Skip to main content New<> this month
Get the Allrecipes magazine

Kiki's Borracho (Drunken) Beans

Rated as 4.56 out of 5 Stars
54

"Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine."
Added to shopping list. Go to shopping list.

Ingredients

3 h 30 m servings 181
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. Soak beans in a large pot of water overnight.
  2. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
  3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
  4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Nutrition Facts


Per Serving: 181 calories; 1 31.8 9.6 < 1 1074 Full nutrition

Explore more

Reviews

Read all reviews 161
  1. 198 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Wowzer!! This recipe will knock your socks off! I've been looking for a recipe that re-creates the delicious Tex-Mex borracho beans I find in South Tx restaurants. Eureka! I've found it. The ...

Most helpful critical review

I'm sorry, but I really was disappointed in this. It wasn't as flavorful as I had hoped it would be, and even though I cooked the recommended time (and then longer) it still had a strong beer t...

Most helpful
Most positive
Least positive
Newest

Wowzer!! This recipe will knock your socks off! I've been looking for a recipe that re-creates the delicious Tex-Mex borracho beans I find in South Tx restaurants. Eureka! I've found it. The ...

Fabulous flavor! I did not soak my beans and they cooked in approx. the given time. Beans that are old will take much longer to cook. If you don't live in a "bean eat'n state" like Texas, try to...

WOW. IF I COULD RATE THIS A 10 I WOULD. I AGREE WITH ALL THE OTHER RATERS. THIS IS A GREAT DISH.I LIVE IN THE SOUTH (BIRMINGHAM) AND NEEDED SOMETHING THAT WAS NOT MADE WITH SALT PORK OR HAM FEET...

I've made this twice and I have made 2 changes to suit my tastes. I used 2 fresh jalapenos, seeded and chopped and I didn't care for the flavor of the dark beer last time so this time I used a ...

Delicious!! Had no beer, but was still great without it. I fixed this the day after Christmas and added a leftover ham bone. The red and green from the tomatoes and fresh cilantro gave this dish...

I'm sorry, but I really was disappointed in this. It wasn't as flavorful as I had hoped it would be, and even though I cooked the recommended time (and then longer) it still had a strong beer t...

I've just moved to Texas, and all my neighbors make great pinto beans. This was a good starting place. I added a hambone to the dried beans. When they were almost done, I added some sauted ki...

These were awesome and easy to make. I used canned beans and added green onions (in addition to the white onions). YUM!!!

I needed a crockpot full of beans for a last minute family gathering so I made the following modifications which turned out excellent. I look forward to trying the recipe as is and anticipate a ...