Slow Cooker Borracho Beans (Frijoles Borrachos) – Easy Mexican “Drunken” Beans

Borracho beans remind me of my hometown of El Paso and all the family summer cookouts we used to have. They hold a special place in my heart. After your first bite, I’m sure they’ll become one of your favorites, too.

What Are Borracho Beans?

Borracho beans — frijoles borrachos — are a variation of frijoles de la olla, where pinto beans are simmered with beer instead of just water or broth.

“Borracho” literally means “drunken,” referring to the rich beer-based cooking liquid that infuses these beans with deep, savory flavor.

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Ingredients & Substitutions

This borracho beans recipe uses simple, easy-to-find ingredients that build deep, savory flavor as they slowly simmer together. Below is a quick overview of what you’ll need, along with helpful swaps.

The complete list of ingredients, exact quantities, and step-by-step instructions can be found in the printable recipe card below.

• Dried pinto beans – The base of this recipe. Dried beans give the best texture and flavor after slow cooking.
  Substitution: You can use canned pinto beans in a pinch, but the texture will be softer and cook time will be shorter.
• Mexican beer – Adds rich, slightly malty flavor to the beans as they cook. Any light to amber lager works well if you don’t have a Mexican beer on hand.
• Water – Used to fully cook and soften the beans.
• Bacon – Brings smoky, salty depth to the broth. Skip the bacon for a vegetarian version or replace with a small amount of smoked paprika for smokiness.
• White onion – Adds sweetness and body to the cooking liquid. Yellow onion works just as well.
• Garlic – Enhances the overall savory flavor.
• Roma tomatoes – Add acidity and balance to the rich beans. Canned diced tomatoes can be used if fresh aren’t available.
• Jalapeños – Optional, but great for a subtle kick of heat. Leave them out for mild beans or swap with serranos for more heat.
• Salt – Seasons the beans as they cook.
• Fresh cilantro – Added at the end for freshness and color. Leave out if cilantro isn’t your thing.

How to Make Slow Cooker Borracho Beans

Step 1: Prep the beans. Sort through the dried pinto beans and discard any debris. Rinse well, then soak in water for 30–60 minutes to help soften the beans and reduce cooking time. Drain and set aside.

Step 2: Start the beans in the slow cooker. Add the soaked beans, beer, water, and garlic to the slow cooker. Give everything a gentle stir to combine.

Step 3: Cook the bacon. Chop the bacon into small pieces and cook in a skillet over medium heat until crispy. Transfer to a paper towel–lined plate, reserving a little of the bacon fat in the pan.

Step 4: Sauté the aromatics. Add the chopped onion to the skillet and sauté in the bacon fat until softened. Stir in the tomatoes and jalapeños and cook for another 2–3 minutes, just until fragrant.

Step 5: Combine and season. Transfer the bacon and sautéed mixture to the slow cooker. Season with salt and stir to combine.

Step 6: Slow cook until tender. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beans are tender and the broth is rich and flavorful.

Step 7: Finish and serve. Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve warm.

How to Serve

These beans are versatile — enjoy them:

• With carne asada tacos or slow cooker brisket
• Alongside warm homemade corn tortillas
• With cheesy skillet cornbread for scooping