Drunken Pinto Beans with Bacon and Beer

Why You’ll Love This Recipe

• Classic border-town comfort: smoky bacon, mellow beer, and tender pintos in a richly seasoned broth.
• Balanced and bright: cilantro and fresh lime wake up every spoonful.
• Foolproof method for creamy beans with a brothy finish—no mushy skins.
• Flexible: make it mild or spicy, stovetop or pressure cooker, with easy vegetarian and weeknight shortcuts.

Grocery List

• Produce: White onion, jalapeños, garlic, cilantro, limes
• Dairy: Queso fresco (optional garnish)
• Pantry: Dried pinto beans, thick-cut bacon, fire-roasted diced tomatoes (14.5 oz can), Mexican lager or amber beer (12 oz), low-sodium chicken broth, ground cumin, bay leaf, kosher salt, black pepper

Full Ingredients

For the beans

• 1 lb dried pinto beans (about 2 cups), sorted and rinsed
• Water for soaking (enough to cover beans by 2 inches; about 8 cups)
• 6 oz thick-cut bacon, cut into 1/2-inch pieces
• 1 medium white onion, diced (about 1 1/2 cups)
• 2 jalapeños, diced (seeded for mild)
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 bay leaf (optional)
• 1 (14.5-oz) can fire-roasted diced tomatoes, drained
• 1 (12-oz) Mexican lager or amber beer
• 6 cups low-sodium chicken broth or water, plus more as needed
• 2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper

To finish & serve

• 1/2 cup chopped fresh cilantro (packed), plus extra for garnish
• 2 tbsp fresh lime juice (from 1 large lime), plus 1 lime cut into wedges
• Optional garnishes: 1/4 cup finely diced white onion; extra jalapeño slices; crumbled queso fresco
• Warm flour or corn tortillas, for serving

Step-by-Step Instructions

Step 1: Soak and prep the beans

Pick through the beans, discarding any debris. Rinse well. Soak in plenty of cool water (beans should be covered by at least 2 inches) for 8–12 hours. Drain and rinse. For a quick soak: cover beans with boiling water, cover the pot, and let stand 1 hour; drain and rinse. Note that no-soak beans will take longer (2 1/4–3 hours).

Step 2: Crisp the bacon

Place a large heavy pot or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until deeply browned and crisp, 8–10 minutes. Transfer about half the bacon to a paper towel–lined plate for garnish. If more than 2 tablespoons of fat remain in the pot, spoon off the excess, leaving about 2 tablespoons.

Step 3: Build the flavor base and deglaze with beer

Add the diced onion and jalapeños to the pot. Sauté over medium heat until the onion is translucent and edges are golden, 5–6 minutes. Stir in the garlic and cumin; cook until fragrant, 30–45 seconds. Add the drained tomatoes and black pepper and cook 2 minutes to reduce excess moisture. Pour in the beer and bring to a lively simmer; cook 2–3 minutes, scraping up browned bits, until the beer reduces by roughly half and the foam subsides.

Step 4: Combine and start the simmer

Add the soaked beans, 6 cups broth or water, and the bay leaf. Increase heat to bring the pot just to a boil, then immediately reduce to a gentle simmer. Partially cover (lid slightly ajar). Add 1 1/2 teaspoons kosher salt. Aim to maintain a gentle simmer with small, steady bubbles—about 185–195°F if you check the liquid with an instant-read thermometer.

Step 5: Cook until tender and brothy

Simmer, stirring every 15 minutes, until beans are creamy throughout, 90–120 minutes. Keep the beans submerged by 1/2 inch; add hot water as needed (usually 1–2 cups over the cook). When the beans are close to done, remove the lid to let the broth concentrate for the final 15–20 minutes, if you prefer a slightly thicker broth.

Step 6: Brighten and season

Fish out the bay leaf. Stir in the chopped cilantro and 2 tablespoons lime juice. Taste and add up to the remaining 1/2 teaspoon salt, if needed. If you’d like a creamier texture, lightly mash 1/2 cup of beans against the side of the pot and stir back in.

Step 7: Finish and serve

Return the reserved crisp bacon to the pot or use it as a garnish so it stays crunchy. Ladle the beans into bowls with plenty of the brothy liquid. Top with extra cilantro, diced onion, and jalapeño slices, if using. Serve with lime wedges and warm tortillas.

Pro Tips

• Choose the right beer: a Mexican lager, Vienna lager, or amber ale gives malt sweetness without harsh bitterness. Avoid overly hoppy IPAs.
• Keep the simmer gentle. Vigorous boiling can split skins and toughen beans; small, steady bubbles yield creamy centers.
• Salt in stages. Season early (most of the salt) and adjust at the end for perfect seasoning.
• Broth control: add hot water to stay brothy, or uncover near the end to concentrate flavors.
• Reserve some bacon for serving so you get a contrast of crisp bits over the silky beans.

Variations

• Vegetarian borrachos: Skip bacon; sauté aromatics in 2 tbsp olive oil and add 1 tsp smoked paprika or 1/2 tsp chipotle powder. Use vegetable broth.
• Spicy chorizo-charro style: Brown 6 oz Mexican chorizo with the bacon; continue as directed. Reduce added salt slightly.
• Weeknight canned-bean hack: Use 3 (15-oz) cans pinto beans, drained and rinsed. Use 2 cups broth and 1/2 cup beer. Simmer 20–25 minutes total.

Storage & Make-Ahead

Refrigerate cooled beans in an airtight container up to 4 days. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low, adding a splash of water to loosen. If making ahead specifically to freeze, add cilantro and lime after reheating for the freshest flavor.

Nutrition (per serving)

Approximate for 1 of 6 servings: 440 calories; 20 g protein; 52 g carbohydrates; 14 g fat; 14 g fiber; 900 mg sodium. Nutrition will vary based on bacon brand, broth, and final seasoning.