until golden—don’t let it burn!
4. Tip: Rinse your soaked pinto beans thoroughly to remove any grit before adding.
5. Stir in 1 pound of soaked pinto beans, 4 cups of chicken broth, and 1 bottle of Mexican lager beer.
6. Bring to a boil, then reduce heat to a gentle simmer and cook uncovered for 1.5 hours.
7. Mix in 1 can of diced tomatoes with green chiles, 1 teaspoon of cumin, and a couple of bay leaves.
8. Simmer for another 30 minutes until beans are tender but not mushy.
9. Tip: For a thicker soup, mash some beans against the pot side with a spoon.
10. Season with salt until the broth tastes balanced and savory.
11. While soup simmers, mash 1 diced avocado with a splash of lime juice, 2 tablespoons of sour cream, and a handful of chopped cilantro until smooth.
12. Tip: Use a ripe avocado—it should yield slightly to gentle pressure for the creamiest texture.
13. Ladle the hot soup into bowls and top generously with the avocado crema.

Get ready for a creamy, brothy hug with tender beans that soak up the beer and tomato tang. The cool avocado crema cuts through the richness, making each spoonful a perfect balance. Serve it with crispy tortilla strips for crunch or alongside grilled corn for a full-on fiesta vibe.

Borracho Beans and Rice with Queso Fresco

Ditch the boring dinner routine. Dive into these bold borracho beans and rice that pack serious flavor. Get ready for a fiesta in your mouth with minimal effort.

Ingredients

– 2 cups of long-grain white rice
– 4 cups of chicken broth
– 2 cans of pinto beans, drained and rinsed
– 1 large yellow onion, diced
– 4 cloves of garlic, minced
– 2 jalapeños, sliced (remove seeds if you want less heat)
– 1 bottle of light beer (about 12 ounces)
– A big glug of olive oil
– 1 teaspoon of cumin
– A couple of generous pinches of salt
– A handful of fresh cilantro, chopped
– 1 cup of crumbled queso fresco

Instructions

1. Heat a large glug of olive oil in a heavy-bottomed pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and sliced jalapeños, cooking for 1 more minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Pour in the 2 cups of rice and toast for 2 minutes, stirring constantly, until the grains look slightly golden.
5. Add the drained pinto beans, cumin, and generous pinches of salt, stirring to combine everything evenly.
6. Pour in the entire bottle of light beer and let it bubble for 2 minutes to cook off the alcohol. Tip: Use a light lager or pilsner for the best flavor without bitterness.
7. Add the 4 cups of chicken broth and bring the mixture to a rolling boil.
8. Once boiling, immediately reduce the heat to low, cover the pot tightly, and simmer for 18 minutes. Tip: Don’t peek—keeping the lid on ensures perfectly steamed rice.
9. Remove the pot from heat and let it sit, still covered, for 5 minutes to finish absorbing any remaining liquid.
10. Fluff the rice and beans with a fork, then gently fold in the chopped cilantro and crumbled queso fresco. Never skip the resting step—it makes the rice fluffy, not gummy.
Now you’ve got a dish where the creamy beans and fluffy rice soak up all that beer-infused goodness. Nudge that queso fresco on top for a cool, salty crunch against the spicy jalapeños. Serve it straight from the pot with extra lime wedges for squeezing over each bowl.

Borracho Beans with Ground Beef and Tomatoes

Y’all ready for the coziest bowl of comfort? These borracho beans are about to become your new weeknight hero—packed with savory ground beef, juicy tomatoes, and that signature beer-kissed broth. Get your spoon ready!

Ingredients

– 1 lb ground beef
– 1 yellow onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) pinto beans, drained
– 1 can (14.5 oz) diced tomatoes
– 1 bottle (12 oz) lager beer
– 1 cup beef broth
– 1 tsp cumin
– 1 tsp chili powder
– A big pinch of salt
– A couple of fresh cilantro sprigs for garnish

Instructions

1. Heat a large pot over medium-high heat and add the ground beef. Break it up with a wooden spoon as it cooks.
2. Cook the beef for 6–8 minutes until it’s fully browned and no pink remains.
3. Add the diced onion and minced garlic to the pot. Sauté for 4–5 minutes until the onion turns translucent and fragrant.
4. Stir in the cumin and chili powder, coating the beef and onions evenly. Toast the spices for 1 minute to deepen their flavor.
5. Pour in the entire bottle of lager beer, scraping the bottom of the pot to lift any browned bits—this adds rich flavor to the broth.
6. Add the drained pinto beans, diced tomatoes (with their juices), and beef broth to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25–30 minutes. The liquid should reduce slightly and thicken.
8. Season with a big pinch of salt, stirring to combine. Taste and adjust if needed.
9. Chop the fresh cilantro and sprinkle it over the top just before serving.

Beans are tender but not mushy, swimming in a savory, beer-infused broth with chunks of juicy tomato and hearty beef. Serve it straight from the pot with warm tortillas for dipping, or top with a dollop of cool sour cream to balance the warmth.

Borracho Bean Tacos with Pickled Onions

Jazz up your Taco Tuesday with these flavor-packed borracho bean tacos. Just imagine: tender beer-simmered beans, zesty pickled onions, and warm tortillas creating the ultimate weeknight win. Seriously, your taste buds will thank you.

Ingredients

– 1 can of pinto beans
– 1 bottle of light beer
– 1 large white onion
– 1/2 cup of white vinegar
– 1 tablespoon of sugar
– 1 teaspoon of salt
– 8 small corn tortillas
– A couple of fresh limes
– A handful of fresh cilantro
– A splash of olive oil

Instructions

1. Thinly slice half of your white onion into ribbons for pickling.
2. Combine the sliced onion, 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl.
3. Let the onions pickle at room temperature for at least 20 minutes while you prepare the beans.
4. Dice the remaining half onion.
5. Heat a splash of olive oil in a skillet over medium heat until shimmering.
6. Add the diced onion and cook for 5 minutes until translucent.
7. Drain and rinse 1 can of pinto beans.
8. Add the beans to the skillet with the cooked onions.
9. Pour in 1 bottle of light beer, ensuring the beans are fully submerged.
10. Simmer the beans uncovered for 25 minutes until the liquid reduces by half.
11. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Chop a handful of fresh cilantro leaves.
13. Cut 2 limes into wedges for serving.
14. Assemble tacos by spooning beer-simmered beans into warm tortillas.
15. Top each taco with pickled onions and fresh cilantro.
16. Squeeze lime wedges over the assembled tacos.

Vibrant and tangy, these tacos deliver a perfect contrast between the creamy beans and sharp pickled onions. The beer reduction creates a rich, savory base that clings to every bite. Try stacking them high with extra cilantro and an extra squeeze of lime for maximum freshness.

Borracho Beans with Fire-Roasted Tomatoes

Kick your basic beans to the curb. This recipe transforms humble pinto beans into a smoky, savory powerhouse. Get ready for the most flavorful pot of beans you’ve ever made.

Ingredients

– 1 pound of dried pinto beans
– 6 slices of thick-cut bacon, chopped
– 1 large yellow onion, diced
– 4 cloves of garlic, minced
– 2 cups of your favorite Mexican lager
– 1 (14.5 oz) can of fire-roasted tomatoes
– 4 cups of chicken broth
– A couple of chipotle peppers in adobo, minced
– 1 tablespoon of ground cumin
– A big pinch of salt and black pepper
– A handful of fresh cilantro, chopped

Instructions

1. Rinse 1 pound of dried pinto beans under cold water and pick out any stones.
2. In a large Dutch oven over medium heat, cook 6 slices of chopped bacon until crispy, about 8-10 minutes.
3. Remove bacon with a slotted spoon, leaving the drippings in the pot.
4. Add diced onion to the bacon fat and cook until softened, about 5 minutes.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in 2 cups of Mexican lager to deglaze the pot, scraping up all the browned bits from the bottom.
7. Add the rinsed beans, 1 can of fire-roasted tomatoes, 4 cups of chicken broth, minced chipotle peppers, 1 tablespoon of cumin, and a big pinch of salt and pepper.
8. Tip: Don’t add salt until after the beans have cooked for 30 minutes—it helps them soften properly.
9. Bring everything to a boil, then reduce heat to low and simmer covered for 2 hours.
10. Tip: Check the liquid level every 30 minutes and add more broth if the beans look dry.
11. After 2 hours, remove the lid and continue simmering for another 30 minutes to thicken the sauce.
12. Tip: For creamier beans, mash about 1/4 cup of them against the side of the pot with a spoon.
13. Stir in the reserved crispy bacon and a handful of chopped cilantro.
14. Cook for 5 more minutes to let the flavors meld.

Serve these beans straight from the pot while they’re still bubbling. The texture is perfectly creamy with just enough bite, while the smoky tomatoes and crispy bacon create layers of flavor that’ll have everyone asking for seconds. Spoon them over rice, stuff them into tacos, or just grab a bowl and dive in—they’re that good.

Borracho Bean Dip with Tortilla Chips

Whip up the ultimate party starter that brings fiesta vibes in minutes. This borracho bean dip packs bold flavor with minimal effort—perfect for game day or casual hangs. Grab those tortilla chips and get ready to dive in.

Ingredients

• 2 cans of pinto beans, drained but not rinsed
• 1 cup of your favorite beer (a lager works great)
• 1 small yellow onion, finely diced
• 2 cloves of garlic, minced
• 1 jalapeño, seeds removed and minced
• 1 cup of shredded Monterey Jack cheese
• 1/2 cup of crumbled cotija cheese
• 2 tbsp of olive oil
• 1 tsp of ground cumin
• 1/2 tsp of smoked paprika
• A big pinch of salt
• A handful of fresh cilantro, chopped
• A squeeze of lime juice
• Tortilla chips for serving

Instructions

1. Heat 2 tbsp of olive oil in a skillet over medium heat until it shimmers.
2. Add the diced onion and cook for 4–5 minutes, stirring often, until translucent and slightly golden.
3. Stir in the minced garlic and jalapeño, cooking for 1 minute until fragrant—be careful not to burn the garlic.
4. Pour in 1 cup of beer, scraping up any browned bits from the bottom of the skillet for extra flavor.
5. Add the drained pinto beans, 1 tsp of cumin, 1/2 tsp of smoked paprika, and a big pinch of salt, stirring to combine.
6. Simmer the mixture uncovered for 10–12 minutes, allowing the beer to reduce and the beans to soften.
7. Use a potato masher or the back of a fork to roughly mash about half of the beans, leaving some whole for texture.
8. Tip: For a smoother dip, blend briefly with an immersion blender, but keep it chunky for a rustic feel.
9. Fold in 1 cup of shredded Monterey Jack cheese until melted and fully incorporated.
10. Transfer the dip to a serving bowl and top with 1/2 cup of crumbled cotija cheese.
11. Garnish with a handful of chopped cilantro and a squeeze of lime juice for brightness.
12. Serve immediately with tortilla chips while warm and bubbly.
13. Tip: If making ahead, reheat in a 350°F oven for 10 minutes to restore the creamy texture.
14. Tip: For extra heat, leave the jalapeño seeds in or add a dash of hot sauce with the beans.

Gooey, savory, and just boozy enough, this dip delivers a creamy bean base with pops of spice and tang. The melted Monterey Jack makes it irresistibly stretchy, while cotija adds a salty crunch on top. Try scooping it with thick, restaurant-style chips or layering it over nachos for a next-level upgrade.

Borracho Beans with Hatch Green Chiles

Oozing with smoky, savory goodness, these beans are your new pantry hero. Grab that Dutch oven and let’s transform humble ingredients into a fiesta in a bowl. Your kitchen will smell like a taqueria in 10 minutes flat.

Ingredients

– A couple of slices of thick-cut bacon, chopped
– One yellow onion, diced
– Three cloves of garlic, minced
– Two 15-oz cans of pinto beans, drained but not rinsed
– One 4-oz can of diced Hatch green chiles
– One 12-oz bottle of Mexican lager
– A splash of chicken broth (about 1/2 cup)
– A pinch of cumin (about 1 tsp)
– A big pinch of salt (about 1 1/2 tsp)

Instructions

1. Heat a large Dutch oven over medium-high heat for 2 minutes until it’s hot.
2. Add the chopped bacon and cook for 5–7 minutes, stirring often, until the fat renders and the bacon is crispy.
3. Remove the bacon with a slotted spoon, leaving the drippings in the pot.
4. Add the diced onion to the hot bacon fat and cook for 4 minutes, stirring, until it’s translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the entire bottle of Mexican lager and let it bubble for 3 minutes to cook off the alcohol.
7. Add the drained pinto beans, diced Hatch green chiles, chicken broth, cumin, and salt.
8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes.
9. Stir in the reserved crispy bacon during the last 5 minutes of cooking.
10. Remove from heat and let it sit for 10 minutes to thicken.
Velvety beans soak up all that beer-bacon magic, with Hatch chiles adding a gentle, smoky heat. Pile them into tacos, top with a fried egg, or just grab a spoon and dive in. This is comfort food that doesn’t play around.

Borracho Beans and Cornbread Casserole

Melt into the ultimate comfort food mashup that’s basically a hug in a baking dish. This borracho beans and cornbread casserole layers smoky, beer-kissed beans with fluffy cornbread topping—bake it golden and dig in. Perfect for potlucks or cozy nights when you crave big flavor with minimal fuss.

Ingredients

– 1 pound of dried pinto beans, soaked overnight
– A couple of slices of thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 jalapeños, seeds removed and minced
– 3 cloves of garlic, minced
– 1 bottle (12 ounces) of Mexican lager beer
– 1 can (14.5 ounces) of diced tomatoes with green chiles
– 2 cups of chicken broth
– A big handful of fresh cilantro, chopped
– 1 box (8.5 ounces) of cornbread mix
– 1 large egg
– ⅓ cup of whole milk
– 2 tablespoons of unsalted butter, melted
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, cook the chopped bacon over medium heat for 5–7 minutes until crispy.
3. Add the diced onion and minced jalapeños to the skillet; sauté for 4–5 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Drain the soaked pinto beans and add them to the skillet.
6. Pour in the bottle of Mexican lager beer, scraping the bottom to lift any browned bits.
7. Add the diced tomatoes with green chiles and chicken broth; bring to a simmer.
8. Tip: Let the beans simmer uncovered for 45 minutes—they should be tender but not mushy.
9. Stir in the chopped cilantro, salt, and black pepper.
10. In a medium bowl, whisk the cornbread mix with the egg, whole milk, and melted butter until just combined.
11. Tip: Don’t overmix the cornbread batter—lumps are fine for a tender texture.
12. Drop spoonfuls of the cornbread batter evenly over the bean mixture in the skillet.
13. Bake for 20–25 minutes until the cornbread is golden and a toothpick inserted comes out clean.
14. Tip: Let the casserole rest for 5–10 minutes before serving so the layers set.
Zesty and hearty, this casserole boasts a creamy bean base with a crisp, buttery cornbread crust. Serve it straight from the skillet with a dollop of cool sour cream or alongside grilled meats for a fiesta-ready meal.

Borracho Beans with Cumin and Garlic

Elevate your bean game with these flavor-packed borracho beans. Every spoonful delivers that perfect boozy kick balanced with earthy cumin and garlic. You’ll want to make a double batch—they disappear fast.

Ingredients

• 1 pound dried pinto beans
• 6 cups chicken broth
• 12 ounces Mexican lager beer
• 1 large yellow onion, diced
• 6 garlic cloves, minced
• 2 tablespoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• A couple of bay leaves
• A generous glug of olive oil
• A handful of fresh cilantro, chopped

Instructions

1. Rinse the dried pinto beans under cold water in a colander, picking out any debris or shriveled beans.
2. Heat a large Dutch oven over medium heat and add a generous glug of olive oil.
3. Add the diced onion and cook for 5-7 minutes until translucent and slightly golden around the edges.
4. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
5. Sprinkle in the ground cumin and toast for 30 seconds to awaken the oils and deepen the flavor.
6. Pour in the rinsed beans, chicken broth, Mexican lager, and add the bay leaves.
7. Bring everything to a rolling boil over high heat, then immediately reduce to a gentle simmer.
8. Cover the pot and simmer for 1.5 hours, stirring occasionally to prevent sticking.
9. After 1.5 hours, uncover and continue simmering for another 30-45 minutes until the beans are tender but not mushy and the liquid has thickened slightly.
10. Remove from heat and stir in the kosher salt, black pepper, and chopped cilantro.
11. Discard the bay leaves before serving.

Ultimate comfort in a bowl—these beans have that creamy interior with just enough broth to soak into rice or tortillas. The cumin gives them this warm, earthy backbone while the beer adds subtle malty notes. Serve them piled high on nachos, alongside grilled meats, or just with a wedge of cornbread for dipping into that glorious liquid.

Borracho Beans Stuffed Peppers

Ditch boring dinner routines with these flavor-packed peppers. We’re stuffing vibrant bell peppers with zesty borracho beans and melting cheese for a fiesta in every bite. Get ready for the easiest weeknight win that looks seriously impressive.

Ingredients

– 4 large bell peppers (any color you love)
– 2 cups of cooked borracho beans (canned works great!)
– 1 cup of shredded Monterey Jack cheese
– A splash of olive oil
– A couple of spoonfuls of your favorite salsa
– A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Drizzle a baking sheet with olive oil and place pepper halves cut-side up.
4. Spoon borracho beans evenly into each pepper half, filling them about ¾ full.
5. Top each pepper with a generous sprinkle of shredded Monterey Jack cheese.
6. Add a small spoonful of salsa on top of the cheese layer.
7. Bake at 375°F for 25-30 minutes until peppers are tender-crisp and cheese is golden and bubbly.
8. Let peppers rest for 5 minutes before serving (they’ll be piping hot!).

Crispy-edged peppers cradle the saucy, beer-kissed beans beneath that glorious melted cheese blanket. The texture contrast between tender pepper and hearty beans makes every forkful satisfying. Serve these straight from the oven with extra salsa for dipping, or crumble tortilla chips on top for added crunch.

Borracho Beans with Beer-Braised Pork

Every time you crave that perfect comfort food moment, these borracho beans deliver. Elevate your weeknight dinner with beer-braised pork that falls apart at the touch—no fancy skills required. Get ready for flavor that’ll have everyone asking for seconds.

Ingredients

– A couple of pounds of pork shoulder, cut into big chunks
– A splash of olive oil
– One big yellow onion, diced
– Four garlic cloves, minced
– Two 15-ounce cans of pinto beans, drained and rinsed
– One 12-ounce bottle of lager beer
– One cup of chicken broth
– A couple of teaspoons of cumin
– A pinch of salt and black pepper
– A handful of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large Dutch oven over medium-high heat until it shimmers.
2. Season the pork chunks with a pinch of salt and black pepper on all sides.
3. Sear the pork in the hot oil for 4–5 minutes per side until deeply browned—don’t rush this step for maximum flavor.
4. Add the diced onion and minced garlic to the pot, stirring for 2–3 minutes until fragrant and softened.
5. Pour in the entire bottle of lager beer, scraping the bottom of the pot to lift any browned bits.
6. Stir in the chicken broth, cumin, and drained pinto beans until everything is combined.
7. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
8. Simmer for 2 hours, stirring occasionally, until the pork shreds easily with a fork.
9. Tip: If the liquid reduces too much, add a splash more broth to keep it saucy.
10. Remove the pot from the heat and stir in the chopped cilantro just before serving.
11. Let it rest for 5 minutes off the heat—this allows the flavors to meld together perfectly.

The beans stay creamy while the pork melts into the broth, creating a rich, savory depth. Serve it over rice for a complete meal, or scoop it straight into bowls with warm tortillas on the side.

Borracho Beans and Cheese Enchiladas

Grab your skillet because we’re turning basic beans into a flavor explosion. These borracho beans and cheese enchiladas bring that cozy cantina vibe straight to your kitchen—no reservation required.

Ingredients

– 1 can of pinto beans, drained
– 1 cup of shredded Monterey Jack cheese
– 8 corn tortillas
– 2 cups of enchilada sauce
– 1 diced white onion
– 2 minced garlic cloves
– A splash of light beer
– A couple of tablespoons of olive oil
– A pinch of salt

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat.
3. Add 1 diced white onion and cook for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 can of drained pinto beans and a splash of light beer.
6. Simmer the bean mixture for 10 minutes until the liquid reduces slightly.
7. Warm 8 corn tortillas in a dry pan for 30 seconds each to prevent cracking.
8. Spread 1/2 cup of enchilada sauce evenly in a baking dish.
9. Fill each tortilla with a spoonful of the bean mixture and a sprinkle of 1 cup shredded Monterey Jack cheese.
10. Roll the tortillas tightly and place them seam-side down in the dish.
11. Pour the remaining 1 1/2 cups of enchilada sauce over the rolled tortillas.
12. Top with the remaining shredded Monterey Jack cheese.
13. Bake for 20 minutes until the cheese is bubbly and golden brown.
14. Let the enchiladas rest for 5 minutes before serving to set the layers.

Hearty and satisfying, these enchiladas have a creamy bean filling with a subtle beer-kissed depth. The corn tortillas soak up the sauce, creating a tender bite that’s perfect with a crisp salad or sliced avocado for extra freshness.

Summary

Culinary adventures await with these 20 spicy borracho beans recipes! Perfect for adding authentic fiesta flair to your gatherings, these dishes promise bold flavors and memorable meals. We hope you find new favorites to spice up your table—give them a try, share your top picks in the comments, and pin this roundup on Pinterest to inspire fellow home cooks. ¡Buen provecho!