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Mexican Drunken Beans

Rated as 4.89 out of 5 Stars
102

"Freshly cooked beans with bacon, ham, tomato, and Mexican beer. A recipe courtesy of my good friend Pepe from Tequila, Jalisco."
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Ingredients

10 h 20 m servings 435
Original recipe yields 8 servings

Directions

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  1. Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
  2. Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
  3. While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
  4. Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
  5. Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
  6. Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

Footnotes

  • Cook's Note:
  • Mayocoba beans, also known as Peruvian beans, are available at Latin markets or grocery stores with a well-stocked Hispanic food section. If you cannot find them, you can substitute Great Northern beans.
  • If using canned beans, use 1 1/2 to 2 quarts of chicken stock to replace the water used to cook the beans in the recipe.

Nutrition Facts


Per Serving: 435 calories; 15.9 41.8 27.3 42 1537 Full nutrition

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Reviews

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Good recipe to start with. The nice thing is, you can doctor it up or down, depending on your spice rack inventory. I tried this recipe because I bought some Mayocoba Beans from the markdown bin...

a lot of pepper because I like it hot .....will make again and again

Hot, delicious soup! I also bought my beans on the clearance rack. These beans do have a great buttery flavor that works with a nice contrast to the heat in this soup. You can adjust the heat by...

This is a great dish, especially for cold weather! I would recommend making a double batch and freezing the leftovers as it is fairly labor

What is there to dislike about this? The kitchen is awash in the smell of cooked onions, freshly chopped cilantro, fried bacon and ham. I personally could see adding a few more peppers but I hap...

Wow, these are delicious. Thanks Gema for the awesome recipe!

Fantastic recipe. Added a ham bone while cooking beans. Substituted the 7oz can of pickled jalapenos with 14 oz can of drained pickled carrots and jalapenos. Also substituted the mexican beer ...

I made this soup exactly like your recipe ingredients and it came out delicious. The only exception is that I used my pressure cooker and made it simply by adding all the ingredients at once an...

Amazing recipe. Probably one of my favorite things to make, especially when the peppers are coming on in my garden. I like putting habaneros in it.